Executve Chef

Results-oriented, dynamic and solution-focused

Executive Chef

An accomplished culinary professional, with over 20 years of progressive gastronomic experience recognized for a comprehensive knowledge of international cuisine and with an award-winning menu preparation background. Vast proficiency managing the provision of fine dining kitchens, banquet, a-la-carte and high volume operations in country clubs, world-class resorts, and luxury hotels and possesses an extensive knowledge of food inventory planning, procurement, and management. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and local quality ingredients; and committed to delivering patrons with a memorable dining experience. Equally skilled at optimizing performance through organizational change, possesses excellent problem solving skills, the ability to multi-task and communicate well with employees at all levels. Core Competencies include:

Creativity and Innovation - Design and implement new or cutting-edge processes, and develop new insights into situations, applying innovative solutions to make improvements in the culinary area.

Financial Management - Financial Management and Reporting (property, management company, ownership), Process Improvement and Strategic Planning (budgets, monthly forecasts, P&L reviews), Resource Utilization (payroll, purchasing, inventory, cost control).

Insightful and articulate - Excellent interpersonal and communication skills. Successful interaction with all employee levels, excellent at communicating the company vision and mission.

Leadership – Proven leadership skills, strong commitment to high ethical and professional standards, loyal, honest, and flexible in formulating proactive responses to changing environments to make a significant contribution to any team.

Technical Skills - Proficient in Watson, Windows, Microsoft Office, Cendyn, Unifocus and Micros.

Areas of Expertise

Creative Menu Development

Food Revenue/Cost Control

Guest Relations & Satisfaction

Strategic Planning

Inventory and Purchasing

Budgeting/P&L Management

Process Improvement

Training and Development

Multi-outlet/High-volume Operations

Sanitation & Quality Control

Team Building

Price Structuring & Cost Containment

Professional Experience

Executive Chef Trump National Doral – Miami, FL Jun 2012 – Present

Initially began as part of the opening team as the Executive Sous Chef and attained a promotion to Executive Chef due to excellent performance and competence to fulfill the role. Responsible for the continued negotiation with vendors on food supplies. Spearheaded the revitalization and implementation of internship program for students from local schools, colleges and universities. Directly supervised the preparation of over 24,000 covers served during the renowned PGA Tournament and over 3,000 covers daily during a period of 10 days for Passover from 2013 to 2016. Provides hands-on expertise in areas that included menu planning, cost control and analysis, staffing, budgeting, and marketing.

Key Accomplishments:

Successfully completed the ordering and purchasing of operating supplies, equipment for banquets and other food and beverage outlets.

Created the standard operating procedures for purchasing, food preparation, VIP events, international sales trips, wine dinners and theme nights.

Developed and implemented “Nourish” a healthy menu program to be served in Room Service, including organic and gluten free food choices.

Generated $32M of food revenue throughout all outlets and decreased food cost from 27% to 22%.

Managed a kitchen and stewarding staff of up to 70, and over 25 leased labor employees during the PGA Golf Tournament

Initiated Hotel Green Program with Waste Management and increased recycling by 60%

Executive Sous Chef Epic Hotel Kimpton Hotel LLC. – Miami, FL Nov 2008 – Jun 2012

Responsibilities included opening format, planning and developing menus and specials according to analyzed cost, recruiting, training, and overseeing high-performance team. Inspected outgoing dishes for cleanliness and accuracy, supervised kitchen sanitation procedures before, during, and after shifts. Adhered to all regulations and guidelines for safe food handling.

Established consistent food preparation methods to maximize guest satisfaction. Worked closely with Executive Chef to plan, develop and implement menu requirements, serving measures, guest comments. Implemented internship program for students from local schools, colleges and universities. Managed dessert production.

Key Accomplishments:

Directed, searched and implemented the Monterey Bay green initiative for seafood preparation.

Created the standard operating procedures for purchasing, food preparation, VIP events, international sales trips, wine dinners and theme nights.

Successfully supervised kitchen staff, daily banquet operations and events to ensure all culinary offerings were of exceptional quality to maintain guest satisfaction.

Banquet Chef Mandarin Oriental - Miami, FL. Oct 2003 – Nov 2008

Initially began as Sous Chef of Employee Dining, and attained numerous promotions including Sous Chef of Café Sambal, Sous Chef of Azul a 5 Diamond Restaurant and Banquet Chef due to excellent performance and capacity to fulfill the roles. Responsibilities encompassed assisting cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets, assigning responsibilities to culinary staff and setting deadlines to ensure the timely completion of work.

Key Accomplishments:

Increased Employee Survey scores to 90% satisfaction.

Hosted prestigious food tasting and preparation of special menus at Azul Restaurant for some of the world acclaimed Chefs, such as Masaharu Morimoto, Pierre Gagnaire, Todd English, and Michael Mina.

Reduced more than 10% of the food costs expenses on a monthly basis by streamlining purchasing processes.

Sous Chef Sonesta Beach Resort - Key Biscayne, FL Jun 2001 – Oct 2003

Responsibilities encompassed the efficient operation and supervision of the kitchen area, and directly in charge of the overall preparation of all food, which was served in different outlets. Equally responsible for negotiating with service provider on the price of orders and supplies and maintaining the adequate level of fresh, frozen and dried food in the store room. Managed the food quality and speed of service for special functions.

Key Accomplishments:

Successfully managed food purchasing and inventory, increased food revenue by 28% and reduced food cost by 37%.

Generated $5M increment of food revenue throughout all outlets.

Consistently received excellent scores of 9 or higher for food preparation and guest service through the Guest Service Index (GSI) satisfaction scores.

Education

Associate of Science in Culinary Arts Johnson & Wales University, Miami, FL. 1997

Professional Affiliations & Certifications

Florida Restaurants & Lodging Association Certified Food Safety Manager - National Registry of Food Safety Professionals Amateur Class License: EXTRA (FRN) 001******* - Federal Communication Commission

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