Christopher Hoffman
Phoenix,Arizona
Summary
Adaptable and enterprising Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
23
23
years of professional experience
Work History
Kitchen Manager/Chef
Society Of St. Vincent De Paul
08.2015 - Current
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Sous Chef
Lone Butte Casino
08.2013 - 06.2015
- Planned and directed high-volume food preparation in fast-paced environment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Lead Cook/ Brunch Chef
The Phoenician
09.2002 - 06.2013
- Supervised line cooks to monitor food safety and order accuracy.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Took over line positions in event of emergency.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Sous Chef
The Ritz Carlton Rose Hall
08.2000 - 05.2002
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored food and labor costs to verify budget targets were met.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
Education
Associate of Arts - Culinary Arts
Johnson & Wales University
Providence, RIHigh School Diploma -
Long Beach High School
Long Beach, NY06.1986
Skills
- Order Delivery Practices
- High-Volume Dining
- Shift Scheduling
- Managing Deliveries
- Liquor Law Compliance
- Developing Special Dishes and Recipes
- Guest Relations
- Health Code Compliance
- Food Preparation and Safety
- Labor and Overhead Cost Estimation
Timeline
Kitchen Manager/Chef
Society Of St. Vincent De Paul
08.2015 - Current
Sous Chef
Lone Butte Casino
08.2013 - 06.2015
Lead Cook/ Brunch Chef
The Phoenician
09.2002 - 06.2013
Sous Chef
The Ritz Carlton Rose Hall
08.2000 - 05.2002
Associate of Arts - Culinary Arts
Johnson & Wales University
High School Diploma -
Long Beach High School
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