Sam Faust
Own Business
Highlands,NC
1
Language
1
Certification
18
years of professional experience
Dynamic Executive Banquet Chef with a strong background in culinary operations and team development. Expertise in menu execution and logistics coordination for large-scale events. Committed to delivering high-quality dining experiences while maintaining safety and efficiency.
Work History
Mushroom Cultivator
3 Years 6 Months- Implemented innovative cultivation techniques to enhance yield and reduce waste.
- Cultivated various mushroom species utilizing optimal growing conditions and substrates.
- Managed daily operations, ensuring consistent product quality and adherence to safety standards.
- Trained new employees on best practices for mushroom handling and cultivation processes.
Executive Banquet Chef
1 Year 4 Months- Developed and executed Custom banquet menus, enhancing guest experiences and satisfaction.
- Collaborated with event planners to customize catering options, aligning culinary offerings with client expectations.
- Oversaw kitchen operations, ensuring adherence to food safety standards and quality control measures.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork within the culinary team.
- Directed and managed banquet functions for 200+ person events Ranging from Plated 5 course meals to Stations dinners, welcome parties, corporate functions, guest chef Events
- Developed specialized menus for dietary restrictions, ensuring that all guests enjoyed their dining experience.
- Adapted quickly to last-minute changes in client requests or event specifications, ensuring successful outcomes despite potential challenges.
- Coordinated logistics for multiple simultaneous events while maintaining exceptional quality standards across all functions.
- Selected locally sourced ingredients whenever possible to create fresh and flavorful dishes that highlighted regional cuisine.
- Collaborated with banquet staff to deliver seamless execution of events, meeting the high expectations of clients.
- Balanced time-sensitive demands effectively by multitasking and delegating responsibilities as needed during high-pressure situations.
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
Sous Chef
5 Years 2 Months- Collaborated with head chef to design seasonal menus featuring locally sourced ingredients.
- Streamlined food preparation processes, reducing waste and minimizing service time during peak hours.
- Implemented food safety protocols, ensuring compliance with health regulations and industry standards.
- Mentored kitchen staff to enhance culinary skills and improve team efficiency.
- Trained new employees on kitchen operations and equipment handling for effective onboarding.
- Coordinated inventory management, optimizing stock levels and reducing costs through efficient ordering practices.
- Gained Experience in 9 different Food Outlets within the company Ranging from Brick oven Pizza, Banquets and A La Carte with various Cuisines.
Executive Chef
2 Years- Directed culinary operations, ensuring high-quality food preparation and presentation.
- Developed seasonal menus reflecting local produce and dietary trends.
- Implemented cost-control measures to optimize ingredient usage and minimize waste.
- Trained and mentored kitchen staff on best practices in food safety and sanitation.
- Collaborated with healthcare professionals to create nutritious meal plans for patients.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Cook
2 Years 7 Months- Prepared multiple orders simultaneously during peak periods with a high accuracy rate, maximizing customer satisfaction, and repeat business.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Collaborated with kitchen staff to streamline meal preparation processes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Banquet Sous Chef
6 Years 8 Months- Developed and implemented seasonal menus, enhancing guest satisfaction and culinary variety.
- Supervised kitchen staff to ensure timely execution of banquet services.
- Trained junior chefs on food preparation techniques and safety protocols.
- Coordinated inventory management, minimizing waste while maximizing resource efficiency.
- Preparation and Execution of Events with 300-900 Guests and Multiple Satellite Kitchens.
- Maintained excellent communication with front-of-house staff, ensuring seamless coordination between culinary and service teams during events.
Sushi Chef
1 Year 10 Months- Developed new sushi recipes that enhanced menu offerings and attracted customer interest.
- Prepared high-quality sushi rolls using traditional techniques and fresh ingredients.
- Trained junior chefs on sushi preparation methods and knife skills for consistent quality.
- Maintained cleanliness and organization of kitchen workspace to ensure food safety standards.
- Prepared high-quality seafood, rice and ingredients for sushi.
Sous Chef
3 Years 1 Month- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Developed and executed daily specials based on ingredient availability and customer feedback.
- Assisted in event planning, providing culinary expertise for large-scale functions and weddings at venue.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Education
High School Diploma
Skills
High-pressure kitchen experience
knife skills
"on the fly" changes and adaptation.
Culinary innovation
time management.
Very proficient at Working in high Stress kitchen Environment.
Team Building
nurturing Interpersonal relationships with Team members to in-turn Maximize staff self-empowerment
skills and efficiency
Accomplishments
worked in Family owned restaurant " Frissan" in San Miguel De Salinas, Spain for 10 years 2005-2015 and i would travel every year in the slow season to help in their restaurant.
worked with Many prestigious Celebrity Chefs from Hells Kitchen, James Beard awards, Relais Chateaux, Michelin stars. with a couple examples, Nona Sivley, Hugh Achenson, Craig Richards, Chris Hall, Fox Brothers, Chadwick Boyd, David Bancroft and many more.
I started my own Mushroom Cultivation Business, Blue Valley Mushrooms, after working in Fine dining and recognizing a market for Gourmet High end mushrooms.
Certification
- Serve safe Manager
- CPR
Languages
English
Timeline
Executive Banquet Chef
Old Edwards Hospitality Group
06.2024 - 10.2025Read More
Mushroom Cultivator
Own Business
03.2023 - CurrentRead More
Sous Chef
Old Edwards Inn and Spa
04.2019 - 06.2024Read More
Executive Chef
Angel Medical Center Inc.
03.2017 - 03.2019Read More
Cook
Hogsalt Hospitality
04.2014 - 11.2016Read More
Sushi Chef
Blue Sushi
05.2012 - 03.2014Read More
Sous Chef
Villages at Country Creek
03.2009 - 04.2012Read More
Banquet Sous Chef
N.G.A.L.A Wildlife Preserve
02.2009 - 10.2015Read More
Cypress Lake
High School Diploma
Read More