| | | 20,000+ Fresh Resumes Monthly | |
|
|
| |
Click here or scroll down to respond to this candidateCandidate's Name
Street Address
Las VegasPHONE NUMBER AVAILABLEEMAIL AVAILABLEOBJECTIVESeeking a Food and Beverage position where my natural and acquired skills can contribute to the organization's profitable growth.SUMMARY"I am an experienced Chef with over 28 years' experience cooking in a Hotel, Casino, and Restaurant in 4 & 5 diamond environments. Energetic culinary professional with a blend of creativity, passion for food, and exceptional cooking skills. I work well as a dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste, I am a Chef that is extremely engaged, inspiring, and a team player."QUALIFICATIONS28 years' experience in Food and BeverageExpertise includes front and back of the house management.Excellent public relation skills, proven record of accomplishment in guest retention, and increasing referral base.Bilingual English/Spanish.01/ 2021 03/2024 Executive Chef (Personal Business) Maine Street Caf Fallon NV 89406Responsibilities Included:Menu engineering/Cost analysisInventory/purchases.Creative Seasonal MenusAnnual BudgetsOversee 1.8 million dollars food and beverage operation Maine Street CafSchedules controlled overtime, managed cost, and waste.Implement SOP for F&B department, including health department regulations.I worked with food vendors to negotiate pricing, product specifications, and procurement programs.06/ 2020 12/2020- Assist Executive Sunnyside Lodge Restaurant Lake Tahoe City CaliforniaResponsibilities Included:Responsible for all kitchens and managers / Cooks and steward scheduleResponsibilities Included:Menu engineering/Cost analysisInventory/purchases.Creative Seasonal MenusAnnual BudgetsOversaw 9 million dollars of food and beverage operation per year.Programs, controlled overtime, managed cost, and wasteAssured all outlets were following PCHD regulations.Controlled all overtime in each outlet.Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary.04/2018 05/ 2020 Corporate Executive The Tavern Lodge and Bars Las Vegas NVResponsibilities Included:Responsibilities Included:Menu engineering/Cost analysisInventory/purchases.Creative Seasonal MenusAnnual BudgetsAnnual BudgetsImplement SOP for all F&B departments, including health department regulations.Responsible for all kitchens and managers / Cooks and steward scheduleOversee all culinary operation Las Vegas 12 Locations Tavern Lodge, restaurant, and bars concept.Oversaw 24 million dollars of food and beverage operation per year.Plans, controlled overtime, managed cost, and waste in our warehouse05/2015 03/2018 Executive Chef Hard Rock Casino Lake TahoeResponsibilities Included:Responsible for all kitchen Chef / Cooks and steward scheduleResponsibilities Included:Menu engineering/Cost analysisInventory/purchases.Creative Seasonal MenusAnnual BudgetsOversaw culinary Park Prime Steakhouse, Alpine Union 24/7 -hour Restaurant, Fuel Coffee ala Carte, Oyster Bar, EDR, 30,000 Sq. Ft. of Banquet space, Main Kitchen, Cold Kitchen, and Special Events in the parking lot.Renovation of the restaurant and new conceptOversaw 28 million dollars food and beverage operation per year.08/2011- 04/2015- Eureka Casino Resort Chef / Steakhouse /BuffetOversaw all culinary operations (Food Quality Preparation, and Sanitation), including menu development in all restaurants and property policies, practices and procedures, Steakhouse, Banquet Kitchen, Buffet, and all VIP Events from 100-500 people.Oversaw 18 million dollars food and beverage operation per year.I was recruited by Mr. Greg, owner of the Eureka Hotel, to manage all Restaurants' remodeling on a property, to compete with the Las Vegas Market.07/2006/ 2011 MGM Mirage Hotel Executive Chef Italian Onda RestaurantOversaw Italian Restaurant and Village KitchenManaged nine assistant chefs, including twenty master cooks and two concept chefs (Chinese Chef). I oversaw the training and oversight of line-level and management-level culinary personnel.Working with food vendors to negotiate pricing, product specifications, and procurement programs.Oversaw all culinary operations, In-Room Dining Kitchen including ten master 10 Fry Cooks, 6 Pantry Cooks2000-2006 MGM Grand Casino, Executive Chef Convention CenterLed and Directed: Arena & Hotel Banquets to run a $36 million a year operation.We have reduced food costs by over $650,000 with increased overall food quality per year.Lead and mentor over 80 culinary employees while ensuring proper scheduling and reducing labor costs based on business forecasts.Consistently managed a food cost below 18% when budgeted for 22%.We are creating innovative and new dishes, recipes, and menus for various groups and events.1997-2000 Mandalay Bay Casino Executive Chef In Room Dining/Pool KitchenResponsibilities Included:Oversaw all culinary operations.F&B Concept Development, Restaurant Portfolio Expansion, Culinary Programs, Branding & Concept Identity, Menu Development, Turnarounds and Transformations, Operations Management, Thought Leadership, Strategic Planning, Personnel Assessment, Luxury & Boutique Brands, Executive Leadership, Launches, and openings, Competitive Analysis, Cost Control, Flow, Design, and Layout, Social Media Marketing, Emerging Technologies, Focus Groups, Union Relations, Tasting Symposiums, Live Events, International Operations, Recruiting and Hiring, Procurement Initiatives, Vendor Management, Contract Negotiation, Talent Development, Coaching and Team Building, Training Programs, Change Management, PR & Media Relations, Speaking and Presentations.EDUCATION2020 Tavern Lodge Restaurants and Bars, Management Workshops Training - Accounting, Human relations management.1997 - Exp- 2029- SERV Safe Manager Certification by National Restaurant Association Education Foundation2000- 2011 - Step One Rave Session Program (Culinary Union Local 3 226 Las Vegas NV)2008 Royal Guard (Leadership Award) - In Recognition of The Best Italian Chef in Excalibur Casino)2007- Managing Food Safety Class Community College of Southern Nevada2006- Diversity Championship Workshop2000-2011 Management Classes MGM University: accounting, human relations management1994 Basic Cooking CCSN Las VegasReferences Available Upon Request |
