Christopher Rumm

• I am an experienced Sous Chef (>15 years), that can effectively and efficiently manage and supervise an entire kitchen as required under direction of the Executive Chef.
• I am able to create, prepare, cook, and present culinary items of the highest quality in a fast paced environment while staying up-to-date with the newest trends and techniques.
• I can work all stations, and am willing and able to step in, cover and assist with any and all food preparation as needed.
• I can mentor teamwork, foster cooperation and emphasize cross training in order to fulfill management objectives.
• I have a current valid CA Safe Serve certification, have my own knives and am able to work days, nights and weekends.

Over 25 years direct experience in F&B BOH, all positions-SousChef, Banquet Chef, Lead Line, Prep and Line, Cook, with upscale restaurants, hotels and catering companies. Familiar and proficient sourcing, preparing, and cooking food items of the highest quality.

Life in the kitchen is the greatest teacher. I have been a hard working and dedicated student throughout all of my career. I learn something new every day, a new technique, a new recipe to try, new spices to explore! It's all fun and I enjoy every minute of it!