Cory Kruse
Gilbert,AZ
Summary
Talented culinary professional, with 26 years of experience. A team motivator, successful at maintaining staff focus and productive in fast-paced and fine-dining operations. Experienced with Asian, Italian, Seafood, Latin cuisine. Successful in sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
13
13
years of professional experience
Work History
Executive Chef Principal
Artistic Provisions LLC
11.2017 - 12.2023
- Oversaw daily restaurant operations, menu creation, marketing and cost analysis.
- Hired, trained and managed kitchen and front-of-the-house staff to ensure a seamless, quality dining experiences for guests.
- Created a managed inventory system, controlled food costs maintained eliminated waste as owner/ operator.
- Achieved accolades in several greater Phoenix magazines including Phoenix Best Of and Foodie.
Executive Sous Chef
Caesars Palace
09.2016 - 11.2017
- Procured, scheduled food and beverage deliveries, adhering to food cost and bugdet.
- Ensured compliance with all health department regulations and safely by maintaining a well-organized kitchen for optimal efficiency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prepared and reported on food costs, budget and optimizing profit and balancing labor costs as a member of the management team.
Chef De Cusine
Cosmopolitan Resort
03.2014 - 08.2016
- Created menus and designed corresponding creative recipes for two restaurants; The Henry and Overlook Grill.
- Implemented daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites and accommodate dietary restrictions and allergies.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Responsible for reporting Profit and Loss Analysis, SNHD compliance and performance targets.
Sous Chef
Bellagio Hotel
02.2011 - 04.2013
- Held several positions each prompted by successful advancement.
- Kitchen staff member for food operations for in-room dining for 3900 rooms.
- Planned, created and served unique food for private dining for exclusive Villa Services guests.
- Promoted to Sensi by Roy Ellemar (NEEDD MORE)
Education
ACF - Certified Chef De Cuisine
Culinary Institute of America
St. Helena Ca2010
Associate of Arts -
Culinary Institute of America
Hyde Park, NY2002
Skills
- Polished Hospitality Professional
- Productive Operations Manager
- Successful Team Leader
- Proven Recipe Development
Additional Information
Additional Experince
Sous Chef, Little Buddha, Palms Hotel 2007-20
Personal Chef, self-employed, Artistic Provisions Catering 2006-2007
Master Cook, Fleur d Lys by Herbert Keller, LAs Vegas 2004-2006
Timeline
Executive Chef Principal
Artistic Provisions LLC
11.2017 - 12.2023
Executive Sous Chef
Caesars Palace
09.2016 - 11.2017
Chef De Cusine
Cosmopolitan Resort
03.2014 - 08.2016
Sous Chef
Bellagio Hotel
02.2011 - 04.2013
ACF - Certified Chef De Cuisine
Culinary Institute of America
Associate of Arts -
Culinary Institute of America
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