Ryan Savoie
Houston,TX
Summary
Dedicated Chef with proven aptitude in restaurant management, menu development and workflow coordination. Applies knowledge of culinary trends to deliver unique menu items. Assertive and decisive professional with a 30+ year history and expertise in all aspects of BOH service.
Overview
20
20
years of professional experience
Work History
Sous Chef
Elro Pizza and Crudo
Houston, TX
03.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Introduced new culinary techniques to the team, elevating the overall skill level.
- Participated in menu planning meetings, offering creative input on dishes for specials, menu items and desserts
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with Executive Chef to develop new menu items.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed production of all dessert items.
- Butchered and portioned all fish and meat.
- Worked closely with the Baker on new breads for specials and menu items
Cook
Nancy's Hustle
Houston, TX
07.2023 - 03.2024
- Maintained food safety and sanitation standards.
- Prepared food efficiently under time constraints for timely service during peak hours.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Executive Chef
Saint Arnold Brewing Co.
03.2013 - 06.2023
- Built the entire food program from scratch including kitchen design
- Created all menus for Beer Garden, Catering Department and Special Events
- Managed a staff of 30+
- Kept food and labor cost within set margins with a $400,000 monthly sales average
- Developed longstanding relationships with national and local vendors
- 4.5 million in sales per year 52% of that being food sales.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Sous/Pastry Chef
Ava & Alto, Schiller-Del Grande Restaurant Group
01.2011 - 03.2013
- Managed two separate restaurants with different concepts and staff
- Worked one on one with Chef Robert Del Grande on menu development for both restaurants
- Created and executed dessert menus for both restaurants and continued help with desserts at The Grove
- Offered regular creative specials
- Maintained food and labor costs within set margins.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Trained new employees on bakery methods and procedures.
Pastry Chef, Sous Chef
The Grove, Schiller-Del Grande Restaurant Group
04.2009 - 03.2013
- Created and executed all desserts for FOH service and Special Events
- Worked one on one with Chef Ryan Pera on menu development
- Promoted to Sous/Pastry Chef for two new SDG concepts
- Returned to The Grove as Sous where I handled daily ordering, monthly inventory and management of a staff of 35.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
- Oversaw purchasing, storage, and use of kitchen supplies.
Pastry Assistant
A Fare Extraordinaire
Houston, TX
09.2008 - 03.2009
- Scaled out and mixed ingredients according to recipes and procedures.
- Decorated pastries with different icings and toppings.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Cut and shaped dough for pies, rolls and other pastries.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
Pastry Chef, Baker
Shade
04.2004 - 01.2009
- Baked all fresh bread and pastries for service
- Created and executed dessert menus
- Worked one on one with Chefs Claire Smith and Jeb Stuart on menu development.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Cycled menus to keep offerings fresh and interesting for customers.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
Education
GED -
St. Paul Central High School
St. Paul, MN02.2024
Skills
- Menu Creativity
- Leadership
- Cleanliness
- Time Management
- Cost Reduction
- Critical Thinking
- Attention to detail
- Cooking techniques
- Food handling
- Extensive catering background
- Recipe Development
- Food Costing
Timeline
Sous Chef
Elro Pizza and Crudo
03.2024 - Current
Cook
Nancy's Hustle
07.2023 - 03.2024
Executive Chef
Saint Arnold Brewing Co.
03.2013 - 06.2023
Sous/Pastry Chef
Ava & Alto, Schiller-Del Grande Restaurant Group
01.2011 - 03.2013
Pastry Chef, Sous Chef
The Grove, Schiller-Del Grande Restaurant Group
04.2009 - 03.2013
Pastry Assistant
A Fare Extraordinaire
09.2008 - 03.2009
Pastry Chef, Baker
Shade
04.2004 - 01.2009
GED -
St. Paul Central High School
Similar Profiles
Daniel McMillanDaniel McMillan
Project Manager at Elro SignsProject Manager at Elro Signs
Carlota GalitCarlota Galit
Merchandising Supervisor at ELRO RETAIL CORPORATIONMerchandising Supervisor at ELRO RETAIL CORPORATION
Brittany ErestainBrittany Erestain
Server/Bartender at Crudo NudoServer/Bartender at Crudo Nudo