DONOVAN A. CAMPBELL

*** ******** **** 702-***-****

Las Vegas, Nevada 89144 acy8wm@r.postjobfree.com

PROFESSIONAL OBJECTIVE

To continue my career in Executive-Level Management with an organization that will utilize my expertise as an EXECUTIVE CHEF and CULINARY DIRECTOR to benefit mutual success.

SUMMARY OF QUALIFICATIONS

Over 20 years as an EXECUTIVE CHEF & CULINARY OPERATIONS MANAGEMENT.

Expert & Specialist in CULINARY FINE DINING OPERATIONS MANAGEMENT for Major Resorts, Convention Centers, Cruise Lines, Food Service & Catering Companies:

oGourmet French, American, European, Asian, Caribbean & Puerto Rico Style

Cuisines

oHigh-Volume Food Service & State-of-The Art Presentation/Preparation

oKitchen Management & Sanitation

Impressive History of ACCOMPLISHMENTS:

o“Restaurateur of the Year” Nomination, National Restaurant Association

o 2 “Restaurant of the Year Awards”, Ebony Magazine

o “Friend of Working Families Award”, Nevada State AFL-CIO

oChosen to serve as Opening Production Executive Chef for Major Resort

oDeveloped over 2,000 Recipes for Recipe Database

oInstrumental in “AAA 5-Star/5-Diamond” & “Outstanding Restaurant Lounge of the Year,” Awards for Petrossian Lounge, “Restaurant of the Year” for Mirage Resorts and Numerous Other Facility Awards

Detail-Oriented Team Player with proficient OPERATIONS MANAGEMENT & ADMINISTRATION abilities:

oDeveloping. Implementing & Managing New Restaurant Concepts & Menus

oCreating Strategic Budgets, Plans & Goals

oControlling Multiple Outlet Operations

oStaffing, Training, Motivating, Coaching & Supervising Personnel

oPurchasing, Cost, Quality Assurance & Safety Controls

oEnsuring Strict Adherence to Government Regulations & Company Standards

oPreparing Accurate Documentation & Reports

oWorking Well Under Pressure of Multitasks, Workloads & Fast-Paced Adverse Environments

Multilingual with proven INTERPERSONAL COMMUNICATION, VIP/GUEST SERVICE, PUBLIC RELATIONS & INTERPRETER/TRANSLATOR skills: Interacting Professionally with Persons on all Levels of Operations; Troubleshooting, Problem Solving & Conflict Resolution; Handling VIPs & Difficult People with Tact & Diplomacy.

PROFESSIONAL EXPERIENCE

6/16 – CAESARS PALACE LAS VEGAS HOTEL & CASINO – Las Vegas, Nevada

Present RESORT EXECUTIVE CHEF

Total responsibility for management, administration and daily operation of

PROFESSIONAL EXPERIENCE

CAESARS PALACE LAS VEGAS HOTEL & CASINO (Cont’d)

27 Restaurant Outlets, as well as Banquet Functions, for “4-Star” Iconic 50-Year Old Las Vegas Strip Resort including:

oDeveloping, implementing and administrating Strategic $240 Million Dollar Annual Budgets with Expense Forecasts, Sales Projections and Profit/Loss Statements, Monthly Goals, Policies and Operational Procedures.

oWorking with Buyers to research, negotiate prices, award contracts, order, purchasing and maintain inventory.

oRecruiting, interviewing, hiring/firing, evaluating, coaching and supervising

37 Chefs, 900 Cooks and 800+ Stewards.

oConducting Weekly Staff Meetings to train, support and provide guidance to chefs.

oPerforming facility inspections to ensure highest quality of food, food handling, culinary service. safety controls and customer satisfaction.

oUtilizing MICROS, Info-Genesis, Aloha, Avera, Apple/Macintosh & PC Systems; Windows 10, Microsoft Word, Excel, PowerPoint, Exchange, Access, Publisher, Outlook and Adobe Reader to create accurate Profit/Loss, Operational, Performance and Union Reports.

Accomplishments:

Implemented new Work, Staff Training and Motivation Systems.

Increased Team Moral by restructuring EDR Menu while staying within budget.

Created effective Sanitation Procedures that resolved Nevada Health Dept. issues.

Presented entrees in Gourmet Fashion and modified menus to utilize less expensive and more readily available local ingredients resulting in increased profits within challenging market.

Within first 3 months of tenure, identified and reduced high item cost by 57%, saving over $139,500 by implementing fresh in-house cured and smoked salmon without lowering quality and high standards.

By enhancing menu items and implementing current culinary trends, instrumental in consistent annual revenue of $53+ Million from Bacchannal Buffet, the “#1” Buffet in Las Vegas, while breaking the 4,000 cover standard on Thanksgiving and Christmas Days in 2016.

Re-costed recipes and Standardized Procedures reducing Food Costs by 26%, helping Room Chef to achieve 2.Point Reduction and decreasing Workers Comp by 10% by Quarter 2.

