Executive Chef, Restaurant management

KAYEL COTTO

Gloucester City, New Jersey C: 856-***-**** ********@*****.*** PROFESSIONAL SUMMARY Highly accomplished executive chef with over 10 years of experience in leading high-performing culinary teams and creating exceptional dining experiences. Proven expertise in menu development, cost control, and kitchen management in fast-paced environments. Adept at sourcing quality ingredients, maintaining high food safety standards, and driving innovative culinary trends. Strong leadership and organizational abilities with a passion for inspiring staff and delivering exceptional food quality and guest satisfaction. SKILLS

• Creative Culinary Techniques • Menu Development

• Supplier Negotiation • Team Management

• Inventory Management • Problem Solving

• Large Kitchen Staff Management • Administration

• Budget Management • Attention to Detail

• Knowledge of Safety and Sanitation • FOH management capabilities WORK HISTORY Executive Chef, 2/2024 - current

Iron Hill Brewery

Lead culinary operations to deliver innovative American cuisine paired with craft beer, ensuring exceptional dining experiences and consistent food quality across multiple locations.

● Run high volume service periods from the floor or expo to ensure food quality, service, touching tables and presentation is up to company standards.

● Manage all FOH & BOH employees in accordance with company policies and applicable laws.

● Forecasted daily operations, including kitchen staffing, preparation, and service flow, ensuring timely and efficient service in a fast-paced environment.

● Established and maintained positive relationships with vendors and suppliers, negotiating for cost-effective purchasing and quality ingredients.

● Managed food costing, inventory, and vendor relationships, reducing food waste by 15% and maintaining a food cost within budget.

● Managed catering and special event preparation, overseeing menu creation and coordination for private parties and large gatherings. Senior Kitchen Manager, 3/2021 - 2/2024

The Cheesecake Factory

Proven track record in leading kitchen operations, optimizing efficiency, and ensuring top-tier food quality while maintaining cost control and team development.

● Directed all aspects of kitchen operations for a high-volume restaurant, overseeing a team of kitchen staff.

● Directed and enforced adherence to portion control and presentation standards, ensuring consistent quality with each dish served.

● Developed and implemented strategies for operational improvements, leading to an increase in profitability and enhanced guest satisfaction.

● Trained, mentored, and motivated culinary team members of over 50 staff members, fostering a collaborative environment that improved efficiency and reduced turnover by 12%.

● Supported various locations and new restaurant openings

● Reimplemented systems in failing locations

Executive Chef, 2/2018 - 3/2021

Taproom Bar & Grill

Crafting elevated comfort food with a focus on fresh, local ingredients while leading a dynamic kitchen team to deliver remarkable dining experiences.

● Led and managed a high-performing kitchen team, overseeing daily operations to ensure smooth service and high-quality food preparation.

● Developed and implemented seasonal menus featuring innovative and flavorful dishes while maintaining consistency and adherence to brand standards.

● Ensured food safety and sanitation protocols were followed strictly, achieving compliance with local health regulations and maintaining a clean and organized kitchen environment.

● Managed food cost, inventory, and labor to meet budget goals without compromising on quality or guest satisfaction.

● Trained, mentored, and evaluated kitchen staff, fostering a collaborative environment that promoted skill development and career growth.

● Implemented staff scheduling to ensure adequate coverage during peak hours while minimizing labor costs.

Sous Chef, 6/2016 - 2/2018

Marlton Tavern

Collaborative leader with a focus on efficient kitchen management, staff training, and maintaining high standards of food quality and presentation.

● Assisted the Executive Chef in overseeing kitchen operations, ensuring the smooth and efficient preparation of high-quality dishes for a large volume of guests.

● Coordinated food prep and execution for menu items, ensuring consistency, quality, and timely service during peak hours.

● Managed inventory control and ordering of kitchen supplies, reducing waste and maintaining food costs within budget guidelines.

● Led daily kitchen operations, including setting up and breaking down stations, training staff on new menu items, and ensuring the highest standards of cleanliness and sanitation.

● Worked closely with the front-of-house team to ensure smooth communication and the delivery of exceptional guest experiences.

● Assisted in menu development, testing new recipes, and making improvements based on customer feedback and seasonal ingredient availability. EDUCATION Oakcrest H.S - Mays Landing, NJ

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