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Click here or scroll down to respond to this candidateCandidate's Name
Street Address E. Patrick St.Gilbert,AZ Street Address
EMAIL:EMAIL AVAILABLEPHONE NUMBER AVAILABLEAddress PhoneEmail LinkedIn Profile Twitter/Blog/PortfolioPassionate Chef who excels in creating inspired dishes in an ever-changing and fast paced environment. Exceptional knowledge of all foods products culinary application such as kitchen equipment and cooking techniques. Experienced in working in a variety of settings from large venues, multiple food outlets and production kitchens and banquets. EXPERIENCEDATES FROM NOVEMBER 2019 JULY 2020CHEF TOURNANT, CAESAR PALACE LAS VEGASOver sees food operations in the Caesar Forum Food Court, which contains the following brands; Di Fara, Smash Burger, Earl of Sandwich, Halal Guys, etc. Managed a team of 36 employees daily. Assisted in producing over 1,000 guests daily. Assisted Caesar pool during pool season with menu and hiring staff. Maintaining Health Department and company safety standards daily. DATES FROM MAY 2016 OCTOBER 2019CHEF TOURNANT, HARRAHS LAS VEGASOversaw Garde Manger productions, Diamond Lounge, and food production for multiple outlets. Manages a team of over 20 employees on a given day. Develop and produce menus for Banquet events and special events. Maintains Health Department and company health and safety standards.DATES FROM MAY 2013 MAY 2016CHEF TOURNANT, FLAMINGO LAS VEGASOversaw food operations in the pool, Club cappuccino, the Pizza outlet, Garde Manager, Room Service, and EDR. Managed a team of 30 employees daily. Assisted in the menu creativity and developing new dishes for Guy Fieri and Giada De Laurentiis new restaurant here in Vegas. Also assisted in producing for special events which included parties over 8,000 guests for Adobe and 10,000 for Amazons.DATES FROM - JANUARY 2010 MAY 2013CHEF DE CUSINE, HARD ROCK HOTEL AND CASINOOpened the restaurant Johnny smalls Tapas. Oversaw the development, pricing,and menu costings for Johnny Smalls. Also assisted in multiple other outlets on the property as needed. Completed daily ordering and inventory for my outlets. 2DATES FROM - MARCH 2007 JANUARY 2010CHEF TOURNANT, BALLYS / PARIS LAS VEGASPart of the opening team for the Burger Brasserie. Assisted with training staff, food costing, developing SOPs, and scheduling of the team members. Oversaw daily operations at Le Village Buffet including food production, product ordering, and holding my employees accountable for maintaining SNHD and company policy, procedure, and safety standards. Managed a team of 40 employees daily for both property.DATES FROM - SEPTEMBER 1998 MARCH 2007MK SOUS CHEF / BANQUET, THE LAS VEGAS HILTONOversaw Main Kitchen daily productions, Diamond Lounge, and food production for multiple outlets. Manages a team of over 16 employees daily. Develop and produce menus for Banquet events and special events. Maintains Health Department and company health and safety standards. Also assisted in multiple other outlets on the property as needed. EDUCATIONMONTH YEARG.E.D, MELPITAS SCHOOL OF COMMERCE, SAN JOSE CA.SKILLSHealth safety and sanitation knowledgeFood quality controlBe able to make quick decisions, work in a fastpaced and diverse work environment.High volume productionMultitasking and teamworkMenu knowledgeStrong organizational skills with attention todetail and qualityFood preparation and safetyRecipes and menu planningBanquet functions |
