Quality Assurance Sales
Resume:
Larry J. LaValley 954-***-**** E-mail:
**********@*******.***
West
Deerfield Beach,
Florida 33442
Executive Chef__________________________________________________________
A creative, innovative and driven chef in the hospitality industry. Also a
business oriented hospitality professional with four diamond/ four star and
Michelin star experience with outstanding management organizational skills.
A graduate of the Culinary Institute of America, professionally capable of
excellence in any environment:
. Purchasing and receiving . Banquet and private functions
. Profit and Loss Statements . Quality assurance
. Staffing and Training . Budgeting and forecasting
. Menu development and costing . Labor costing and
scheduling
Professional experience__________________________________________________
David Manero Restaurants November 09-Present
Executive Chef and Culinary Director of Operations 5 Star/
5 Diamond
. Executive chef of The Office Gastropub and Vic and Angelos in Delray
Beach.
. F&B Sales over 10 Million combined for both properties.
. Culinary Director for Vic and Angelos Palm Beach and Devitos South
Beach.
. Control of all P&L's for the four properties with F&B Sales in excess
of 22 Million.
. Set up preferred purveyors and negotiated excellent terms for company
profitability.
. Leading a staff of 60 talented culinarians, hands on, at The Office
and Vic and Angelos Delray.
. Insuring the highest level of customer satisfaction.
. Assuring the highest quality product and with the most recent culinary
trends and tequniques.
Regent Bal Harbour, Bal Harbour, Fl. November 08 - November 09
Executive Sous Chef under Acclaimed Celebrity Chef Mark Militello-
5 Star / 5Diamond Resort
. Re-launched new menu concepts for all three restaurants using
original, innovative and creative ideas.
. Re-structuring of culinary department.
. Controlling and budgeting of Purchasing and Labor.
. Training, motivating and managing of culinary and stewarding staff of
36-40 team members.
. Upholding the highest quality standards.
. Developed culinary budget to adjust for economic downturn.
. Guaranteed satisfaction for all guests proven with guest satisfaction
scores month over month.
. Increased revenue with tasting, prix fixe, and banquet menus on
structuring and costing.
. Introduced new local producers of sustainable and natural products.
Nash Hotel/ Mark's South Beach, Miami Beach, Fl. September 02 - October
08
Executive Chef- 4
Star/ 4 Diamond property
. Established controls by analyzing and streamlining recipe costing,
food cost and labor cost where nonexistent by creating excel
spreadsheets and using word programs in order to increase
profitability and overall controls.
. Changed the menu daily according to seasonality and commodity changes.
. Standardized recipes, food preparation, fabrication, and portioning to
maximize consistency and food quality.
. Established relationships with specialized and local organic farmers
for substantial quality increase and price control.
. Attended and participated in many charitable functions including Share
our Strength, Dinner in Paradise and March of Dimes.
. Recruited and maintained a talented and loyal staff for breakfast,
lunch, room service and dinner with the combination of patient
teaching and long term motivation.
. Conducted a weekly wine training and tasting class covering all wine
growing regions.
. Hosted numerous banquet functions for groups such as The Society of
Bacchus, General Electric, Lehman Brothers, Merck Pharmaceuticals,
NFL, and many others with the use of self developed price fixe and
buffet style menu's.
. Daily ordering and price comparison
. Weekly, monthly and quarterly budgets and forecasts for sales and
labor.
. Produced all monthly and quarterly profit and loss statements and
balance sheet analysis.
. Strong customer relations in the dining room to develop good
relationships and accommodate special needs.
Boca Pointe Country club Boca Raton, Fl.
November 01- October 02
Executive Sous Chef
. Responsible for daily operations for 2500 member club with five outlet
restaurants and three banquet facilities.
. Changed menu's seasonally for the main grill room (buffet/ deli
station, and a la carte), golf course and tennis court outlets,
including all costing, staff training, food photography and quality
controls.
. Responsibility of all kitchen closing duties on a daily basis.
. Responsible for staff in the executive chef's absence.
. Assisted the executive chef with operations on a day- to-day
operations.
. Prepared daily requisition, preparation and organization of main
pantry.
. Executed all holiday and special restaurant functions as needed.
Mark's Las Olas Ft. Lauderdale, Fl. May 2001 to November 2001
Line Chef 4 Star/ 4 Diamond
property
Hideaway Caf , Grassy Key, Fl.
December 2000- April 2001
Line Chef and Service Captain-
Paula Jeans Supper Club East Setauket, N.Y. October 99-June2000
Line Chef -Hot line, pastry and expedite - 3
star N.Y. Times
Pacific East Restaurant Amagansett, N.Y. May 99- November 99
Externship - Line Chef 3 star N.Y.
Times
Hurricane Grill Marathon, Fl.
June 1998- November 1998
Head Chef - hired temporarily for start up of operations
Little Italy Long Key, Fl. January
1998- July 1998
Line Chef -seasonal Position: Saut and Grill
Brick house Brewery Patchogue, N.Y. January
1997- 1998 Line Chef-
saut and Grill and Garde Manger
Ruby's Steak House Port Jefferson, N.Y.
March 1993 - December 1996
Head Chef- Upscale dining
Little Italy Mt. Sinai, N.Y. May
1989- March 1995
Pizza cook, Assistant Manager, line cook, dishwasher
Education________________________________________________________________
Culinary Institute of America - Hyde Park, New York
Associate Degree in Culinary Arts - August 2000
Suffolk Community College- Selden, New York
Part time credits in Accounting, Business and Music
San Francisco, July 01 One week trailing in: 1. Aqua 2. Azie 3. Grande
Caf 4. Scalas Bistro
Online courses for CEC -Completion of supervisory, sanitation, and
nutrition
Trailing - New York City, N.Y.
January 1999- May1999
Rounds man - Worked Saturday and Sunday during school
Restaurant Daniel 2.) Aquavit 3.) Bouley Bakery 4.) Oceana 5.) Union
Pacific
- All 4 star N.Y. Times (no pay)
L'essential Chambery, France September 2000- December 2000
Stagier Garde Manger (no pay) 1
Michelin star
References
Master chef Jean-Michel Bouvier, L'Essentiel, Chambery, France **-**-**-**-**-**
Mark Milletello
Oscar Morales
Larry Carrino, Brustman-Carrino Public Relations
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