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Executive Chef Manager

Location:
Cypress, California, United States
Posted:
December 04, 2018

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Resume:

ROBERT RICHARD

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

Yorba Linda, CA 92886 951-***-****

ac7ves@r.postjobfree.com

OBJECTIVE

Seeking a position where my extensive background and experience can be utilized effectively.

SUMMARY OF QUALIFICATIONS

Self motivated, hardworking and able to multi-task a variety of projects

Computer literate in Microsoft Windows, Excel, Word, Access & PowerPoint

Professional experience in team leadership, hiring, training, and management of staff

Excellent kitchen aptitude and highly capable in purchasing / procurement

Successful banquet/catering experience (up to 8,000 guests) as well as high volume, upscale/fine dining to fast paced, casual restaurants

Experience in purchasing for multi-million dollar establishments while maintaining inventory controls

Adaptable, adventurous, pro-active and dedicated to both company and superior service. Meet and exceed health department requirements by following all safe and sanitary food handling procedures

Highly knowledgeable and experienced in food service and production. Creative menu research and development to ensure a memorable dining experience to all guests.

Excellent communication skills; read, write and speak Spanish

Knowledgeable and successful in controlling food, beverage and labor costs

EDUCATION

CREDENTIALS AND CERTIFICATES

1985 Apprenticeship Program Disneyland Hotel, Anaheim, CA

1985 Hospitality/Culinary Arts Program Orange Coast College, Costa Mesa,CA

1996 ACF Accreditation Certified Chef American Culinary Federation

2015 Food Handler Certificate Department of Environmental Health

PROFESSIONAL EXERIENCE

2017-2018 MAVERICKS BEACH CLUB San Diego, CA

Executive Chef

Managed kitchen operations for establishment exceeding $2,000,000 in food and beverage sales per month. High volume restaurant with seating for over 1,000 guests. Responsible for hiring and training of staff, selecting purveyors, purchasing, inventory, food and labor cost control.

2013-2017 TASTY THAI CUISINE MURRIETA, CA

Consulting Chef

Implementing and costing out of menus, created order/inventory forms,

food, beverage and labor cost sheets, waste management control systems

and opening/closing checklists.

2010-2012 THE PARTY STAFF SAN ANTONIO, TEXAS

Chef/cook, bartender, server

Worked at several faciilties in and around San Antonio including Henry B. Gonzalez

Convention Center, The Alamodome, USAA (Sodexo), AT&T Center, Westin La Cantera, Westin Riverwalk, several Don Strange VIP catering events.

2010 CAHUILLA CASINO, ANZA, CA

Food and Beverage Manager

Food and beverage operations manager for remote Native American Casino. Managed food and beverage cost controls for restaurant, banquets, catering and food outlets up to 1000 guests. Control, meet or reduce food, beverage and labor costs according to projected budgets. Work closely with accounting department and purchasing in conjunction with management team as part of Executive committee.

2006 - 2010 RJ’S SIZZLIN’ STEER, MURRIETA, CA

Chef, Catering Coordinator

Responsible for catering, event planning and booking, contracting and coordination for casual dining restaurant. Serve up to 800 guests, both on and off premises; work closely with front of house and back of house teams. Supervise menu, operations and budgets.

2003 - 2006 THE PLANTATION HOUSE, TEMECULA, CA

Executive Chef

Back of house operations for Hawaiian themed restaurant. Responsible for all kitchen operations, including outside catering, sommelier duties and menu creation.

2000 - 2003 PGA OF SOUTHERN CALIFORNIA, CALIMESA, CA

Executive Chef

Executive chef for pre and post opening of country club golf facility with banquets, catered events, and restaurant food service. Managed kitchen personnel, food costs, menu implementation, inventory, purchasing and budgets. Responsible for hiring and training of kitchen team.

1996 – 2000 SOUTH HILLS COUNTRY CLUB, WEST COVINA, CA

Executive Chef

Executive chef for private golf and country club with a membership of 400-500. Casual to fine dining, kitchen operations all shifts, breakfast, lunch, dinner, banquets and special events.

1988 – 1996 MARRIOTT CORP. IRVINE, NEWPORT BEACH, ONTARIO, CA

Executive Chef

Department head for a worldwide hotel operation. Worked at hotels in three Southern California locations. Managed kitchen operations and staff per company guidelines in multiple food outlets including restaurants, catering facilities, banquets, room service, lounges and delis with guest capacity to 500 rooms, banquets up to 2000 guests.



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