Chef in Los Angeles County, California

PROFESSIONAL EXPERIENCE: 12/2014 ... (Bloomin'Brands) Atlanta, Ga. AGM Annual Sales Volume: $5.9 Million • Versatile, creative Manager with 15 years’ experience with various hospitality settings (domestically and internationally) • Employed as AGM for the last few years responsible for bar/FOH management as well as the kitchen. • Highly skilled in supervising the culinary line in a busy restaurant ensuring the • maintenance of hygiene and quality standards. • Eager to explore and imprint new flavors. • Solid kitchen manager with ability to maximize profitability. • Inventing, testing, modifying and launching new dishes according to local taste • Implementing high quality hygiene and sanitation standards in the working and serving kitchens • Constant mentoring and training of newly hired and on the job chefs • Coordinating with all workstations to ensure timely deliveries of freshly done orders • Increased sales through Outdoor catering • Reduced Labor Cost from 22% down to 14% through scheduling staff accurately based on sales projections and cross-training staff in multiple areas of restaurant operations • Lowered Food Cost through constant coaching of staff on order accuracy, FIFO, plate presentation, waste management and product rotation • Foster an environment encouraging Teamwork and Salesmanship • Proven track record of the development of people (Hourly Employees into Shift Supervisors) • Effective use and implementation of company tools and systems with positive results, i.e. Food Cost, Labor • Apply cost balancing knowledge in day to day operations with daily, weekly, and period action plans • Perform all management and administration duties with excellence • Reduced turnover while motivating staff and maintaining a high level of enthusiasm along with a desire to succeed, thus increasing staff retention and employee opportunity (mentoring) • Proven ability to effectively analyze internal and external customer’s needs and address the issue right away (Reason for looking: looking for something new and fresh, company is moving away from Scratch Kitchen) 09/1987 ... US Department Of Defense USA,Asia,Europe Chef-Multi-unit Manager Annual Sales Volume: $20Million • Hired in as Sous Chef and promoted to Multi-unit Manager in 1990 • Supervise and monitor Chefs, line cooks and their stations • Coordinate with management and staff to ensure proper communication of concerns • Assist in menu setting and budget management accordingly • Educate the chefs and kitchen workers regarding standard hygiene and quality policies and ensure these are implemented (Reason for leaving: retired after 17 years) EDUCATION: Certification in Modern Food Preparation |Culinary Management | Culinary Arts Program, US Dept. of Defense, USA/Asia