Chef Tec
Sandra Moyers
Executive Chef
Peachtree Corners,GA
Summary
With a proven track record in multi unit management excelling in leading teams to deliver high-quality, innovative dishes, ensuring guest satisfaction and kitchen efficiency. Having expertise in menu planning and recipe development, combined with a strong ability to foster team collaboration, has significantly enhanced dining experiences and operational productivity.
Overview
17
17
years of professional experience
Work History
Executive Chef
A Divine Event
02.2009 - 04.2024
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Delivered excellent food quality and maximized client satisfaction by preparing meals using high quality fresh ingredient void of MSG, high fructose corn syrup, and other known chemicals additives.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high health scores, kept injuries at bay by keeping a safe kitchen environment, adhering to health department standards and regulations.
- Created award winning trend setting menus, presentations, and recipes to drive sales, and launch marketing
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Planned menu enhancements based on seasonal pricing and product availability.
- Conducted regular evaluations of kitchen equipment appliances, and building structure ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Increased guest satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Requisitioned food, developed recipes and standardized production recipes for consistent quality.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Worked closely with front-of-house staff, sales, and planners to facilitate a memorable guest experience.
- Mentored and trained new team members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance the dining experience, and promote sales.
- Developed close relationships with suppliers to source quality ingredients and equipment at the best price.
- Set all company food and equipment standards
- Monitored food production to verify quality and consistency
- Created visually appealing presentations, enhancing the overall guest experience.
- Inventoried menu ingredients, and supplies to prepare vendor orders.
- Obtained fresh, local ingredients to improve dish flavors
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by showing and teaching the culinary team how to evaluate food to verify freshness and quality.
Pastry Chef
Canoe
Atlanta, GA
10.2007 - 02.2009
- Maintained well-organized mise en place to keep work consistent.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Atlanta, GA 05.2001 -
Skills
Safe Food Handling
Sanitation Guidelines
Team Leadership
Menu Writing and Planning
Recipe Development
International & Regional Cuisine
Menu Costing
High Volume Cooking and Holding Techniques
High Volume Catering
Baking and Pastry
Multi Unit Management
Event Planning
Software
Caterease
Reciprofity
Windows 11
Timeline
Executive Chef
A Divine Event
02.2009 - 04.2024
Pastry Chef
Canoe
10.2007 - 02.2009
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
05.2001 -
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