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Charles Bloomberg
PROFESSIONAL SUMMARY
Executive chef with over 15 years of experience in high-volume, fine dining establishments. Proven track record of developing innovative menus and leading diverse culinary teams to exceed guest expectations.
PROFESSIONAL Experience
Executive Chef | Company A
January 2020 — Present, Yountville, USA
• Spearheaded menu development, resulting in a 25% increase in guest satisfaction scores and a 15% increase in revenue.
• Oversaw a team of 25 kitchen staff, ensuring consistent culinary excellence and adherence to safety and sanitation standards.
• Implemented cost control procedures, reducing food waste by 20% and optimizing ingredient utilization.
• Developed seasonal menus featuring locally sourced ingredients, contributing to a Michelin three-star rating.
• Trained and mentored junior chefs, improving staff retention rates by 30% over a two-year period.
• Oversaw a team of 25 kitchen staff, ensuring consistent culinary excellence and adherence to safety and sanitation standards.
• Implemented cost control procedures, reducing food waste by 20% and optimizing ingredient utilization.
• Developed seasonal menus featuring locally sourced ingredients, contributing to a Michelin three-star rating.
• Trained and mentored junior chefs, improving staff retention rates by 30% over a two-year period.
Sous Chef | Company B
March 2016 — December 2019, New York City, USA
• Assisted in the daily operations of a 3 Michelin-star restaurant serving 200+ guests per service.
• Engineered innovative specials and tasting menus, increasing customer reviews by 15% on social platforms.
• Managed supply inventory and procurement, reducing kitchen expenses by 18% through vendor negotiations.
• Collaborated with the executive chef to launch six seasonal menu changes annually, each featuring over 20 new dishes.
• Engineered innovative specials and tasting menus, increasing customer reviews by 15% on social platforms.
• Managed supply inventory and procurement, reducing kitchen expenses by 18% through vendor negotiations.
• Collaborated with the executive chef to launch six seasonal menu changes annually, each featuring over 20 new dishes.
Junior Sous Chef | Company C
June 2012 — February 2016, Chicago, USA
• Supervised kitchen operations during high-volume events, serving up to 300 guests per occasion.
• Designed and executed catering menus, securing repeat business from 15+ corporate clients.
• Increased kitchen efficiency by 25% through implementing a streamlined prep and cooking process.
• Designed and executed catering menus, securing repeat business from 15+ corporate clients.
• Increased kitchen efficiency by 25% through implementing a streamlined prep and cooking process.
Line Cook | Company D
September 2008 — May 2012, Austin, USA
• Prepared dishes following strict recipe and presentation guidelines, maintaining a 95% customer satisfaction rate.
• Assisted in daily prep work for a variety of French and American cuisine items, ensuring timely service.
• Managed kitchen cleanliness and equipment maintenance, contributing to consistently high health inspection scores.
• Assisted in daily prep work for a variety of French and American cuisine items, ensuring timely service.
• Managed kitchen cleanliness and equipment maintenance, contributing to consistently high health inspection scores.
Education
Associate of Applied Science in Culinary Arts | The Culinary Institute of America
May 2008
Expert-Level Skills
Menu Development, Food Cost Management, Staff Training, Culinary Techniques, Ingredient Sourcing, Food Safety and Sanitation, Cost Control, Vendor Negotiation, High-Volume Cooking, Team Leadership, Innovation, Attention to Detail, Organizational Skills
