TREVOR TRIFONOV-BURT
Scottsdale,AZ
Summary
Experienced at overseeing and handling kitchen staff and FOH. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations. Looking to expand, grow, and teach others my knowledge, while learning from others as well.
Overview
14
14
years of professional experience
Work History
Chef de Cuisine
Café Monarch
Scottsdale, AZ
02.2021 - 06.2024
- Manage a crew of 20+ cooks/chefs, with healthy flow between prep team and night team
- Directly in charge of all BOH operations from scheduling, inventory, ordering, butchery, and running dinner service, with the assists of my Sous chefs
- Mentoring and teaching from the beginning of service to the end
- Menu development and tasting menu changes weekly
- Implemented weekly FOH training for product sourcing and sustainability.
Chef de Cuisine
Barolo Grill
Denver, CO
07.2017 - 11.2021
- I was directly in charge of running the line, in a very fast paced high end Northern Italian restaurant
- Created new menu items, managed food cost and supervised quality to ensure adherence to standards
- Managed all ordering, inventory, and scheduling
- Coordinated and executed menu planning directly with my Executive Chef, recipe development and daily restaurant operations
- Worked hands on with local farmers and fish mongers, sourcing as sustainable and fresh as possible.
Executive Sous Chef
Lola Costal Mexican
Denver, CO
05.2014 - 06.2017
- Responsible for the management of a very fast paced, high end progressive Mexican restaurant
- In charge of a large line of cooks, prep cooks, and several chefs underneath myself
- Ran the line for dinner, lunch, and brunch services
- Large whole animal and whole fish butchery program
- Hands on farm harvesting and constant sourcing for all sustainable products, brought through the door
- Obtained a whole new style of cooking techniques, and applications
- Required to obtain a very low food cost, all orders, scheduling, and inventory.
Executive Sous Chef
Jax Fish House and Oyster Bar
Fort Collins, CO
12.2010 - 04.2014
- Trained kitchen staff on culinary techniques and developed my own skills as a Sous Chef
- Learned management skills and provided support to all cooks and FOH staff
- Menu development, cooking techniques, plating styles, and learning how to pre-shift special dishes to FOH
- In charge of all whole fish, and Oyster storing and care
- Whole fish butchery and Oyster shucking
- Created diverse cuisines for full restaurant, special event, catering and tasting menus
- Streamlined kitchen processes to shorten wait times and serve additional guests., (404) 274-2238
Executive Chef/Owner
- 842-4094, 5658
- Darrel Truett
Executive Chef
Phillip Costas
Skills
- Food preparation techniques
- Banquets and catering
- Budgeting and cost control
- Food and beverage pairings, wine/beer/Cocktails
- Managing extremely fast paced kitchens, while maintaining a clear mind and not compromising the product
- Whole fish and whole animal butchery
- 2
Timeline
Chef de Cuisine
Café Monarch
02.2021 - 06.2024
Chef de Cuisine
Barolo Grill
07.2017 - 11.2021
Executive Sous Chef
Lola Costal Mexican
05.2014 - 06.2017
Executive Sous Chef
Jax Fish House and Oyster Bar
12.2010 - 04.2014
Executive Chef/Owner
Executive Chef
Phillip Costas
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