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Click here or scroll down to respond to this candidateCandidate's Name
PHONE NUMBER AVAILABLE CellPROFILE EMAIL AVAILABLEWell-traveled, charismatic leader with diverse food and beverage experience encompassing banquets, hotel, nightclub, fine dining, and casual high volume. Background in engaging culinary culture building through hands-on coaching and mentoring. Specializing in developing venue and corporate branding with coinciding systems that maximize productivity and profitability without compromising quality. SKILLS Scratch menu creation of gastronomically diverse precision production items Confectionery Arts New Restaurant Set-up Budgeting Process Improvement Guest Relations Shift Execution Risk Management Safety and SanitationPROFESSIONAL HIGHLIGHTS Cuisines: Mediterranean, Southwestern Tex-Mex, Mexican, French and Italian Specialties: creating delectable menus utilizing farmers market ingredients and world cuisine techniques and confectionary arts Created a visionary concept restaurant in 2010 called BODO (2017 has 7 BODOs in Lebanon) Expert in implementing cost saving techniques Certified in Premier Food Safety (2009) Developed a line of dietetic chocolates and specialty chocolate treats Trained under talented and award winning chefs (all are references) Worked under Vincent Guerithault for a 3 year period when his Restaurant was #23 in the world as rated by FordEXPERIENCEINTERNATIONAL ~ Corporate Leadership April 2010 to August 2012 BREAD REPUBLIC SAL Beirut, LebanonCorporate Chef Monitoring quality control at 5 properties while creating menu items within corporate margins Streamlined Bread Republics company formulas for easy replication Implemented portion control and sanitation to lower food costs by 16% FORTY TWENTY SAL Beirut, LebanonCorporate Executive Chef Cultivated a multi outlet kitchen using only 64 ingredients for The Speakeasy & BODO in Hamera Collaborated with a team to create corporate branding in creation of company projects Kept food costs between 18% -24%MYBAR & MYWATERFRONT SAL Beirut, LebanonCorporate Executive Chef Menus ran a constant 18% (0.5% variance) food cost Designed two food outlets while purchasing all wares and equipment within budget Authored menus and executed multiple wine dinners TOMA FOOD SAL Beirut, LebanonCorporate Executive Chef Within budget designed and created, Los Primos (Hamra) & Bar Louie by the Sea (Jiyeh) Restructured a world menu for Bar Louie (Gemmayze) to a 17% food cost Created a MS Excel tracking system for all expenses DOMESTIC ~ Functional CulinaryOver 30 years practical culinary experience in a variety of venues with a wide array of cuisines and equipment. Connoisseur of flavor and ever evolving cooking methods. Skilled multi-tasker committed to production excellence and satisfying diverse customer tastes. Colorado and Pacific Northwest July 2017 through October 2020 Elk Creek Ranch, Chef Hotel Summit View Restaurant at Dao House Resort, Executive Chef Dickersons, Lead Cook Alices Kitchen, Lead/Flattop Cook Emerson, Cook Daniel Joly CMC, Maribelle, Lead Cook Opus, Pastry Chef/Chef de Cuisine Gyro Spot, Manager/CookArizona July 2009 through April 2017 Salty Sow, Brunch Chef Coastal Hospitality, Temp Chef Aramark/Sodexo Loves Love LLC (Chico Maio), Lead Cook Mora, Cook TK Cobb Enterprises, Consultant/Cook Naya Mediterranean, Chef/Manager Barrio Cantina & Grill, Chef/Kitchen Manager Theodore Hotel, Lead Cook/Decorator/BakerACHIEVEMENTS 2010 Chef/Kitchen Manager for Barrio Cantina & Grill when awarded Best New Restaurant by Phoenix Magazine 2010 Arizona Taco Festival Grand Champion representing Barrio Cantina & Grill 2010 Arizona Taco Festival Side Cart Winner for Best Guacamole and Best Salsa Exclusive menu design for several restaurantsEDUCATIONSCOTTSDALE COMMUNITY COLLEGEFall 1990 Summer 1993 Scottsdale, AZ Liberal Arts Degree / Art Concentration |
