Foxwoods Casino Resort - Restaurant Chef Resume Example

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Nora Butler

XX XXXXXXX XX, RAYNHAM, MA 02767
H: XXXXXXXXXXXX
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Professional Summary

Professional, experienced and service-oriented Chef with a proven track record of increasing profitability, food quality and guest satisfaction. Equipped with a skill set that enables a quick analysis of daily operations and pinpoint areas that, with proper supervision and management, can be significantly revamped. Recognized Leader with the ability to recognize potential in individual employees and maximize their value to the organization.

Skills

Valid ServSafe Certified, August 2014
Multi-Outlet/High Volume Operations

Budgeting/P&L Management/Cost Reduction
Staff Training/Leadership/Supervision/Team Building

Service & Market Share Expansions
Inventory/Purchasing

Guest Relations/Customer Service
Conferences/Special Occasions

Catering/Banquets/Events
Safety/Sanitation

Quality Control
Time Management/Multi Tasking

Price Structuring
Cost Containment

Menu Development & Design
Resource Procurement/Inventory

Experience

Restaurant Chef, 05/2009 to Present
Foxwoods Casino Resort – Mashantucket, ct

Direct a culinary staff of 45+ employees for a full service restaurant, VIP Lounges and room service.
Created Financial Budgets for 3 Outlets
Responsible for Profit & Loss and while increasing revenue by 10%.
Update Operational Policies and Procedures
Improve both FOH and BOH Guest Service by training and team building
Develop both Sous Chefs and Cooks to take on more of a leadership role in the operation
Proactively train Staff on Food Safety and Health Department requirements to avoid violations
Increased Profitability by meeting and/or lowering expenses such as Food, Labor, and Cost of Goods
Quarterly Employee Evaluations and Coaching
Menu Design, cost breakdown, plate presentations,
Implement new menu selections

Executive Chef, 04/2004 to 05/2009
Inn at Mystic Floodtide Restaurant – Mystic, Ct

Supervising kitchen operation of a 175 room Historic Inn with a Fine Dining Restaurant and Banquet Facility.
Managed an operating budget of over 2 million dollars
Designed and implemented a creative menu with the use of fresh, local organic and natural ingredients for an award winning dining experience
Performed Administrative/Operational duties such as ; Hiring, Recruiting, Terminations for a staff of 25+
Scheduling, Training, Purchasing and Cost controls
Coordinated Banquet and Catering Service ranging from Weddings to Conferences.
Instrumental in minimizing expenses to increase profitability
Streamlined daily operation with a focus on improving food quality and consistency
Met with customers to discuss menus for special occasions, such as weddings,parties, or banquets.

Seasons Buffet Chef, 07/2001 to 03/2003
Mohegan Sun – Uncasville, Ct

Managed 2 Buffets with a customer volume in excess of $2.5 million annually
Maintained positive guest experience
Ensured all dishes were prepared consistently according to standardized recipes, monitored food and operational cost controls.
Directed a staff of 45+ culinary employees in the preparation, garnishing and presentation of food
Scheduling, Employee Evaluations and Training
Planned and implemented cycle menus focusing on estimated amounts of required food supplies/equipment

Executive Chef, 05/1996 to 02/2001
Cal-Neva Casino Resort – Crystal Bay, Nv

Directed Culinary staff of 65 employees at a Conde Nast flagship casino for the state of Nevada, featuring 3 restaurants, Wedding, Banquet, Conference Facilities, Chalets and Frank Sinatra Celebrity Showroom.
Menu Development for Banquets, Weddings, Buffet and Lakeview Restaurant
Responsible for all kitchen operations, including Health Inspections, Purchasing & Inventory Control, Food and Labor Costs
Inspected supplies, equipment, and work areas to insure conformance to established standards.
Collaborated with Food and Beverage Director to plan and develop recipes/menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Recruited and hired staff, such as cooks and other kitchen workers.

Education