Kurt Diederich
Pittsburgh,PA
Summary
Chef known for high productivity and calm demeanor under stress. Looking to take a step back from an executive role and work hard on a new space with.l a new group of people after 12 years with the same company.
Maintained a positive work environment not just with employees,but members of management as well.
Performed very well under high expectations and criticisms from guests.
Background in catering and high level private parties.
Possess specialized skills in menu development, kitchen team management, and high volume service.
Overview
13
13
years of professional experience
Work History
Executive Chef
Gaucho Parrilla Argentina
Pittsburgh, PA
10.2022 - 01.2025
- Handled daily operations for multiple culinary operations.
- Designed diagrams for multiple aspects of BOH operations (kitchen layouts, prep checklists, vendor ordering guides, station assignments, and step by recipes.)
- Built relationships with multiple vendors to have multiple options of pricing, availability, and deliveries.
- Purchased equipment for both FOH and BOH operations (glassware, dinnerware, etc.)
- Maintained a consistent and comfortable schedule for 20+ employees on a week to week basis.
- Able to work and Excel at all stations in the restaurant from expo, line cook, or dish.
- Operated a high standard of cleanliness and safety.
Sous Chef
Gaucho Parrilla Argentina
Pittsburgh, PA
03.2012 - 10.2022
- Trained new and incoming staff on new and existing menu items. Proper cleanliness procedures and maintenance.
- Built and composed new menu items and specials per executive chefs specifications.
- Maintain appropriate organizational logs. (Time temperature, prep, and recurring maintenance.)
- Purchased all food products for BOH operations in line with needs on daily/nightly basis.
- Covered Executive Chef responsibilities in their absence
- Planned and executed large scale catering parties of upwards of 70+ guests. Executing plated, family, and buffet style accomodations.
Education
Associate of Arts - Culinary Arts
Pennsylvania Culinary Institute Le Cordon Bleu
Pittsburgh, PA07-2008
Skills
- Managing 20 employees daily
- Forecasting and planning
- Banquets and catering
- Food plating and presentation
- Budgeting and cost control
- Recipes and menu planning
- BOH operations
- Hiring, training, and development
- Food prep planning
- Inventory control
- Special events
- Operations management
- Purchasing management
- Menu pricing
- Staff training
- ServSafe certification
- Food presentation
- Policy development
- Coaching and mentoring
- Food and beverage pairing
- Food waste prevention
- Sanitation coordination
- Food preparation techniques
- Food cost tracking and monitoring
- Proficient in Microsoft Excel
Timeline
Executive Chef
Gaucho Parrilla Argentina
10.2022 - 01.2025
Sous Chef
Gaucho Parrilla Argentina
03.2012 - 10.2022
Associate of Arts - Culinary Arts
Pennsylvania Culinary Institute Le Cordon Bleu