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Click here or scroll down to respond to this candidateCandidate's Name
Street Address W Dr apt 506North Bay Village, FL Street Address
Cell: PHONE NUMBER AVAILABLEEmail: EMAIL AVAILABLEObjective:To further my career in the culinary industry by advancing into a management position within an upscale, high quality, professional and reputable establishment. Also, I would like to utilize my modern and classical cooking techniques, and my relationship with local and artisanal food products, to ensure the success of the operation.Experience:Bal Harbour Towers Condos Bal Harbour, FL Sep 2019 April 2020Chef / Kitchen ManagerDaily responsibilities were cooking lunch for hotel employees, working saute/expo, working with the other manager and the general manager with daily specials, cooking vegetables, breakfast eggs, cooking meals for foh employees, prepping and executing Kosher events, and private parties.222 Taco North Bay Village, FL Jun 2019 Aug 2019Chef / Kitchen ManagerDaily responsibilities included ordering and receiving product, setting up the line/opening the restaurant, inputting invoices and tracking costs, creating and implementing SOPs ei. Daily prep lists, cleaning responsibilities, scheduling, building menus and recipes, building and training new employees, work the pass and expo through the lunch and dinner services.I also worked with local purveyors to find the most cost efficient and best quality products while building an ongoing report with purveyors.Element / The Dalmar Hotel Fort Lauderdale, FL Jan 2019 May 2019Chef de Cuisine Hotel OperationsI overlooked banquets/events, cafeteria ordering and menu building, food ordering and execution for 3 venues plus 3 bars, scheduling, leading and hiring for culinary and stewarding departments, total of 20 employees. Leading through BEO meetings and delegating responsibilities for specified events and amenities plates for special guests, as well as Marriott brand standard met expectations.I was in charge of creating and implementing brand standard SOPs for the separate kitchens while we opened different venues, as well as working with specific purveyors ensuring consistently product for the day to day operations, while keeping the food cost low.K Ramen.Burger.Beer @ The Townhouse Hotel Miami Beach, FL Sep 2017 Dec 2018Chef de Cuisine / Restaurant GMHired as chef in September, I took on the responsibilities of FOH operations as well as BOH at the end of January/first of February. As chef I was responsible for menu development, menu pricing, ordering/ receiving, scheduling, inventory and execution of services. For special off-site events, I organized and executed all services working with local event planners.As General manager I was in charge of all FOH operations, including cocktail menu construction, restructuring sake program, all scheduling, planning and executing of rooftop bar events, working with restructuring liquor program and ordering process, working with special events coordinators, planning and executing parties for both venuesHYDE Beach Kitchen & Cocktails Hallandale, FL Jan 2017 - July 2017Executive Sous ChefAs executive sous, I was in charge of training, teaching and building the BOH team with line knowledge and execution and delagating tasks accordingly. I worked with the executive chef with menu planning, preparation, training and execution of new menu items. I helped bring the comps down from about 9% down to less than 2% nightly.I increased production quality, higher check averages and many more returning guests. I ran specials and trained the cooks to execute more efficiently and effectively. Showing them new techniques as well as improving and honing basic, classical techniques.Fontainebleau Hotel - Miami Beach, FL March 2016 Jan 2017Sous Chef @ Micheal Mina's Stripsteak/ Scott Conant's Scarpetta/La CoteWhile I was in Stripsteak, my responsibilities consisted of protein fabrication, ordering, execution of service, training new hires, running the pass, delegating tasks to the team and motivating them to progress.I was transferred to Scarpetta after a sous walked out; I was in charge of the weekly amuse program, ordering, working with the front of the house regarding specials, execution of buy-out parties during and around regular service orders and training.At la Cote, I am in charge of delegating and leading the team, ordering, organizing of party and new menu items.Omni Oceanfront Resort - Hilton Head Island, SC Jan 2015 Feb 2016Hotel Sous Chef / Chef de CuisineAs chef de cuisine for their fine dining steakhouse HH Prime, I was in charge of menu construction and costing, teaching and training of the staff and ensuring proper food handling was being accomplished; and coming up with daily features and specials using high quality product, running profitable food cost. My other responsibilities as resort sous chef entailed ordering food and food products for the hotel and the restaurant, working hand in hand with the executive chef and executive chef to prep and execute banquet events and parties, delegating orders and tasks, working alongside other departments, and daily guest interactionsSouth Carolina Yacht Club May 2014 Dec 2014Sous ChefI worked with the executive chef ordering and receiving products, menu construction and menu costing, prepping and executing dinner service, prepping and executing special events and parties, supervision over lunch service and prep. I was in charge of charcuterie and teaching a more modern cooking style to traditional dishes.Robert Irvines NOSH Jan 2014 - April 2014Eat! closed at the first of the year, due to landlord