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head chef/executive chef
italian/mediterranean ~ hotel restaurant
profile
ø offering approximately 9 years as an executive chef, head chef and restaurant owner, with comprehensive background in steering full-scope kitchen operations, from staff training and supervision, menu creation/planning, inventory control, and ordering through quality assurance and regulatory compliance
ø bachelor degree in culinary arts
ø sharp business acumen; successfully purchased restaurant specializing in italian cuisine with approximately $40k monthly sales record and grew to $120k monthly; subsequently leveraged for negotiation of sale at solid return on investment
ø excel in strategically planning, coordinating and managing operations to control food and labor costs, boost productivity/efficiency and maximize sales and profits; thrive in fast-paced, high-pressure environments
ø committed to ensuring guest satisfaction through quality control and timely servicing
ø dynamic communication and interpersonal relation skills; fluent in english and arabic
career path
executive chef, hilton-anaheim, ca 2005-2010
effectively led team of as many as 20 staff members in driving full-scope kitchen operations
cost-effectively managed kitchen inventory, including ordering as well as monitoring stock
closely supervised dinner orders for quality assurance and prompt guest servicing
owner/operator-head chef, the italian house restaurant-pittsburgh, pa 2001-2005
purchased business and applied strong managerial skills toward tripling monthly sales as well as growing staff to 20 personnel
steered all areas of operations, from business development, customer service and administrative through menu creation, procurement, inventory control, and regulatory compliance as well as bottom-line p&l
effectively recruited, trained and led kitchen staff, with focus on controlling labor costs while maximizing productivity, quality and service levels
education
bachelor degree in culinary arts,
le cordon bleu college-pasadena, ca
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