Sous Chef Food Preparation

Hamid Majma

***** ******* **. # ***, ******, CA 91316 Phone 310-***-**** • E-mail ad5unz@r.postjobfree.com

EDUCATION:

·Le Cordon Bleu College 2010

Associates in Occupation Skills

·Guilford Community College, Greensboro, NC 2002

Completed general courses

·Esfahan University, Isfahan, Iran 1996

Bachelor of Science in Business Management

PROFILE:

·Over ten years hospitality management experience

·Classically trained and educated in French culinary techniques

·Able to motivate employees for service-oriented approach and to perform at their maximum potential

·Exceptional discipline, planning and organizational skills. Multi-Lingual:

·Fluent in English and Persian (Farsi).

EXPERIENCE:mm

The Athenaeum at Caltech, Executive Sous Chef 2021- presents

·Overseeing all aspects of the restaurant and Event functions

·Writing menu for restaurant and private events

·Training, scheduling, hiring employees with preparation procedures

·Ordering, organizing and inventory

·Overseeing stewarding, receiving, saucier

Pendry Hotel west Hollywood—(Wolfgang Puck fine dining group)Senior Sous Chef 2020 - 2021

·Recruiting and hiring personnel

·Training employees in food preparation procedures for outlets

·Ordering, scheduling, inventory, organizing

·Overseeing private events,Cafeteria, Saucier, stewarding, in-room dinning

·

Westdrift Manhattan Beach Autograph—Banquet chef 2018- 2020

·Plate-up for sit-down, platter and buffet service

·Overseeing Cafeteria, Saucier, pastry, stewarding and hotel restaurant

· Recruiting and hiring personnel

·Writing menu for venues

·Training employees in food preparation procedures in line with high end establishment

·Ordering, scheduling, inventory, organizing

·Checking quantity and quality of food received from suppliers

·Overseeing purchasing and receiving

SBE Entertainment Group – West Hollywood – Banquet Sous Chef 2016-2017

·Recruiting and hiring personnel

·Writing menu for venues

·Training employees in food preparation procedures in line with high end establishment

·Ordering, scheduling, inventory, organizing

·Checking quantity and quality of food received from suppliers

SLS Hotel (Starwood luxury collection)–(bazaar by Jose Andres)Banquet Sous Chef 2011-2016

·Ordering, scheduling, organizing, inventory

·Making sure that all food that is presented to clientele is done so in a timely manner and in the correct sequence

·Trained employees in food preparation procedures in line with high-end establishment

·Checking quantity and quality of food received from suppliers

·Prep items for high volume catering events up to 1200

·Plate-up for sit-down, platter and buffet service

·Overseeing Cafeteria, Saucier, and the daily functions of the restaurant

Wolfgang Puck Catering Co. – Cook 2010-2011

·Prep items for high volume catering for parties ranging up to 1500

·Trained employees in food preparation procedures

·Plate-up for sit-down, platter and buffet service (Through Culinary Agency)

Turquoise Restaurant – Head Cook 2008-2010

·Orchestrating the recipe/menu development based on guest trends and preferences and seasonal considerations; sources vendors and negotiates inventory costs.

·Maintaining expenses below budget through accurate planning, waste reduction, purchasing, and cost effective operating procedures.

·Planning and managing significant remodeling projects which have enhanced the ambiance of the facility.

Rome Pizza Corporation - General Manager 1999 –2008

·Overseeing, supervising, and coordinating the Restaurants and staffs with responsibilities including scheduling, training/motivation, HR functions

·Orchestrate recipe/menu development, and business planning, to include business practices, customer and employee relations and short / long term strategic plans.

·Maintaining expenses below budget through tightly controlling waste, smart purchasing, and cost effective operating procedures.

·Planning and managing significant remodeling projects which enhanced the ambiance of the facility.

SKILLS & CERTIFICATES:

·Certified development and implementation of HACCP

·Certified Manager ServSafe, Food Safety

·Certified Manage First, Cost Control

·Certified Hospitality and Supervision

·Certified Servsafe Alcohol

·HRM Certified

·CS Certified

·Proficient in the following software programs: PixelPoint, Word, Office Works, Excel, Quick Books

Contact this candidate