ObjectiveTo obtain a Chef position with a growing company that will give me an opportunity to utilize my skills and experience in order to cultivate a positive culture and ensure continued growth and development.SkillsA polite, organized, food service professional with over twenty years’ experience in hospitality. I have the knowledge and experience to oversee the preparation and production of food in a clean and safe manner. As well as possessing the ability to teach and train staff in proper food handling procedures regardless of individual skill level, I am well versed in handling inventories, labor control, menu design, scheduling, maintaining policies and procedures along with exemplary attention to safety and sanitation.ExperienceJackson & Company —Houston, Texas Executive Chef August 2018 – July 2019Manage annual galas, holiday events, weddings, conferences, and private parties – up to 2000 coversDesign menus, recipes and standard operating procedures for execution of food onsiteIn charge of hiring and training employees, scheduling, food costs, labor control, sanitation, and record keepingMaintain high levels of communication with sales staff to help ensure excellent eventsOversee production to maintain the highest standards of food qualityCafé Natalie Catering —Houston, Texas Executive Chef April 2014 – June 2018Set food labor cost percentages and margins as well as forecasted costs of maintenance and controllables Designed logistics, appearance and execution of each dish designed for company menus (corporate, catering, wedding)Planned and controlled logistics for execution of food in an off-site environment that ensured quality standards were metSecured standard ingredients for all recipe items and ordered product accordingly to business needsDesigned all record keeping and tracking systems of the food operations by implementing new food service software in order to better organize and capture all information pertaining to food aspects of operationIncreased sales from 2.5 to 5.7 million while increasing operational ability to produce large quantities of quality productWon 2015 Golden Noodle Award for Dessert EntryMemorial Hermann Hospital / Sodexo —The Woodlands, Texas Executive Chef Level 3 June 2013 – December 2013Responsible for all culinary operations of 230-bed hospital. Including patients, doctors, staff, and guestsControl ordering and inventories for café and all satellite retail food operationsReceived culinary excellence award for best culinary program in entire Memorial Hermann systemPlanned and executed administrative parties on and off site up to 1000 guestsControl and catalog all HACCP documentation in accordance with company federal standardsDesigned and implemented brand new retail concept from ground level for entire companyChosen as pilot site for new retail food concepts based on performance standardsTrain all food service workers in cooking technique and maintained recipe integrityAchieved highest Press Ganey scores the hospital had ever received, from 34th percentile to 86th percentile??Bayou Music Center/Wolfgang Puck Catering/Compass Group—Houston, Texas Executive ChefFebruary 2012 – May 2013Responsible for all culinary operations of the theater (4,000+ seating capacity)Managed all ordering, inventories, food costs, labor costs and scheduling for entire food service staffCreated all recipes and ensured quality of product for talent, crews, and clients.Monitor and train all staff in compliance with Compass Group training guidelinesCasas Catering/Compleat Cuisine—Houston, Texas Executive ChefMay 2008 – July 2011Merged two companies into one operational unit with two independent menusCo-created operations manuals covering all policies and procedures for every station and departmentCross-trained kitchen staff in both menusMenu analysis to stream line costs across both menusWorked and managed off-site catering eventsAbuso Catering—Houston, Texas Sous ChefMay 2008 – April 2010Monitored all production to ensure qualityExecuted production myselfLead off-site eventsLogistics: event layout and rentals, party staffing, routing of company vehicles for multi-event deliveries, catered to special needs for clientsPromoted within to sister company of Casas Catering/Compleat CuisinePalm Restaurant—Houston, TexasSous ChefApril 2006 – April 2008Oversaw daily productionCreated daily soup and special menusOrdered groceries Scheduled staffControlled inventoryJim Benton Catering—Houston, Texas Executive ChefDecember 2004 – November 2005Controlled menu developmentMaintained and controlled staff schedules and overtimePurchased groceries and tracked inventoryImplemented safety and sanitation standardsBelgium Café—Austin, Texas Executive ChefOctober 2003 – December 2004Position entitled all food production and preparation for restaurantPerformed all duties in small kitchen ranging from entrees to dessertsMaintained all staff, scheduling, payroll, etc.Resigned position due to restaurant closingThe Brownstone—Houston, Texas Sous ChefSeptember 2002 – September 2003No Executive Chef, highest titled employeeSupervised daily operations for kitchenManaged kitchen staff, inventory and order manifestOversight and development of seasonal menusMaintained safety and sanitation regulationsBraeBurn Country Club—Houston, Texas Line CookApril 2002 – September 2002Prepared all mise en place for night lineCooked buffets and banquets for 600+ membersImplemented safety and sanitation regulationsSambuca Jazz Café—Houston, Texas Line CookMarch 2000 – April 2002Responsible for front-of-line productionConducted ordering of produceEnsured quality of menu itemsMaintained safety and sanitation regulationsOn the River—Freeport, Texas CookFebruary 1994 – October 1999Various clerical dutiesStoked and rotated inventoryFood preparation and short-order line serviceEducationTexas Culinary Academy/Le Cordon Bleu, 2004Bachelors of Applied Sciences, Culinary ArtsLe Cordon Bleu certified, ServSafe certified (expires 2021)Dale Carnegie Effective Business Communications GraduateBrazosport High School (GED)