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Click here or scroll down to respond to this candidate Candidate's Name
Street Address - PHONE NUMBER AVAILABLE - EMAIL AVAILABLEAccomplished Chef with strong combination of culinary experience andmanagement skills compiled with award winning menu preparation background.Extensive experience in food inventory planning, procurement and managementin large volume, high end restaurant and hotels. Thorough familiaritywith a wide assortment of international cuisines. Dedicated record ofreliability to quality standards and preparation.Areas of expertise include:Restaurant Operations Management Personal Oversight / Management CostContainmentMenu Planning & Development Special Events DevelopmentCustomer ServiceHealth Code & Safety Regulations Employee Conflict MediationStaff Training / DevelopmentQuality Assurance Team Building / LeadershipUnionized EmployeesExcel, Word & Power Point Programs Food Presentation & DisplayVendor Sourcing & Negotiation Professional ExperienceAlex Stratta Restaurant Group 2014-2015Corporate Executive Chef . Organized all construction and contractor bids for complete kitchen rebuild and remodel . Created structured timeline for project completion within specified time frame, project completed 2 weeks ahead of schedule . Designed and executed buildout of kitchen, including purchase of new equipment, power requirements and all necessary permits required by state and city organizations . Created initial budget for Tapas by Alex Stratta, Slices & Sliders and Stratta Italian Restaurant . Created and implemented all financial tracking tools for company. Including daily food cost tracking sheets, inventory sheets, menu costing tools, monthly P&L Statements, yearly P&L statement sheets . Developed and designed marketing program including: concierge programs, membership discount programs, happy hour program, menu flyers . Managed all financial organization with vendors, developed corporate contracts with primary vendors, created relationships with individual companies benefiting company purchasing position . Developed and designed all health code standards and tracking systems . Identified and purchased all necessary operating supplies, china, small wares, glass ware and equipment for Tapas by Alex Stratta as well as creating list for upcoming projects . Organized all hiring and termination for both FOH & BOH staff. . Maintained all personnel records for all team members. . Organized all special events for parties and special events including out of state events . Created staffing compendium for kitchen and stewarding staff . Created and tested standardized recipe books for all stations . Responsible for quality control testing of current and new items . Worked with insurance broker to create company insurance program . Created menu packages for partnership with private charter fight company ranging from $200 to $4000 packages . Assisted in design and development of Slices & Sliders concept and kitchen design of Stratta Italian restaurant . Responsible for biweekly completion of payroll, including confirming hours, tip compliance reporting, direct deposit verification, insurance deductionsRed Rock Resort, Casino & Spa 2013-2014T-bones Chophouse and Lounge - Executive Chef . Created training and development programs that have been implemented company wide . Maintained budgeted food cost with minimal increase while incurring a $16000 a month increase in cost of goods. . Created financial planning and tracking tools that were implemented throughout F&B department . Created standardized recipes and waste utilization procedures to reduce costs . Created recognition program to increase team member morale that has led to increased customer satisfaction scores . Responsible for all quality and control procedures . Received 2013 best steakhouse off the strip from Review Journal . Responsible for creation of standardized recipes for T-bones as well as sister properties at Hank's & 630 park . Developed and trained various managers and team members for multiple company properties . Responsible for creation of various special event menus . Organized the purchase of new china for T-bones and Hank'sWynn Resorts Las Vegas 2010-2013The Buffet -Executive Chef7/2012 - 3/2013. Managed high volume kitchen with over 30 million dollars in annualrevenue. Supervised staff of over 100 cooks and 3 assistant chefs. Managed and oversaw 16 live action stations serving multipleinternational cuisines. Responsible for quality control and preparation standards at 5 star /5 diamond hotel. Developed training and organizational plans for staff and assistantchefs. Created menus for breakfast, lunch, dinner and brunch including highend weekend menu. Planned and organized special menus serving over 3400 guests a day. Responsible for controlling departmental labor and food costs. Reduced food cost by 2 points. Maintained all expenses and cost within budgeted numbers. Responsible for all hiring and disciplinary action for all staff. Scheduling of staff and chefs. Maintained all health and safety regulations. Received best buffet from USA Today's online readers voting. Increased revenue by 1.9 percent compared to previous year. Created standardized recipes and waste utilization procedures toreduce costsWynn Resorts Las Vegas the Buffet - Assistant Executive Chef3/2011-7/2012 . Assisted Executive Chef in overseeing all kitchen staff and Sous Chefs . Developed training and organizational plans for staff and assistant chefs . Assisted with controlling departmental labor and food costs . Responsible for maintaining all quality and preparation standards at 5 star / 5 diamond hotel . Planned and organized special menus serving over 3400 guests a day . Supervised staff of over 100 cooks and 2 assistant chefs . Reduced food cost by 2 points . Maintained all expenses and cost within budgeted numbers . Scheduling of staff and chefs . Created standardized recipes and waste utilization procedures to reduce costs . Promoted to Executive ChefWynn Resorts Las VegasMain Kitchen & Employee Dinning Room - Assistant Executive Chef5/2010 - 3/2011 . Assisted Executive Chef in overseeing all kitchen staff and Sous Chefs . Developed training and organizational plans for staff and assistant chefs . Assisted with controlling departmental labor and food costs . Managed multi unit kitchen with over 24 million dollars in annual expenses . Planned and organized special menus serving over 3400 guests a day . Supervised staff of over 100 cooks and 4 assistant chefs . Responsible for maintaining quality controls to products being used in outlet kitchens . Created HACCP plans for reduced oxygen packaged items . Maintained all health and safety regulations . Reduced kitchen allocation overages to within budgeted perimeters . Created standardized recipes to control costs and wasteRenaissance Hotel Las Vegas 2006-2009Chef de Cuisine . Managed multi unit kitchen with over 12 million dollars in annual revenue . Supervised staff of over 40 employees and multiple assistant chefs . Developed training plans for cooks as well as servers . Responsible for all food quality standards . Developed new menus for breakfast, lunch, dinner, including In Suite Dinning & coffee shop . Responsible for controlling departmental labor and food costs . Created and managed off site events for over 2400 guests . Organized and managed banquets for over 1800 guests . Created standardized recipes and plating guidelines for all hotel units . Maintained all health and safety regulations . Developed monthly wine tasting menus pairing international wines with traditional foods from the regions . Participated in multiple events at 2007 South Beach Food & Wine Festival in South Beach, FLProfessional Awards & Recognition . 2013 Best Steakhouse -Readers Choice Las Vegas Review Journal - T- bones Chophouse & Lounge . AOL.com Best Buffet Dishes for Wagyu Beef Lasagna 2013 - The Buffet Wynn Las Vegas . USA Today Readers Choice for Best Buffet 2012 - The Buffet Wynn Las Vegas . Award of Culinary Excellence 2007 - Envy Steakhouse . Best New Restaurant Off the Strip 2006 - Envy Steakhouse . Best New Restaurant on the Strip 2005 - BOA SteakhouseEducationWestern Culinary Institute - Associate of Occupational SciencesGraduated March 2000Peninsula Community CollegeCertificate of Completion - Business AdministrationCertificate of Completion - Business Accounting |
