Executive Chef

STEVEN GINSBURG

786-***-**** +305-***-**** + acgtft@r.postjobfree.com + 2145 N.W.27th

Ave suite 225 Miami Fl. 33056

EXECUTIVE CHEF

Talented, award-winning, and innovative Chef with extensive experience

leading high-volume culinary operations, controlling food and labor costs,

and enhancing quality and customer satisfaction. Proven abilities in HR

functions including hiring/recruiting and staff supervision. Mentored by

Certified Master Chef Fritz Sonnenschmidt; broad knowledge of numerous

cooking styles encompassing Mexican, French, Italian, Japanese, Chinese,

and California cuisine. Demonstrated success building proficient front-of-

house (FOH) and back-of-house (BOH) teams and boosting employee morale.

Impressive track record of exceeding revenue goals and improving profit

margins. Top performer and valued contributor to management groups. Fluent

in Spanish. Expertise includes:

Inventory & Cost Control + Leadership & Teambuilding + Vendor Relations +

P&L Management

Budget Administration + Auditing & Food Safety + Regulatory Compliance +

Product Pricing

Menu Planning / Development + Customer Service + Project Management +

Performance Evaluation

SELECTED PROFESSIONAL HIGHLIGHTS

. Achieved numerous prestigious honors and awards including:

- Received First Place in Taste of Laredo Chef's Mystery Box 2

consecutive years and "Best Steak in Hotel" from Texas Travel Industry

for the Tack Room at La Posada Hotel and Suites.

- Taste of San Diego: earned First Place in 9 categories including Hot

Entr?e, Seafood, Appetizer, and Dessert.

- Recognized for "Best Dinner" and "Best Sunday Brunch" for Tesoro Club

at Los Abrigados: The Canyon Rose.

- Honored with First Place in numerous categories at San Francisco Crab

Cooking Olympics: Outstanding Creativity, Deviled Crab, Crab Louie

Salad, and Crab Cioppino.

- Fulfilled role as Team Captain for Culinary Institute of America

Boston Food Show, winning First Place in Hot Entr?e competition.

. Currently employed as Executive Chef for Cypress Bend Resort; enlisted

specifically to control food and labor costs and correct numerous issues

affecting guest satisfaction encompassing sanitation, inventory

management, consistency, and creativity.

- Instituted new policies and procedures for staff of 18 Line Cooks,

Prep Cooks, Dishwashers, and Restaurant/Banquet Servers to achieve 90%

rating on sanitation inspection.

- Standardized all recipes for kitchen producing everything from scratch

and improved purchasing methods to reduce food cost from 56% to 30% in

less than one year.

. As Executive Chef/Food and Beverage Manager for Holiday Inn Civic Center,

served as key member of executive committee and directed 24 FOH and BOH

employees, delivering comprehensive training to attain service standards,

increase revenue, and cut costs; additionally constructed recipe and

photo album of all food and amenity items.

. Hired by Corporate Executive Chef of Club Med and completed instructional

course in Punta Cana, Dominican Republic prior to leading team of 50

culinary professionals at 250-room hotel with 5 restaurants and banquet

space.

- Coordinated purchasing functions, working with local fisherman to

obtain fresh seafood and large marlin every 15 days and organizing

kitchen schedules as well as large events such as weekly American

guest receptions.

- Raised standards of production and presentation, passing all corporate

inspections/audits.

. Spearheaded "from scratch" breakfast pastry program and implemented

opening and closing work station checklists as Banquet Chef/Kitchen

Manager for Hilton Garden Inn Atlanta Perimeter Center.

CAREER TIMELINE

Cypress Bend Resort + Many, LA 2012-May 2013

Executive Chef

Holiday Inn Civic Center + Laredo, TX 2011-2012

Executive Chef/Food & Beverage Manager

Club Med + Columbus Isle, Bahamas 2009-2011

Executive Sous Chef

Hilton Garden Inn Atlanta Perimeter Center + Atlanta, GA 2007-2009

Banquet Chef/Kitchen Manager

La Posada Hotel & Suites + Laredo, TX 2005-2007

Executive Chef/Director of Food & Beverage

Embassy Suites Downtown Orlando + Orlando, FL 2003-2005

Executive Chef

Additional Experience:

Partner & Executive Chef - Cabo Bistro & Cabo Bistro Foods, Baja California

& Guadalajara, Mexico

Director of Culinary & Menu Development - Paradise Restaurants, Torrance,

Irvine, Studio City & Hollywood, CA

Executive Chef - Holiday Inn Torrance Gateway, Los Angeles, CA

Executive Chef - Los Abrigados: The Canyon Rose, Sedona, AZ

EDUCATION & PROFESSIONAL DEVELOPMENT

AOS in Culinary Arts, Culinary Institute of America, Hyde Park, NY

ServSafe Food Handler Certification

Member - American Culinary Federation (ACF)

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