Food Production Executive Chef
Resume:
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
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
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
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