Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Timeline
Generic

Hasan Culver

Summary

Goal-oriented self-starter. Continually developing more efficient organized timely methods to achieve departmental goals, requiring minimum direction from upper management. Excellent interpersonal relationship skills that motivate subordinates through examples and give direction utilizing a team approach resulting in high moral and increasing productivity. Innovative culinary professional with more than 10 years-experience in the food service industry. Skilled in a variety of cooking techniques with creativity, professionalism and dependability. Proven track record of developing and executing training systems, standard operating procedures, and fostering strong teams focused on consistency, quality, presentation, cost effectiveness and safety. Strong business acumen balanced by a unique blend of creative flair and passion for high quality food. Highly skilled at streamlining operations and improving overall service while preserving the highest level of quality. Outstanding problem-solving abilities. Able to identify potential problems during the conceptualization of and before implementation of new systems and/or complex themes, which results in successful positive changes.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Executive Chef/Food Service Director

Leisure Care
03.2022 - Current
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • 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.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.

Culinary Director/Executive Chef

New Horizon Foods
09.2020 - 04.2022
  • Hired and managed all kitchen staff
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
  • Purchased food and cultivated strong vendor relationships
  • Coordinated and organized all restaurant inventory
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
  • Limited portion sizes and used garnishes to control food costs
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 20% food waste reduction
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each night
  • Coordinated with admissions director to develop programs for attracting perspective residents
  • Duties included all purchasing including small wares, and capital expenditures
  • Developing and maintaining all budgets, scheduling and payroll, in-serving employees, sanitation, hiring and evaluating, and the department account payables
  • Maintaining resident satisfaction through frequent meal rounds, attending monthly resident counsel meetings, developing food committee and dining programs
  • Developing and implementing new programs such as orientation assessments, yearly appraisals, job routines and various competencies.

Executive Chef

New Horizon Foods
01.2019 - 09.2020
  • Hired and managed all kitchen staff
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
  • Purchased food and cultivated strong vendor relationships
  • Coordinated and organized all restaurant inventory
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
  • Limited portion sizes and used garnishes to control food costs
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 20% food waste reduction
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each night
  • Coordinated with admissions director to develop programs for attracting perspective residents
  • Duties included all purchasing including small wares, and capital expenditures
  • Developing and maintaining all budgets, scheduling and payroll, in-serving employees, sanitation, hiring and evaluating, and the department account payables
  • Maintaining resident satisfaction through frequent meal rounds, attending monthly resident counsel meetings, developing food committee and dining programs
  • Developing and implementing new programs such as orientation assessments, yearly appraisals, job routines and various competencies.

Sous Chef

New Horizon Foods
05.2018 - 01.2019
  • Hired and managed all kitchen staff
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
  • Purchased food and cultivated strong vendor relationships
  • Coordinated and organized all restaurant inventory
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
  • Limited portion sizes and used garnishes to control food costs
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 20% food waste reduction
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each night
  • Coordinated with admissions director to develop programs for attracting perspective residents
  • Duties included all purchasing including small wares, and capital expenditures
  • Developing and maintaining all budgets, scheduling and payroll, in-serving employees, sanitation, hiring and evaluating, and the department account payables
  • Maintaining resident satisfaction through frequent meal rounds, attending monthly resident counsel meetings, developing food committee and dining programs
  • Developing and implementing new programs such as orientation assessments, yearly appraisals, job routines and various competencies.

Executive Sous Chef

New York Presbyterian Hospital
03.2008 - 09.2016
  • Supervision and management of teams of 45, including creation of maintenance of monthly schedules as well as approval and adjustment of daily hours
  • Daily preparation of meals for celebrity and VIP clients
  • Provide professional event catering including hot and cold stations as well as formal dinners for over 350 people
  • Oversee key operations including menu planning, purchasing, fiscal management, and quality assurance
  • Superior analytical and details skills utilizing knowledge of codes, regulations and standards that resulted in outstanding state, local, OSHA and JACHO surveys, while continually upgrading service and maintaining or decreasing accountable financial budgets.

Education

Bachelor of Science: Food Service Management -

Johnson And Wales University
Providence, RI

Skills

  • Kitchen Management
  • SOP Proficiency
  • Monthly Forecasting
  • Catering Revenue Budget Development
  • Procurement
  • AP/AR invoicing
  • Team Training & Development
  • Expense Tracking
  • Menu Design
  • Inventory Control
  • Quality Assurance
  • Customer Service
  • Catering Service
  • Capacity Planning
  • Menu Planning
  • Signature Dish Creation
  • BOH Operations
  • Banquets and Catering
  • Recipes and Menu Planning
  • Forecasting and Planning
  • Staff Scheduling
  • Kitchen Staff Management
  • Hiring, Training, and Development
  • Attention to Detail

Certification

  • SERV Safe Certified
  • C-Bord Certified

Accomplishments

  • Connecticut Assisted Living Association: Outstanding Resident Service Award, Honorable Mention (2021)
  • Promote and lead successful teams that yield financial profitability, operation efficiency and customer satisfaction.
  • Routine management of monthly budget, consistently meeting goals with no overages
  • Expert in identifying appropriate purveyors and managing vendor relations

Timeline

Executive Chef/Food Service Director

Leisure Care
03.2022 - Current

Culinary Director/Executive Chef

New Horizon Foods
09.2020 - 04.2022

Executive Chef

New Horizon Foods
01.2019 - 09.2020

Sous Chef

New Horizon Foods
05.2018 - 01.2019

Executive Sous Chef

New York Presbyterian Hospital
03.2008 - 09.2016

Bachelor of Science: Food Service Management -

Johnson And Wales University

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Hasan Culver