Se'An Mudd Email & Phone Number

West Covina, Ca, Us

Brought in to elevate the kitchen operations for this non-profit private club. Changed operational focus to be profitable despite non-profit status. Improved team morale, cleanliness, sanitation, food quality and seasonality. Overseeing culinary operations by setting pars for ordering and prep, overseeing all facets of meal service by working on the line with the cooks. Development of recipes and systems to improve company performance. Integrated and instituted systems and documentation for the company to have history for comparison from year to year. Improved sanitation practices to ensure Health Department compliance. Developed job descriptions, review forms, recipes, order guides and HR forms. Hiring, training and development of chefs and cooks for the company. Laid off due to the Covid 19 pandemic.

Los Angeles, Us

Oversaw culinary operations for two locations. Involved in the development of recipes and systems to improve company performance. Integrated and instituted systems and documentation for the company to have history for comparison from year to year. Improved sanitation practices to ensure Health Department compliance (scores for both locations in the upper 90’s). Developed job descriptions, review forms, recipes, order guides and HR forms. Hiring, training and development of chefs for the company. Oversaw culinary staff of 40+. Handled any and all R & M concerns for both locations.03/2018–08/2018Executive Chef In charge of day to day operations for Northridge location, development of rotational menu for onsite grill at one of our schools. Scheduling, training, retention of kitchen staff. Food Cost at 26%, labor at 11%

Managed the day to day operations for this location. I was in charge of purchasing, production levels, hiring and termination of employees. I managed food and labor costs as well. I dropped food cost percentage by 4 percentage point upon taking over the position and again by 3 points right before leaving.

Black Bottom Soul Food Café, North Hollywood, CAInvolved in all facets of this start up. Kitchen design set up and equipment procurement. Assisted with menu engineering and kitchen training feedback. Assisted in safety and sanitation systems to ensure health department compliance. Development of inventory, purchase tracking and cost control systems.Five0Four Restaurant, Hollywood, CACreated systems and identified problem menu items. Created inventory and purchase tracking systems to assist in profitability. Assisted in the development of menus to sell profitably in a difficult market. Developed recipes and standard operating procedures to assist in growing the company. Set safety and sanitation in place to augment health code compliance.

Managed takeover of casino from previous owners. Developed recipes and plating specs in conjunction with Executive Chef. Hired, trained, and coached kitchen staff of 58 in a 24/7 environment. In charge of day to day operations. Input of schedule into computer system and auditing of kitchen hours for payroll. Development of new menu items in conjunction with Executive Chef. Development of new systems to promote efficiency of kitchen operation from dish room to receiving to the line.

Us

Costed entire menu to assist profitability. Instituted weekly food inventories to control food costs. Started programs to track and monitor kitchen purchases. Improved food quality through hands on teaching. Started Shoes for Crews program to improve worker safety. Created all special menus and oversaw food execution during service. In charge of scheduling, food, and equipment purchases. Instituted amuse buche program to reward regulars and other special guests.

Came in and immediately developed systems to get food cost under control (38%). Instituted programs to track and monitor kitchen purchases. Maintained a food cost in the 31-32% range. Instituted weekly inventories. Started an aggressive training regimen for the staff to improve consistency and cooking techniques. Trained the sous chefs to cost their dishes using excel spreadsheets that encompass the entire dish, Started sanitation programs to ensure food safety, as well. Created daily specials for lunch and dinner as well as weekend specials for brunch. Involved in sourcing the best in-season products.

Instituted sanitation and organization systems to help the restaurant run smoothly. Learned culinary style of the restaurant and added menu items. Scheduling for the kitchen. Developed recipes for Paella on the Patio program. Directly oversaw all facets of the kitchen operations: food cost, labor cost, direct expenses. And r & m. Developed prep lists and set prep and ordering pars. Also helped procure purveyors to fit our companies' policies on organics and sustainability. We ran a 23-25% food cost and an 8-9% labor cost during my tenure there.

Dallas, Texas, Us

Started as an hourly employee, a coordinator. Went on to open 5 restaturants for the company and pioneered the RTM position. Responsibilities included developing trainers in on-going training at the restaurant level as well as new restaurant openings. Had covered shifts in 10 different Maggiano’s around the country. Had been instrumental in developing the new training materials the company used to move forward in the next phase of growth. When RTM position was eliminated, I became a sous chef at the Farmer’s Market location. Responsible for all opening duties, setting par levels for the day including banquets. Supervised a staff of 13-22 employees per shift depending on the level of business. We were all involved in the P & L of our particular location.

Aos, Culinary Arts

Diploma, Institutional Food Service