Executive Chef

SUMMARY

SKILLS

EXPERIENCE

GIOVANNA HUYKE

*************@*****.***

Giovanna Huyke, known as the “Julia Child of Puerto Rico”; is widely credited with leading the transformation of Puerto Rican cuisine, blending the use of local ingredients with traditional cooking methods, and revolutionizing the trend toward lighter and healthier cooking, without sacrificing flavor. Chef Giovanna has been featured on Good Morning America, Pierre Franney's cooking in America, Burt Wolf- Travels and Traditions, Univision's Despierta America and Martha Stewart's Living. Her work has been published in The New York Times, Bon Appetit, Food and Wine, Shape en Español, Vanidades and Cristina magazines. Chef Giovanna has published six cookbooks and 20 recipe booklets showcasing her culinary creations. Giovanna was the Executive Chef at Mio Restaurant in Washington, DC where during her short tenure, Chef Huyke was enthusiastically reviewed by acclaimed Washington Post critic Tom Sietsema, calling one of her specialties a “last meal request” and where she led the restaurant to be listed in the Washington Post “Top Forty” and Washingtonian Magazine's “Top 100 Restaurants”.In July 2014, Chef Gio was named one of five “Queens of the Kitchen” in Washington, DC by Modern Luxury DC's 2014 Restaurant Edition. She was the only Latina listed in the magazine's ranking of finest culinary experiences in the nation's capital.

Currently she is the executive Chef at La Fabrica Central, Cambridge, MA. There, the restaurant earned Improper Boston best Puertorrican restaurant and Boston Magazine best Caribbean restaurant. Operations management

Proficiency in all areas in the kitchen

Client-focused

Results-oriented

Computer proficient

Training and development

Microsoft Office

Detail oriented

10/2011 to 09/2015 Executive Chef

MIO - Washington, DC

Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.

Supervised the preparation of specialty items and customer requests to verify accuracy in production.

Prepared schedules, work assignments and constructed employee compensation packages.

Oversaw the hiring, training and development of kitchen employees. Planned and prepared food products orders to maintain appropriate stock levels.

Experimented new dish creations by incorporating customer recommendations and feedback.

Ensured quality, presentation and proper quantities of plated food from line activities.

Considered seasonal product pricing and availability in the development of promotional dishes and menu selections.

Produced or amended menus and item selections in conjunction with EDUCATION AND TRAINING

Produced or amended menus and item selections in conjunction with General manager and Sous Chef

Managed kitchen staff team of 14 and assigned various stages of food production.

Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.

Organized and positioned product cases in produce warehouse and walk-in cooler.

Managed inventory to achieve targeted gross profit margin. Delegated tasks to team members to optimize productivity. 11/2016 Executive Chef

La Fabrica Central - Cambridge, MA

Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.

Supervised the preparation of specialty items and customer requests to verify accuracy in production.

Prepared schedules, work assignments and constructed employee compensation packages.

Oversaw the hiring, training and development of kitchen employees. Planned and prepared food products orders to maintain appropriate stock levels.

Experimented new dish creations by incorporating customer recommendations and feedback.

Ensured quality, presentation and proper quantities of plated food from line activities.

Considered seasonal product pricing and availability in the development of promotional dishes and menu selections.

Produced or amended menus and item selections in conjunction with the Owners

Managed kitchen staff team of 16 and assigned various stages of food production.

Followed proper procedures for handling of tenders, use of tares, sales of alcoholic beverages and use of PLUs and UPCs.

Managed inventory to achieve targeted gross profit margin. Delegated tasks to team members to optimize productivity. Interviewed, hired and trained new associates.

Effectively used items in stock to decrease waste and profit loss. Rewarded and disciplined associates.

Maintained facility compliant with health codes, sanitation requirements and license regulations.

Regularly checked on guests to ensure satisfaction with each food course and beverages.

1980 Bachelor of Arts: Theatre

Tulane University - New Orleans, LA

Minor in Spanish

Completed professional development in Culinary Skills with Hilton International ACTIVITIES AND HONORS

1986

Best professional Chef Festival del Vino. 1989 San Juan Puerto Rico Golden Fork Recipient. El Nuevo Dia San Juan Puerto Rico Salsa and Flavors from Puerto Rico – served as hostess of TV program showcasing Puerto Rican food heritage, and expected to be shown on TV in Australia, Spain, Portugal, England, Canada, U.S. and the Middle East. Saborea 2014- 2018 served as host of Puerto Rico's signature culinary extravaganza

Host of a daily cooking show called Giovanna's Kitchen (“La Cocina de Giovanna”) which was broadcast uninterrupted for over 23 years in Puerto Rico Host of a weekly cooking show called En Casa con Giovanna- 3 seasons Host of a dinner party cooking show called Giovanna Primetime 4 seasons Weekly writer for magazines and newspapers: The Miami Herald, El Nuevo Dia

(Puerto Rico and U.S.)

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