| Candidate Information | | Title | Executive Chef Kitchen Manager | | Target Location | US-VA-Lorton |
| | 20,000+ Fresh Resumes Monthly | |
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Click here or scroll down to respond to this candidateExecutive ChefAward winning,culinary professional with over 15 years of experience in establishments that include several upscale restaurants.Unique blend of creative flair and passion for foodStrong Business sense and engaging interpersonal skillsStrong Record of streamlining operations and improving serviceWhile preserving the highest levels of qualityNatural ability to create enthusiastic, productive environmentsHighly skilled in troubleshooting operations and recommending effective cost controls.HIGHLIGHTSWorked with noted chefs such as Moncef Meddeb, Jasper White,David and Bob KinkeadAppeared on TV shows including phantom Gourmet, Lindsey GustinChannel 10 Fairfax VAWritten up in Boston GlobePROFESSIONAL SKILLS* Work on line in all stations, Grill, Sautee, fry and Salad* Business skills to analyze profitability of overall customer perception of dining experience and improve these areas.* Managing all aspects of medium to high-end operations and planning/managing special event.* Instrumental in increasing restaurants focus on quality, team communications, and customer satisfaction.* Controlled inventory, sanitation and health compliance, employee scheduling, and management reporting.* Member of kitchen team that kept food and labor cost in budget range.* Supervised banquets and kitchen staff, maintained daily requisitions, opening and closing prep sheets.* Effort in raising culinary standards, recommending image enhancement to menus, building fine culinary catering business, and expanding community relations efforts to increase the markets culinary reputation.* Demonstrated leadership, financial, and team building skills as well as culinary talents and creativity.* Determined food costs, coordinated inventory control, implemented portion controls, ordered food from vendors, booked, coordinated and executed special functions.* Have continually advanced skills regarding: Maintaining consistency of business/revenues.* Supervising menu development, cooking, as well as total kitchen operations.* FOCUSING AN OPERATION TOWARD AN INDIVIDUAL IDENTITY.Professional Experience219 Restaurant, Old Town Alexandria, VA 2015 TO PRESENTUpscale French and Creole restaurants with full banquet facilities offering gourmet international cuisine with $3.5 in annual revenuesExecutive Chef -Manage Kitchen Staff by achieving optimum food service operating costs at critical puncture and Working on the line on all stationsKept restaurant food costs at 27.5% versus industry standard of 32-34%, and owner goal of 30%Maintained whole staff labor costs at minimumMoes Peyton Place, Springfield VA 2014- 2015Family Restaurant Serving American Food with $2.7 in annual revenuesExecutive Chef - Provided hands-on expertise in areas that included menu planning, cost control and analysis, staffing, budgeting, and marketing. Supervised entire restaurant staff of 10Increase Food Sale Creating Menu addition with wine pairingCreate holidays Menu for dining in and take outWork on line Breakfast lunch and dinnerSicilliano Bistro, Great Falls VA 2011-2013Upscale Italian 50 seat Restaurant with $1.5 in annual revenuesExecutive Chef - Controlled food and operating expenses while enhancing food quality and improving kitchen techniques:Maintained restaurant food costs at 33%, in line with industry standard of 32 - 34%Cut kitchen labor costs to 10.5%, far surpassing industry standard of 17-18%Introduced NY gourmet Pizza like lobster and corn, Fra Diavolo Filet Mignon white PizzaCombine Italian cuisine with south of France fusionIdylwood Grill and Wine Bar, Falls Church, VA 2009-2013Upscale Mediterranean French 100 seat Restaurant with $2.00 in annual revenuesExcutive Chef- Provided hands-on expertise in areas that included menu planning, cost control and analysis, staffing, budgeting, and marketingSupervised entire restaurant staff of 12Increase Food Sale Creating Menu addition with wine pairingCreate holidays Menu and Special occasionWork on line lunch and dinnerCreate weekly specialsBistro Bistro, shirlington, Arlington VA 2001-2009Upscale French Restaurant 200 seat with $5.50 in annual revenuesExecutive Chef--Manage Kitchen Staff by achieving optimum food service operating costs at critical puncture and Working on the line on all stationsKept restaurant food costs at 28% versus industry standard of 32-34%, and owner goal of 31%Maintained whole staff labor costs at minimumAigo Bistro, Concord, MA 1996-2001Upscale French award winning RestaurantChef De Cuisine -Under direction of executive chef, managed kitchen staff of up to 14 and functions that included scheduling, menu planning and purchasingAssisted pastry chef with delicate pastry preparation, Work on line in all stations, Grill, Sautee, fry and SaladWritten up in Boston Globe receive 3 starAward winning Chef 2 times in roll in concord MA 50 participating RestaurantBullfinchs Sudbury, MA 1992-1996Sous Chef -Helped owner with preparation of all foods,Assisting chef/owner with ordering, organization of kitchen staff, and menu planningAugmented culinary skills and gained hands-on business experience to advance professional career in culinary arts and hospitality* 1986-1996 Sautee Chef, Seaside Restaurant Boston, MA* 1985-1987 Grill Cook, Union Oyster House, Boston, MAEDUCATION* 2001 Associate Degree Massachusetts Bay Community College* Major: Electrical and Computer Engineering* 1985 Bachelor of Science School of Medicine, Casablanca, MoroccoMajor: HematologyCertified Food Safety ManagerComputer proficiencies include: MS Word, Excel, and Outlook ExpressFluent in Arabic and French, and conversant in SpanishReferences219 Restaurant: Scott Collins PHONE NUMBER AVAILABLEIdylwood : owner Hedi Ben PHONE NUMBER AVAILABLESaint George: Zina Biazaran Director of EventPHONE NUMBER AVAILABLEBistro Bistro : Fred Boldaji owner PHONE NUMBER AVAILABLE Closed |
