Kerim Leto
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.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Banquette Chef
Hilton Towers
Chicago, IL
07.2024 - Current
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Monitored functionality of kitchen equipment and ensured timely repairs.
Executive Sous Chef
Marriott
Normal, IL
08.2023 - 06.2024
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Executive Chef Partner
My Only Chef Inc.
10.2019 - 07.2023
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed and trained kitchen staff.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Created recipes and prepared advanced dishes.
- Mentored more than 10 kitchen staff at all levels to prepare each for demanding roles.
Consultant Executive Chef
Hotel Livadic
03.2019 - 10.2019
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Mentored more than 20 kitchen staff at all levels to prepare each for demanding roles.
- Oversaw all business operations for hotel, including customer service, sales, strategic planning, policy development and inventory control.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Modernized technic and proper food handling standards for kitchen staff, which reduced guest wait times and boosted daily output from 75 meals to 500.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Chef Manager
Restaurant Sarajevo Inc.
01.2016 - 02.2018
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Mentored more than 7 kitchen staff at all levels to prepare each for demanding roles.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
Private Chef
Il Rustico Inc.
09.2008 - 12.2016
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Mentored more than 5 kitchen staff at all levels to prepare each for demanding roles.
- Shopped for ingredients.
- Provided easy-to-read cooking preparation instructions for clients.
- Created customized meal plans based on client dietary restrictions and preferences.
- Verified compliance in preparation of menu items and customer special requests.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
Tony Roccos
01.2007 - 08.2008
- Planned and directed high-volume food preparation in fast-paced environment.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Acted as head chef when required to maintain continuity of service and quality.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Supervised and enhanced work of 12-person team producing more than 300 plates per day.
Line Cook,Saucierre
Wyndham Hotel
06.2003 - 12.2006
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Handled portion control activities according to specified instructions provided by chef.
- Grilled meats and seafood to customer specifications.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Utilized HACCP and FIFO
Education
Associate of Arts - Culinary Arts/Le Cordon Bleu Affiliate
Cooking And Hospitality Institute of Chicago
Chicago, IL9 2003
Skills
- Performance assessments
- Food spoilage prevention
- Cost reduction
- Fine-dining expertise
- French,Italian,Mediterranean cuisine
- Sanitation guidelines
- Signature dish creation
- Forecasting and planning
- Workflow Optimization
- Problem-solving
- Food plating and presentation
Certification
- ServSafe
Languages
Croatian
Full Professional
German
Elementary
Timeline
Banquette Chef
Hilton Towers
07.2024 - Current
Executive Sous Chef
Marriott
08.2023 - 06.2024
Executive Chef Partner
My Only Chef Inc.
10.2019 - 07.2023
Consultant Executive Chef
Hotel Livadic
03.2019 - 10.2019
Chef Manager
Restaurant Sarajevo Inc.
01.2016 - 02.2018
Private Chef
Il Rustico Inc.
09.2008 - 12.2016
Sous Chef
Tony Roccos
01.2007 - 08.2008
Line Cook,Saucierre
Wyndham Hotel
06.2003 - 12.2006
Associate of Arts - Culinary Arts/Le Cordon Bleu Affiliate
Cooking And Hospitality Institute of Chicago