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Cell: PHONE NUMBER AVAILABLEEmail: EMAIL AVAILABLEExecutive Chef / Food Service Director General Manager ProfessionalProfile SummaryHospitality Food & Beverage Manager and Culinary Chef for with over 30 years in the industry experience with Multi-Unit Account in Upscale Dining Hotels, Resorts Country Clubs, and various 500 fortune leading companies as in Healthcare, Higher Learning, P&L, Signature and Sports and Leisure Destinations. Strong management decision making; Team builder and Coaching leadership skills, motivate, delegate, resolve problems, prioritize projects, and meet deadlines without compromised quality. Key qualification includes. Opening Restaurant Start-ups . Front & Back of the house Operations . Proper Sanitation. Product Development / Marketing . Food/ Labor Cost Calculation . Menu / Planning. Team Building/ Promoting . Purchasing / Inventory . Renovation/ Revenue. Critical decision making . Vendor/ Client / Negotiation . Strategic development. GFF Billing & Financial filing . HR Hiring I9 / Promoting . Ordering System Op.Professional ExperienceFood Service Manager Director Nov. 2023- Sept.2024Elior North America K-12 South Florida Area FL.. Oversee three Multi-Unit Account Private Charter School Kitchen Operation Pompano Broward and Miami Dade. Day to Day includes developing team members through training and coaching.. Perform daily audits, of Food Safety, Sanitation, Food Quality and High standard client experience.. Hands on Manger Scratch and batch cooking for over 500,2000 students Monday thru Friday some weekend; Executive Admin Catering for over minimum 50-600ppl.. Production, recipes menu planning and costing, Forecasting revenue Labor and Ordering from Food supplier and vendor. And maintain weekly operation reports to analyze budget performance are goal met.. Work with clients monthly, quarterly, and yearly review and new contract appraisal renewalExecutive Chef CEC May.2023 -Nov.2023Sodexo North America Food Serv. Northern Southern San Francisco Area CA.. Oversee day to day operation with multi monastery kitchen, preparing, scratch Batch cooking, Directing 50 plus employee, culinarian and supervisors at once and preparing and packaging total 32,000 meals 7 days a week Breakfast, Lunch and Dinner with over 100 variety of meals and special diets.. Monitors ensure flavor, taste and quality of the beginning to finish of the recipe and food item.. High standard in Sanitation HACCP and all audits of each Preparation kitchen department assure team training, Coaching and performance.. Chef Tasting Test kitchen building planning new special seasonal or client specs to have on the rotating menu.. Ordering, Inventory main-training good Food cost within budget and waste management analysis forcasting.. Team Huddles, organizing strategic critical thinking tasks, promoting and hiring new culinarians.. Building relationships with 23 hospital clients organizing special events and monthly meetingsExecutive Chef CEC Dec.2006 May 2023ARAMARK Food Service Corp.Responsible Oversee different sectors of the company with-in its line of food service operation as a regional traveling Executive Chef conducting Food execution, Core value, System Implementation.. Oversee all day-to-day food operation in High-end & casual Restaurants and Caf outlets throughout the South Florida, East and Mid-West region as well Healthcare and Leisure.. My work consists of Menu, recipe, planning action-station, events, catering Ala-cart rotating 4 week cycle menu for Breakfast/ continental, Brunch, Lunch Dinner, snacks and overnight stay.. Day to day running to 4 locations with-in the same facility or different account unit Overseeing Sous Chefs, Supervisors and associates back and front of the house Marketing service functions.. Make special appearance for clients and all current and new vendor relationships. Speak with Local farmer, produce dairy, food meat, purveyors.. Negotiate best price, quality, service, budgeting the food concept revenue cost of each purveyor and contract commodity and P&L account based on budget contract to spend.. Work with other leaders as Onboarding team, HR