1. PROFESSIONAL SUMMARY
WORK HISTORY
EDUCATION
TRACY WATTS
45 Linwood Street, Gardner, MA 01440
Home: 978-320-0110 - Cell: 978-653-6530 - wattst310@gmail.com
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills.
Works well as a dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing
foods at reduced cost without compromising quality and taste. Motivated Executive Chef offering over
20 years experience in the food industry. Focused on high standards for taste and quality, while
maintaining profitable margins. Superior communication and leadership skills.
02/2005 to
12/2014
Executive Chef
Nanina's Northern Italian Bistro – South Weymouth, MA
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils,
sanitation and safety issues.
Actively involved in cost control, sanitation, menu development, training, recruitment, private dining
and catering.
Enhanced and maintained the central standardized recipe and ingredient repository, including
nutritional and cost information.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and
catering.
Verified freshness of products upon delivery.
02/1996 to
03/2005
Executive Chef
Joe's American Bar & Grill – Boston, MA
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control
guidelines.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling,
supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils,
sanitation and safety issues.
Led shifts while personally preparing food items and executing requests based on required
specifications.
Achieved and exceeded performance, budget and team goals.
07/1989 to
02/1996
Sous Chef
Ritz Carlton – Boston, MA
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling,
supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained updated knowledge of local competition and restaurant industry trends.
Created ice sculptures for major events such as weddings and private corporate parties.
Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Bachelor of Arts: Culinary Arts
Johnson & Wales - Providence, RI
Culinary Arts Certificate
Coursework in Culinary and Restaurant Management
Coursework in Hospitality Management
Food Services Technology classes
Coursework in Professional Cooking and Baking