EMILE RIEL
Sixty Vines
CHARLOTTE,NC
19
years of professional experience
Results-driven Executive Chef known for maintaining high food quality and safety standards. Expertise in training kitchen staff and implementing safety protocols, fostering a culture of continuous improvement and operational efficiency.
Work History
Executive Chef
5 Years 1 Month- Led kitchen staff in maintaining high standards of food quality and presentation.
- Trained and mentored junior chefs, fostering culinary skills and teamwork.
- Collaborated with front-of-house managers to ensure cohesive service delivery.
- Established safety protocols for food handling and kitchen operations, ensuring compliance with health regulations.
- Innovated cooking techniques to improve efficiency while maintaining flavor integrity.
- Conducted regular performance evaluations of kitchen staff, driving continuous improvement initiatives.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for the the restaurant.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Chef
4 Years 5 Months- Designed and implemented seasonal menus to enhance guest dining experiences.
- Streamlined inventory management processes, reducing waste and optimizing supply orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Executive Chef
8 Years 8 Months- Scheduled and received food and beverage deliveries, adhering to food costs and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Boosted staff morale and reduced turnover by implementing a recognition and rewards systems.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Participated in food tastings and taste tests.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
High School Diploma
Skills
Menu development
Safe food handling
Food safety management
Operations management
Strong work ethic
Culinary accreditation
Staff development
Effective team leadership
Coaching
Dedicated work ethic
Special events
Kitchen equipment oversight
Timeline
Executive Chef
Sixty Vines
08.2021 - CurrentRead More
Executive Chef
Kres Chophouse
03.2017 - 08.2021Read More
Executive Chef
Talk of the Town Restaurant Group (Fishbones)
02.2008 - 10.2016Read More
Lakeland Senior High School
High School Diploma
Read More