Donald Mutin Sr.

*** ****** **** ****** ****.

Spring, TX 77373

832-***-****

abn3vs@r.postjobfree.com

OBJECTIVE

A management position with a growing, progressive company. I want to grow

with an organization

That continually allows my abilities and roles to be expanded.

EXECUTIVE SUMMARY

. World renowned internationally with over twenty years experience in

the food and beverage industry.

. Featured In: Master Chef of Houston Modern Luxury, May 2007

. Houston's 002 business and entertainment, The Chef's Special. June

2007

. Directed and operated food service operations on every level from fine

dining restaurants, major hotels, country clubs, upscale facilities

and multi units.

. Very strong supervisory and people skills.

. Strong knowledge of cost and labor control, consistency of product, as

well as equipment expense to control profit.

. Proven ability to recruit, motivate and train cutting edge

professionals.

. Strong computer skills, Excel, Word, Power point, Micros, Task

manager.

. Proven professional commitment performing in fast-paced, multi-task

environments.

. Other areas of expertise include: profit and loss, budgets, margin

improvement, project management and crisis management.

WORK EXPERIENCE

11/11 - Present

Iron Chef / Cat Cora's Kitchen Houston, TX

Executive Corp. Chef

> Work directly with Iron Chef Cat Cora as Executive Corporate Chef.

> Revenue at $2.1 million.

> Direct and lead all three total operation of all cat Cora's kitchen

restaurants.

> Hire and train all staff for the kitchen, to insure that food quality

and presentation is excellent.

> Production and sanitation training.

> Food cost, labor cost, and equipment expense to insure profit.

> Develop recipes with and for Iron Chef Cat Cora, to insure the highest

quality ingredients and used, while maintaining a 24% food cost, and a

21% labor cost.

9/08 - 12/11

300 Houston Houston, TX

Executive Corp / Training Chef

> Executive Chef for 300 Houston with revenue of $3mil.

> Direct all food for the 300 center from restaurant and banquet

facility.

> Hire and train all staff.

> Also train all Executive Chefs that are hired by the company.

> Maintain a food cost of 28%.

> Work side by side with VP of food & beverage to create and maintain

recipes and menu for all 300 centers.

8/04 - 9/08

Morton's The Steak House New Orleans, LA & Houston TX

Executive Chef

> Executive Chef for the Morton's Locations with revenues of $4.3mil.

> Directed and operator of kitchen operations for the restaurant,

boardrooms and banquet facilities.

> Controlled consistency of food products to insure the highest level of

quality food prepared.

> Controlled labor cost, food cost, and equipment expense to insure

profits.

> Increased food revenue by 1.5 million. Mentored staff to achieve full

potential.

> Reduced labor from 26% to 23%, by utilizing proper forecasting,

monitoring out procedures, and reducing staffing levels during slow

periods.

> Maintained a food cost at a 27% average by continuous training,

inventory control, proper par levels, and tracking "high dollar" food

items.

6/01 - 8/04

Robert Fresh Market New Orleans, LA

Executive Corporate Chef

> Executive Chef for a $3.1mil restaurant with a staff of 50 employees.

> Spearheaded direct and install food service outlets in six stores.

Develop recipes and menus for all outlets and offsite events.

> Hires, trains and places all culinary staff and sous chefs in

properties.

> Overseen six kitchens with very high quality food for restaurants,

banquets and offsite functions.

> Controls all cost, labor, food and equipment expenses, with yearly

food revenue of 1.2 million.

4/97 - 6/01

Sheraton Four Points Hotel Metairie, LA

Executive Chef / Food and Beverage Director

> Executive Chef for a $3mil.

> Restaurant with a staff of 60 employees.

> Coordinated and directed the total food and beverage outlets responsible

for all kitchen, banquets and special events, consistency of product as

it pertains to food, lounge, banquet rooms, room service and restaurants.

> Controlled all cost related to profit and increased revenue by 18% during

the first year.

EDUCATION

Culinary Institute of America (CIA)

Hyde Park, New York (1995)

Bachelor Degree

Delgado Community College

City Park Campus New Orleans, LA (1992)

Associate Degree

University of New Orleans (UNO)

Hotel, Restaurant and Tourism Program (HRT)

Transition to Management Seminars

CERTIFICATIONS

. Certified Executive Chef (C.E.C.) by the American Culinary Federation

New Orleans Chapter

. Certified in food service sanitation

. Certified in food service nutrition

. Certified by National Ice Sculpting Association

. Certified beverage manager by state of LA

. Certified ServSafe Instructor and Registered ServSafe Examination

Proctor ( C.F.P.)

REFERENCES

Available upon request

Contact this candidate