Christopher Pires Email & Phone Number

Dallas, Texas, United States

• Culinary Director to Dallas’ Premiere Independent Living Community providing three meals daily to 130 residents in a formal dining setting.
• Working Executive Chef directly responsible for cooking three full service 100% meals made from scratch based on seasonality, regionalism & resident cultural & religious preferences.
• Strategically implemented fresh rotating, nutritious, seasonal menus, based on local availability and corporate SOP.
• Reduced food cost 11% from previous year, reduced labor cost 5% from previous year, with a $30,000 aggregate savings for BOH operational costs
• Implemented a Cleaning and Sanitation program resulting in 95% or better on all internal, state federal and third party audits.
• Instituted a catering program for on-site and off-site venues to attract potential residents as well as increase revenue

National

National

Hands-On Executive Chef responsible for spearheading the opening, transitioning and support of new and existing accounts for catering, cafeteria and retail operations in hospitals, corporate dining, education and senior living Provide culinary leadership to large 5 Star catering operations for both onsite and offsite operations for existing and potential.

National

for Compass Group NA’s FISD division servicing 65 accounts in K-12 private education institutions throughout New England, NY, and NJAid unit level chef’s & managers in daily dining activities including production, service, catering, purchasing, sanitation,accounts receivable, payroll and maintenance of corporate S & PAssist corporate executive chef in.

Executive Chef and Operations manager to Fairfield County’s premier 90 unit retirement and senior living facility. Plan and direct the overall operation of the dining services department to assure that superior nutritional services are provided on a daily basis and that the department is maintained in a clean, safe, and sanitary manner. Assure that 3 full.

Executive Chef, Operations Manager and FOH Dining Services Coordinator to 115 unit senior living facility. Execute 3 meals daily based on resident satisfaction, cost, nutrition, and dietary restrictions. Daily interaction with residents to discuss food quality and consistency as well as service. Responsible for all hiring, training, support, and.

BOH Culinary Director to one of CT’s most prestigious private golf clubs with 478 members. Responsible for coordinating culinary operations for off and on premise catering functions with capabilities to service up to 700 guests

Aos Culinary Arts, Culinary Arts/Chef Training, 3.3

Associates Of Science; Bachelor Of Arts, Culinary Arts; History

Bachelor Of Arts (B.A.), History