Downers Grove, Illinois, United States
Experienced Executive Chef with a demonstrated history of working in the international affairs industry. Skilled in Catering, Food & Beverage, Coaching, Wine, and Italian. Strong operations professional with a culinary arts focused in italian/french cusine from le cordon bleu.
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Reduced food costs by 22 percent by using seasonal ingredients, setting standards for portion size and minimizing waste. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Verified proper portion sizes and consistently attained high food quality standards. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.