Paul Morris - Executive Sous Chef Resume Simple
A highly motivated, energetic, and enthusiastic professional with over 15 years of experience in the culinary industry. I am a chef, sous chef, banquet manager, fine dining, and kitchen management.
  • training, million, payroll, executive chef, hr, budget, reports, service, budgets, responsible, culinary, labor cost, chef, restaurant
  • 2017-12-272017-12-27

    Executive Sous Chef


    • Was responsible for the overall operation of the hotel, including food and beverage cost, labor budget, hiring, interviewing, and implementing new and current menu.
    • Oversaw all aspects of banquet operations including: 2 Sous chefs, two stewards, 2 HR assistants, and Executive Chef and catering team.
    • Managed all aspects of restaurant operations including: A fine dining Steakhouse, a full service 5000, and a full P&L, and a year-end budgets.
    • In charge of scheduling, payroll, and monthly labor cost reports for the department. Created a weekly food and beverage budget for the owner.
    • Implemented training and development of culinary staff for the Corporation to serve as a food and beverage Director. Created a new concept menu that was Used in over 40 million dollars in annual sales.
    • Developed new menu items and specials with a focus on fresh local ingredients. Created a variety of seasonal menus and recipes.

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