Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Heather Miro

Clarksville,TN

Summary

Innovative Regional Executive Chef known for highly productive and efficient task completion. Specialized skills include menu development, kitchen management, and food safety compliance. Excel in leadership, communication, and problem-solving to enhance team performance and dining excellence.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Regional Executive Chef

Square One LLC
Chattanooga, TN
03.2025 - Current
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Checked quality of food products to meet high standards.
  • Developed training programs for existing employees as well as new hires.

Executive Chef

Darden
Raleigh, NC
06.2014 - 03.2019
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.

Executive Sous Chef

Disney
Orlando , FL
04.2010 - 07.2014
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Ensured compliance with local health department regulations by performing routine inspections.

Banquet Chef Executive

Holiday Inn Bordeaux
Raleigh , NC
01.2005 - 04.2010
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Directed presentation and portioning of food for banquet functions.
  • Executed set menus for banquets with cuisine from diverse regions.
  • Managed production of food for catered corporate and private events.
  • Developed menus for high-end banquets, catering events and private parties.

Education

Associate of Applied Science - Culinary

The Chefs Academy
Raleigh, NC

Skills

  • Food safety
  • Inventory management
  • Menu development
  • Cost control
  • Employee training
  • Kitchen operations

Certification

  • Serve Safe Certified
  • Allergen Certified
  • Deans List

Timeline

Regional Executive Chef

Square One LLC
03.2025 - Current

Executive Chef

Darden
06.2014 - 03.2019

Executive Sous Chef

Disney
04.2010 - 07.2014

Banquet Chef Executive

Holiday Inn Bordeaux
01.2005 - 04.2010

Associate of Applied Science - Culinary

The Chefs Academy

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Heather Miro