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Click here or scroll down to respond to this candidateCandidate's Name
SUMMARYTalented Chef and team leader offering 20 years of success in Culinary environments. Strategic thinker with several years of proficiency. Offers proven ability to build effective teams committed to identifying and leveraging opportunities for growth.Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin a new challenge with a successful team.Detail-oriented Environmental Service Aide with extensive understanding of sanitation and infection control techniques. Self-sufficient and enthusiastic individual working quickly and effectively with little to no supervision. Used proper cleaning techniques, checked rooms for fire hazards and observed all Culinary policies.EXPERIENCEEXECUTIVE CHEF CEC 08/2019 to 03/2020 The Bright Side Group LLC. - New York, NY Maintained well-organized mise en place to keep work efficient and consistent Planned promotional menu additions based on seasonal pricing and productavailability Kept labor at or below 14% to support business profit targets Oversaw all business operations for restaurant, including customer service, sales,strategic planning, policy development and inventory control Inventoried food, ingredient and supply stock to prepare and plan vendor orders Hired, trained and managed all kitchen staff, including employee development,issuingdisciplinary action and conducting performance reviews Oversaw scheduling, inventory management and supply ordering to maintain fullystocked kitchen Collaborated with Catering and FOH to create delicious meals for large banquets,including Private Functions and wedding events for up to 5000 +PHONE NUMBER AVAILABLEEMAIL AVAILABLEpeople EXECUTIVE CHEF CEC 04/2017 to 08/2019Huntington Crescent Club - Huntington, NY Trained and managed kitchen personnel and supervised all related culinary activity Oversaw scheduling, inventory management and supply ordering to maintain fullystocked kitchen Maintained well-organized mise en place to keep work efficient and consistent Estimated food consumption and requisitioned food, selected and developedrecipes,standardized production recipes for consistent quality and established presentation technique Aligned seasonal plans with ingredient availability and key area events for optimal promotionsCollaborated with vendors to source desired recipe ingredients while maintaining tight cost controlsHired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviewsDeveloped menus, controlled food costs and oversaw quality, sanitation and safety processesOversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory controlMaintained high food quality standards by checking delivery contents to verify product quality and quantityProduced revolutionary American flair menuEXECUTIVE CHEF CEC 03/2016 to 04/2017 The Larchmont Shore Club - Larchmont, NYHired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviewsSpearheaded menu planning, recipe development and day-today management for 5 locations, as well ashigh-volume catering operationsCollaborated with vendors to source desired recipe ingredients while maintaining tight cost controlsDeveloped and remained accountable for safety, quality, consistency and adherence to standardsMonitored and controlled overhead and production costs with responsibility for profit and loss. Aligned seasonal plans with ingredient availability and keyEXECUTIVE CHEF CEC 01/2012 to 03/2016 The Bright Side Group - New York, NY Maintained well-organized mise en place to keepwork efficient and consistent Planned promotional menu additions based onseasonal pricing and productavailability Kept labor at or below 14% to support business profit targets Oversaw all business operations for restaurant,including customer service, sales,strategic planning, policy development and inventory control Inventoried food, ingredient and supply stock to prepare and plan vendor orders Hired, trained and managed all kitchen staff,including employee development,issuingdisciplinary action and conducting performancereviews Oversaw scheduling, inventory management andsupply ordering to maintain fullystocked kitchen Collaborated with Catering and FOH to createdelicious meals for large banquets,including Private Functions and wedding events for up to 5000 + peoplearea events for optimal promotions. EXECUTIVE CHEF CEC 04/2009 to 01/2012Grand Traverse Resort & Spa - Acme, MI86,500 square feet of versatile function space, Outlets, Restaurants, Banquets and on/ off=premise Catering with revenue of $17M. The 900-acre resort property is one of the Midwest's finest full-ser- vice, year-round, Resorts Golf Country Club and conference destinations offering 600 rooms,150 suites, and 55 condominiums. My primary responsibility as Executive Chef is to provide the highest quality of service to the customer at all times.EXECUTIVE CHEF 04/2007 to 12/2009 Marriott Ft Lauderdale, SKILLS.Process improvementsPayroll and schedulingWorkflow optimizationEmployee training anddevelopmentPerformance improvementBudgetingMenu planningFood plating and presentationKitchen equipment operationand maintenanceEquipment maintenanceRecipes and menu planningTeam leadershipVendor relationsSignature dish creationOrder delivery practicesOperations managementFine-dining expertisePerformance assessmentsProblem-solvingFood preparation and safetyForecasting and planningCertified Executive ChefAWARDSChef Of The Year South Fl 2001Chef The Chef 2004Chef Table WPB Fl 2006Chef Competition South Beach Fl2008ACF 2009Chef AwardsGolf Country Clubs PHONE NUMBER AVAILABLE2019LANGUAGESEnglish Spanish FrenchFL - Ft L Interim Executive Chef CEC Marina Marriott Hotel & Marriott Miami Airport 2003-2004EXECUTIVE CHEF / MEMBER CLUB CULINARY DIRECTOR06/2004 to 04/2007PGA National Golf Resort & Spa - Palm Beach Gardens, FL Executive Chef CEC Jan/2002 to Jan 2004Marriott Hotels Ft Lauderdale FlExecutive Chef May 2000 to Jun 2002Intercontinental Hotels Group (IHG) Miami FLGarde Manger Chef/Banquet Chef Jan 1998 to 2000Architect of the Capitol of US /Vice-President Office Washington DCGarde Manger Apprentice/ Junior Garde Manger Chef Jan 1996-Jan 1998Scandinavian Cruise LineEDUCATIONCollege University of Madrid Associate Degree - Ma - Madrid Spain Associate of ArtsArtUniversity of Florida Business Administration Admi - Miami Fl Bachelor of ArtsArt/ Business AdministrationACF - New York, NY Associate of Science Culinary/ Gastronomy ACF - Central Fl Associate of Arts Culinary ArtsMember, Alumni AssociationMember, Small Business Association (2008 - present)ServSafe Management 2019 (covid 19)First Aid/CPR 2017Microsoft OfficeLicenses & CertificationsAuthority National Restaurant Association 2019Serve-Save Food Protection Manager Certification 2018 Microsoft Office - Word Microsoft Office - Excel programsCertificationsAmerican Culinary Federation (ACF) Associate DiplomaOSHA certification: HACCP CertificationOSHA certification: Food HandlingSafe-Serv certification: Food Handling Management 2019Microsoft Certified Safe-Serve Management 2019 (Covid 19) |
