Executive Chef

PROFILE
A highly talented and astute executive chef professional with more than ••••• years of broad experience in culinary design and
presentation skills, including special menu creation, food cost analysis, budgeting, inventory control and purchasing. Background
includes hiring and training of kitchen staff, developing and implementing food production guidelines, as well as metrics for safety
procedure. Proven expertise in demonstrating visible achievements in the food industry with verified ability in providing full range
managerial skills in all facets of food preparations and business operations. Licensed food-handler in the State of Pennsylvania and
an affiliate of National Restaurant Association.
Areas of Expertise
Business Operations and Management
Food Processing
Catering and Special Event Coordination
Sanitation and Food Safety Measures
Zero Waste Management
Client-Vendor Relationship
Communication and Interpersonal Skills
Training and Development
SUMMARY OF EXPERIENCE
Assumed responsibilities in hiring, training and supervising kitchen staff while overseeing all facets of culinary operations
including ordering and inventory management.
Created original recipes as well as estimated food consumption and demand or purchase food.
Developed food presentation technique, quality standards, and menus.
Implemented standard operation and maintenance of equipments to ensure safety and orderliness of work stations.
Planned and organized catering events including food serving suggestions and culinary techniques demonstration.
Fostered positive working attitude with staff to attain organizational goals and objectives in a fast-pace situations.
CAREER HIGHLIGHTS
Executive Chef, Moenas Clearfield, PA •••••
Directly responsible for the increased food sales by ••••• percent
Held a consistent food cost of ••••• percent with customer approval rating
Executive Chef, Benjamins Indiana, PA •••••
Established and grew the business from start up to $••••• thousand food sales.
Featured in Pittsburg Post in June ••••• and in Syscos Sensations Recipe Book in •••••
Appeared in Cooking for Profit magazine and Small Town Life magazine (front cover) in •••••
Earned the number one rating as topic restaurant in Western Pennsylvania at Post Gazette.
Chef, Butler Country Club Butler, PA •••••
Generated $••••• million in food sales.
Executive Chef, Trattoria Butler, PA •••••
Grew the restaurant from start up to $••••• thousand food sales.
Chef, Externship, Ritz Carlton Naples, FL •••••
Acquired solid knowledge and skills in all stations of the •••••star resort.
EDUCATION
Associates Degree in Culinary Arts (GPA: •••••) •••••
Pennsylvania Culinary, Pittsburgh, PA
CERTIFICATE OF APPRECIATION RECEIVED
Evaluator of NOCTI Job Ready Assessment, Clearfield County Career and Technology Center
Evaluator of NOCTI Job Ready Assessment, Indiana School of Technology
Interviewer for the Mock Interview Workshop, IUP Academy of Culinary Arts
AFFILIATIONS
Clearfield Chamber of Commerce Man of the Hour, •••••
Indiana Chamber of Commerce Man of the Hour, •••••
Member, ACF (American Culinary Federation)
Member, IUP (Indiana University of Pennsylvania) Culinary Advisory Board
Member, Indiana School of Technology Advisory Board