Steven Bunch
Chef
Grand Rapids,MI
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Skilled Catering Chef with 25 years of experience providing rich customer experiences and specific menus for guests with numerous competing requests, often simultaneously. Creative multitasker assessing circumstances and adapting accordingly in real-time. Versatile menu designer with conscious, deliberate and theme-based creativity in context of all food.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Catering Chef
Dave And Buster
Grand Rapids, MI
11.2022 - Current
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Ordered food items and supplies needed to fulfill catering jobs.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Banquet Sous Chef
Yo Chef Catering Company
Kentwood, MI
03.2010 - 10.2022
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Acted as head chef when required to maintain continuity of service and quality.
Head Chef
Romada Plaza Hotel
Grand Rapids, MI
01.2012 - 05.2015
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Interacted with guests to obtain feedback on product quality and service levels.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
No Degree - Business Management
Grand Rapids Community College
Grand Rapids, MI08.2004
High School Diploma -
Harlan High School
Chicago, IL06.1995
Skills
Proper Food Handling
- Proper Food Storage
- Proper Storage Procedures
- Large-Scale Events Planning
- Menu Development
- Plating and Presentation
- Cleaning Practices
- Waste Control
- Cleaning and Sanitation
- Safe Work Practices
- Cooking Procedures
- Food Preparation
- Kitchen Staff Management
Certification
- [Area of expertise] License with the national restaurant association( Servsafe Manager, food Handler, Allergens and Alcohol Certify ANSI MI.)
Timeline
Catering Chef
Dave And Buster
11.2022 - Current
Head Chef
Romada Plaza Hotel
01.2012 - 05.2015
Banquet Sous Chef
Yo Chef Catering Company
03.2010 - 10.2022
No Degree - Business Management
Grand Rapids Community College
High School Diploma -
Harlan High School
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