Christopher Simeone

Email: abqg1n@r.postjobfree.com

Address: ***** *** ******

City: La Quinta

State: CA

Zip: 92253

Country: USA

Phone: 360-***-****

Skill Level: Director

Salary Range: $85,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

Christopher Simeone

44650 Via Venice La Quinta, CA. 92253

Home: 760-***-**** Cell: 360-***-****: Email: abqg1n@r.postjobfree.com

QUALIFICATIONS PROFILE

Remarkably astute, quality focused and performance-driven Executive Chef equipped with progressive years of continuous service in the restaurant industry. Award winning career, distinguished by diverse cooking experiences coupled with strong qualifications and competency in providing strategic direction to kitchen staff in the procurement, production, and presentation of all food in a safe, sanitary work environment. Efficiently manage all aspects of meal preparation, including ordering, menu planning, and monitoring inventory while ensuring strict compliance with all standards and regulations. Acknowledged as dedicated and hands-on manager; effective at resolving complex challenges related to kitchen operations. Highly adapt at utilizing out-of-the-box approaches to formulate strategies and solutions as well as establish first class service and food quality standards, ultimately increasing productivity, reducing costs, optimizing profitability and expanding client base. Skilled at motivating and leading individuals and groups to deliver peak performance towards attainment of organizational goals and objectives

KEY STRENGHTS

Kitchen Operations Efficiency Budget and Inventory Control Communications/Interpersonal Skills

Culinary Staff Management Quality Control and Assurance Project Management

First Rate Customer Service Recipe and Menu Development Strong Business Acumen

TECHNICAL PROFICIENCY

Microsoft Word / Excel Outlook Express I-network Procurement Micros P.O.S.

PROFESSIONAL EXPERIENCE

Eisenhower Medical Center, Morrison Health Care Rancho Mirage, CA

Executive Chef May, 2006-October, 2012

Primary leadership role for all food production: patient meals, retail food and catering, weekly menu implementation, health department, third party sanitation audits and California State Health Regulatory Inspections, (C.M.S.)

Proactively involved with daily purchasing and weekly inventory.

Monitored and maintained efficiency of daily operations, including 12 Culinary and 20 patient relations associates.

Served as liaison between management, clinical staff and the community.

Implemented monthly training, lectures and exhibition cooking at Immediate Care Centers in valley.

Guckenheimer Enterprises Inc, Portland, OR

Chef / Manager September 2005 to April 2006

Proactively involved with implementation of cost reduction plans to increase efficiency.

Responsible for B&I Accounts, including Nike's Corporate Campus in Beaverton, Oregon.

Traveled between accounts in Oregon and Washington assisting with openings, large scale catering events and sanitation inspections.

Christopher Simeone

44650 Via Venice La Quinta, CA. 92253

Home: 760-***-**** Cell: 360-***-****: Email: abqg1n@r.postjobfree.com

Marriott International, Portland, OR.

Executive Chef-Director of Restaurant Operations November 1994 to August 2005

Lead accountable for all aspects/ responsibilities of Food& Beverage, including overall customer satisfaction.

Provided exceptional performance in managing annual sales of 3 million dollar budget.

Managed team of 50 professionals.

Member of Executive Management Team.

First Western Region Chef to become certified through the American Culinary Federation.

Improved customer service scores through seasonal food specials and holiday Room Service specials.

Spearheaded Avendra Procurement program.

OTHER EXPERIENCE

J.W. Marriott Desert Springs Resort Palm Desert, CA

Sr. Banquet Chef 1989-1994

EDUCATION

ASSOCIATE OF CULINARY ARTS

The Culinary Institute of America, Hyde Park, NY. 1985

Culinary Apprenticeship Program Sponsored Through American Culinary Federation

Tuscan Cuisine Concepts Course, Culinary Institute of America, Hyde Park, NY 1999

Ethnic Cuisine Advanced Course, Culinary Institute of America, Hyde Park, NY 2003

PROFESSIONAL TRAINING

Serve Safe Program, Food Cost Reduction Training, Wage and Hourly Labor Laws, California

PROFESSIONAL AFFILIATIONS

American Culinary Federation St. Augustine, FL National Restaurant Association

ACTIVITIES

Culinary Arts Teacher, Eisenhower Medical Center and Argyros Immediate Care.

Instructed classes on Healthy Living, Knife Handling, Spices, Root Vegetables and Local Produce.

Catering for Hospital Sponsored Events

Heart Walk, Chrysler Classic Golf Tournament, A.I.D.S Walk

AWARDS AND HONORS

Silver Medal, Hot Food Competition, Culinary Olympic Competition, Los Angeles, CA 1982

Gold Medal, Hot Food Competition, Palm Springs Culinary Salon, Palm Springs, CA 1988

Voted -Most Likely To Succeed- Marriott Culinary Meeting, New Port Beach, CA 1988

Gold Medal Award, Culinary Excellence in Catering, Desert Springs Marriott, CA 1989

Wine Maker`s Dinner Award of Excellence, Portland, OR 1995

Appeared numerous times in Hospital -Healthy Living- Magazine, Featuring Reduced Calorie Recipe Articles and Photos

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