Summary
Overview
Work History
Education
Skills
Timeline
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Kris Miles

Sun Valley,ID

Summary

Hotel dining and catering professional well-versed in guest services and food and beverage operations. Experienced in large-scale events, as well as intimate gourmet dining and afternoon tea services. Successful at building relationships with customers to increase likelihood of repeat business.

Overview

11
11
years of professional experience

Work History

Chef De Cuisine

Sun Valley Resort
Sun Valley, ID
02.2016 - Current
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Oversaw preparation of creatively-designed recipes for Sun Valley CO.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Maintained well-organized mise en place to keep work efficient and consistent.

Chef De Partie

Santeria
Portland, OR
02.2015 - 02.2016
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying and baking.

Education

Associate of Arts - Culinary Management

OCI
Portland, OR
04.2016

Skills

  • Menu planning
  • Food preparation
  • Cooking skills
  • Food spoilage prevention
  • Kitchen management

Timeline

Chef De Cuisine

Sun Valley Resort
02.2016 - Current

Chef De Partie

Santeria
02.2015 - 02.2016

Associate of Arts - Culinary Management

OCI

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Kris Miles