Head Chef

• Nov 2022 - Present

Head Chef

• Dec 2021 - Feb 2023

• Monitored quality, presentation and quantities of plated food across line. • Trained kitchen workers on culinary techniques. • Developed innovative recipes to suit complicated dietary requirements for customers. • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs. • Planned kitchen staff schedules to maximize coverage and encourage collaboration. • Assisted restaurant owners with pricing by providing ingredient costs and portioning information. • Improved performance of team members resulting in high-quality meals produced daily. • Regularly interacted with guests to obtain feedback on product quality and service levels. • Purchased ingredients from local farms to benefit environment and reduce costs. Show less

Head Chef

• Sep 2019 - Nov 2021

Worked cross-functionally with recipe development, operations and creative teams on implementation of new ingredients, menu timelines and product launches. Communicated with customers to understand culinary needs and preferences and adjusted menus and services in response. Collaborated with department staff to prepare food items in accordance with recipes and established standards. Checked stock deliveries for safety, quality and quantity. Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen. Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates. Met with clients to discuss menus and meal options for weddings and banquets. Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items. Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures. Trained kitchen workers on culinary techniques. Show less

ِArea Kitchen chef Manager

• Mar 2015 - May 2019

Educated culinary staff on all current safety and food regulations to keep kitchen compliant. Trained kitchen staff in safely operating and handling equipment, machinery and utensils. Prepared recipes, menu cycles and portion sizes within restaurant budgets. Managed kitchen operations for 6 locations. Partnered with restaurant owners to create new menu items using locally sourced ingredients. Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices. Show less

Sous Chef

• May 2013 - Feb 2015

Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food Monitored quality, presentation and quantities of plated food across line. Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques. Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures. Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items. Managed kitchen staff team and assigned tasks for various stages of food production. Communicated with customers to understand culinary needs and preferences and adjusted menus and services in response. Regularly interacted with guests to obtain feedback on product quality and service levels. Show less

Head Chef

• Aug 2011 - Dec 2014

Monitored quality, presentation and quantities of plated food across line. Trained kitchen workers on culinary techniques. Developed innovative recipes to suit complicated dietary requirements for customers. Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs. Planned kitchen staff schedules to maximize coverage and encourage collaboration. Assisted restaurant owners with pricing by providing ingredient costs and portioning information. Improved performance of team members resulting in high-quality meals produced daily. Regularly interacted with guests to obtain feedback on product quality and service levels. Purchased ingredients from local farms to benefit environment and reduce costs. Show less

Sous Chef In Charge

• May 2009 - Aug 2011

Monitored quality, presentation and quantities of plated food across line. Trained kitchen workers on culinary techniques. Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques. Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures. Established controls to alleviate supply and food waste. Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items. Managed kitchen staff team and assigned tasks for various stages of food production. Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food Show less

Senior Chef De Partie

• May 2006 - Apr 2009

Supervised kitchen food preparation in demanding, high-volume environments. Plated food according to restaurant artistic guidelines to promote attractive presentation. Helped staff adhere to tough restaurant requirements through practical discipline and motivation. Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor. Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition. Monitored food products, driving quality, freshness and integrity. Liaised closely with kitchen and front-of-house personnel. Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry. Communicated effectively with wait staff regarding patron food allergies and dietary restrictions. Trained and supervised line cooks to develop new skills and improve team performance. Show less

Demi Chef De Partie

• Oct 2004 - Apr 2006

Set up workstations with needed ingredients, utensils and cooking equipment. Oversaw subordinates with food production and handling and vessel sanitation, offering assistance with tasks during busy periods. Completed side work and prep according to back of house checklist. Chopped vegetables and fruit for use in such dishes as stir-fries Plated food according to restaurant artistic guidelines to promote attractive presentation. Monitored food products, driving quality, freshness and integrity. Show less

Demi Chef De Partie

• May 2001 - Sep 2004

Performed assigned cooking tasks to float and relieve chefs throughout kitchen. Set up workstations with needed ingredients, utensils and cooking equipment. Oversaw subordinates with food production and handling and vessel sanitation, offering assistance with tasks during busy periods. Completed side work and prep according to back of house checklist. Supervised kitchen food preparation in demanding, high-volume environments. Plated food according to restaurant artistic guidelines to promote attractive presentation. Monitored food products, driving quality, freshness and integrity. Show less

Commis 1st.

• Mar 1999 - May 2001

Rotated food stock, using up older items first and rejecting expired goods. Checked food portioning for optimal presentation and cost control. Streamlined kitchen processes to shorten wait times and serve additional guests. Chopped and diced vegetables and fruits to stock fridge ahead of busy periods. Supervised kitchen food preparation in demanding, high-volume environments. Plated food according to restaurant artistic guidelines to promote attractive presentation. Created diverse cuisines for full restaurant, special event, catering and tasting menus. Show less

Cook

• May 1996 - Nov 1997

Carried pans and trays of food to and from work stations, stove and refrigerator. Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction. Set up and performed initial prep work for soups, sauces and salads. Chopped, diced and sliced vegetables and fruit ahead of rush periods. Grilled and deep fried various foods from meats to potatoes. Enforced proper sanitation practices to prevent spoiling or contamination of foods. Maintained safe operations of food prep equipment to reduce complications and retain safety procedures. Used standardized recipes and other instructions to prepare food. Operated grills, fryers and broilers to cook items to quality guidelines. Prepared and served meals by reviewing recipes and combining and cooking ingredients. Coordinated orders to expedite food from kitchen according to cook time and delivery time. Show less

Cook

• Jan 1995 - Mar 1996

Head Cook

• Oct 1993 - Nov 1995

Cook

• Jul 1992 - May 1993