Executive Chef Customer Service
Resume:
JAVIER RUBIO
Executive Chef
Professional Chef with 19 years of experience,
extensive background in management and finance,
privet clubs, kosher catering, as well in front and back of the house. