Summary
Overview
Work History
Education
Skills
Timeline
Generic

Shawn Strom

Vancouver

Summary

Dynamic Executive Chef with a proven track record at Gustav's, Experienced leader with strong background in guiding teams, and hands-on experience in german cuisine and talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals.


Overview

22
22
years of professional experience

Work History

Executive Chef

Gustav's
02.2003 - 05.2025
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Participated in food tastings and taste tests.

Education

GED -

Front Range Community College
Westminster, CO

Skills

  • Sanitation coordination
  • Food spoilage prevention
  • Food plating and presentation
  • Banquets and catering
  • Food preparation techniques
  • Recipes and menu planning
  • Menu pricing
  • Purchasing
  • Plating and garnishing
  • Hiring, training, and development
  • ServSafe certification
  • Order management
  • Problem and complaint resolution
  • Purchasing management
  • Delegating work
  • Cost control
  • Staff training
  • Attention to detail
  • Strong work ethic
  • Staff scheduling
  • Creative thinking
  • Performance review
  • Safe food handling
  • Quality assurance
  • Decision-making
  • Kitchen equipment operation and maintenance
  • Sanitation standards
  • Performance assessments
  • Menu development

Timeline

Executive Chef

Gustav's
02.2003 - 05.2025

GED -

Front Range Community College

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