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Staff Chef

Location:
Anza, California, 92539, United States
Posted:
November 14, 2017

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CARLOS M. MORFIN

***** ********** *****

Mountain Center, CA-92561

Home # 760-***-****

ac3biz@r.postjobfree.com

OBJECTIVE: Seeking a position that will challenge and utilize the abilities and

Knowledge that I have acquired working within the hospitality/

restaurant industry.

EDUCATION: West Los Angeles College, Los Angeles, California

Associates Degree, Travel Administration, June 1984.

Los Angeles Trade & Technical College, Los Angeles, California

Associate of Culinary Arts, May 1984

WORK EXPERIENCE:

Agua Caliente Casino Resort & Spa- Dec-2013- until present>

Chef de Cuisine.

32-250 Bob Hope Drive, Rancho Mirage, CA-9227o

Executive Sous Chef

Tommy Bahama Restaurant June -2012- until Dec-2013

73-595 El Paseo

Palm Desert, CA 92260

Sous Chef in charge of general kitchen operations and supervision of staff.

Personal Chef/Household Staff Supervisor

Mr. Larry Abel March 2012-June 2012, Concurrent with Bel Air Hotel

Larry Abel De-Signs VB LLC

7453 Greenbush Ave, North Hollywood, CA 91605

Personal Chef and household staff supervisor for Mr. Abel’s two residences in Studio City and

Palm Springs, CA.

Sous Chef, Chef Tournant

Hotel Bel-Air, September 2011-June 2012

701 Stone Canyon Rd, Los Angeles, CA 90077

Sous Chef in charge of employee dining room

Assistant banquet chef

Chef Tournant

Dolores Hope January 2011-April 2011

10346 Moorepark St, North Hollywood, CA 91602

Substitute chef in Hope household. Duties included all facets of menu planning, event coordination, meal preparation and staff supervision.

Sous Chef

Wolfgang Puck Catering. September 2007- October-2011

6801Hollywood Blvd. Suite#513, Los Angeles, CA-90028

Sous Chef

Garde Manger Chef

Outdoor event coordinator

Crew Supervisor

Executive Sous Chef

Two Divas Catering, Los Angeles, CA June 2006-November 2010

Ex-Sous Chef. Garde Manger Chef.

Responsible for hiring & training of 10 employees.

Created all menus with Owner Chef.

Other General duties: ordering and maintenance of all pantry food supplies, set up and breakdown of banquets, and serves as liaison between client and managers. And staff with owner.

Executive Sous Chef

Mosaic Hotel, Beverly Hills, CA September 2002-June 2006

Opened restaurant in boutique hotel

Responsible for hiring, training and managing a staff of 10 employees

Created all menus including restaurant menus, banquet menus and in-room dining menus

Served as liaison between restaurant and hotel staff

Other general duties: ordering and maintenance of all pantry and food supplies, set up and breakdown of banquets, pricing and coordination of all banquets

Executive Sous Chef

The Jonathan Beach Club, Santa Monica, CA April 2002-September 2002

Responsible for banquet menu creation including as well as all special event menus

Responsible for hiring, training and managing a staff of 16 employees

Set up and breakdown of banquet dining rooms including Jonathan Beach Club Sunday Brunch

Garde Manger Chef

The Ritz Carlton, Key Biscayne, FL June 2001-March 2002

Chef responsible for opening of fine dining restaurant in luxury hotel

Responsible for hiring, training and managing a staff of 12

Management of all banquet venues within the hotel

Garde Manger Chef

The Ritz Carlton, Kapalua, Maui, HI November 1997-June 2000

Duties included menu planning and execution for all banquet venues within the hotel

Responsible for hiring, training and managing a staff of 15

Was actively recruited and promoted from this position to company’s location in Key Biscayne, FL

Executive Sous Chef

The Sheraton Maui Resort, Ka’anapali Beach, Maui, HI November 1996-November 1997

Position included the hiring, training and supervision of 35 staff members

Responsible for management and operation for hotel banquets outlet, two restaurant locations and one gourmet coffee outlet

Sous Chef

Alana Hotel Waikiki, Honolulu, HI Sept. 1994-November 1996

Chef du cuisine at Harlequin fine dining restaurant

Responsibilities included fine dining menu planning, planning of banquet menus, Japanese Kinsae menus for weddings and the creation of in-room dining menus

Executive Sous Chef

City Club Corp: Spanish Hills, Camarillo, CA.

San Francisco, CA and Bunker Hill, Los Angeles, CA.. May 1986-August 1994

City Club on Bunker Hill, Los Angeles, CA. from 5/86 - 7/90

City Club Corp. San Francisco, CA. From 8/90 – 9/ 92

Spanish Hills Country Club, Camarillo, CA. 9/92 -7/94

Responsible for creating new menus for banquet and fine dining facilities

Duties included the hiring, training and supervision of 6 or more employees

Additional Skills

Fluent Spanish

Basic French

References available upon request



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