Kerim Leto
Berwyn,IL
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
20
20
years of professional experience
Work History
Private Chef,Chef Consultant,Freelancer
Self-employed
Berwyn, IL
07.2021 - Current
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Conducted online research to obtain relevant information and materials.
- Converted downtime into learning about new freelance services to offer more assistance and boost earnings.
Chef Partner
Glen Station Steakhouse
Glen Ellyn, IL
06.2017 - 06.2021
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant and implemented HACCP and FIFO procedures.
- Directed preparation, delivery and service of catering and special meal requests.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Chef Manager
Sarajevo Restaurant
Chicago, IL
09.2011 - 05.2017
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques,implemented HACCP and FIFO.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Sous Chef,Chef
Tony Rocco's
Chicago, IL
03.2006 - 08.2011
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Assisted with interviewing, hiring and training kitchen personnel.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Banquette Cook,Line Cook,Saucier
Wyndham Hotel
Chicago, IL
06.2003 - 02.2006
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed established procedures and requirements for safe food handling, storage and service.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Cooked multiple orders simultaneously during busy periods.
- Search by job titles to complete food inventory or storage sheets.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
Education
Associate of Applied Science - Culinary Arts
Cooking And Hospitality Institute of Chicago
Chicago, IL08.2003
Skills
- Kitchen Operations
- Menu Development
- Employee Training and Development
- Verbal and Written Communication
- Banquets and Catering
- Company Safety Standards
Affiliations
- Graduated with Honors
Additional Information
- Worked and collaborated with notable culinary professionals such as:
Exec.Chef John Coletta, Exec.Chef Rick Gresh, Exec.Chef Trevor Hoyte, Chef Michael Mazza, Consultant Chef Joe D'Alesandro, Chef Pinto Das, Banquette Manager Michael Herman, Director of Operations Franz Schubach
References available upon request
Timeline
Private Chef,Chef Consultant,Freelancer
Self-employed
07.2021 - Current
Chef Partner
Glen Station Steakhouse
06.2017 - 06.2021
Chef Manager
Sarajevo Restaurant
09.2011 - 05.2017
Sous Chef,Chef
Tony Rocco's
03.2006 - 08.2011
Banquette Cook,Line Cook,Saucier
Wyndham Hotel
06.2003 - 02.2006
Associate of Applied Science - Culinary Arts
Cooking And Hospitality Institute of Chicago
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