Sales Executive
Resume:
Gary F. Kwiatkowski CEC
Oviedo, FL 32765
Home: 321-***-****
Cell: 321-***-****
Email: ***************@*****.***
Objective Employment that will enable me to create my own opportunities
and accept responsibility for the results.
Experience 2012 - Present Beaches Resorts and Spa Turks and Caicos
Executive Sous Chef
Responsible for all operations of the Caribbean Village with sales
of 20 million per year
Responsible for the daily operations of the Caribbean Village’s 5
restaurants, full butcher shop, room service, bake shop and garde
manger kitchen and pastry shop
Responsible for all banquets within the Caribbean Village
Responsible for creating FY Budgets for the Caribbean Village
Restaurants and ensuring all budget percentages are met
Responsible for menu development of all Caribbean Village
Restaurants
Responsible for Supervision of 5 Restaurant Chefs, 1 Banquet
Chef, 9 Sous Chefs and their staff.
Responsible that all HACCP policies and procedures are in place
and met for all restaurants and kitchens within Caribbean Village
2001-2012 Mystic Lake Casino Hotel Prior Lake, MN
Executive Sous Chef
Responsible for all operations of Il Premio Italian Steak House with
sales of 1.6 million per year
Responsible for all operations of the Banquet Department with
sales of 2.5 million per year
Responsible for all operations of Ribbons Steak House with
sales of 2.2 million per year
Responsible for all operations of the Meadows Grill with sales
of $330,000 per year (part of the new golf course that’s open
from May through September)
Responsible for creating FY Budgets for each department and
ensuring that all budget percentages are met
Responsible for menu development for all 4 departments
Responsible for supervision of the banquet chef and 3
restaurant chefs and their staffs
Responsible for ordering of products for each department
through System One
2000-2001 Stuart Anderson Cattle Co. Eagan, MN
Executive Chef
Responsible for full kitchen operations.
Responsible for supervision of 9 cooks and 4 dishwashers.
Responsible for all prep lists and pars for the day’s business and
delegate lists to proper people.
Responsible for all ordering for the operations, except liquor.
Responsible for inventory and food costs weekly – 38% to 39%
average.
Responsible for labor % weekly.
Responsible for creating FY Budgets for the Restaurant.
Responsible for fresh cut program daily - cut all meats, poultry and
fish for the day.
Responsible for all sanitation & cleaning of kitchen
Responsible for implementing kitchen schedules.
Responsible for hiring and training of all kitchen employees.
1998–2000 Windsor Club Vero Beach, FL
Executive Sous Chef
Assisted the Executive Chef in all aspects of managing the
kitchens of Windsor Golf Club including the Brasserie Grill, the
Oceanfront Beach Club and all catering.
Managed and trained 8 cooks and 4 dishwashers.
Responsible for ordering for the Food and Beverage Department.
Responsible for calculating inventory each month – 35% food cost
average for year.
Cut all meats, poultry and fish.
Prepared soups, sauces, stocks, dressing etc.
Responsible for all banquet functions.
Responsible for daily specials for day and night cooks.
Responsible for implementing schedules.
Organized day and night cooks duties.
Delegated workload responsibilities to all Sous Chefs and cooks.
1994–1998 Grand Harbor Club Inc. Vero Beach, FL
Executive Sous Chef
Assisted the Executive Chef in all aspects of managing the
kitchens of Grand Harbor Golf & Beach Club, including the
Riverfront Main Clubhouse, Oceanfront Beach Club, catering
services and 2 Satellite kitchens.
Managed 2 Sous Chefs and 15 cooks and 6 dishwashers.
Responsible for ordering for the Food and Beverage Department.
Responsible for calculating inventory each month – 36% food cost
average for each year.
Cut all meats, poultry and fish.
Prepared soups, sauces and stocks.
Created all ice carvings for buffets and holidays.
Organized all banquets.
Responsible for daily specials for day and night cooks.
Organized day and night cooks duties.
Delegated workload responsibilities to all Sous Chefs and cooks.
1989–1993 Cove Restaurant Satellite Beach, FL
Kitchen Manager
Managed 15 employees.
Planned menu specials.
Ordered all food and paper product for restaurant.
Responsible for inventories each month.
Implemented employee schedules.
1988–1989 Holiday Inn Pittsburgh, PA
Sous Chef
Managed 22 employees.
Planned daily specials.
Prepared all soups, sauces and stocks.
Implemented cleaning schedules
Education
Achieved Certification for Certified Executive Chef (CEC)
State of Minnesota – Minnesota Department of Health Food
Manager Certificate
Graduate Triangle Institute of Technology Pittsburgh,PA
Associate Degree in Applied Technology.
Major: Mechanical Drafting and Design.
Graduate Peabody High School Pittsburgh, PA
Academic/Vocational Curriculum
Memberships /
ACF Membership
Awards
Achieved (1) silver and (1) bronze medal at the ACF Hot Food
Competition in Orlando, FL.
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