hiring, Marketing team, General Manager, Dietitian Health Nurse team.. Monitoring and working with supervisor on Food & Workplace safety, quality control, service flow, touching tables or food rounding Patient or client guest experience satisfaction.Executive Sous Chef/ Chef de Cuisine Jan2004 Dec. 2006J.W Mariott at Dade-landBonaventura Hotel Golf Country Club & Spa /Sheraton Miami Airport HotelWeston FL. / Miami FL.. Responsibility day to day includes working in high volume all Banquet Caterings of the Hotel or Country Club settings. Events consist of High end Corporate Private events such as Weddings and gatherings and special holidays and Social. 300 to 3,000 or more across the hotel or country club venue setting.. Work with the culinary team on Batch cooking, preparing, scratch cooking to fabricating meats and preparing vegetables, sauces and Garden Manager Cold Platter and Vinaigrettes.. Work on special Chef tasting, future clients events, precenting different signature course items. Weekly Inventory in house count, ordering prep list, assigned cooks to pacific tasks of preparation and operation execution.. Check all events, ensure quality and food up to standard. Help in other Outlet restaurants other Chefs needs Cascade, Bar, Room service, Pool, Steakhouse, and Pastries Bake kitchen.. Here I learned how to Cost, Budget, work more closely with Corp. Executive Chef and Sr. Executive Chef.Banquet Sous Chef Aug. 2002 Jan. 2004Westin Diplomat Hotel & Spa ResortHollywood FL.. Main responsible to oversee, cook and scratch cook all Banquet catering events day to day High volume casual, upscale, Social, Corporate and Special gathering event operation.. Tasks include Pre-searing, blanching, making sauces and vinaigrettes. Cold Platter to Pass Hors doeuvres, House plate-up to chaffing action station event preparation all from scratch and Batch cooking.. Keep Sanitation and workstation clean and organized. Work with all cooks to ensure workflow, prep and Catering time is in order and on time.. Work with head Chef de Cuisine and Executives Chef and Sous on rotating monitoring each event throughout the Hotel, Pool and Banquet Hall.. Stay over each event break down of event to ensure any food waste was counted or weight as well the kitchen clean and cooler clean-up.Additional work experience Oct. 1997- 2002Line Cook and Pantry CookFamily RestaurantsPompano Beach FL.. Work as a short order cook, saut, baking, pantry on fast service on kitchen line.. Preparing Prep, Starches, Vegetables and Meats.. Line Check and set-up before service.. Expediting, and cooking preparing special catering events. Food inventory and purchasing FIFO storing awayAcademic Education Background. Art Institute of Fort Lauderdale Aug. 1998 May 2001Bachelors Degree/ Culinary ArtsFort Lauderdale FL.. Achievement Cooking, Classical and New French, International cuisine, baking and pastry, Garden Manager, Costing Analyses, Inventory, Menu Planning and creating, Front and Back of the house restaurant Hospitality management.. Food and Nutrition breakdown and Allergen. / Food Safety practice and Serv-Safe Certification.University of Miami Aug.1999 May 2002Bachelors Degree Business Administration (BBA), Achievement of academic in Miami Herbert Business SchoolAccounting, General, Marketing, Human Resources, economic, Finance, Organization Structure, Leadership, Supply and Demands, Managerial, AuditingProfessional Certification. Serv-Safe Handling Certification Exp: May. 2025. Aller- Train Certification Exp: Dec. 2026. Certified Executive Chef Orlando Chapter 2005Professional Reference. Mark Harris . Sandra Tirado. Sodexo Food Corporation Elior North America K-12Director VP Operation Strategic District Food Serv ManagerMobile: PHONE NUMBER AVAILABLE Mobile: PHONE NUMBER AVAILABLEEmail: EMAIL AVAILABLE Email: EMAIL AVAILABLE. John Rifkin . Billy GonzalesAladdin Food by Elior North America ARAMARK HealthCare+Culinary Director General Food Service OperationMobile: PHONE NUMBER AVAILABLE Mobile: PHONE NUMBER AVAILABLEEmail: EMAIL AVAILABLE Email: EMAIL AVAILABLE. Joanathan DicklElior North America Sector OperationConsultant Regional Food Director ChefMobile: PHONE NUMBER AVAILABLE |
