LEONEL A. VILLALOBOS– CHEF / SOUS CHEF

È***-***-*227 ac7lba@r.postjobfree.com CORE COMPETENCIES

CAREER HISTORY

CHEF INTERIM: COLD SPRING HARBOR GOLF & COUNTRY CLUB, NY (9-2018/12-2018)

Responsibilities included: hiring ; training & supervising all culinary staff

Catered all culinary affairs & created menu specials with a strong emphasis in the latest food trends

Monitored & maintained food, beverage &labor cost Purchased all food and beverage supplies, scheduled

culinary team members & implemented inventory

management control

Created menus for especial events (Rosh Hashanah- Yom

Kippur –Hanukkah)

SOUS CHEF: CRESCENT GOLF & COUNTRY CLUB– HUNTINGTON,NY (2009-PRESSENT)

Involved with all daily operations, F&B outlets, golf outings & á la carte service for lunch & dinner with an average of 700 covers daily in season

Recruited,evaluated & trained kitchen members

Created seasonal specials for all F&B venues emphasizing in

new food trends

Managed to budgeted goals & Maintained labor, beverage

& food cost

Delegated inventory control system

Interfaced & Negotiated with all food and beverage

vendors

EXECUTIVE CHEF: HAMLET GOLF & COUNTRY CLUB– COMMACK, NY (2002 – 2008)

Successful performance in every facet of Chef/Executive Chef responsibilities in a wide range of restaurant environments

Innovative and resourceful with expertise in Continental and New American cuisine with emphasis in modernist trends

Propel growth & profit through vision, leadership, and always ensuring consistent culinary excellence and responsiveness

Strong management and leadership skills in back & front of -house operations

Creative culinary problem solver with a can-do attitude, customer-centric focus, and excellent interpersonal - multicultural sensibility

Fluent in English &Spanish

Recruited,supervised & trained all culinary staff on proper

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