         PREMIUM CLUB CHEF       Executive Profile     Creative, desire for perfection, dedication to the profession and the art while at the same time effectively balance profitability.Twenty three years professional experience as a dynamic, resourceful and skilled Chef with a proven success record in many dynamic venues and assignments.       Skill Highlights          Food cost control specialist  Special dietary needs expert  Proven leadership skills      Skillful kitchen staff trainer  International culinary skills  Strong customer relationship builder            Core Accomplishments     Consistently stayed under monthly controllable expense budget. Adjusted monthly menus to maximize use of seasonal local ingredients and delicacies. Drove food costs down by 23% by effectively improving inventory procedures and reducing spoilage levels. Created and explored new cuisines. Oversaw kitchen employee operations to ensure production levels and service standards were maintained.       Professional Experience      Premium Club Chef   01/2014   to   Current     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.  Oversee a fine dining venue that seats 300 offering an ala carte menu and a daily Chef's Table, an all-inclusive area with guest seating of 240 and a daily Chef's Table, a fast casual venue that seats 140, as well as the pastry department which supplies scratch made pastries for club level and all suites.  Change menus daily for each outlet and pastry menu for each home stand.  Responsible for all non-game day catered events and in-park game day events.  Travel to other venues assisting in high profile events and play-off games.  Oversaw 40 cooks and 2 Sous Chefs as part of overall back of the house operations.           Pastry Chef   03/2013   to   01/2014     Company Name   City  ,   State       Ensure brand quality, consistency and adherence to standards.  Designed kitchen and set up pastry department operations.  Developed menu and implement new items for home stands.  Ensure that all pastries are consistently prepared and served according to the restaurants', outlets', and banquet facility portioning, and serving standards.  Hired and trained staff of 9 to correct facility procedures, safety codes, proper recipes and baking techniques.  Monitored food distribution, ensured meals were delivered to the correct recipients and that guidelines for special diets were followed.          Pastry Chef   06/2012   to   03/2013     Company Name   City  ,   State       Ordered and controlled inventory.  Developed menu and implement daily specials.  Introduced new and modified existing recipes.  Responsible for all pastry and savory baked goods food costing.  Consistently adhered to quality expectations and standards.  Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events.          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.  Developed own methods and recipes to create tasty vegetarian/vegan cuisine.  Developed variety of menu items catering to customers with food allergies and diet restrictions.  Supervised and evaluated staff, implemented budgets, fore casted trends and negotiated prices with vendors.  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.  Oversaw 30 cooks and 2 Sous Chefs as part of overall back of the house operations.  Hired and 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.  Consistently adhered to quality expectations and standards.  Hired and trained staff of 19 food preparation employees.          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, fore casted 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, inventory, sophisticated seasonal menus, public relations, quality,   motivated leader    