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Ambitious Executive Chef with 10 years of experience leading kitchen operations, designing innovative menus, and developing strong kitchen staff. Expertise in coordinating and leading kitchen teams combined with success in aligning business policies, procedures, and goals across multiple restaurant locations. Proven track record of optimizing organizational performance and achieving year-over-year business and revenue growth.
Kitchen operations management
New business development
Menu planning and design
Inventory management and cost control
Process improvement and optimization
7/1/2013 – Present
Splashlight – New York, NY
Direct day-to-day kitchen operations at multimillion-dollar generating restaurant, including scheduling, coordinating, and developing kitchen staff to achieve high food quality standards and labor cost targets.
Facilitate inventory management and forecast food, labor, and related costs while monitoring financial results.
Develop and initiate policies and procedures such as cooking and preparation guidelines to deliver consistent quality, maintain portion control, and minimize food and inventory costs; reinforce health, safety, and sanitation protocols to comply with restaurant and regulatory requirements.
Design new menu offerings and update recipe breakdown spreadsheets to achieve inventory control goals, streamline recipe development, and optimize sales analysis.
Mentor kitchen staff and work with business managers to meet operations and customer service goals.Key Achievements
Consistently retained 35% staff with 7% rotation due to job transition and 2% turnover.
Grew sales 30% during second year while managing 16% labor and 45% food costs; grew sales 27% in 2015.
3/1/2008 – 6/1/2013
Anna’s Tavern – Watertown, NY
Planned and directed all food service activities, including catering services, for independent farm-to-table restaurant; oversee sales development, budgeting, seasonal and holiday menu planning, policy planning, hiring and staff development, and inventory management.
Introduced new, well-received menu offerings and recommended and created healthier food options.
Positively impacted sales and overall profits with 35% revenue growth in 12- months.
Created policies and procedures to improve and measure food quality, reinforce sanitation guidelines, and maintain currency on new techniques and trends.
Developed standard receipts and techniques for food preparation and presentations; portioned food and worked with restaurant owners to establish selling and catering prices.
Coordinated with purchasing manager to replenish food stock and kitchen inventory; recommended suppliers and vendors to maintain quality standards and budgets.
3/1/2002 – 2/1/2008
Wellington’s Chop House – Ottawa, ON
Oversaw kitchen and catering operations, and devised strategies to improve customer service, drive sales, and increase profits and revenues; helped launch new catering services and established operational structure to ensure food quality, optimal customer service, and drive profitability.
Sourced and selected vendors, negotiated contracts and prices, and forecasted inventory requirements to control costs and budgets; initiated and maintained internal controls to monitor stock and replenish inventory.
Spearheaded menu planning and managed off-premise catering services, including planning, client relations, and management.
Education and Training
Grand Diplome 2002
Le Cordon Bleu Ottawa, ON, Canada