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A seasoned Chef De Cuisine at The Commoner, I bring a blend of creative innovation and leadership, elevating dining experiences through expert seafood preparation and effective team management. My tenure is marked by a significant enhancement in food quality and kitchen efficiency, achieving a notable increase in customer satisfaction and retention. Expert Chef de Cuisine with exceptional skills in managing staff of [Number], ordering and controlling inventory, scheduling, and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget. Expert Chef de Cuisine with fortes in portion and cost control. Directs kitchen of [Number] waitstaff, dishwashers, cooks and bussers. Consistently works weekends and evenings. Focused and disciplined with well-tuned palate. High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals.

I am hardworking, motivated with life goals I would like to achieve and I am always keen to new experiences.
Highly-motivated employee with desire to take on new challenges strong worth etic, adaptability and exceptional interpersonal skills,
As of many years of experience of working in multiple Restaurants , it has boosted my knowledge of working effectively at a busy, hardworking environment. With the experience I have I can adapt to job roles, tasks or position given to me, and I always like to work to the best of my ability.
as in my time I have worked in many Restaurants.

My first year working at Wilson’s Ciderhouse, I reported to and worked directly under Well known Chef and two-time James Beard finalist Matt Steigerwald, most commonly known for his work at the Lincoln Cafe and subsequently the Lincoln Wine Bar in Mt.Vernon, IA. In my time working with Matt, I excelled in improving my skill set tenfold and
With a proven track record at Wilson’s Ciderhouse and Venue, I elevated food quality through premium sourcing and cost-effective management. My leadership and creativity fostered community ties and enhanced dining experiences, while my expertise in seafood preparation and kitchen sanitation ensured high standards. I excel in driving team performance and innovation in menu development.

Dynamic culinary leader with a proven track record at Marriott, known for enhancing dining experiences through innovative recipe development and strategic financial management. Demonstrated expertise in team hiring, training, and leadership, driving high standards in fine dining. Proficient in purchasing management and allergen awareness, resulting in increased customer satisfaction and repeat visits. Aims to further elevate culinary excellence and operational efficiency within a top-tier establishment.

Todd Guttendorf

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Chef De Cuisine

Executive Sous Chef

Chef De Tournant

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Chef De Cuisine

Executive Sous Chef

Chef De Tournant

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