Executive Chef Sioux Falls

Contact for Interview: 502-***-****

David Brown, Executive Recruiter ad07vx@r.postjobfree.com Chris Panos

Sioux Falls, SD xxxxx 817-***-**** ad07vx@r.postjobfree.com PROFESSIONAL EXPERIENCE

03/2019 – Present Panos Consulting Sioux Falls, SD Consultant Advisor

• Consulting with local restaurants, assessing sales volume and reviewing P&L for clients ($1-3 MM revenue)

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• Reduce Food Cost from 45% for sea-food restaurant to 36% by adjusting menu pricing, changing vendors, improve food wastage etc.

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• Profit Margins increase 15% by re-writing the menu, liquor collection bringing the cost to serve down and combat inflationary pricing

(Reason for looking: Loves Lifeworks corporate culinary/ catering opportunity) 11/2016 – 03/2019 LSG Sky Chefs Dallas, TX

Executive Chef Operations Annual Sales Volume: $265.0 MM Food: 15K Meals per day

• Sky Chefs served multiple Airlines including American Airlines and Ethiad Airlines (largest clients)

• Managed team of 4 Sous Chef, 6 Supervisors and 45+ support Employees

• Lead initiative for organizing weekly competitions among groups to maintain high degree of motivation amongst employees

• Fresh cooked sea-food specialties prepared with scratch cooking experience for First class, Business Class with strict timelines requirements

• Managed sanitization with highest standards to meet/exceed requirements of multiple audits being performed ad-hoc basis (35-40 occasion)

• Maintained Labor Cost 23% v/s Target 24% by managing efficient labor scheduling, hiring and implementing corporate employee engagement initiatives

• Strictly maintained Segregation between the Allergens, Seafood, Halal food and other dietary requirements as specified by clients

(Reason for leaving: Start own consulting firm to work as advisor to restaurants and catering businesses) 06/2014 – 06/2016 SSP Americas Phoenix, AZ

Executive Chef Food Service Director Annual Sales Volume: $45.0 MM

• Managed 18 Full-service local restaurants with multiple cuisines include diverse cuisines inside the Airport

• Managed $43 MM in sales and a team of 5 Sous chef with 100 staff members direct reporting

• All the recipes, around 1500 line-items were produced under direct supervision

• Entire menu preparation was scratch kitchen, as all the restaurants were local v/s franchise owned

• Full menu development, R&D and quarterly menu cycle changes

(Reason for leaving: Recruited for sizeable growth opportunity) 03/2012 – 06/2014 Compass Group Cypress, TX

Executive Chef-Food & Beverage Director Annual Sales Volume: $43.0 MM

• Food service for 7500 Employees for Hewlett Packard Corporate office

• Managed food preparation and operations for 12 separate café style concepts, rotated weekly and 500-600 ‘Grab and go’ line-items

• Managed team of 4 Sous chef and 1 Banquet chef for events and team of 60+ employees per cafeteria

• Designed additional full-service café from grounds up, and a satellite kitchen to accommodate needs for employees with shorter breaks in between work.

• Catering Revenue: $4.0 MM

• Managed the operations for 2 full-service Starbucks restaurants.

• Diverse cuisines rotated on daily basis included Mediterranean, Indian, Japanese etc. to keep employee engagement with food cafeterias

• Twice a year, managed events for 3500+ employees comprising both full service and buffet style catering

• On average catering for 800-1500 people, managing extra chefs, servers etc. to run the event. HIGHLIGHTS

• Iron Chef Team Building Events, Hewlett Packard, SSP America, LSG Sky Chefs

• NASCAR Event Chef, Doral Tesoro Hotel, Ft. Worth,

• TX Collaborative Menu Design with Chef Sam Choy for American Airlines

• Leukemia & Lymphoma Society Benefit Chef (3yrs) Marriot, Houston, TX ADDITIONAL EXPERIENCE

EDUCATION HSD Aldine High School Houston, TX

CERTIFICATION

ServSafe Food Protection Manager

Texas Food Service Manager

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