issues, so I transferred to NOSH, as co-executive, to work with the exec chef and transition some of Eats menu items into NOSHs menu, re-cost entire menu into excel and working with our purveyor to reorganize our orders and inventory.Robert Irvines eat! Feb 2013Jan 2014Sous Chef - February 2013 to AugustExec Chef - from Aug 2013 to Jan 2014I was in charge of ordering to costing, leading the team in executing efficient prep and the evenings service, and worked all line stations. We held themed cooking classes once a month to the public, teaching basic knife skills, and how to read and cook through recipes. I worked with Robert off-site for one of his shows during my tenure. I have also worked several off-site events locally.I was in charge of food/labor costs, ensuring proper health code regulations, daily seafood features, ordering and receiving of product.The Oakroom @ the Seelbach Hilton May 2009 Jan 2013Sous Cheffirst menu I was responsible for passed the 2013 AAA 5 Diamond inspectors qualifications and lead us to our 15th consecutive 5 Diamond award. I lead the team thru ordering and receiving, executing service, maintaining the AAA 5 Diamond standards, while working hand in hand with the FOH manager, servers, and events coordinator.My expertise is fundamental execution and efficiency of the menu and how to train others to move and work with a purpose. I am well-versed in modern techniques and enjoy taking traditional ideas, styles, recipes and transforming them into more modern presentations, while insuring as little waste as possible to control all costs.Cook IIIBeginning with the saut station, I learned how to use proper and refined cooking techniques as well as how to properly handle different types of seafood and the product that would accompany it per each dish, which in turn increased my speed, efficiency, and skill to move throughout every station of the kitchen. Due to unfortunate events several cooks were lost to employee turnover, and I was encouraged to run the line (saut/grill) solo, which consisted of about 80% of the menu. This motivated me to gain more experience with working more efficiently, multi-tasking and utilizing every minute of every day. Once I moved to the Garde Manager station, I was able to gain more knowledge of the kitchen and menu by producing a variety of items, consisting of amuse, sorbets, salads, bread and butter service, and desserts, among other prep items and specials. 5 months later, I was moved to the Plating station, where all hot apps and entrees are expedited and plated.Trained new cooks as they were hired to run their stations effectivelyKnife skills, stock and sauce production, proper handling of fresh product and hot food execution were the key components of this positionEarned 3 AAA 5 diamond awards while working the line, one of which I was on the line soloWorked through 3 Derbys, Breeders Cups, all holidays and many buy-outsDuring the 2011-2012 year I worked as Sous Chef under Chef de Cuisine Bobby Benjamin; when he was not present I controlled service in the kitchen just as he would.Very skilled in communicating with front of house, back of house, and customers to maintain a positive and productive work environmentCentre V @ the Arrabelle at Vail Square September 2007 May 2009Grill/Saut CookPart of the opening crew for a French Brasserie, now named the Tavern on the Square, as the resort was being completed for Grand Opening. Became knowledgeable with many French cooking techniques from several talented chefs, including Chef Mark Millwood, Chef Tyler Anderson, and Chef Derek Brooks.Beginning with the lunch saut station then transitioning throughout all stations for Lunch and Dinner Service. These stations included lunch grill, Dinner Garde Manager, Dinner Saut, Dinner Grill.Promoted to Lead Line Cook for both lunch and dinner services.The peak season was anytime there was snow on the ground; our restaurant was at the foot of the gondola and ski slopes, so we also offered an Apri-Ski menu that overlapped from lunch into the start of dinner service.Expedited lunch service, trained new staff and worked all stations of the kitchen.Ottos @ The Seelbach Hilton March 2005 - September 2007Line CookOttos was a breakfast and lunch restaurant from 7am until 4pm, where I was responsible for closing out lunch service and switching to the Bar Menu and Dinner Service in the Old Seelbach Bar, which was open from 4pm until 11pm. Room service was open 24 hours and was also a responsibility of the Ottos kitchen as well. I worked second shift by myself 70% of the time through all volumes of business. All menus consisted of bar food, sandwiches, and full Salads, Entrees, and Desserts.Portico Steakhouse @ Caesars Casino September 2003 March 2005Line CookI began on the cold appetizer station creating salads, salmon tobiko plates, and prep for service, including starches and vegetables. Moved to the hot app and dessert station where I learned to make souffls from scratch, baked Alaskas, crab cakes, and oysters rockefellers to name a few. I was then promoted to the grill station which consisted of all meat temps and some expoditing.Education:Sullivan University, Louisville, KY September 2003 March 2006Graceland Christian School, New Albany IN May 2003Core 40 DegreeAchievements, Awards and Training:Serv-Safe CertifiedSullivan University School ProgramsParticipated in off property/charity eventsExecuted 3 years service for the Kentucky DerbyExecuted 2 years service both the Oaks and Breeders CupCooked for numerous political dignitaries and celebritiesHelped earn 4 of the last 15 AAA 5 Diamond AwardBest Steak in the Savannah Area/Low Country |
