Executive Management
Resume:
Ben Diaz
Duarte, Ca *****
***********@*******.***
www.ChefBenDiaz.com
Objective: Executive Leadership
Education: 2005, Associates Degree, Le Cordon Bleu, Cal. School of Culinary Arts
2007, Diplome De Honour, Art Culinaire De France
1999-Present, Servsafe Certified
(CMP) Certified Management Professional
(CFE) Certified Food Executive
(MCFE) Master Certified Food Executive
(CHDT) Certified Hospitality Department Trainer
(CPFC) Certified Personal Fitness Chef
(CEC) Certified Executive Chef
Awards: 2006, Bronze Award, ACFLA Chef of the Year Competition
2007, Inducted, Cambridge who’s who of Culinary Professionals
2007, 1st. Place Winner of the 2nd annual Thai Hom Mali Contest
2008, Award of Merit, BCHM 1st annual Albacore contest
2008, 1st Place Winner Phillips King Crab Contest
2009, Chef of the year, Chef Magazine
2010, 1st Place Winner, Mapple Leaf Duck Contest
2010, Verus Ut Victus, San Diego Food & Wine Festival
Work
Experience:
(11/2011-Present) Executive Chef Wyndham Hotel Orange County
Manage 23 Full Time Employees/1 Executive Sous Chef/1 Pastry Chef
Run and Execute 1 Restaurant and Banquet Department
Ordering/Schedule/Labor Cost/Food Cost/Food Management
Culinary Gastronomy/Menu Cost/Daily Production/ P&L
Hiring/ Coaching & Counseling/ Menu Development
Weekly Inventory Counts/ Run $7.5 Million+ F&B Department
Daily Sanitation Checks and Weekly Safety Meetings
Manage and Implement 6 Menus Including 24hr Room Service Menu
(4/2011-10/2011) Executive Chef Consultant, JW Marriot Santa Monica
Create new menu for Cezanne restaurant and café promenade
Institute new guidelines and procedures of oporations
Control cost, labor and waste management, create recipe specs
Retrain and energize the culinary department and create production goals
Compile culinary data to meet company budgets and guidelines
(2/2007-4/2011) Executive Chef McCormick & Schmick’s at The Omni Hotel
Manage 42 Full Time Employees and 3 Sous Chef’s
Ordering/Schedule/Labor Cost/Food Cost/Food Management
Culinary Gastronomy/Menu Cost/Daily Production/ P&L
Hiring/ Coaching & Counseling/ Menu Development
Supervise 3 Line Chefs/ 2Pastry Chefs
Manage and Operate a $9 Million+ F&B Department
Edit and Manage 40 Item Menu Daily
Daily Sanitation Checks and Weekly Safety Meetings
Daily Fresh Talk and Weekly Management Meetings
(10/2006-2/2007) Executive Sous Chef Stockdale Country Club
Manage and Supervise 19 Full time employees and 3 Sous Chef’s
Organize Food and Wine Maker Parties for Members
Ordering/Hiring/Menu Costing/Labor Cost/Food Cost/Training
Coaching/Schedule/Sanitation/Menu Development/Teaching
Run a 32 Item Fine Dining Menu and 90 Item Banquet Menu
Handle Daily Production Schedule/ Make Everything from Scratch
Alter Food Anatomy/ Control Flavors Sweet,Sour,Hot,Unami,Etc.
Interact with Members and Surrounding Restaurant Chef’s
(1/2004-10/2006) Chef De Cuisine Brookside Country Club
Supervise and Manage 16 Full Time Employees
Run and Manage a Multi-Unit Operation
Manage a Multi-Million Dollar Operation that Exceeds 6 Million
Accommodate Banquet Service for up to 32,000 Guest
Created Display Platters for Weddings/Birthdays/Retirements/etc.
Organize Crew/Platting/Presentation/Molecular Gastronomy
Run a 82 Item Lunch Menu as Well as Create Specials Each Day
Design New Seasonal Menu to be Changed Every 3 Months
Weekly Schedule/Inventory/Ordoring/Sanitation/Monitoring
(6/2002-1/2004) Head Sushi Chef/ Line Chef, San Sai Japanese Grill
Manage 8 Full Time Employees
Run and Manage a Million Dollar Operation That exceeds 3 Million
Created Dozens of Personal Catering Platters
Knowledge of over 40 Different Types of Maki & Furumaki Rolls
Knowledge of 8 Different Types of Knife Cuts
Trained other Chefs and Supervisors from Partner Restaurants
Created Dozens of Standardize Recipes To be Used
Ordering/Scheduling/Inventory
Developed Supervisors Tool Kit & Operations Handbook
(2000-2002) Banquet Chef, Beauty You Can Taste
Organize Crew
Layout Plate Presentation
Monitor all Kitchen Activity
Daily Sanitation Checks
Create New Recipes to fit Customers’ Needs
Signature
Work: (3/2007-6/2007) Personal Chef for Peter Engel, TV Producer
(6/2007-11/2007) Personal Chef for RJ Cutler, Movie Producer
(10/2010-Present) Culinary Instructor, Ecole De Cuisine Pasadena
One Time
Events: (2004) Wolfgang Puck Catering Emmys Dinner
(2006) New Product Demos For Chef Team
(2008-2009)Taste of Anaheim
(2008)Taste of Newport Fashion Island
(2010) Taste of Downtown San Diego
(2010) King of The Gaslamp
(2010) San Diego Food and Wine Festival
(2010) San Diego Spirits Festival
(2012) American Bridal Show Orange County
Charity (8/2007) Fundraiser-McGregor Hospice Service
Work: (11/2008) Volunteer Chef- Boys and Girls Club San Gabriel Valley
(8/2009) Fundraiser- A Place Called Home Foundation
(2/2010) Fundraiser- Cystic Fibrosis Foundation of Orange County
(11/2010) Fundraiser- San Diego Better Communities
Skills &
Abilities: 11 Years Kitchen Experience
Opening Experience/ Have open 3 Restaurants to date
Bilingual English and Spanish Some Italian
Knowledge of Microsoft Works/Word/Micros/Excel/Money/Java
Ambidextrous/ Work Well under Pressure/Able to Meet Deadlines
Clean and Fast Worker/Able to Fabricate Fish,Pork,Poultry,Beef
Knowledge of all Kitchen Equipment
Culinary
Development: Author: From Cook To Professional Chef, 2008
President/Founder: HotCuisineInc. 2007- Present
Founder: Chef’s Symposium 2005
Host: Home Cook Knows Best 2008- Present
CA Culinary Ambassador, Book of Cooks 2009- Present
Basil Magazine Culinary Council Member 2009- Present
Culinary
Member: -American Culinary Federation
-Chef De Cuisine Association of California/ ACFLA
-National Restaurant Association
-World Organization of Chef’s Society
-International Foodservice Executives Association
-Executive Chef Services
References
Masa Ose
Executive Chef
Pacific Seafood Grill
David Chanelle
Vice President
San Diego Chef’s Association
Jaison Burke
Executive Chef
The Pearl Hotel
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