         CHEF OWNER       Executive Profile     A combination of specialized training and professional experience results in excellent qualifications as an EXECUTIVE CHEF, SOUS CHEF AND CHEF.  Highly skilled in a variety of cuisines, including: Italian, Peruvian, Mexican and Fusion.  Possess outstanding interpersonal, communication and training skills.  Excel in creating quality cuisine within budgetary cost controls.  Flexible, with the ability to achieve in both first-class fine dining and high volume operations.  Develop and motive a highly productive team.  Received professional training from five Certified Master       Skill Highlights          Small business development  Leadership/communication skills  Product development  Business operations organization  Budgeting expertise  Negotiations expert  Employee relations  Self-motivated  Customer-oriented       Fluent in [spanishCommunicates effectively  Event planning  Listening skills  Exceptional multi-tasker  Hospitality expertise             Core Accomplishments     Reduced number of guest complaints by <80> percent.    Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night.Expanded [menu items] line to includeIncreased sales by 50% by rolling out a revamped social media marketing initiative., which nearly doubled sales in one year.        Professional Experience     01/2010   -   09/2012     Company Name   －   City  ,   State    Chef Owner        Management of all financial and personnel records.  Recruit, interview and train staff while ensuring health and safety standards.  Development of marketing strategy responsible for doubling the sales in one year.  Received over 300 outstanding reviews on Yelp.com.         01/2007   -   01/2009     Company Name   －   City  ,   State    DIRECTOR OF CULINARY ARTS        Train and manage kitchen personnel, supervise/coordinate all related culinary activities; estimate          consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen; oversee special catering events; and offer culinary instruction and/or demonstrate culinary techniques; responsibility for hiring, discipline, performance reviews and initiating pay increases.         12/2003   -   12/2006     Company Name   －   City  ,   State    Execute Sous Chef        Oversaw all aspects relating to culinary operations including kitchen supply and inventory, maintaining government regulations, and monitoring customer satisfaction.  Menu development as well as food preparation.  Food and Nutrition Department.  Oversaw all procedures and development with Executive Chef menus and     recipes, including Special VIP Events.  Oversees 3,000 meals at day, full service cafeteria and all catering events.         11/2001   -   12/2003     Company Name   －   City  ,   State    Food Service Director        Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.Scheduled and directed staff in daily work assignments to maximize productivity.Efficiently resolved problems or concerns to the satisfaction of all involved parties.Continually monitored facility and took appropriate action to ensure food quality and service standards were consistently met.           Education     1994     Los Angeles Culinary Instituted   －   City  ,   State  ,   u.s.a    Associate of Arts  :   Culinary Arts     Courses in Hospitality and Restaurant Management         Additional Information      Open to Negotiation     