Corporate Executive Chef

JORGE GOMEZ

**** * **** ***, *******, AZ ***** C: 626-***-**** ac03bw@r.postjobfree.com

Corporate Executive Chef with experience in company oversight, committed to cost-effective management of resources and quality performance, with a Team Member Philosophy. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Exceptional leadership and communication skills

Proven ability to plan, organize, and manage

restaurants

Great in Human Resources and Employee

Scheduling

Creative Development and Creation of menus with

a critical cost control

Hard-Working Executive with cross-cultural

communications (Bilingual)

Great with Guest Report

Team oriented philosophy

Background in Catering, Events Management and

Negotiation Skills with vendors and contractors.

Managed restaurant operations focusing in Kitchen Control, responsible for scheduling and managing a crew of 28 to 35 people.

Handled all functions related to Cost Control, Labor, Sanitation and Health, and Quality and Creation on New Dishes.

In charge of Hiring, Develop, Train and Mentor Staff in the Kitchen. Responsible of increase of food sales over 25% in a period of 4 years. Part of the opening crew of several successful restaurants. Reducing cost in every area of the restaurant.

Corporate Chef, 08/2012 to 06/2017

Genuine Concepts – Phoenix, AZ

PROFESSIONAL SUMMARY

SKILLS

ACCOMPLISHMENTS

WORK HISTORY

Corporate Chef of Genuine Concepts Managing all 9 concepts with Multi million dollar sales. Management and Opening of Multiple Concepts like The Vig Fillmore, The Vig McCormick, Little Woody, Linger Longer Lounge, The McMillan, The Womack, Ladera Taverna y Cocina. In Charge of overseeing all operations of the concepts, establishing systems for Cost Control, Labor, Sanitation and Health Code, Developing of new Menu items and Training. Analysis of P&L in a monthly basis for each single location and training GM and Executive Chef on reducing cost and maximize profit.

Hiring, Training and Developing Chefs inside the company for possible Executive Positions in new stores. Involved in Company wide sales promotion partnered with vendors to increase sales and stay current with market trends.

Collaborated in kitchen design of new buildings and acquired restaurants. Coordinate with Kitchen Managers to ensure food and labor goals are met. Developed menus for daily service, wine, beer and cocktails dinners, specialty events, as well as catering and banquets.

Executive Culinary Consultant, 08/2012 to 06/2015

Crescent Ballroom and Valley Bar – Phoenix, AZ

In charge of New Menu Developing, Hiring, Training, Cost Control, Labor, Sanitation and Health Code. Implement financial procedures for Purchasing and Inventory. Increase Food sales at Crescent Ballroom by 40% on the first year and 75% actual. Team with GM to design Budgets, Projections and accurate P&L for every month. Executive Chef, 02/2012 to 07/2012

Chelsea's Kitchen LGO Hospitality – Phoenix, AZ

Member of Executive Management Team.

Accountable for kitchen Development including Culinary Labor, Food Cost, Hiring, Training and Development of Sous-Chef and Cooks, Purchasing, and overall Budget of the Kitchen including overall Guest Satisfaction.

Team with GM to Design of P&L every month, increasing sales and profit every month by 5%. Managed a Team of 2 Sous-Chefs and 25 cooks.

Restaurant Sales $7 M (actual) with a profit of 12% to 15% on high Season and 6% during summer. Executive Chef, 12/2007 to 02/2012

La Grande Orange Café LGO Hospitality – Pasadena, CA Member of Executive Management Team.

Accountable for Kitchen Development including Culinary Labor, Food Cost, Menu Design, Hiring, Training in Health and Development of Sous-Chef and Cooks, Purchasing, and overall Budget of the Kitchen including overall Guest Satisfaction.

Managed team of 3 Sous-Chefs and 28 cooks.

Member of the opening Crew of The Luggage Room (Pizzeria). Responsible of Reduce Cost of 4 points in 2 years. Increase sales of 55% in 4 Years.

Executive Sous-Chef, 01/2006 to 06/2007

Radio Milano LGO Hospitality – Phoenix, AZ

Member of the Opening Crew of Radio Milano Italian restaurant,. Accountable for Training, Labor, Scheduling, Menu Design and Development of Kitchen Crew, Purchasing and Budgeting.

Manage a Team of 10 to 12 cooks.

Manage Events and Catering inside and out the Establishment. Sous-Chef, 01/2005 to 12/2005

Chelsea's Kitchen LGO Hospitality – Phoenix, AZ.

Member of the Management Team.

Accountable for Scheduling, Ordering and Closing Duties of Establishment. Creation of New Dishes and Feature Items in the Menu. Work every single station inside the Hot and Cold Line as Sauté, Grill, Expo. Manage Events and Caterings of Large Scale in an out of site. Bachelor of Arts: Culinary, 2003

Instituto Culinario de Mexico - Puebla, Puebla

Bachelor in Culinary Arts

Minor in Business Management

Minor in Pastry

50% Academic Scholarship thru out all my carrer

1000 hours of Internship,including international travel Top 10 of My Class in 2003

Different courses in International and Mexican Cuisine Food Services Technology classes

Specialized in Mexican Food and New American Cuisine. EDUCATION

CERTIFICATIONS

English and Spanish

LANGUAGES

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