Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Professional Summary
EXECUTIVE CHEF __________________________________________ With more than 29 years of expertise at the forefront of restaurant operations and menu development, I bring an innovative approach to restaurant’s, catered events and hospitality services – one that focuses on cost-effectiveness in food and labor, with quality to deliver impactful and exceptional cuisine. My background includes Mexican, Italian, Japanese, American, and fusion of all those cuisines, with broad experience in line management, staffing, new restaurant development and menu planning. Fine dining, scratch kitchens, Catering onsite and offsite 100-20000 people at any given time, retail food outlets, concessions and QSR’s
Skills
Kitchen Design & Workflows
Operations Management
Product Costing / Cost Control
Innovative Menu Development
Team Building & Leadership
Quality & Customer Service
New Restaurant Openings 7
Revenue Growth / P&L
Performance Management
IMenuPro
Aloha
Microsoft Office Suite
Solomon
Quest
ETeac
Eventmaster
Caterease
Food plating and presentation
Forecasting and planning
Kitchen equipment operation and maintenance
Operations management
Business process, Negotiation, Unique
Com, Operations Management
CA, Optimization
Cooking, Performance Management
Cost Control, Personnel
Clients, Processes
Client, Purchasing
Customer Service, Quality
DC, Quality control
Direction, Quality management
English, Quest
Financial management, Reception
Focus, Recruitment
Greek, Research
Italian, Retail
Kronos, Sales
Team Building, Scheduling
Recipes and menu planning
Payroll and scheduling
Menu planning
Work History
01/2019 to CurrentPersonal/ Private ChefBenchmark Senior Living | Billerica, MA,
Traveling around the LA and Orange County cooking for parties of 2 to 50.
Plated, buffet, family style or food stations, plus more.
Sourcing wild and sustainable meats, fish, and poultry.
With organic produce, to produce a memorable event.
07/2018 to 01/2019Executive ChefTRUMP NATIONAL GOLF COURSE LOS ANGELES | City, STATE,
My goals and direction needed for this 5-million-dollar operation was to bring high quality, innovative, whimsical comfort food that’s interactive for the client/guest experience, bringing contemporary California-Italian fusion cuisine, with an emphasis on local farms and businesses using sustainable meats and seafood.
Lounge, Café, Grill and Banquets are the revenue streams for this property.
Also drove dramatic cost saving of labor and food cost, currently trending at 34% food cost and 9% labor cost Selected Achievements:.
Completely revamped menu, brought in fresh ingredients and new ideas, changed menu seasonally.
01/2015 to 03/2018Executive Chef/ Director of CulinaryLONG BEACH CONVENTION & ENTERTAIMENT CENTER & AQUARIUM OF THE PACIFIC | City, STATE,
My focus for this 26-million-dollar operation was to bring high quality, innovative food so clients and customers feel like they are not in a convention center atmosphere.
Whimsical comfort food that’s interactive for the client experience, bringing contemporary California Cuisine, with an emphasis on local farms and businesses with sustainable meats and seafood.
Over saw 100+ employees and 6 chefs daily.
Execution of catering, concessions and offsite functions from 200-20000 people.
Drove dramatic cost savings and optimization, including running a food cost of 20% and a labor cost of 8% of gross food sales only.
Revitalized the menu to bring a fresh approach to our branding mantra, chef inspired and culinary driven, creation and implementation of 2 new catering menus, as well as multiple tailored menus to client specifications.
Education
Expected in 1997AOS | Culinary Arts & Hospitality ManagementCalifornia Culinary Academy, San Francisco, CA.GPA:
Expected in 1993High School Diploma | Mary Star of the Sea High School, San Pedro, CA.GPA:
Skills
Kitchen Design & Workflows
Operations Management
Product Costing / Cost Control
Innovative Menu Development
Team Building & Leadership
Quality & Customer Service
New Restaurant Openings 7
Revenue Growth / P&L
Performance Management
IMenuPro
Aloha
Microsoft Office Suite
Solomon
Quest
ETeac
Eventmaster
Caterease
Food plating and presentation
Forecasting and planning
Kitchen equipment operation and maintenance
Operations management
Business process, Negotiation, Unique
Com, Operations Management
CA, Optimization
Cooking, Performance Management
Cost Control, Personnel
Clients, Processes
Client, Purchasing
Customer Service, Quality
DC, Quality control
Direction, Quality management
English, Quest
Financial management, Reception
Focus, Recruitment
Greek, Research
Italian, Retail
Kronos, Sales
Team Building, Scheduling
Recipes and menu planning
Payroll and scheduling
Menu planning
Work History
01/2019 to CurrentPersonal/ Private ChefSelf Employed | Los Angeles, CA.
Traveling around the LA and Orange County cooking for parties of 2 to 50.
Plated, buffet, family style or food stations, plus more.
Sourcing wild and sustainable meats, fish, and poultry.
With organic produce, to produce a memorable event.
07/2018 to 01/2019Executive ChefTRUMP NATIONAL GOLF COURSE LOS ANGELES | Rancho Palos Verdes, CA.
My goals and direction needed for this 5-million-dollar operation was to bring high quality, innovative, whimsical comfort food that’s interactive for the client/guest experience, bringing contemporary California-Italian fusion cuisine, with an emphasis on local farms and businesses using sustainable meats and seafood.
Lounge, Café, Grill and Banquets are the revenue streams for this property.
Also drove dramatic cost saving of labor and food cost, currently trending at 34% food cost and 9% labor cost Selected Achievements:.
Completely revamped menu, brought in fresh ingredients and new ideas, changed menu seasonally.
01/2015 to 03/2018Executive Chef/ Director of CulinaryLONG BEACH CONVENTION & ENTERTAIMENT CENTER & AQUARIUM OF THE PACIFIC | Long Beach, CA.
My focus for this 26-million-dollar operation was to bring high quality, innovative food so clients and customers feel like they are not in a convention center atmosphere.
Whimsical comfort food that’s interactive for the client experience, bringing contemporary California Cuisine, with an emphasis on local farms and businesses with sustainable meats and seafood.
Over saw 100+ employees and 6 chefs daily.
Execution of catering, concessions and offsite functions from 200-20000 people.
Drove dramatic cost savings and optimization, including running a food cost of 20% and a labor cost of 8% of gross food sales only.
Revitalized the menu to bring a fresh approach to our branding mantra, chef inspired and culinary driven, creation and implementation of 2 new catering menus, as well as multiple tailored menus to client specifications.
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