Julius Avant
Berwyn,IL
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. High-performing Chef offering 11 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Head Chef/Kitchen Manager
19th Century Club
11.2015 - 09.2023
- Working in tandem with a team of managers (managers, production manager and catering sales manager) to ensure overall success of the event
- In partnership with the Event Manager, assist employees with career development strategies to improve employee retention and build bench strength
- Manage day to day activities of the catering plan and assign work and establish performance and goal for the team members, supervise and coach direct reports in the performance of their duties; complete performance reviews and provides feedback to direct reports
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person, assist in maintaining a high level of service principles in accordance with established standards.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
Catering/Event Chef
Northwestern University
11.2017 - 09.2019
- Helping manage and maintain The Universities standards while also meeting the needs of the Grad Student's and Staffs special needs and or request with a crew of 25 employee's
- Butchering or prepping mains for each station to making stocks and sauces for the house (Saucier)
- In partnership with the Event Manager, assist employees with career development strategies to improve employee retention and build bench strength
- Manage all lines on any station, pasta, hot apps, sauté, and grill
- Execute multiple BEO's for catering events up to 400.
- Cooked for large groups of people and managing various types of food for large events.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
Chef/Kitchen Supervisor
Found Kitchen And Social House
08.2015 - 10.2017
- Cook off 200 hand-made flat breads in a 600 degree wood burning oven
- Sauté seasonal flat breads, proteins, vegetables, sandwiches with large cast iron skillets in an open kitchen with an audience of 50 to 300 guests
- Leading savory station while assisting salad and sandwich station at all times
- Communicating with co-workers to ensure that dishes are ready for guest all together, memorizing tickets and time while working station
- Prep recipes for random stations throughout the restaurant during down time.
Education
Associate of Arts - Culinary Arts
Le Condon Bleu College of Culinary Arts
Chicago, IL06.2012
Skills
- Cooking
- Catering
- Kitchen Management Experience
- Culinary Experience
- Food Preparation
- Events Management
- Inventory Rotation
- Forecasting and Planning
Certification
- CERTIFICATE OF COMPLETION, Management SERV- SAFE Certification, 2010
- Certified Food Service Associate
- Food handler certificate, 04/01/26
- ServSafe Managers, 08/01/25
- Food Handler, 08/01/25
- CDL A, 08/01/23
Additional Information
New Graduate from Olive Harvey College
Received Class A CDL
Degrees
Le Cordon Bleu College of Culinary Arts, Chicago, IL, 06/2012
Parkland College, Associate Applied Digital Media, Champagne, IL, 06/2010
Timeline
Catering/Event Chef
Northwestern University
11.2017 - 09.2019
Head Chef/Kitchen Manager
19th Century Club
11.2015 - 09.2023
Chef/Kitchen Supervisor
Found Kitchen And Social House
08.2015 - 10.2017
Associate of Arts - Culinary Arts
Le Condon Bleu College of Culinary Arts
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