Resume

Chef Executive

Location:

Northwest Washington, DC, 20010

Salary:

125K

Posted:

December 09, 2020

Contact this candidate

Resume:

Juan Rivera 202-***-**** adiih3@r.postjobfree.com

**** **** ****** **, ********** DC, 20010

Summary

Calm, self-motivated and highly organized individual committed to creating memorable dining experiences for guests

Creative culinary innovator known for producing top-quality dishes that contribute revenue growth

Superior leadership, coaching, and team-building skills encourages elevating team members

Thrives in high-pressure environments while never losing the passionate focus on food and flawless service

Highlights

Team building and proven leadership skills

Interview and training skills

Food cost analysis and control, focus on forecasting

Proficiency in inventory and ordering, P&L

Microsoft Office proficiency with experience in multitude of POS

Menu development, structuring and pricing

Kitchen productivity and design

New concept and restaurant ideation

Accomplishments

Opened 2 PingPong restaurants in two years - established inventory systems and menus, trained opening BOH staff of 30+ and set pay rates for instructors, established kitchen structure and organization

For existing Ping Pongs - improved speed of service, developed and introduced tapas concept to increase check average and sales, reduced labor by 3% and food cost by 2%,

By restructuring menu and production schedule, and adjusting staff needs, dropped labor cost by 1% at Central Michel Richard

Accomplished labor and food cost goals at Founding Farmers - 27.5% food cost, 9.5% labor cost

Starred in episode of Food Network’s Chopped 2020

Best Chef 2019 by Barcelona Wine Bar

Experience

Corporate Chef - Southern Proper Hospitality Group – USA Sept ’19 - Current

Overseeing menu engineering, kitchen design, hiring, development of staff and new concepts ideations for 7 concepts in 10 restaurants.

Senior Executive Chef - Barcelona Wine Bar – DC, VA, PA, CO, NC Aug ’17 – Sept ’19

In charge of the development of BOH teams, training of new chefs and managers for the company, oversaw the financial and menu develop of the kitchens in Colorado, Virginia, Washington DC, Philadelphia and North Carolina.

Part of the opening team of new restaurants.

Corporate Chef Trainer - Richard Sandoval Restaurant Group – USA March ’15 – Aug ’17

Oversaw kitchens in Colorado, Chicago and Philadelphia, Head of the task force team concepts renewals, fixing kitchens and menu changes.

Develop and train Executive Chefs in the company, as well of hiring recruitment.

Executive Sous Chef - Founding Farmers – Tysons Corner, VA Feb ’13 - March ‘15

Part of the opening team of the Tyson and Chinatown locations.

Responsible of the training of half of the kitchen.

Brunch specials.

Labor and Food Cost as well as sous chef development

Sous Chef - Central Michel Richard – Washington, DC Feb ’11 – Feb ‘13

In charge of the production side of the kitchen, update recipes, place consumables orders, opening of the kitchen, schedules, work on Asians inspired special alone with corporate chef.

Helped on the development of the first brunch menu.

Corporate Chef - Ping Pong Dim Sum – Washington, DC Nov ’07 – Feb ‘11

Responsible for all the BOH operations of the two restaurants in the USA, food cost, labor cost, payroll, menu development etc.

Introduced a tapas style section on the menu for the company alone with the international corporate chef.

Balance food cost and labor in the two restaurants in Washington D.C. Developed two sous chef and an Executive Chef

Academic Qualifications

L’Academie de Cusine: 2012 - 2014

Culinary Techniques 101 (CT101)

Advanced Culinary Techniques (ACT)

Carlos Rosario ICPS: Advanced Culinary Arts Program 2013 - 2014

Art Institute Of Washington: Culinary Arts 2012

References