         EXECUTIVE CHEF       Executive Profile     More than twenty years of progressively responsible experience as a dynamic, resourceful and skilled Executive Chef with a proven success record in both fine dining and catering. Associate of Occupational Studies in Culinary Arts from The Culinary Institute of America. Supervised a staff of 40 to prepare as many as 5,000 meals per day. Highly organized; initiated and coordinated all pastry production for four restaurants and a catering company. Very professional; experienced in developing new food concepts and applications        Skill Highlights          Multi-operation hospitality management  High degree of drive and determination  Proven leadership skills       Special dietary needs expert  Adaptable  Staff development talent             Core Accomplishments     Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.Created and explored new cuisines. Milwaukee Journal Sentinel Carol Deptolla's Top 30 Restaurants of 2011.       Professional Experience      Executive Chef   11/2014   to   Current     Company Name   City  ,   State       Effectively plan and develop menus for the club considering factors such as product availability, food and service cost, marketing conditions and business volume.  Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.  Full accountability and responsibility for all Café/Kitchen operational functions. Additional roles in Ordering, Receiving, Inventory and Loss Prevention.   Developed Scratch Pastry Program to produce and distribute from Bristlecones's kitchen to sister clubs.          Premium Club Chef   01/2014   to   11/2014     Company Name   City  ,   State       Directly responsible for food and labor costs, menu development, recipe creation and standardization of recipe production to ensure consistency.  Promote positive public relations with guests.  Oversaw three fine dining kitchen operations and all aspects of food production to ensure high quality food standards are met on a daily basis.  Change menus daily for two outlets and pastry menu for each home stand.  Responsible for all non-game day catered events and some game day events.  Extensive travel to other DNC venues to aid in support in playoffs and championship games for baseball and football.          Executive Pastry Chef   03/2013   to   01/2014     Company Name   City  ,   State       Ensure brand quality, consistency and adherence to standards.  Developed sratch menu and implement new items for game stands.  Ensure that all pastries are consistently prepared and served according to the restaurants', outlets', and banquet facility portioning, and serving standards.  Extensive travel to other DNC venues to aid in support in playoffs and championship games for baseball and football.          Executive Pastry Chef   06/2012   to   03/2013     Company Name   City  ,   State       Ordered and controlled inventory.  Developed  scratch menu and implement daily specials.  Introduced new and modified existing recipes.  Responsible for all pastry and savory baked goods food costing.          Executive Chef   10/2009   to   09/2011     Company Name   City  ,   State       In this organic vegetarian restaurant I have created seasonal menus with a heavy emphasis on vegan, gluten-free and living food items.  Responsible for all pastry production for in- house and retail sale.  Develop own methods and recipes to create tasty vegetarian/vegan cuisine.  Supervised and evaluated staff, implemented budgets, fore casted trends and negotiated prices with vendors.  Developed and held monthly cooking classes for the public.          Executive Chef   09/2001   to   09/2003     Company Name   City  ,   State       Created all menus, oversaw all savory and sweet food production and kitchen staff, ordered and controlled food inventory.  Trained all kitchen staff and adhered to company budgets.  Developed and held cooking, baking and candy making classes for the public.          Executive Chef   06/1998   to   08/2001     Company Name   City  ,   State       Ordered and controlled inventory.  Developed  weekly menus and implemented daily specials.  Introduced new and modified existing recipes.  Worked on all baked goods for retail sale, which included wedding cakes, candies, savory pastries and other baked goods.          Executive Pastry Chef   04/1991   to   05/1995     Company Name   City  ,   State       Initially set up and coordinated all pastry department operations for the company managing four restaurants and a catering company on Pier 39.  Supervised and evaluated staff, implemented budgets, forecasted trends and negotiated prices with vendors.  Interacted with health inspectors and other regulators.  Ordered and maintained inventory.  Oversaw the distribution of product from central location.          Education      Associate of Occupational Studies  :   Culinary Arts   1991       The Culinary Institute of America   City  ,   State       Culinary Arts        Skills     Budgets, Cooking, Costing, Inventory, Managing, Public   Relations, Quality, Retail    