Karolyn W. Merrill 

365 Stockert Hollow Road

Seattle, WA 98109

(425) 868-8072

QUALIFICATION PROFILE

·       Highly skilled Executive Chef with experience in culinary design, hospitality management, food costing, food production, recipe creation, menu planning, and employee management.

·       Ability to oversee daily activities for multi-million dollar restaurants.

·       Expertise in several internation cuisines including Italian, French, Thai, and vegetarian.

·       Expert knowledge of all food safety and sanitation regulations.

·       Proven ability to maximize revenue, reduce expenses, and maintain high quality standards.

·       Demonstrated track record of improving customer retention within highly saturated markets.

ACHIEVEMENTS

Catered International Italian food extravaganza for high-level executives which included menu creation, food costing, food preparation, and beverage selection for 500+ guests.

Selected to participate in Chefs of America event in New York, NY.

Demonstrated culinary expertise on a national food network show for a wide audience.

PROFESSIONAL BACKGROUND

EXECUTIVE CHEF – Anthony's Seafood, Seattle, WA

1999-Present

Direct all aspects of food service including relationships with vendors, inventory, food costing, and food preparation. Trained award-winning staff in all aspects of food preparation and regulatory compliance.

·       Lead all food costing activities including ingredient selection, purchase amounts, and serving size determination.

·       Prepare authentic, delicious, aesthetically pleasing Italian menus for restaurant guests and special events.

·       Regularly create original and signature dishes.

OPERATIONS MANAGER – Choco Café, Seattle, WA

1997-1999

Managed all daily operations for the cafe. Responsible for menu selection, employee supervision, and budgeting.

·       Brought cafe up to regulatory compliance.

·       Cut operating expenses while raising customer satisfaction.

SOUS CHEF – Jenny's Bar and Grill, Tacoma, WA

1989-1997

Assisted chef in all daily kitchen functions. Helped create authentic, down-home meals on a daily basis.  

EDUCATION

Associate of Culinary Arts (1996)

Culinary Insititute of America – New York, NY