Christopher Dragna
Kingwood,TX
Overview
21
21
years of professional experience
Work History
Personal Chef/Caretaker
Self
Kingwood, Texas
01.2024 - Current
- Prepared customized meal plans based on clients' dietary preferences and restrictions.
- Sourced high-quality ingredients from local markets and suppliers for fresh meals.
- Cooked a variety of cuisines to meet diverse client tastes and cultural preferences.
Lead line cook
The Woodlands Country Club/Tournament Course
The Woodlands, Texas
01.2021 - 12.2023
- Worked along side with Sous Chef daily to ensure quality and consistency
- Created daily features
- Supervised daily sanitation and safety practices
- Trained and supervised new and existing employees
Sous Chef
Club Corp/Clubs at the University of Texas
Austin , TX
05.2016 - 12.2020
- Organized and managed the daily operations and all catered events including college football games onsite and on other campuses.Also responsible staff supervision and daily product ordering and receiving.
Executive Chef
Cru Food and Wine Bar
Houston, TX
03.2011 - 04.2016
- Ordered food supplies, maintained inventory, managed budgeting of resources.
- Created cost-effective menus for restaurant and private events by conferences with guest and corporate restaurant offices
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met
Executive Sous Chef
Primizie Osteria/Catering
Austin, TX
02.2007 - 02.2011
- Menu planning ,staff supervision and training including but not limited to sanitation, production, presentation and knife skills
- Food cost analysis and recipe development used in large off catered events. Event coordination and overall guests relations
Sous chef
Ravenoux Country Club
Spring, Texas
06.2004 - 01.2007
- Developed menus for restaurant, catering events, and private parties.
- Created daily specials based on seasonal ingredients and member feedback.Also created cooking classes and other things related to member relations.
Education
Hospitality - Culinary Arts
Le Chef School of Culinary Arts
Austin, TX04.1997
Skills
- Line cooking and food expo
- Food cost analysis
- Menu planing
- Food ordering and receiving
- Employee training on food safety and preparation
- Butchering
- Sauces
- Employee and guest interaction and problem solving
Timeline
Personal Chef/Caretaker
Self
01.2024 - Current
Lead line cook
The Woodlands Country Club/Tournament Course
01.2021 - 12.2023
Sous Chef
Club Corp/Clubs at the University of Texas
05.2016 - 12.2020
Executive Chef
Cru Food and Wine Bar
03.2011 - 04.2016
Executive Sous Chef
Primizie Osteria/Catering
02.2007 - 02.2011
Sous chef
Ravenoux Country Club
06.2004 - 01.2007
Hospitality - Culinary Arts
Le Chef School of Culinary Arts