High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
9
9
years of professional experience
Work History
Executive Chef
III Forks Steakhouse
03.2022 - Current
Supervised kitchen food preparation in demanding, high-volume environments to $5M
Developed kitchen staff through training, disciplinary action, and performance reviews.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Oversaw business operations, inventory control, and customer service for restaurant.
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.
Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Executive Sous Chef
Cowford Chophouse
03.2017 - 06.2021
Trained kitchen workers on culinary techniques
Mastered wood fired grill station
Supervised kitchen food preparation in demanding, high-volume environments to $13.5M
Ran PDR with $7-8K per day private parties
Assessed inventory levels and placed orders to replenish goods before supplies depleted
Instituted controls to reduce waste and food cost to 25%
Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor resulting in 15% labor cost
Conducted frequent line checks to keep food at proper temperatures in holding zones
Streamlined kitchen processes to shorten wait times and serve additional guests reducing ticket times to under 15 minutes
Managed shift of 27 cooks, bakers, and prep cooks
Established systems for inventory, pars and ordering to streamline processes
Exposed to P&L, staff accountant handled all financials
Started as entry level line cook promotion to Executive Sous Chef in 2 years.
Lead Line Cook
No Frill Bar & Grill
10.2015 - 10.2018
Kept stations stocked and ready for use to maximize productivity
Operated fryers and grills according to instructions to maintain safety and food quality
Sanitized food preparation areas, grills and equipment to avoid cross contamination from raw items
Grilled and deep-fried various foods from meats to potatoes
Assisted in preparation of menu items ranging from burgers to sandwiches
Prepped garnishes to reduce wait times during lunch and dinner rush
Cooked multiple orders simultaneously during busy periods.
Education
High School Diploma -
Gates County Senior High School
Gatesville, NC
06.2011
Skills
Food Safety
Menu Planning
Cost Control
Menu development
Strong Work Ethic
ServSafe Certification
Attention to Detail
Timeline
Executive Chef
III Forks Steakhouse
03.2022 - Current
Executive Sous Chef
Cowford Chophouse
03.2017 - 06.2021
Lead Line Cook
No Frill Bar & Grill
10.2015 - 10.2018
High School Diploma -
Gates County Senior High School
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Jose RamonJose Ramon
Server/Bartendar at III Forks SteakhouseServer/Bartendar at III Forks Steakhouse