Nima Khazaeli

Multi-talented and forward-looking chef with an outstanding background in corporate restaurant concepts. Expert in maximizing kitchen efficiencies, labor productivity, and production pars with a strong background with restaurant computer systems. Successful with improving processes to help increase revenue.

Corporate Executive Chef at Mission Group (2021-09 – Present)

• Oversee all kitchen functions of all locations company wide.
• Research and menu development for all locations.
• Responsible for negotiating all food and supply contracts with vendors.
• Set weekly and monthly food, labor and purchasing budgets company wide based off of sales trend.
• Responsible for ensuring all kitchen systems, inventory systems, recipes, and training of chefs are being followed by company guidelines.

Corporate Chef at Phillips Foods (2018-04 – 2021-09)

• Oversee all kitchen functions of all locations, worth $30 million in combined sales.
• Research and menu development for all locations, plus franchises.
• Responsible for all menu costing, training, and developing systems for the culinary department.
• Analyze food cost and labor budgets for all locations.
• Lead development of chefs within the company.

Corporate Area Executive Chef at Gordon Biersch Brewery (2013-08 – 2018-04)

• Managed food cost, inventory practices, kitchen productivity and recipe adherence for six locations.
• Trained MITs and developed Sous Chefs to Executive Chefs.
• Calculated sales forecasts, labor productivity and oversaw inventory systems.
• Assisted with menu development with the Corporate culinary team.
• Head of the Corporate Kitchen Task Force and Food Gap committees.
• Member of the Corporate Chef Council Committee.

Senior II Kitchen Manager at The Cheesecake Factory (2011-01 – 2013-08)

• Managed all kitchen systems and operations for a $12 million dollar, per year, restaurant.
• Directed inventory, ordering and scheduling for 60+ employees.
• Conducted workshop projects for the kitchen staff.
• Implemented successful processes to increase kitchen efficiencies and labor productivity.

School of Business – Southern Illinois University at Edwardsville