Exec. Chef

Resume

Name: Michael Cottabarren

Address: *** ***** **** **. #** Prescott Az. 86303

Tel no: Cell: 480-***-****

Email: ************@*****.***

Website: www.chefmichel.kitchen

SUMMARY OF QUALIFICATIONS

• Seasoned well-travelled professional chef, extremely cost conscious, multi tasks, excellent communication and leadership skills; reliable, creative, consistent and dependable

• Former business owner

• Many years’ experience as Food and Beverage Manager

• Extensive Pre-opening experience

• Trained in France with a diploma in classical French cuisine

• Multi-cuisine proficiency: Classical French, Italian, Mediterranean, Asian/Asian fusion and some Indian cuisine

• Experienced in Healthy food preparation

• Banqueting experience up to 800 pax

Employment History since 2002

Position: Chef

Date: November 2017 to May 2018

Company: Esoji Japanese Restaurant

1355 Iron Springs Rd, Prescott, AZ 86305

Working here as a sushi chef as well as implementing some new entrees of a fusion variety. I am working from 3 pm till close. In the morning I work for a construction company (since Jan) doing admin work, coordinating jobs, making payments, purchasing and basic accounting.

I am looking for a single full time job that would match or surpass my compensation from both my current jobs and allow me more time for family and work life balance.

Position: Executive Chef/Manager

Date: August 2013 to Jan 2017

Company: The Blackboard by Chef Michel, the Cravings Group of Restaurants

Podium Mall 5fl Ortigas Mandaluyong City, Manila Philippines +632*******

Casual Fine dining; 40-50 seats, 4 function rooms and banquets up to 130 pax

One of the Cravings Group’s outlets opened in Jan 2012 and had continuously failed to achieve monthly sales targets. I then presented the concept for The Blackboard to the CEO who immediately approved it. I was put in charge of the new concept for the restaurant as the Executive Chef and Manager of restaurant operations.

Since the takeover of the new concept, I have:

• Doubled sales figures as compared to the old concept after the second month;

• Lowered food cost from the old concept’s 45%+ to The Blackboard’s 30-33% and lowered stock levels by 300-400%. The Blackboard has no set menu; therefore, purchases are made on a daily basis. When a dish is sold out, it will be replaced. There are no unnecessary stocks, therefore, there is no wastage and spoilage is extremely minimal.

• Banquets were nearly inexistent prior to The Blackboard. There are now a minimum 20 functions per month.

Position: Executive Chef/Owner

Date: July 2008 to Dec 2012

Company: The Blackboard Restaurant and Bar No. 60, Jl. 27/70-A

Desa Sri Hartamas 50480, Kuala Lumpur, Malaysia

Casual Fine dining; 30 seats

I concurrently served as Owner/Managing Director and Executive of a popular Western-Mediterranean-Asian Fusion Restaurant in Kuala Lumpur, Malaysia. I was always hands-on with the overall culinary operations, giving it a well-deserved reputation as a neighborhood find in Kuala Lumpur, especially among the meticulous expatriate market.

There were no set menus at THE BLACKBOARD and the menu changed daily. There was no fixed cuisine, from international to local; classic to fusion, anything goes. No specialties or signature dishes. What you see on THE BLACKBOARD is what you’ll get, depending only on the freshest available ingredients and what mood the Chef is in, dining is deviant. Spontaneity is served. I did spur-of-the-moment dishes or whipped up customers’ special requests.

Position: Food and Beverage Manager

Date: March 2007 to January 2008

Company: Merdeka Palace Hotel & Suites Jalan Tun Abang Haji Openg

93000 Kuching, Sarawak (P.O. Box A298, 93804 Kuching)

Tel: (+60) 82 258000 http://www.merdekapalace.com

217 hotel rooms and suites

Total F+B Outlets: 7: Coffee shop, Italian/Mediterranean – Coffee bar, V.A Pub, Cigar Divan, Banqueting, Room service

The position required an F+B Manager with extensive culinary background. I reported directly to the Resident Manager, and I was responsible for all the F+B operations including the kitchen. Banqueting represented more than 50% of the total F+B revenue for this operation.

Position: Executive Chef

Date: January 2006 to January 2007

Company: Holiday Inn Binhai Tianjin 1st Ave. TEDA Binhai Tianjin, China

Tel: 86-022-****-**** http://www.holiday-inn.com

PRE-OPENING STAGE 247 Rooms

Outlets: – Cantonese - Japanese – Brazilian – All-day dining, Cake Shop, Lobby-lounge, Roof-top Club/Bar V.I.P Lounge, Grand Ballroom and 24 hour Room service

Served as Executive Chef starting from the hotel opening. Was involved in all aspects of purchasing of equipment and hiring, training of staff until the successful opening of the hotel. My position reported directly to the General Manager.

Position: Executive Chef/F&B Manager

Date: February 1st 2004 to Nov. 30th 2005

Company: The Aspasia Phuket, 1/3 Laem Sai Road Kata Beach Phuket, Thailand

Tel: 66 76 284 430 Website: http://www.aspasiaphuket.com

Hotel opening, 84 rooms

F+B Outlets: 4: Deli shop/all day dining restaurant, fine dining, wine room and room service

Served as Executive Chef and was involved in all aspects of the F&B operations from the hotel opening, to F&B purchasing, hiring and training of staff.

Position: Executive Chef

Date: January 2002 to January 2004

Company: The Hong Qiao State Hotel Shanghai, 1591 Hong Qiao Rd. Shanghai China

Tel: 86-021-****-**** Website: www.hqstateguesthotel.com

200 rooms 50 private villas (Hotel re-opening)

Total F+B Outlets 7: – Cantonese - Japanese – French Mediterranean – Coffee Shop, Lobby-bar / V.I.P Lounge, 2 Ballrooms and 24 hour Room service

Served as Executive Chef from hotel re-opening stage and performed functions including menu planning, to F&B purchasing, hiring and training of staff.

Computer Skills: Proficient in Microsoft office

Languages Spoken: Bi-lingual English-French, Indonesian (fluent) some basic Spanish

Education: High school in U.S.A, Apprenticeship in France

Diploma: C.A.P (French Culinary Certificate) Classical French Cuisine

Expected Salary: Negotiable according to experience and industry standards

Availability: Immediately

REFERENCES

Julian Hutchings: Executive Pastry Chef, Sheraton Macao Hotel, Cotai Central/ Industry Colleague

******.*********@********.*** Tel: +853-****-****

Abdul Ghafoor: CEO Mangrove Services in Dubai UAE /Former Business Partner

*****@****************.*** Tel: +971-*-*******

Claus Meyer: Owner of The Aspasia Phuket Thailand /Former employer

*****@*************.*** Tel: +66-878*-*****

Roman Gerber: Owner Un’s Hotel-The Balcony restaurant Bali Indonesia/ Former employer

*******@*****.*** Tel: +62-361-**-**-**

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