Описание
👤 **About Me:**
Culinary leader with 10+ years of progressive experience, rising from a dishwasher to an Executive Chef who independently launches venues from the ground up. Trained at a culinary institute and staged at a Michelin-starred restaurant, I understand that food is not just a set of ingredients, but a story told to the guest through the plate.
📈 **Professional Track Record:**
• **Sous Chef (Resort & Banquet Complex):** Managed high-volume service (up to 300 covers on weekends), banquet menus, and prep control. Mastered both classic regional cuisine and European staples (pasta, risotto, steaks).
• **Head Chef (Urban Restaurant):** Developed seasonal menus and implemented a sous-vide prep system that reduced ticket times from 25 to 12 minutes. Managed, hired, and trained an 8-person kitchen brigade.
• **Executive Chef (Private Club):** Catered to the premium segment, designing custom menus for guests with severe allergies and collaborating with the sommelier on wine pairings. Maintained a strict 75% gross profit margin through gram-level food cost calculation.
• **Culinary Consultant:** Advise new restaurant owners on everything from equipment selection and recipe development to hiring key kitchen staff.
🛠️ **Core Competencies:**
• Menu Engineering: Recipe costing, tech cards, margin optimization.
• Equipment Mastery: Rational combi-ovens, sous-vide circulators, combi-steamers, induction ranges.
• Operations: Farm-to-table sourcing, HACCP compliance, sanitation audits, inventory control.
• Leadership: Staff training, masterclasses, maintaining a calm and disciplined kitchen during peak rushes.
✨ **Career Expectations:**
• Target Salary: $95,000 USD base + performance bonuses.
• Seeking an Executive Chef or Culinary Director role.
• Setup: On-site in Chicago, IL.