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Click here or scroll down to respond to this candidateCandidate's Name
Street Address PHONE NUMBER AVAILABLE EMAIL AVAILABLEExecutive ChefA precision-focused and passionate Chef, ACF certified, with experience supporting the culinary operation and administration of diverse establishments. Extremely creative chef with a proven track record of managing operations in fast-paced kitchens along with the ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging, and deadline-driven environments. Well-versed in nutrition and culinary principles to maintain current food regulations while implementing the production process and controlling food and labor costs. Seeking to bring strong supervisory, food prep, and organizational skills to the table with a respected organization that values hard work, commitment, and vision.SKILLSLeadership Skills Culinary Expertise Commercial Awareness Teamwork Performance AssessmentsHygiene & Sanitation Forecasting & Planning Special Event/Catering Management Food Plating & PresentationCommunication Strong Work Ethic Menu Update Budgeting & Cost Control High EnergyRecipe Innovation Vendor Relations Problem Solving Recruiting & Onboarding ConfidentTraining & Supervising Payroll & Scheduling Kitchen Equipment Operation & Maintenance Fine Dining PROFESSIONAL EXPERIENCECOMPASS USA GROUP /TOUCHPOINT - Austin, TXExecutive Chef lll, Ascencion Seton Northwest Hospital, 8/22 to PresentPlan regular and modified menus according to established guidelines.Follow standardized recipes, portioning and presentation standards.Taste completed meals to ensure quality.Maintain inventory of food and non-food supplies to stay within established guidelines.Train kitchen staff in food preparation, operation of equipment and food safety & sanitation.Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas.Follow state and local health regulations and department sanitation procedures. NORDSTROM RESTAURANTS (Bazille/Ebar Artisan Coffee) Austin, TX Executive Chef, Domain Northside, 8/16 to 10/22Chosen and Promoted to Chef for new concept restaurant opening.Responsible for all details of opening of new kitchen including property turnover.Vendor selection, hiring and training for BOH team.Menu innovation.Food and labor cost ownership with complete P&L knowledge.Hosted multiple VIP events and private dinners.Chosen as Culinary Chef Trainer for openings in Nashville and Dallas. NORDSTROM RESTAURANTS (Caf Bistro/Ebar Artisan Coffee) Austin, TX Executive Chef, Barton Creek, 4/13 to 8/16Executed food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines.Involved in menu development, cost control, sanitation, training, recruitment, private dining and catering.Chosen as Culinary Chef Trainer for openings in Tampa, The Woodlands, Puerto Rico, Maryland, and Minnesota. SPECTRUM CATERING, CONCESSIONS AND SPECIAL EVENTS The Woodlands, TX Cirque du Soleil Traveling Executive Chef, 2/11 to 4/13Coordinated overall operation including budgets for revenues, food cost, payroll, and operating expenses.Developed menus for Totem and Dralion tours.Created standardized recipes for menus.Candidate's Name Phone: PHONE NUMBER AVAILABLE Page 2PROFESSIONAL EXPERIENCE (CONTINUED)CULINARY INSTITUTE LENOTRE Houston, TXCulinary Chef Instructor, CEC, 1/08 to 2/11.Instructed fundamental techniques of French Gourmet Cuisine.Maintained standards of professionalism including sanitation, safety, and uniform codes.Developed curriculum and individualized lesson plans for higher levels of learning.Maintained records of student attendance, involvement, and progress.Planned and executed monthly wine dinners, team building corporate events and graduation banquets HOUSTONIAN HOTEL, CLUB & SPA Houston, TXUnder the direction of Jim Mills and Jesse Llapitan Executive Sous-Chef 4/04 to 5/07Orchestrated going training programs to ensure culinary standards set by Executive Chef were followed.Maintained labor productivity, recipe standards, food cost and purveyor quality.Oversaw hiring, training and development of culinary staff.Assisted sales, catering, and banquet staffs with banquets, parties, and other events.Quality control regarding food handling and storage procedure.Monitored all ordering and food cost issues.Managed payroll costs, costs of goods sold, and other expenses. HOUSTONIAN HOTEL, CLUB & SPA Houston, TXChef De Cuisine (Manor House), 10/99 to 4/04Maintained an efficient and profitable fine dining private club and banquet facility in accordance with company standards of quality.Worked closely with other cooks and provided hands on training and coaching.Developed recipes and menus to meet customer demand and align with culinary trends.Ordered all food and operating supplies for entire facility.Monitored kitchen area and staff to ensure overall safety and proper food handling techniques. THE MERCURY RESTAURANT Dallas, TXUnder the direction of Chef/Partner, Chris WardSous-Chef, 1/97 to 10/99Oversaw hiring, training and development of kitchen employees.Developed and prepared new menus, as well as daily specials.Worked with vendors to locate optimal recipe ingredients at cost effective rates.Monitored quality, presentation, and quantities of plated food across the line.Supervised daily kitchen operations.ROSEWOOD HOTELS & RESORTS, HOTEL CRESCENT COURT Dallas, TX Under the direction of Executive Chef Jim Mills, and later Executive Chef James Rowland Sous -Chef, 8/91 to 1/97Ensured quality control of a four-outlet kitchen and gourmet restaurant, The Beau Nash.Trained and supervised kitchen and stewarding staff.Developed menus for the hotel restaurant, banquets, and room service to increase revenue and customer satisfaction.Created and prepared the daily specials and tasting menus for other company properties.Managed daily kitchen operations and create standards that exceed safety and health regulations. EDUCATION & CERTIFICATION8/84 to 5/88 Skyline High School and Career Development Center- Hospitality Management 8/12 ACF Certified Executive Chef (CEC)7/20 Food Handlers Permit |
