Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Kyle Mulligan

Austin,TX

Summary

Ambitious professional highly motivated in leading fast-paced, demanding environments. Adaptable individual with success in handling challenges. 15+ years in high-end restaurants. Proven at expert managing, training, and mentoring a team of 15-20+ kitchen personnel in scratch kitchens.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Executive Chef

The Roosevelt Room and The Eleanor
Austin, TX
03.2023 - Current
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Negotiated contracts with suppliers to secure competitive prices for ingredients.
  • Tracked sales figures for each dish served in order to identify popular items.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Developed and implemented menus for the bars foodservice, as well as catering events, and private parties.

Executive Chef

1417 French Bistro
Ausitn, TX
03.2021 - 01.2023
  • Implemented successful cross-marketing strategies such as food and wine pairings, chef tastings, and special events.
  • Created various training tools for both BOH and FOH to further refinement of staff to elevate guest experience.
  • Forecasted seasonal staffing needs.
  • Interviewed and hired new staff members, controlled scheduling to operate within labor budget.
  • Oversaw scheduling, inventory management, and supply ordering.
  • Developed kitchen staff through training, disciplinary action and performance review.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.

Banquet Chef

Austin Proper Hotel
Austin, TX
02.2020 - 05.2020
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Supervised production for all three restaurant outlets (Peacock, Mockingbird, and La Piscina).
  • Menu development for our banquet program, scaling and testing recipes for large format dinners, setting standards and procedures on how best to execute food service for hundreds of guests.
  • Ordering and inventory for banquet operations and other outlets as needed to maintain product pars for the entire property.

Sous Chef

Kemuri Tatsu-ya
Austin, TX
02.2017 - 02.2020
  • Butchery for all sashimi grade fish and meat received.
  • Set standards for line item prep including manuals, training tools, station logs/prep sheets.
  • Hiring, disciplinary, and termination duties.
  • Ordering and Inventory of our massive specialty item needs.
  • Weekly orders from 10+ specialty purveyors and multiple mainstream suppliers to maintain quality and consistency of product, as well as price matching to maintain budget.
  • On-boarding new hire employees through Resy and Restaurant365 systems.

Sous Chef

Cipollina
Austin , TX
06.2016 - 02.2017
  • Oversaw daily operations for lunch and dinner in an upscale neighborhood staple restaurant.
  • Creation and refinement of menu items to heighten the dining experience.
  • Weekly and daily specials with produce and proteins from a variety of purveyors to create seasonally appropriate dishes from old world classics to modern culinary influences.
  • Ordering and inventory duties.

Cook 1

Trio at the Four Seasons Hotel Austin
Austin, TX
01.2014 - 06.2016
  • Maintained standards set by Chef and Sous Chef for food quality, sanitation, and safety.
  • Aided in creation of new menu items and seasonal menu changes for the restaurant, room service, lobby lounge, pool, residencies, and all other outlets for the hotel.
  • Trained new employees on all stations.
  • Aided in banquet plating and facilitated setup, operation, and breakdown of holiday/special event stations.

Lead Line

Salty Sow
Austin, TX
08.2012 - 01.2014
  • Executed back expo (point) to facilitate a call line with an average of 5-7 cooks.
  • Oversaw prep duties including charcuterie, pastry, portion control, and all aspects of line prep.
  • Trained new employees on all stations and prep positions.
  • Led large party prep/ line execution for all large events.

Sous Chef/ Banquet Chef

The Mansion at Judges Hill Restaurant
Austin, TX
07.2010 - 03.2012
  • Responsible for managing day to day operations for the restaurant and banquet operations.
  • Supervision and Training of all kitchen, banquet, and bakeshop employees (a full crew of 18).
  • Maintaining production standards, ordering/inventory, menu costing, scheduling, invoice organization and recording.
  • Orchestrated plated dinners and large banquets in our event center and private dining rooms.

Education

Associate of Applied Science - Culinary Arts

Texas Culinary Academy
Austin, TX
05.2008

High School Diploma -

Tascossa High School
Amarillo, TX
05.2005

Skills

  • Customer Service Oriented
  • Food safety
  • Banquets and Catering
  • Forecasting and planning
  • Restaurant Management
  • Google Drive programs proficient
  • Hiring, Training and Development of both BOH and FOH
  • Inventory Management
  • Team Leadership

Certification

Austin Food Manager Certified- expires 2025

Timeline

Executive Chef

The Roosevelt Room and The Eleanor
03.2023 - Current

Executive Chef

1417 French Bistro
03.2021 - 01.2023

Banquet Chef

Austin Proper Hotel
02.2020 - 05.2020

Sous Chef

Kemuri Tatsu-ya
02.2017 - 02.2020

Sous Chef

Cipollina
06.2016 - 02.2017

Cook 1

Trio at the Four Seasons Hotel Austin
01.2014 - 06.2016

Lead Line

Salty Sow
08.2012 - 01.2014

Sous Chef/ Banquet Chef

The Mansion at Judges Hill Restaurant
07.2010 - 03.2012

Associate of Applied Science - Culinary Arts

Texas Culinary Academy

High School Diploma -

Tascossa High School

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