Company Profile

Company Description:

Chris M. Kight
2748 Drumlanrig, Las Vegas, NV 89044
Cell: (702) 245-5912
Objective
To utilize all of my skills to obtain a secure employment with the opportunity for advancement within a respected company. To be a professional representative of my employer and company.
Qualifications
Chef experience with Million-Dollar establishments
•Kitchen experience and customer service with the ability to delegate as well as supervise
•Great understanding of P&L`s, menu costing, maintain food cost and a deep understanding of running the business, I take a real since of ownership.
•Educated in Health Department sanitation and regulations, serv-safe certified
•Excellent organizational skills, building kitchen SOP books as well as starting a new consepet and making it work.
•Dependable, energetic, self-motivated, fast learner, and team player
•Employee Relations, staffing, menu planning, inventory and quality control, scheduling, employee performance evaluations, and leadership abilities
 
 
Professional
Experience
 
Caesars Entertainment
Assistant Execuitve Chef                                          Las Vegas, NV    2013
•Quality control Ultimate responsible for all food control, freshness and rotation of food, and             ordering culinary inventory.
•Making major decisions for menu items, menu planning, payroll control, employee evaluations  and disciplinary actions.
•Directly responsible for 85 Room Chefs 115 Sous Chefs, 1000 cooks and 360 prep cooks.
•Ultimate responsible for all food control, food cost, freshness and rotation of food, and ordering culinary inventory.
                                         
Soleli Management                                             Las Vegas, NV    2012 - 2013                      
Executive Chef
Reduced food costs by 8%, by using fresh product, setting portion size standards, minimizing waste, and setting pars to ensure accurate ordering
•Quality Control, payroll, employee evaluations and disciplinary actions  
•Trained staff on proper food preparation, food storage, use of kitchen equipment and
•utensils, sanitation and safety issues
 
Hard Rock Hotel & Casino                   Las Vegas, NV     2007 - 2012                                            
Assistant Executive Chef                                                                                                                                          
•Responsible for 12 Room Chefs 15 Sous Chefs,  65 cooks and 19 prep cooks.. 
• Directly responsible for Main Kitchen, Banquets, Buffet, Employee Dining Room, Café, Beach Club, 35 Steak House, Pink Taco.
•Making major decisions for menu items, payroll control, employee evaluations and disciplinary actions.  Quality control Ultimate responsible for all food control, freshness and rotation of food, and ordering culinary inventory.
• Making major decisions for menu items, menu planning, payroll control, employee evaluations    and disciplinary actions..                          
 
Boardwalk Hotel & Casino                   Las Vegas, NV    2003 - 2006                                                                                          
Executive Chef                                                                                                                                          
•Directly responsible for 8 Room Chefs 10 Sous Chefs, 80 cooks and 26 prep cooks.
•Assisted in hiring and training employees in various positions.  Deal with customer complaints and satisfaction.  
•Ultimate responsible for all food control, food cost, freshness and rotation of food, and ordering culinary inventory.
•Directly responsible for Main Kitchen, Banquets, Buffet, Employee Dining Room, Café, and Deli.
•Making major decisions for menu items, payroll control, employee evaluations and disciplinary actions.
 
 
 
 
 
 
 
 
 
 
 
Mandalay Bay Hotel & Casino             Las Vegas, NV    1999 - 2003
Chef De Cuisine                        Main Kitchen
•Managed with all challenges of opening a new resort.
•Assisted the Executive Chef in menu planning and station set up.
•Assisted Sous Chef in training, ordering inventory, quality control, and prepping.
•Trained and motivated culinary staff.
•Worked all stations and maintained cleanliness and rotation of walk-ins and dry pantry.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Education
Hesperia High School
High School Diploma
 
 

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