Current Food Cash Revenue Budget set at $43,939,480 @87.7%, actual $44,733,035 @86.6% above Budget. Food Cost Budget set at 38.4%, actual 36.5% below budget.

6/15 - KALAHARI RESORTS & CONVENTIONS-SANDUSKY – Sandusky, Ohio

6/16 EXECUTIVE CHEF

Hired to manage all General Culinary, Kitchen and Catering Operations for Major

African-Themed Resort with Water Park, 1,000 Rooms and 26,000 Sq. Ft. Convention Center during transient labor market including:

oHolding weekly meetings with CEO and Vice President.

oDeveloping Strategic $80 Million Expense Budget.

oAssessing, evaluating and enhancing operations to ensure highest quality food preparation, timely service and customer satisfaction in support of challenging restaurant layout.

PROFESSIONAL EXPERIENCE (Cont’d)

KALAHARI RESORTS & CONVENTIONS-SANDUSKY (Cont’d)

oWorking with vendors on competitive price structures to reduce food costs.

oParticipating in Monthly Budget and Goal Target Meetings.

oStaffing, scheduling, assigning job duties, giving written evaluations and supervised over 45 personnel.

oInteracting closely with and counselling chefs on strict adherence to Production Schedules, Safety Standards and other policies/procedures.

Accomplishments:

Re-costed Recipe Specs and implemented now Work Systems and Personnel Training Program that significantly increased Daily Production.

Created and implemented Production Sheets.

6/13 – SANDALS GRANDE ANTIGUA RESORT & SPA – St. Johns, Antigua

6/15 EXECUTIVE CHEF

Responsibilities for “6-Star” All Suite Resort’s included:

oCreating $1.5 Million Annual Operating Expense Budgets.

oRegulating $29.5 Million Banquet Revenue.

oRecruiting, scheduling, assigning and supervising 120 Member Team.

oControlling and monitoring quality and timeliness of culinary services.

oUtilizing Info-Genesis System and Custom Software to generate Monthly Labor, Operational, Market List and Warehouse Reports.

Accomplishments:

Effectively increased Commissary Kitchen production speed without increasing Labor Costs.

Re-trained personnel in current USPH Standards, resulting in Score increase from 50 to 95 Points with first 30 days of tenure.

Improved Banquet Operations to “Cutting Edge” Offerings, increasing Profit Margin by 10% within first 60-days.

Transformed and implemented menus, from French, Italian, Asian Fusion and American-Style Entrees, to modern Puerto Rican Dishes featured in “5-Star” Resorts.

Instrumental in Resort’s 2016 “World Travel”, “Most Romantic” and other Awards.

6/11 – CELEBRITY CRUISES – Miami, Florida

6/13 EXECUTIVE CHEF, North American & European Cruises

Complete responsibility for Restaurants that included Specialty Tuscan Grill Italian Steakhouse, Silk Harvest Asian Fusion, Aqua Spa Health Dining and Murano, featuring

“5-Star” French-Style Cuisine aboard the “Celebrity Equinox” Luxury Cruise Ship including:

oGenerating $75 Million Ship Culinary Operation Budgets.

oStaffing, training and supervising 250-300 Cooks and Stewards, as well as giving recognition to top performing personnel.

oEnsuring strict cleanliness for Food Galley in compliance with UPSH Standards.

oPreparing reports same as above to include UPSH Reports.

oDirectly interacting with passengers to ensure customer overall satisfaction.

Accomplishments:

Played key role in service of over 10,000 meats.

Instrumental in 2013 “Best Main Restaurant & Best Spa Choose” Award.

PROFESSIONAL EXPERIENCE

6/08 – SANDALS GRANDE RIVIERA BEACHES VILLA & GOLF RESORT -

6/11 Ocho Rios, Jamaica

EXECUTIVE CHEF

Hired to spearhead integration of 7 new Restaurant Concepts to include “Soy”, an Infused Sushi Cuisine Restaurant serving 120 covers nightly, “Neptune’s”, a 120-Capcity Mediterranean Cuisine serving Lunch and Dinner, “Gordon’s” Caribbean Seafood serving 160 covers nightly, “Kimono’s” Teppanyaki Japanese serving 210 covers nightly, “Dino’s” Pizzeria serving 2,000+ pizzas daily, “China Doll” Infused chines Cuisine serving 186 covers nightly and “Le Jardinier” French Bistro serving 80-120 covers nightly.

oDeveloping $85-90 Million Operating Budgets.

oCreating efficiency Enhancing Incentives.

oSupervised, coached and monitored productivity of 160 member team.

oGenerating generate Monthly Labor, Operational, Market List, Warehouse and UPSH Reports.

1/06 – IOWA UNIVERSITY (IMU FOOD SERVICE) – Iowa City, Iowa

6/08 EXECUTIVE SHEFF CONSULTANT

Duties included:

oCreating Marketing Programs for business-to-business clients to include Key Initiatives for development of client brands.

oGenerating Strategic Plans and directed projects to ensure timely completion and compliances.

oMentoring and motivating Production Team.

