A B O U T M E

W O R K E X P E R I E N C E

HAMID MOSTOUFI

E D U C A T I O N

S.O.S.U

EL CENTRO

Management

Culinary Art

C O N T A C T

ad268p@r.postjobfree.com

469-***-****

OPERATIONS CONSULTANT (FOH/BOH)

EXECUTIVE CHEF

Freaky Taco (2023 - current)

Tanglewood Resorts (2021 - 2023)

Experienced chef and accomplished food & beverage director with a track record of over 30 years in managing food production and hospitality operations. Demonstrated success in boosting sales by a minimum of 36% through innovative menu creation. Proven ability to enhance productivity by at least 27% through effective task organization and prioritization.

Managed and executed construction including interior design and architecture

Developed business plan and brand marketing strategies Assisted owner with new business paperwork including obtaining licenses

Oversee day-to-day FOH and BOH operations

Designed and developed menu

Hire and train staff to ensure health code compliance Negotiate pricing for supplies and services

Installed and implemented new POS system

Manage financial records, monitor budgets, and analyze profit margins to ensure highest profitability

S K I L L S

Operations & Consulting

Menu Design & Development

Management

Food & Beverage Budget Admin

Inventory Control

Health Code Compliance

Quality Assurance

Team Collaboration

Large-Scale Events Catering

Food Plating & Presentation

C E R T I F I C A T I O N

State Certified Safe Serve

One Minute Manager Certified

Oversaw and managed 4 outlets including a steakhouse, poolside area, bar and grill, and whiskey tower area Created and implemented new menus resulting in a 36% increase in sales

Worked in tandem with a team of managers to ensure overall resort success

Led, managed, and trained a team of 15 culinary professionals to reduce turnover

Established performance goals and monitored KPIs

Prepared daily task lists and recipes for timely food production which increased productivity by 27%

Performed and maintained monthly inventories lowering food cost

Determined costs of recipes and menus to maximize profits Created production sheets from banquet event orders while coordinating with sous chef to maximize collaboration and efficiency

EXECUTIVE BANQUET/CATERING CHEF

Liaison Party Service Inc )2019-2021)

HAMID MOSTOUFI

C O N T A C T

ad268p@r.postjobfree.com

469-***-****

W O R K E X P E R I E N C E C O N T ‘ D

Developed personalized menus based on client expectations Managed inventory and ordering processes to lower food costs Created seasonal menus in collaboration with catering sales manager to curate an exceptional dining experience Managed food production for banquet and catering events allowing proper levels of production labor while maintaining budgets

Standardized production recipes to ensure consistency, and established presentation techniques to maintain quality standards.

Guided leadership to ensure kitchen personnel were educated on proper food preparation, safety, and sanitation

DIRECTOR OF FOOD & BEVERAGE

Sheraton Suites (2016-2019)

Verified that recently created recipes and menus adhere to standards while maintaining cost-effectiveness

Oversaw the organization and coordination of large banquets, parties, and formal events

Organized food and beverage standards to attract customers while finding cost-efficient solutions to customer issues as they arose

Ensured health code compliance

Maintained a balance between food and beverage sales and labor costs to increase profit margins

Performed regular competitive analysis of food and beverage prices

Ensured vendors were providing high-grade items while maintaining low overhead costs

Managed inventory and ordering processes to lower food costs OWNER/MANAGING DIRECTOR

Thunder Grille Steakhouse (2013-2016)

Hired, trained, supervised, and scheduled kitchen and service staff to ensure customers received the highest quality of service Managed purchasing and inventory to ensure sufficient levels of high-quality products while eliminating waste

Monitored and oversaw safe and sanitary food preparation in compliance with proper food handling standards

Reviewed and re-designed kitchen and service area procedures to optimize workflow

Compiled, analyzed, and interpreted financial data to project and ensure profitability accurately

R E F E R E N C E S

Contact this candidate