James Fuchs
Summary
Expert Chef de Cuisine with exceptional skills in managing staff, ordering and controlling inventory, scheduling and menu development. Advanced cooking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget.
Overview
15
15
years of professional experience
Work History
Chef De Cuisine of Complex & Outlets
Sheraton Grand At Wild Horse Pass
10.2020 - Current
- Scheduled and supervised all kitchen employees.
- Created menus and designed corresponding recipes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Sous Chef
Hotel Adeline
10.2018 - 03.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food and labor costs to verify budget targets were met.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
Specialty Cook
Kai Restaurant
10.2016 - 10.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Followed strict standards for food handling and safety, minimizing risks to customers.
Lead Cook
Sheraton Grand Phoenix Downtown Hotel
10.2008 - 10.2016
- Supervised line cooks to monitor food safety and order accuracy.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Education
Bachelor of Culinary Arts & Restaurant Management - Culinary Arts
Scottsdale Culinary Institute
Scottsdale, AZ06.2010
Skills
- Knife Skills
- Culinary Expertise
- Knowledge of Cooking Equipment
- Kitchen Sanitation
- Food Safety
- Inventory Rotation
- Forecasting and Planning
- Menu Supervision
- Cost Reduction
- Menu Development
- Cost Control
- Kitchen Management
Timeline
Chef De Cuisine of Complex & Outlets
Sheraton Grand At Wild Horse Pass
10.2020 - Current
Sous Chef
Hotel Adeline
10.2018 - 03.2020
Specialty Cook
Kai Restaurant
10.2016 - 10.2018
Lead Cook
Sheraton Grand Phoenix Downtown Hotel
10.2008 - 10.2016
Bachelor of Culinary Arts & Restaurant Management - Culinary Arts
Scottsdale Culinary Institute
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