Executive Chef Resume
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Charles Bloomberg
Austin, USA
charlesbloomberg@gmail.com
(621) 799-5548
in/cbloomberg
PROFESSIONAL SUMMARY
Award-winning Executive Chef with over 15 years of experience in culinary management, specialization in upscale dining, and a proven track record of enhancing customer satisfaction and operational efficiency.
PROFESSIONAL Experience
Executive Chef | Company A
June 2019 — Present, Austin, USA
• Developed and introduced 28 new seasonal menus to attract new clientele, resulting in a 15% increase in quarterly revenues.
• Led a culinary team of 25 staff members, implementing rigorous training programs and reducing kitchen errors by 20% through continuous skills development.
• Managed procurement and inventory for a $2 million annual budget, achieving a 10% cost reduction by negotiating with local vendors and optimizing ingredient usage.
• Engineered food safety practices in compliance with health regulations, resulting in a zero non-compliance record in annual health inspections over the past three years.
• Spearheaded a farm-to-table initiative by collaborating with 12 regional farmers, enhancing the quality of ingredients and customer satisfaction ratings by 18%.
• Led a culinary team of 25 staff members, implementing rigorous training programs and reducing kitchen errors by 20% through continuous skills development.
• Managed procurement and inventory for a $2 million annual budget, achieving a 10% cost reduction by negotiating with local vendors and optimizing ingredient usage.
• Engineered food safety practices in compliance with health regulations, resulting in a zero non-compliance record in annual health inspections over the past three years.
• Spearheaded a farm-to-table initiative by collaborating with 12 regional farmers, enhancing the quality of ingredients and customer satisfaction ratings by 18%.
Executive Chef | Company B
May 2015 — May 2019, Miami, USA
• Oversaw daily kitchen operations for a 5-star restaurant serving 400+ guests daily, ensuring high standards for quality and presentation were met consistently.
• Launched 20 new culinary offerings based on guest feedback and market trends, boosting repeat guest visits by 25%.
• Implemented an advanced kitchen management system integrating inventory control, reducing ingredient wastage by 12%.
• Directed a monthly culinary workshop, resulting in enhanced team collaboration and innovation, contributing to a 30% rise in unique dish creations.
• Launched 20 new culinary offerings based on guest feedback and market trends, boosting repeat guest visits by 25%.
• Implemented an advanced kitchen management system integrating inventory control, reducing ingredient wastage by 12%.
• Directed a monthly culinary workshop, resulting in enhanced team collaboration and innovation, contributing to a 30% rise in unique dish creations.
Sous Chef | Company C
January 2012 — April 2015, Charlotte, USA
• Assisted in the creation and execution of daily menus for a high-volume upscale dining establishment, leading to a 10% increase in customer retention.
• Developed 15 specialty dishes that became signature items, enhancing restaurant's brand reputation and driving a 20% uplift in sales.
• Trained new kitchen staff on safety protocols and cooking techniques, reducing onboarding time by 30% and improving overall kitchen efficiency.
• Developed 15 specialty dishes that became signature items, enhancing restaurant's brand reputation and driving a 20% uplift in sales.
• Trained new kitchen staff on safety protocols and cooking techniques, reducing onboarding time by 30% and improving overall kitchen efficiency.
Line Cook | Company D
June 2009 — December 2011, Santa Fe, USA
• Prepared and plated over 100 meals per shift with precision and attention to detail, maintaining a 98% guest satisfaction rate.
• Assisted in daily inventory checks and order placements, streamlining supply chain processes and reducing food costs by 8%.
• Optimized prep station setups to increase productivity and decrease average ticket times by 25%, ensuring smooth kitchen operations during peak hours.
• Assisted in daily inventory checks and order placements, streamlining supply chain processes and reducing food costs by 8%.
• Optimized prep station setups to increase productivity and decrease average ticket times by 25%, ensuring smooth kitchen operations during peak hours.
Education
Associate Degree in Culinary Arts | Culinary Institute of America
June 2009
Expert-Level Skills
Menu Development, Team Leadership, Food Safety Management, Cost Control, Inventory Management, Culinary Training, Farm-to-Table Initiatives, Vendor Negotiation, Event Planning, Customer Service
