Frederic Fischer
Fort Lauderdale,FL
Summary
Expert Chef de Cuisine with exceptional skills in managing staff of 20, ordering and controlling inventory, scheduling and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget.
High-performing Chef offering 14 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
23
23
years of professional experience
Work History
Chef De Cuisine
Voo La Voo
07.2022 - Current
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created menus and designed corresponding recipes
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Private Yacht Chef
ODIN Yacht
01.2023 - 02.2023
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Interacted with guests to obtain feedback on product quality and service levels.
- Cooked memorable dishes that brought new customers into establishment.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
Business Owner/Chef De Cuisine
Fischer Catering Restaurant La Crepe
07.2019 - 07.2022
- Consulted with customers to assess needs and propose optimal solutions.
- Prepared bank deposits and handled business sales, returns and transaction reports.
- Trained and motivated employees to perform daily business functions.
- Developed and implemented marketing strategies to generate new customers and increase sales and profit margins.
- Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs.
- Introduced new methods, practices, and systems to reduce turnaround time.
Chef De Cuisine
Natus LLC
01.2019 - Current
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created menus and designed corresponding recipes
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Business Owner/Chef De Cuisine
Fischer Catering
03.2019 - Current
Business Owner/Chef
Aux Fins Gourmets
10.2009 - 10.2017
- Consulted with customers to assess needs and propose optimal solutions.
- Prepared bank deposits and handled business sales, returns and transaction reports.
- Trained and motivated employees to perform daily business functions.
- Developed and implemented marketing strategies to generate new customers and increase sales and profit margins.
- Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Assessed damaged materials and notified maintenance personnel of needed repairs.
- Trained new employees on proper protocols and customer service standards.
- Trained and guided team members to maintain high productivity and performance metrics.
- Assisted in recruiting, hiring and training of team members.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
Business Owner/chef
Charcuterie De La Gare
10.2003 - 03.2009
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal solutions.
- Trained and motivated employees to perform daily business functions.
- Established foundational processes for business operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Evaluated suppliers to maintain cost controls and improve operations.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Prepared bank deposits and handled business sales, returns and transaction reports.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Trained new employees on proper protocols and customer service standards.
- Trained and guided team members to maintain high productivity and performance metrics.
- Assisted in recruiting, hiring and training of team members.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
Kitchen Chef
Charcuterie Saint Louis
09.2001 - 09.2003
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Education
Culinary Bachelor - Chef De Cuisine
CEPROC
Paris FRANCE07.2001
Catering Mention Certificate -
CEPROC
Paris FRANCE07.1999
Charcuterie Certificate Professional Aptitude -
CEPROC
Paris FRANCE07.1998
Pastry Certificate Professional Aptitude -
FERRANDI
Paris France07.1997
Bakery Certificate Aptitude Professional -
FERRANDI
Paris FRANCE07.1995
Skills
- Knowledge of Cooking Equipment
- Culinary Expertise
- Food Spoilage Prevention
- Food Safety
- Knife Skills
- Banquets and Catering
- Inventory Rotation
- Staff Training
- Equipment Maintenance
Languages
French
Native or Bilingual
English
Full Professional
Timeline
Private Yacht Chef
ODIN Yacht
01.2023 - 02.2023
Chef De Cuisine
Voo La Voo
07.2022 - Current
Business Owner/Chef De Cuisine
Fischer Catering Restaurant La Crepe
07.2019 - 07.2022
Business Owner/Chef De Cuisine
Fischer Catering
03.2019 - Current
Chef De Cuisine
Natus LLC
01.2019 - Current
Business Owner/Chef
Aux Fins Gourmets
10.2009 - 10.2017
Business Owner/chef
Charcuterie De La Gare
10.2003 - 03.2009
Kitchen Chef
Charcuterie Saint Louis
09.2001 - 09.2003
Culinary Bachelor - Chef De Cuisine
CEPROC
Catering Mention Certificate -
CEPROC
Charcuterie Certificate Professional Aptitude -
CEPROC
Pastry Certificate Professional Aptitude -
FERRANDI
Bakery Certificate Aptitude Professional -
FERRANDI
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