| | | 20,000+ Fresh Resumes Monthly | |
|
|
| |
Click here or scroll down to respond to this candidate Candidate's Name
PHONE NUMBER AVAILABLE PHONE NUMBER AVAILABLE + EMAIL AVAILABLE + Street Address N.W.27th
Ave suite Street Address
EXECUTIVE CHEF
Talented, award-winning, and innovative Chef with extensive experience
leading high-volume culinary operations, controlling food and labor costs,
and enhancing quality and customer satisfaction. Proven abilities in HR
functions including hiring/recruiting and staff supervision. Mentored by
Certified Master Chef Fritz Sonnenschmidt; broad knowledge of numerous
cooking styles encompassing Mexican, French, Italian, Japanese, Chinese,
and California cuisine. Demonstrated success building proficient front-of-
house (FOH) and back-of-house (BOH) teams and boosting employee morale.
Impressive track record of exceeding revenue goals and improving profit
margins. Top performer and valued contributor to management groups. Fluent
in Spanish. Expertise includes:
Inventory & Cost Control + Leadership & Teambuilding + Vendor Relations +
P&L Management
Budget Administration + Auditing & Food Safety + Regulatory Compliance +
Product Pricing
Menu Planning / Development + Customer Service + Project Management +
Performance Evaluation
SELECTED PROFESSIONAL HIGHLIGHTS
. Achieved numerous prestigious honors and awards including:
- Received First Place in Taste of Laredo Chef's Mystery Box 2
consecutive years and "Best Steak in Hotel" from Texas Travel Industry
for the Tack Room at La Posada Hotel and Suites.
- Taste of San Diego: earned First Place in 9 categories including Hot
Entr e, Seafood, Appetizer, and Dessert.
- Recognized for "Best Dinner" and "Best Sunday Brunch" for Tesoro Club
at Los Abrigados: The Canyon Rose.
- Honored with First Place in numerous categories at San Francisco Crab
Cooking Olympics: Outstanding Creativity, Deviled Crab, Crab Louie
Salad, and Crab Cioppino.
- Fulfilled role as Team Captain for Culinary Institute of America
Boston Food Show, winning First Place in Hot Entr e competition.
. Currently employed as Executive Chef for Cypress Bend Resort; enlisted
specifically to control food and labor costs and correct numerous issues
affecting guest satisfaction encompassing sanitation, inventory
management, consistency, and creativity.
- Instituted new policies and procedures for staff of 18 Line Cooks,
Prep Cooks, Dishwashers, and Restaurant/Banquet Servers to achieve 90%
rating on sanitation inspection.
- Standardized all recipes for kitchen producing everything from scratch
and improved purchasing methods to reduce food cost from 56% to 30% in
less than one year.
. As Executive Chef/Food and Beverage Manager for Holiday Inn Civic Center,
served as key member of executive committee and directed 24 FOH and BOH
employees, delivering comprehensive training to attain service standards,
increase revenue, and cut costs; additionally constructed recipe and
photo album of all food and amenity items.
. Hired by Corporate Executive Chef of Club Med and completed instructional
course in Punta Cana, Dominican Republic prior to leading team of 50
culinary professionals at 250-room hotel with 5 restaurants and banquet
space.
- Coordinated purchasing functions, working with local fisherman to
obtain fresh seafood and large marlin every 15 days and organizing
kitchen schedules as well as large events such as weekly American
guest receptions.
- Raised standards of production and presentation, passing all corporate
inspections/audits.
. Spearheaded "from scratch" breakfast pastry program and implemented
opening and closing work station checklists as Banquet Chef/Kitchen
Manager for Hilton Garden Inn Atlanta Perimeter Center.
CAREER TIMELINE
Cypress Bend Resort + Many, LA 2012-May 2013
Executive Chef
Holiday Inn Civic Center + Laredo, TX 2011-2012
Executive Chef/Food & Beverage Manager
Club Med + Columbus Isle, Bahamas 2009-2011
Executive Sous Chef
Hilton Garden Inn Atlanta Perimeter Center + Atlanta, GA 2007-2009
Banquet Chef/Kitchen Manager
La Posada Hotel & Suites + Laredo, TX 2005-2007
Executive Chef/Director of Food & Beverage
Embassy Suites Downtown Orlando + Orlando, FL 2003-2005
Executive Chef
Additional Experience:
Partner & Executive Chef - Cabo Bistro & Cabo Bistro Foods, Baja California
& Guadalajara, Mexico
Director of Culinary & Menu Development - Paradise Restaurants, Torrance,
Irvine, Studio City & Hollywood, CA
Executive Chef - Holiday Inn Torrance Gateway, Los Angeles, CA
Executive Chef - Los Abrigados: The Canyon Rose, Sedona, AZ
EDUCATION & PROFESSIONAL DEVELOPMENT
AOS in Culinary Arts, Culinary Institute of America, Hyde Park, NY
ServSafe Food Handler Certification
Member - American Culinary Federation (ACF)
|
