Ralph Kofler

Chef with 30 years of critically acclaimed work preparing delicious, healthy dishes in 5 star hotels, leading restaurants and catering companies. Specializes in preparing menus that attract and retain customers. Looking for a challenging role in culinary management. Willing to relocate: Anywhere

1st Cook - Royal Camp Services - Edmonton, AB

(2020-02)

Deli Chef - Quality Foods - Victoria, BC

(2016-07)

In charge of deli kitchen for foods to go, Smokehouse, and Perk restaurant.

Banquet Chef - Bruce Brown Catering - Phoenix, AZ

(2013-09 - 2015-11)

• Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
• Followed proper food handling methods and maintained correct temperature of all food products.
• Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
• Reduced food costs by 5 percent by expertly estimating purchasing needs and buying through approved suppliers.

Club Level Chef - Ritz Carlton Beach Resort - Bonita Springs, FL

(2012-03 - 2013-09)

5 Star Hotel. Chef in charge of Club Level.

• Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
• Trained and giving directions to cook 2 and cook 3.
• Preparation of hors d'oeuvres, platters, cheese trays, pates and terrines.

Pastry Chef/ Sous Chef - Emeritus of Bonita Springs - Bonita Springs, FL

(2008-03 - 2012-03)

• Pastry chef made daily desserts, cakes, and pastries for upscale residents.
• Specialty cakes such as Buche de Noel, birthday cakes, themed cakes.
• Sous chef in charge of checking food quality and safety pertaining to HACCP standard.

Executive Chef - Peppers Fine Foods - Bonita Springs, FL

(1996-09 - 2008-03)

Chef in charge of European delis and catering company. Clients included Naples Art Association, Von Liebig Art Gallery, Polish American Club, German American club. Specialized in off site catering. Operated the business as my own, so I took responsibilities for everything estimated staffing needs and schedules in accordance with demand patterns and budget.

Culinary Arts - Basic and Advanced Chef Course - Sault Ste Marie Technical and Arts Collage (1978 - 1981)