Paul Namie
TUscaloosa,AL
Summary
Innovative Chef known for high productivity and efficiency in task completion. Skilled in menu development, inventory management, and culinary arts. Excel in time management, teamwork, and adaptability, ensuring smooth kitchen operations and exceptional dining experiences.
Overview
6
6
years of professional experience
1
1
Certification
Work History
House Chef
Uppercrust Food Service
Tuscaloosa, AL
03.2024 - Current
- Supervised food preparation staff to deliver high-quality results.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Monitored quality, presentation and quantities of plated food across line.
Executive Chef
The Rabbit Hole
Tuscaloosa, AL
10.2021 - 03.2024
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Managed household errands and other essential duties.
- Completed day-to-day duties accurately and efficiently.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Executive Chef
Dillards Chophouse
Tuscaloosa, AL
02.2021 - 06.2021
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Chef Manager
ARAMARK, Higher Education
Tuscaloosa, AL
08.2018 - 02.2021
- Supervised food preparation staff to deliver high-quality results.
- Assisted in developing new recipes that incorporated unique flavors while still adhering to nutritional guidelines.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Monitored costs associated with food production and labor expenses to maintain budgetary goals.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Performed cost analysis on existing recipes to determine if changes should be made in order to reduce expenses while maintaining quality standards.
Education
Bachelor of Arts - Theatre
The University of Alabama
Tuscaloosa, AL05-2012
Skills
- Kitchen operations management
- Pantry restocking
- Dish preparation
- Purchasing
- Menu development
- Signature dish creation
- Banquets and catering
- Food storage
- Sanitation practices
- Special diets
- Food safety oversight
- Cost control
- Effective communications
- Cooking techniques
- Food service operations
- Resource management
- Fine-dining expertise
- Creative menu planning
- Multitasking and organization
- Budgeting and cost control
- Forecasting and planning
Accomplishments
- 2021 Star Chef Award
Certification
- ServeSafe 2024-2029
Timeline
House Chef
Uppercrust Food Service
03.2024 - Current
Executive Chef
The Rabbit Hole
10.2021 - 03.2024
Executive Chef
Dillards Chophouse
02.2021 - 06.2021
Chef Manager
ARAMARK, Higher Education
08.2018 - 02.2021
Bachelor of Arts - Theatre
The University of Alabama
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