Accomplishments:

Instrumental in Multi-Facets Marketing Program increasing Client Base by 78%, as well as overall revenue and profitability.

ADDITIONAL EXPERIENCE

3 Years EVENT SOLUTIONS CATERING – Culver City, California

DIRECTOR OF FOOD & BEVERAGE/EXECUTIVE CHEF

Worked closely with CEO, COO, Sales Director, Food/Beverage Direct/Executive Chef, Warehouse Director and Event Planners on planning, promotion, coordination and production of client special events.

oReviewed Project Budgets.

oSupervised 70+ Full-Time and Temporary Employees.

Accomplishments:

Reduced staff turnover and increased retention by implementing effective Cross-Training Program and creating Positive Work Environment.

Instrumental in company recognition as 1007 “Catering Company of the Year” for catering to 1,000 top celebrities at Grammy Awards, as well as “One of Largest Catering Providers” in California.

ADDITIONAL EXPERIENCE (Cont’d)

11 Years WYNN RESORTS – Las Vegas, Nevada

EXECUTIVE CHEF, Bellagio Resort, Hotel & Casino

Hired to open both “5-Star/5-Diamond” Mirage and Bellagio Resorts & Casinos and serve as Opening Production Executive Chef, Working Executive Chef-Petrossian Restaurant then Executive Chef for all food operations with duties that included:

oCreating Kitchen Operations Business Plans with $45 Million Department Budgets for Resort Owner’s review.

oControlling daily food mass production for 37 restaurants and food outlets to include buffet, fine dining, gourmet banquets and Room Service;

oResearching vendors, negotiating pricing and awarding contracts.

oOrdering equipment and inventory.

oSupervising 75 culinary team members; Ensuring strict adherence to Standard Operating Procedures (SOPs).

Accomplishments:

Chosen to serve as Opening Production Executive Chef out of 3,000 candidates.

Developed over 2,000 Recipes for Recipe Database.

Enhanced food quality and presentation, inventory and sanitation procedures to improve cost controls and increased bottom line profitability.

Achieved stellar 75% Associate Retention Rate for 2nd year.

Instrumental in $374 Million in Food Revenue with challenging restaurant layouts and small lover-level kitchen, “AAA 5-Star/5-Diamond” and “Outstanding Restaurant Lounge of the Year,” Awards for Petrossian Lounge, as well as 2 Mirage Resort “Restaurant of the Year” Awards.

5 Years BEVERLY HILLS HOTEL & BUNGALOWS – Beverly Hills, California

WORKING ASSISTANT CHEF

Duties in support of “5-Star” Hotel’s 6 Fine Dining Restaurants and Kosher Kitchen included:

oAdministrating $25 Million Department Budget.

oDirectly supervising 25 Back-of-the-House Personnel and daily culinary operations.

Accomplishments: Received “Letters of Recommendation” from Rabbi and Hotel.

EDUCATION & SPECIALTY TRAINING

oIowa University, Iowa City, Iowa: Major-Food & Beverage Management.

oNorthern Caribbean Culinary Academy, Ocho Rios, Jamaica: Honors Graduate.

oCaesars Palace Las Vegas Hotel & Casino, Las Vegas, NV: Budgets & Profit/Loss Statements; Vendor Sourcing & Concepts; Ordering & Purchasing; Inventory & Quality Controls; Human Resources & Union Relations; Diversity Champion Training; Quality VIP, Asian & General Guest Relations; LOA, OSHA & HazMat Regulations; Time & Stress Management; Sexual Harassment Awareness; Americans with Disabilities & Family Medical Leave Acts.

oSandals Grande Antigua Resort & Spa, St. Johns, Antigua: Caribbean Government Regulations.

oCelebrity Cruises, Miami, FL: International USDA Regulation Courses; Sommelier Classes; Labor Relations & Seaman Laws; Employee Stress Awareness; Vessel & Food Safety; International Languages; Culinary Perfection; Life Boat Training.

EDUCATION & SPECIALTY TRAINING (Cont’d)

oCulinary Academy, Las Vegas, NV: Professional Cook Class & Certification.

oWynn & Bellagio Resorts & Casinos, Las Vegas, NV: Total Quality Management; Numerous “Key Management” Courses; Vendor Sourcing.

COMPUTER SKILLS

MICROS, Info-Genesis, Aloha, Avera, Apple/Macintosh & PC Systems; Windows 10, Microsoft Word, Excel, PowerPoint, Exchange, Access, Publisher, Outlook, Adobe Reader, Photoshop, Illustrator & Flash, One Note, One Drive, Google Drive & Docs, One Note, Key Note, Numbers, Pages, Dropbox & Square Software.

NOTE:

oBondable: Active Nevada Health Card; Inactive Sheriff Card; Past Background Security Clearance (US Federal Bureau of Investigation)

oLicenses/Certifications: Active Professional Cook Certification; Active ServSafe & CPR/AED Certifications

oSome Spanish & French

oWilling to Travel

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