Chef in Dallas, Texas

Nathaniel Grubbs (469) 65... Email:[email protected] Executive • Sous• Banquet • Display   OBJECTIVE: To obtain a challenging position where I can demonstrate my creative passion for culinary arts, as well as apply my prior knowledge from education and experience. LEADERSHIP SKILLS:              As a Chef I am very capable of doing whatever it takes to get the job done. I’ve managed entire kitchens; from dishwashers to cooks. I'm a great leader who delegates tasks, hires the right people and motivates workers in a high stress environment. I have superior communication and excellent customer service skills. I have served large amounts of guests for a variety of functions. I've managed/Controlled food costs issues and inventory and have supervised a team of six to twelve cooks depending upon functional needs. Certified Food Manager  EXPERIENCE:         Blue Sushi and Sake Grill Dallas, TX 1/2015 to Present Exec. Sous Chef- overseeing the preparation and cooking of the restaurant. In charge of ordering, inventory, filing invoices, inputting waste logs, solving all sorts of problems from equipment issues to employee counseling. I also train new employees as well as managing kitchen staff to ensure food is prepared quickly, picture perfect and delicious while enforcing food safety standards.                               12 Stones New American Cuisine     Flower Mound, TX 4/2014-1... Line Chef - worked saute, grill and fry stations. As a line chef I made sure every entree prepared was put out in a timely manner and on spec.   Fairmont Hotel Dallas, TX 2/2013-1... Breakfast/lunch cook- Ensure breakfast for room service goes out in a timely manner  Assist w/ set up of buffet  As well as prep for lunch  Prepare food for banquets  Ricks Chophouse McKinney, TX 1/2012- ... Grill/sauté/fry/pantry cook-Work different stations on line Assist with different catering events. Team player Kings of Smoke BBQ Dallas, TX 4/2009 -... Owner/Chef- Catered weddings, corporate functions, birthdays and special holiday orders. As owner/Chef my duties ranged from providing excellent customer service, problem solving, marketing through social media, networking, creating a variety of different menus and product sourcing from local vendors and farmer markets. EDUCATION:  August 2001-January 2002 University of South Alabama, Mobile, AL    • Major: Business Management August 1999 - May 2001 Bishop State College, Mobile. AL    • Culinary Arts Degree