Camille Dubois

Executive Chef

camille.dubois@example.com+1 (503) 555-0188Portland, OR

Summary

Executive chef running a 120-seat restaurant and a team of 22. Menus built around local supply, with food cost held at 28% through two years of price volatility.

Experience

Executive Chef

Fennel & Ash · Portland, OR

May 2021 — Present
  • Lead a brigade of 22 across a 120-seat dining room averaging 300 covers a night.
  • Held food cost at 28% through two years of supplier price rises by rebuilding the menu around seasonal contracts.
  • Rewrote the menu quarterly; the autumn menu lifted average check 14%.
  • Earned the restaurant its first regional Best New Restaurant nomination in 2024.

Sous Chef

Marrow · Seattle, WA

Feb 2018 — Apr 2021
  • Ran service for a 90-seat room and managed ordering across 30 suppliers.
  • Trained 9 line cooks, four of whom moved into sous roles elsewhere.

Education

Culinary Institute of America

A.O.S., Culinary Arts

2014 — 2016

Skills

KitchenExpert

Menu developmentBrigade leadershipButcheryPastry

BusinessAdvanced

Food costSupplier contractsInventory

Certifications

ServSafe Manager Certification

National Restaurant Association

2024

Languages

EnglishNative
FrenchFluent