         EXECUTIVE CHEF       Summary     Executive chef and certified chef for more than 8 years. Expertly trained in classic French cuisine at Le Cordon Bleu, and specializes in Caribbean, Mediterranean, Indian, Central American cuisine. Currently looking t o obtain a position in the Hospitality field that provides opportunities for continued growth and development, and to utilize my current knowledge and skills to continuously improve operational quality and efficiency.          Highlights          ServSafe certified  High volume production capability  Focus on portion and cost control  Inventory management familiarity       Sous vide technique  Strategic organizational skills  Attention to detail  Dependable             Accomplishments     Received Core 4 award  Received CFE award  Number one account for monthly retention meetings   FMPP  CC       Experience     02/2014   to   Current     Executive Chef    Company Name   －   City  ,   State      Acting manager of staff of 50+ employees   Continuously improving the menus for seasonal, sustainable, and local products available  Purchasing/ managing inventory for daily menus, produce, special catering and monthly promotions  Training staff, and overseeing kitchen, utility and food service workers   Maintain a budget of 2.5M, food cost of 32%, plate cost of $2.32  Responsible for special functions from 10-2000 plus   Responsible for BOH/FOH supervisors, sous chef, unit manager, admin  Responsible for supplying food to 940 students, 2000 meals, 24 hours a day  Implemented and supported company initiatives and programs  Effectively manage and assist kitchen staff in producing food for banquets, catered events and member dining areas  Followed proper food handling methods and maintained correct temperature of all food products  Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports  Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations         04/2013   to   11/2013     R&D Executive Chef    Company Name   －   City  ,   State      Responsible for creating and testing recipes   Shooting new plate designs for the retail and marketing team to disperse to accounts, websites, billboards and training tools  Creating programs to test at new accounts world wide involving food trends ( gluten free,vegan, local, sustainable, grass fed etc.)  Designing new menus to cater to the CEO, CFO, Presidents, etc. as well as new manager hires in the office during weekly training  Communicating directly with dietitians to match health standards of the company while being innovative and healthy simultaneously  Traveling to accounts out of state to help with food cost and budgeting, and training  Ensured a smooth kitchen operation by overseeing daily product inventory, purchasing and receiving  Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction  Attend meetings to acquire new vendors to be approved for the company         09/2011   to   04/2013     Head Chef    Company Name   －   City  ,   State      Acting manager of staff of 100 employees   Continuously improving the standards of CHOA  Control purchasing of produce, special catering, monthly promotions and managing inventory   Maintain a budget of 5.5M and food cost of 36%   Responsible for special functions from 10-2000 plus   Responsible for Café/Retail sales up to 1,500-1,800 covers per day Responsible for supplying food to 256 patient beds every meal period  Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws  Implemented and supported company initiatives and programs         09/2010   to   09/2011     Sous Chef    Company Name   －   City  ,   State      Acting manager of staff of 70 employees   Controlled purchasing of food, beverage, equipment, tableware, and expendables   Maintain a budget of 1.5M   Responsible for special functions from 10-200 plus  Responsible for 3 venues of 900 covers per day  Actively participated in staff meetings and operated as an effective management team leader  Regularly developed new recipes in accordance with consumer tastes, nutritional needs,  and budgetary considerations.          Education          Associate of Occupational Science Degree  :   Culinary   Le Cordon Bleu College of Culinary Arts Atlanta   －   City  ,   State  ,   United States     Nutrition courses  Coursework in Pastry Arts  Classes in Restaurant and Facility Operations          Skills     Controlling budget, designing menus, organizational inventory skills, management, marketing, conducting meetings, public speaking, trainer, Microsoft (Office, Excel, Publisher, Powerpoint), purchasing, retail sales    