Kumar Schwab
Grand Rapids
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
2027
2027
years of professional experience
Work History
Supervisor
Valley City Plating
Grand Rapids, MI
01.2016 - Current
- Trained staff on proper equipment usage and maintenance procedures for optimal productivity.
- Implemented process improvements that enhanced production quality and reduced downtime.
- Coordinated scheduling and resource allocation to optimize team performance and output.
- Collaborated with management to strategize operational enhancements and drive efficiency initiatives.
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
Executive Chef
Noto's Old World Italian Dining
Grand Rapids, MI
2000 - Current
- Developed innovative menu items reflecting authentic Italian cuisine.
- Supervised kitchen staff, ensuring high standards of food quality and safety.
- Streamlined inventory management processes to reduce waste and improve efficiency.
- Trained new culinary team members on techniques and restaurant standards.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Line Cook
Sentinel Pointe Retirement Community
Grand Rapids, MI
09.1997 - 02.2022
- Prepared and plated meals in accordance with dietary guidelines and resident preferences.
- Maintained cleanliness and organization of kitchen workspace to ensure compliance with safety standards.
- Assisted in inventory management, tracking supplies, and minimizing waste through efficient practices.
- Collaborated with team members to streamline meal preparation processes for enhanced service delivery.
Education
Culinary Arts
Grand Rapids Junior College
Grand Rapids, MIHigh School Diploma -
Forest Hills Central High School
Grand Rapids, MI06-1997
Skills
- Training and mentoring
- Goal oriented
- Staff management
- Customer service
- Attention to detail
- Decision-making
- Complex Problem-solving
Timeline
Supervisor
Valley City Plating
01.2016 - Current
Line Cook
Sentinel Pointe Retirement Community
09.1997 - 02.2022
Executive Chef
Noto's Old World Italian Dining
2000 - Current
Culinary Arts
Grand Rapids Junior College
High School Diploma -
Forest Hills Central High School