Kyle perrault
adrian,MI
Summary
Dynamic Executive Chef with a proven track record in menu development, kitchen management, and cost control. Known for driving safety compliance and ingredient sourcing, consistently delivering high-quality dining experiences.
Overview
1
1
Certification
25
25
years of professional experience
Work History
excutive chef 2
sodexo
Adrian, Michigan
05.2006 - Current
- Developed innovative menus that aligned with seasonal trends and client preferences.
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Trained and supervised culinary staff, promoting teamwork and collaboration.
- Coordinated food preparation processes to maintain high standards of quality.
- Sourced local ingredients to enhance menu offerings and support sustainability initiatives.
- Implemented cost control measures to optimize kitchen budget management effectively.
- Established relationships with vendors to secure reliable supply chains for kitchen needs.
- Collaborated with nutritionists to create balanced meal plans for diverse clientele.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
Executive Chef
clpoc
candian lakes, MI
05.2018 - 09.2021
- Developed innovative menu items reflecting seasonal ingredients and culinary trends.
- Managed kitchen operations ensuring compliance with health and safety regulations.
- Supervised kitchen staff, fostering teamwork and enhancing culinary skills.
- Coordinated inventory management to optimize food purchasing and minimize waste.
- Trained new chefs on cooking techniques and restaurant standards of excellence.
- Collaborated with front-of-house staff to streamline service and enhance guest experience.
- Implemented quality control measures to maintain high standards of food presentation.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Led special events catering, customizing menus to meet client preferences and needs.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
executive chef 2
Sodexo USA
Adrian, Michigan
03.2001 - 05.2020
- Developed innovative menus to enhance guest dining experiences.
- Managed kitchen staff, ensuring effective teamwork and communication.
- Oversaw food safety and sanitation compliance across all kitchen operations.
- Sourced high-quality ingredients from local suppliers for menu creation.
- Trained culinary team on techniques, presentation, and portion control.
- Collaborated with management to align culinary offerings with client needs.
- Implemented cost control measures to optimize kitchen resources and inventory.
- Designed catering services for events, focusing on diverse dietary preferences.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Provided guidance and support for Sous Chefs during peak service hours.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Improved performance of team members resulting in high-quality meals produced daily.
Education
High School Diploma -
Fernadale High
Ferndale, MI06-1981
Skills
- Menu development
- Kitchen management
- Cost control
- Safety compliance
- Ingredient sourcing
- Inventory management
- Event catering
- Quality assurance
- Creativity
- Food presentation
- Special events
- Recipe development
- Recipe creation
- Food pairing
- Order management
- Purchasing
- Food safety
- Inventory control
Affiliations
- i love bbq im a certified pit master
Certification
- servesafe allergens
Timeline
Executive Chef
clpoc
05.2018 - 09.2021
excutive chef 2
sodexo
05.2006 - Current
executive chef 2
Sodexo USA
03.2001 - 05.2020
High School Diploma -
Fernadale High