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39 Country Club Road | Shalimar, FL 32579 | (850) 217.1710 | firstname.lastname@example.org
Executive Chef / Pastry Chef / Production Supervisor
An accomplished, Executive Chef, Executive Pastry Chef and Production Supervisor with a strong track record for leading restaurant organizations to greater levels of financial solvency and overall operational efficiency by transforming operations, streamlining processes, leading staff and developing innovative menus. Decisive leader with a solid record of achievement delivering rapid business results; well versed in front and back-of-house operations, encompassing staffing, scheduling, ordering, inventory, budgeting and cost controls. Areas of expertise include:
• Maximizing Resources • Budget Management / Forecasting • Reducing Operating Expenses
• Food Health & Waste Control • Menu Development / Redevelopment • Standardizing Operations
• Motivating & Developing Staff • Inventory Management & Control • Safety & Sanitary Compliance
Winner of Masters of Pastry and Food Network Ranked Top Ten Young American Pastry Chefs.
Recognized as a trailblazer, achieving the most record breaking results as a Pastry Chef for Whole Foods Markets, catapulting sales from $4M to $6M in just three months.
Mentored by Julia Childs and Robert Rabin (Gourmet Magazine’s Great American Chef and owner of Chillingsworth).
Specializes in the Vine-to-Table food production approach utilizing 100% of harvest. Successfully incorporates full utilization and maximization of available resources, combining every aspects of production to achieve desired quality results while meeting economical objectives.
Spearheaded the ground up development and successful launch of Uncorked Bistro, The Three Graces Taverna,1st Impressions Catering and Yellow Ribbon Farms and Bakeries specializing in vine to table full scratch and organic pastry and desserts, involved in all aspects including kitchen design and construction.
As Executive Chef for Wytchmere Harbor Beach and Tennis Club, in less than 6 months created, standardized and photographed every over 90 vine to table full scratch pastries and dessert recipes for cape cods largest high-end farmers market and country club. Reduced off season bakery losses from $3250 a week to $350, making the company profitable for the first time in 10 years.
Yellow Ribbon Farms / YELLOW RIBBON BAKERIES – Shalimar, FL 2011 to 2014
Spearheaded the ground up development and launch this farm and two bakeries with a staff of 15. Maintain full P&L accountability and authority for the overall direction and management of operations services including menu planning, staff training/supervision, production, and account management for two bakeries.
Established name recognition, participated in every farmer’s market from Panama City through to Pensacola; earned an anchor position at one of the top 10 farmers markets in the state.
Secured contracts with local grocery stores and restaurants.
Serves an active community bakery, sponsors military, school and community based events.
CHRISTOPHER’S UNCORKED BISTRO / The Three Graces Taverna / 1ST Impressions Catering Crestview, FL 2005 to 2011
Oversaw the day to day management of BOH operations; spearheaded prep, production, and launch of menu items. Led a staff of 20; coached, mentored and trained team members on best practices and product offerings. Scheduled team members for various shifts. Performed inventory and ordering functions.
Maintained proficient knowledge of all cost controls including food, liquor, supplies and payroll.
Provided healthier and fresher food to patrons by using more local fresh ingredients from local businesses instead of processed and canned distributors.
Maintained an environment of excellence and shared cooperation.
Reversed operational inefficiencies; increased revenues by 30%-40%.
Reduced costs by 9% from 43% to 34%; streamlined processes, eliminated low grade vendors, and implemented a robust ordering system.
Elevated the quality for both product and service and provided strong leadership that helped catapult the restaurant’s brand.
Redesigned menus to reflect seasonal & local products while maintaining required daily food budget.
Re-trained culinary and service staff, focused on food education, customer service techniques, and sanitation.
BIGA BREADS WILDFLOWER CATERING / YUM YUM BAKERIES – BOSTON, MA 2002 to 2005
Executive Pastry Chef
Transformed operations and addressed operational gaps and inefficiencies culminating in the return to profitability and sustainability for the first time in 10 years. Restructured the catering department that served 6,000-7,000 customers per week.
Analyzed costs and restructured the pastry department.
Generated $3M to $4M in monthly revenues, helped build the business into a sustainable multimillion dollar enterprise.
Took the business from the red with weekly losses of $5,600 to less than $300.
Opened the first Yum Yum Bakery, effectively managed all materials and ingredients, eliminating virtually all waste while achieving profitability.
Secured the Trader Joe’s of New England artisan bread account, with bread overages opened two additional Yum Yum bakeries, doubling the number of positive income generating rating accounts while reducing losses to nearly zero.
WHOLE FOODS – BOSTON, MA 2000 to 2002
Production Supervisor – Pastry Chef
Managed a staff of 30, generated more than $6M in weekly revenues. Accountable for all facets of operations including food and desert production, menu development and catering.
Credited with helping to catapult the business, created recipes for 100+ pastry, photographed and standardized recipes and operations, improved efficiency and optimized the production scheduling process.
Reduced pastry department labor costs by 25% and food costs by 12% while maintaining production schedules.
Created every recipe from scratch for 186 organic items with 75 changing every four months.
CHILLINGSWORTH Playhouse Bistro / Playhouse Cafe – Brewster MA 1994 to 2000
Executive Pastry Chef
Quickly promoted from Pastry Cook to Pastry Chef, accountable for creating all desert menus and production schedules. Created the entire four star main dining room menu, initiated opening, training, and closing procedures along with waste management; utilized desserts for a seasonal establishment making the pastry department the most income generating source for the entire restaurant group.
Established collaborative relationships amongst culinary staff wait staff and customer base through ongoing communication and continual training.
Provided insight and specialty knowledge honed over the years while creating new menus and banquets with Executive Pastry Chef.
Maintained strict adherence to state and federal laws in accordance to food service, safety, and sanitation.
Staffed, scheduled, evaluated, trained, developed and monitored subordinate personnel. Recommended wage increases, promotions, demotions, discipline and other employment actions for subordinate personnel.
Executive Pastry Chef, Snow Inn Corporation, 1994 – 2000
Executive Pastry Chef, Thompson’s Farm Market, 1994 – 2000
Executive Pastry Chef, Wytchmere Harbor Beach and Tennis Club
- University of TorontoMA (Econ), 1968
- University of TorontoB. Comm., 1965
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