Culinary Director Resume Example Lupo Verde, Lupo Osteria, Lupo Marino, Station 4

CULINARY DIRECTOR

Professional Summary

I was born in Barquisimeto, Venezuela, found my passion for the world of gastronomy growing up in a diverse culinary environment under the watchful eye of an Italian grandmother who was a pastry chef. Intrigued with culinary combinations of distinctive flavors, I followed my passion to the Culinary Institute of Mexico. I worked under the direction of renowned Chef Ferran Adrià, founder of the molecular gastronomy movement and head chef of the Michelin 3-star restaurant El Bulli, named by Gourmet the "Best Restaurant in The World," As a chef I have dedicated 25 years of my life to work in the best kitchens worldwide, with very strong background in Italian Cuisine, knowing how to prepare every kinds of pastas, breads, cured meats ( Salumis) in addition to making artisan cheeses such as ricotta, mozzarella, burrata, Neapolitan Pizza with 75% hydration. Growing my knowledge in the culinary world everyday by traveling and attending the most important seminars and chefs congress at global levels.

Skills

Fine dining and application, as well as new techniques
Ingredients and equipment such as immersion circulator, hydrocolloids, methocells, and
Modified starches - all inspire the most creative and incredible new dishes
Safe food handling
Training personnel
Management

Curing and tenderizing
Vendor cost negotiation
High-volume production capability
Food quality procedures
Purchasing
Recruitment and hiring

Work History

Culinary Director, 02/2011 to Current
Lupo Verde, Lupo Osteria, Lupo Marino, Station 4 – Washington, DC

Priced and ordered food products, kitchen equipment and food service supplies
Interviewed, hired, and supervised back of house staff
Controlled portion sizes and garnishing for optimal cost controls
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations
Trained employees on correct cooking techniques, safety standards and performance strategies
Scheduled over 125 employees by assigning shifts

Chef/Partner, 05/2009 to 11/2011
Pamplona Tapas And Bar – Lafayette, LA

Prepared various local and seasonal specialties for 76 table restaurant
Developed recipes and menus to meet consumer demand and align with culinary trends
Considered seasonal product pricing and availability in development of promotional dishes and menu selections
Oversaw hiring, training and development of kitchen employees
Continually supervised training and cross training of pastry staff for all phases of preparation
Monitored kitchen area and staff to ensure overall safety and proper food handling techniques

Executive Chef, 11/2004 to 08/2007
Deauville Beach Resort – Miami, Florida

Executive Chef, 02/2001 to 06/2004
Blu Moon, Italian Restaurant – Miami, FL

Aligned seasonal plans with ingredient availability and key areaevents for optimal promotions
Kept labor at or below 17% to support business profit targets
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
Mentored more than 12 kitchen staff at all levels to prepare each for demanding roles
Inventoried food, ingredient and supply stock to prepare and plan vendor orders
Produced revolutionary Rustic Italian menu offerings to put establishments on local, regional and national map
Obtained fresh ingredients from local farms, including Vegetables and Poultry, effectively slashing grocery costs by 12%
Developed and remained accountable for safety, quality, consistency and adherence to standards
Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control
Generated employee schedules, work assignments and determined appropriate compensation rates
Trained and managed kitchen personnel and supervised all related culinary activity
Monitored and controlled overhead and production costs with responsibility for profit and loss
Scheduled and received food and beverage deliveries, adhering to food cost and budget

Education

Bachelors: Culinary Arts, 09/1993
Culinary Institute of Mexico - Puebla

Graduated summa cum laude

Avant-Garde Desserts, Modern Confectionery, 01/2014
Chocolate Academy, Chocovic - Barcelona, Spain

Perfecting Culinary Techniques, 03/2016
Basque Culinary Center - San Sebastian, Spain

Authentic Neapolitan Pizza, 04/2018
Pizza University, Culinary Arts - Beltsville, MD

Artisan Charcuterie, 10/2003
The School of Artisan Food - Nottinghamshire, England

Accomplishments

Awards & Honors:
• Five Star recognition, while youngest chef – Hilton Caracas, Venezuela
• El Tenedor de Oro Award (Golden Fork) 2000 – Venezuelan Academy of Gastronomy
• Earned The Miami Herald's “Best Restaurants in Miami,” Blue Moon Restaurant, for unique culinary Experience.
• House of King Magazine 2006, Cover & Main article - Miami, Florida
• Socialite Magazine 2006, Cover & Main article– Miami, Florida
• Chef of the Year 2005, Miami Restaurant Association
• Best New Fine Dining Restaurant 2006, Miami Restaurant Association

Resume Overview

Companies Worked For:

Lupo Verde, Lupo Osteria, Lupo Marino, Station 4
Pamplona Tapas And Bar
Deauville Beach Resort
Blu Moon, Italian Restaurant

School Attended

Culinary Institute of Mexico
Chocolate Academy, Chocovic
Basque Culinary Center
Pizza University, Culinary Arts
The School of Artisan Food

Job Titles Held:

Culinary Director
Chef/Partner
Executive Chef

Degrees

Bachelors : Culinary Arts , 09/1993
Avant-Garde Desserts, Modern Confectionery , 01/2014
Perfecting Culinary Techniques , 03/2016
Authentic Neapolitan Pizza , 04/2018
Artisan Charcuterie , 10/2003

Culinary Director Resume Example

Resume Score: 80%

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