David Koestler
Chatsworth,CA
Summary
Dediccated culinary professional with 25 years extensive experience , excelling in menu development and cost control. Proven track record in enhancing dining experiences through innovative recipe creation and effective team building. Committed to maintaining high sanitation standards while fostering a collaborative kitchen environment.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Senior Sous Chef
Levy
11.2014 - 08.2025
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, Priced out food costs, controlled food costs and over saw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, Daily meetings, positive prase for accomplishment on a daily bases and performance reviews.
- Generated employee schedules and work assignments and determined appropriate compensation .
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Chef
Rafters Restaurant And Fine Dinning
01.2011 - 11.2014
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Recruited and hired employees to build effective culinary team for $[Amount] annual revenue-producing restaurant.
Education
Culinary
Northern Las Vegas Community Collage
Las Vegas, NV01-1996
High School Diploma -
Fontana Hish School
Fontana, CA06-1991
Skills
- Culinary techniques
- Sanitation standards
- Allergy awareness
- Waste reduction
- Menu pricing
- Menu development
- Kitchen management
- Recipe creation
- Cost control
- Catering events up to 500 pl
- Team education and building
- Food presentation
Certification
ServSafe certification
Timeline
Senior Sous Chef
Levy
11.2014 - 08.2025
Executive Chef
Rafters Restaurant And Fine Dinning
01.2011 - 11.2014
Culinary
Northern Las Vegas Community Collage
High School Diploma -
Fontana Hish School