Summary
Overview
Work History
Education
Skills
Accomplishments
Work Availability
Quote
Timeline
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Kurt Amidzich

Delafield,WI

Summary

Creative Business Owner with exceptional background spent in food service. Proven leader with engaging demeanor and success working in most demanding environments. Talented in training and mentoring successful teams.

Overview

37
37
years of professional experience

Work History

Chef/Owner/Operator

Kurtsteakhouse
Delafield, WI
09.2000 - Current
  • Managed day-to-day business operations.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Trained and motivated employees to perform daily business functions.
  • Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
  • Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Created and monitored promotional approaches to increase sales and profit levels.
  • Reconciled daily sales, returns and financial reports in QuickBooks.
  • Remained up-to-date on current trends and attended industry trade shows and markets to view and order inventory.
  • Optimized team hiring, training and performance.
  • Maintained up-to-date administrative records to monitor operational conditions.
  • Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
  • Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
  • Developed key operational initiatives to drive and maintain substantial business growth.
  • Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
  • Established, optimized and enforced business policies to maintain consistency and high-quality standards across industry operations.
  • Devised processes to boost long-term business success and increase profit levels.
  • Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
  • Set, enforced and optimized internal policies to maintain responsiveness to demands.
  • Generated revenues yearly and effectively capitalized on industry growth.
  • Conducted target market research to scope out industry competition and identify advantageous trends.
  • Cultivated forward-thinking, inclusive and performance-oriented business culture to lead industry in innovation and push progress.
  • Reduced personnel turnover and promoted employee development by recruiting team-oriented candidates and implementing new training practices.
  • Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.

Executive Chef

Peters La Cuisine
Ft. Myers , FL
05.1996 - 09.2000
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified compliance in preparation of menu items and customer special requests.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Used root cause analysis to conduct assessments and develop improvements.
  • Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.

Saucier, Chef De Partie

La Francaise
Wheeling, IL
07.1993 - 03.1996
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying and baking.
  • Sanitized all counters properly to prevent food-borne illness.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Complied with portion and serving sizes as per restaurant standards.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Handled 50 calls per day to address customer inquiries and concerns.

Lead Cook

Fidel Sticks Country Club
Ft. Myers, FL
05.1992 - 06.1993
  • Supervised line cooks to monitor food safety and order accuracy.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Took over line positions in event of emergency.
  • Taught kitchen staff safety protocols and restaurant standards.
  • Delegated jobs within kitchen depending on restaurant traffic and employee skill.
  • Developed process that reduced waste and improved supply turnover.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Transitioned between breakfast and lunch service.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
  • Prepared meals for lunch and dining services with average of 30 tables per day.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.

Line Chef

Lock & Key Restaurant
Engelwood, Fl.
01.1987 - 02.1990
  • Followed recipes and food presentation standards at Lock & Key Restaurant.
  • Assisted head chef in preparing and serving food.
  • Operated fryer and cooked meats on grill.
  • Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
  • Complied with sanitation and nutrition regulations and safety standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained well-organized mise en place to keep work consistent.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Cleaned kitchen counters, refrigerators and freezers.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Rotated through all prep stations to learn different techniques.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Rotated food regularly, removing outdated items for proper disposal.
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
  • Monitored recipe portioning to control food costs.
  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
  • Kept 3 stations clean by wiping down counters and mopping up liquid spills during high traffic times in kitchen.
  • Ordered new ingredients and supplies to meet expected needs.

Dishwasher, Prep Cook, Line Cook

Laff-A-Lott Bar And Grill
Boca Grande, FL
01.1985 - 03.1987
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
  • Cooked 10 take-out orders per shift and securely packaged and labeled each order.
  • Performed routine maintenance on dishwashing equipment by request of managers.
  • Efficiently and quickly cleaned various dishes, silverware and to provide smooth service and reduce wait times.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
  • Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.
  • Kept all dishes, utensils and glassware clean and rotated following safety standards by.
  • Cleared, washed and stacked all plates, dining utensils and trays quickly and without breaking.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Oversaw incoming deliveries, unboxing supplies, shelving stock and rotating items.

