Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Overview
7
7
years of professional experience
Work History
Executive Chef
House OF Blues / Livenation
11.2024 - Current
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Oversaw business operations, inventory control, and customer service for restaurant.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Handled and stored food to eliminate illness and prevent cross-contamination.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Coordinated employee schedules and developed staff teams to boost productivity.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Streamlined kitchen processes for improved efficiency and faster service times.
Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Streamlined kitchen operations with effective inventory management and cost controls.
Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Managed budgeting and financial planning to ensure profitability and sustainable growth.
Collaborated with front of house to ensure cohesive and superior guest experience.
Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Coordinated with team members to prepare orders on time.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Developed close relationships with suppliers to source best ingredients.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Evaluated food products to verify freshness and quality.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Assisted with menu development and planning.
Executive Sous Chef
House of Blues / Livenation
09.2022 - Current
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
Organized special events and catering services, showcasing culinary expertise to a wider audience.
Mentored junior chefs and provided constructive feedback for professional growth.
Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Balanced labor costs by effectively scheduling kitchen staff according to business needs.
Maintained high standards of food presentation by supervising plating techniques during service hours.
Evaluated employee performance regularly providing guidance towards improvement as necessary.
Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Managed inventory control, reducing food waste and optimizing budget allocation.
Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
Developed and implemented staff training programs to elevate culinary skills and knowledge.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Trained and managed kitchen personnel and supervised related culinary activity.
Monitored food production to verify quality and consistency.
Participated in food tastings and taste tests.
Coordinated with team members to prepare orders on time.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Developed close relationships with suppliers to source best ingredients.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Evaluated food products to verify freshness and quality.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Assisted with menu development and planning.
Chef
Filmore / Livenation
12.2018 - Current
Maintained well-organized mise en place to keep work consistent.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Reduced food waste with strategic menu planning and inventory control techniques.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Placed orders to restock items before supplies ran out.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Trained kitchen staff to perform various preparation tasks under pressure.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Developed innovative recipes, attracting new clientele and increasing overall sales.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
Implemented food cost and waste reduction initiatives to save money.
Modified recipes to accommodate dietary restrictions and allergies.
Set up and broke down kitchen for service.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Handled and stored food to eliminate illness and prevent cross-contamination.
Trained and managed kitchen personnel and supervised related culinary activity.
Monitored food production to verify quality and consistency.
Participated in food tastings and taste tests.
Coordinated with team members to prepare orders on time.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Developed close relationships with suppliers to source best ingredients.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Evaluated food products to verify freshness and quality.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Lead Prep Cook
House OF Blues / Livenation
04.2018 - Current
Reduced order errors by clearly labeling prepped items with necessary information like dates, ingredient names, and allergens.
Provided valuable input during recipe testing sessions, refining dish components for optimal taste and presentation before adding them to the menu.
Collaborated with other cooks to maintain seamless communication during high-volume shifts, leading to improved workflow and fewer errors.
Managed inventory effectively by conducting regular audits and placing orders as needed, ensuring adequate stock levels for daily operations.
Handled the proper storage of perishable ingredients according to food safety regulations, minimizing spoilage risk and upholding freshness standards.
Demonstrated adaptability by quickly learning new skills or techniques as required to meet evolving menu needs and kitchen demands.
Demonstrated flexibility in adapting to last-minute changes or special requests, maintaining a positive attitude under pressure.
Increased overall productivity by multitasking between various prep stations while maintaining attention to detail and consistent quality standards.
Optimized ingredient usage, reducing waste by improving inventory management and portion control practices.
Maintained a clean and sanitary work environment, adhering to strict health department guidelines and preventing crosscontamination.
Enhanced kitchen efficiency by streamlining food preparation processes and implementing effective time management techniques.
Assisted in training new team members on kitchen procedures, ensuring consistent quality across all dishes prepared.
Assumed leadership role when necessary during busy services or staff absences, coordinating team efforts to meet demand without sacrificing quality or speed of service.
Ensured timely preparation of meals by prioritizing tasks based on service flow and changing customer demands, resulting in minimal wait times for guests.
Contributed to a positive work environment through strong teamwork, open communication, and proactive problem-solving efforts.
Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Followed orders from head chef to establish productive and timely preparation of meals.
Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
Trained and assisted new kitchen staff members.
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.
Followed health, safety and sanitation guidelines while preparing and serving food.
Prepared and cooked meals according to recipes and customer specifications.
Kept kitchen clean and organized by performing daily maintenance tasks.
Monitored food quality and presentation to maintain high standards.
Prepared food items in compliance with recipes and portioning control guidelines.
Maintained smooth and timely operations in preparation and delivery of meals.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Trained new kitchen staff on food safety, preparation and cooking techniques.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Verified proper portion sizes to consistently attain high food quality standards.
Managed inventory and ordered food and supplies to maintain adequate stock.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.