         EXECUTIVE CHEF           Executive Profile     Seeking an opportunity to showcase my Talent, Education and Abilities as a Chef where my vast experience and demanding work ethic will be effectively utilized. Strong and diverse experience in the HOSPITALITY INDUSTRY, including: l  Multi-unit Experience. RESTAURANT, CATERING, AND HOTEL EXPIERIENCE ONSITE AND OFFSITE CATERING FRENCH, ITALIAN, ASIAN, AMERICAN, and SPANISH CUISINES MENU/SPECIALS DEVELOPMENT KITCHEN MANAGEMENT EVENT COORDINATING DINING ROOM DESIGN AND FLOW POS SYSTEM KNOWLEDGE MARKETING AND ADVERTISING CUSTOMER RELATIONS COSTING INVENTORY CONTROL and ORDERING SAFETY AND SANITATION EMPLOYEE MANUALS TRAINING AND SCHEDULING TROUBLESHOOTING and PROBLEM-SOLVING SERVE SAFE CERTIFIED        Skill Highlights        *		Skilled and experienced managing food production for high-volume restaurants, Luxury Hotel, and large-event catering for 500+ people while coordinating the activities of 10+ kitchen employees. 
*		Computer-literate in Word, Excel, PowerPoint, Photoshop; Internet skills.              Professional Experience      Executive Chef    February 2015   to   Current     Company Name   －   City  ,   State      Small Restaurant and wine bar, 40-60 seat.  Lunch and dinner.  Dinner menu specializes in small plates and I changed the menu every month based on season and availability of products, Also provide 2-5 specials every night.  Won culinary completions for sweet and savory categories at 2 local food and wine festival.  I have had 2 VC Star news articles/reviews and numerous blogs and magazine write-ups.  Also was featured on Eye on LA ABC as an up and coming Ventura County Restaurant with Great Food.          Executive Chef    June 2014   to   February 2015     Company Name   －   City  ,   State      Developed small bar menu, purchased all food products, set up Kitchen equipment and flow, hired and trained all BOH staff, operate large private events.  Work with owner of labor and food cost.  A continuation of Blush Restaurant and Lounge Kitchen.          Executive Chef & General Manager    July 2013   to   February 2015     Company Name   －   City  ,   State      100+ seat restaurant with large lounge area, catering for events of 500+ people.  Responsible for all food production, staffing, training, hiring, terminating, organization, purchasing for the Kitchen.  Reported weekly Inventory and tracked purchase, Sales, and labor on a weekly basis.  Provided catering for the Granada Theater as well as Marque Events.  Open Brunch, Lunch, and Dinner.  Created weekly specials as well as new menus and holiday menus.  Took Over as Event Coordinator and General Manager.  Trained FOH Staff and Organized all events and daily duties.  Successfully ran multiple parties ranging from 20 people to 400 people.          Sous Chef    April 2012   to   February 2013     Company Name   －   City  ,   State      Five star luxury Hotel with restaurants Stonehouse & Plow and angel.  2012 Travel and Leisure World's Best Hotels number 6.  Create seasonal menus, daily soups and specials.  Instructed FOH in daily meetings about menu changes and specials, trained and managed BOH daily in every position and job.  Execute the expo position while serving 41 rooms and two restaurants.          Culinary Arts Instructor    July 2012   to   September 2012     Company Name   －   City  ,   State      Instructed 1st and 2nd period classes at local high school.  Teaching basic knowledge, safety and entering the hospitality job market.          Executive Chef    September 2010   to   February 2012     Company Name   －   City  ,   State      Managed and operated two popular restaurants/Bars.  Staffed, trained and organized two full service kitchens while creating and costing the menu.  Purchased and stocked kitchen as well as bar when needed.  Daily guest interactions making sure we are doing the best possible job.          Executive Sous Chef    March 2010   to   September 2010     Company Name   －   City  ,   State      Working directly with Executive Chef and Owner creating seasonal, local, farmers market oriented cuisine with an emphasis on "In House" made.  Supervised multiple trips to markets and farms, outsourced specialty food items, and created multiple daily specials.          Executive Chef    March 2009   to   February 2010     Company Name   －   City  ,   State      Created the menu for a small wine oriented bistro.  Trained and hired staff to execute new menu, keep organized and clean.  Worked directly with owner on design and flow, specials, and greeting guest.          Sous Chef/Head of Preparation    July 2008   to   January 2009     Company Name   －   City  ,   State      Responsible for managing food production, catering small and large events (500+ attendees), overseeing a team of 10+ employees, serving as onsite chef, creating, preparing, and plating meals; cleaning and Ordering products.  Evaluated and trained new employees.          Line Cook    March 2008   to   July 2008     Company Name   －   City  ,   State      Introduced weekly specials and menu items for 30-seat French fine dining/.  catering restaurant.  Prepared and plated hot line dishes, salads and desserts.          Chefs Assistant/Line Cook    May 2007   to   March 2008     Company Name   －   City  ,   State      Developed employee manuals for 200-seat café serving three meals daily.  Opened kitchen and delicatessen.  Handled inventory control and deli customer relations.          Line Cook    December 2005   to   January 2007     Company Name   －   City  ,   State            Waiter/Pastry    July 1999   to   August 2003     Company Name   －   City  ,   State            Education      Bachelor of Science degree   :   Culinary Management  ,   2006    ART INSTITUTE OF CALIFORNIA   －   City  ,   State      Culinary Management        Skills    ABC, Photoshop, basic, Computer-literate, Ventura, costing, customer relations, French, General Manager, hiring, Internet skills, Inventory, inventory control, managing, market, meetings, Excel, PowerPoint, Word, purchasing, safety, Sales, staffing, Teaching, VC, articles   