Fry Cook

Light House Hole Restaurant
Boca Grande, FL
04.1985 - 01.1987
  • Cleaned and maintained fryers and grills to keep appliances in working condition.
  • Operated large-volume cooking equipment such as grills, deep-fat fryers or griddles.
  • Operated fryers and grills by pouring oil and placing food items on surface to fry or grill.
  • Cleaned, stocked and restocked workstations and display cases.

Education

Associate of Science - Culinary Arts

Johnson & Wales University
Charleston, SC
04.1992

Skills

  • Budget Control
  • Mathematical Calculation and Reasoning
  • Business Leadership
  • Decision Making
  • Assignment Delegation
  • Focus and Follow-Through
  • Vendor Relationships
  • Supply Estimates
  • Quality Control and Oversight
  • Staff Supervision and Coordination
  • Equipment Inspection and Maintenance
  • Instruction and Delegation
  • Recipe Development
  • Quality Assessments
  • Equipment Purchasing
  • Current in Culinary Trends
  • Coordinating Kitchen Staff
  • Scheduling Equipment Repairs
  • Food Preparing, Plating and Presentation
  • Staff Recruiting and Hiring
  • Standards Compliance
  • Special Events and Catering
  • Cleaning and Sanitation
  • Food Preparation Techniques
  • Sushi Preparation
  • Developing Menus
  • Budgeting and Cost Control
  • Kitchen Equipment Operation
  • Machinery Upkeep
  • Portion and Cost Control
  • Chef Consultations
  • Resident Satisfaction
  • Budget Control
  • Kitchen Preparation
  • Collaborative Relationships
  • Vendor Sourcing
  • Cooking and Baking
  • Ingredient Preparation
  • Special Requests
  • Counter Sanitization
  • Rotation Procedures
  • Temperature Monitoring
  • Signature Dish Creation
  • Chef Support
  • Sauce Preparation
  • Disciplinary Action
  • Dietary Restrictions
  • Handling Plates
  • High-Volume Environments
  • Waste Control
  • Restaurant Operation
  • Tool Preparation
  • Forecasting and Planning
  • Kitchen Sanitization
  • Food and Beverage Pairings
  • Proper Storage Procedures
  • Banquets and Catering
  • Chef Assistance
  • Menu Planning
  • Contamination Prevention
  • Reading Comprehension
  • Shipment Preparation
  • Hiring Procedures
  • Cooking Technique Demonstrations
  • Production Data Records
  • Staff Performance Assessments
  • Marketing Strategies
  • Place Settings
  • Billing and Payment Processing
  • Hospitality Service
  • Performance Improvement
  • Restaurant Operations Management
  • Dish Preparation
  • P&L Analysis
  • Food Production Timing
  • Servsafe Certified
  • Hand Tools
  • Cash Register Operations
  • Guest Inquiries
  • Food and Beverage Service
  • Organization and Prioritization
  • Food Preparation and Safety
  • Resolving Complaints
  • Supervised Staff
  • Inventory Role
  • Preservation Methods
  • Station Preparation
  • Market Trend Understanding
  • Mixing Dishes
  • Hospitality Management
  • Brand Loyalty
  • Operational Oversight
  • Staff Meetings
  • Temperature Control
  • Professional Relationships
  • Menu Item Pricing
  • Annual Performance Reviews
  • Surface Work

Accomplishments

Hired by Diane Hendricks Property's to turn a miserably failing French restaurant called Cafe Bellwae, into a steakhouse, in 2016. Great success!

Merrill & Houston's Steak joint

500 Pleasant St. Beloit, WI 53511

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote

It ain't what you don't no that gets you in trouble. Its what you know for sure that just isn't so!
mark twain

Timeline

Chef/Owner/Operator

Kurtsteakhouse
09.2000 - Current

Executive Chef

Peters La Cuisine
05.1996 - 09.2000

Saucier, Chef De Partie

La Francaise
07.1993 - 03.1996

Lead Cook

Fidel Sticks Country Club
05.1992 - 06.1993

Line Chef

Lock & Key Restaurant
01.1987 - 02.1990

Fry Cook

Light House Hole Restaurant
04.1985 - 01.1987

Dishwasher, Prep Cook, Line Cook

Laff-A-Lott Bar And Grill
01.1985 - 03.1987

Associate of Science - Culinary Arts

Johnson & Wales University

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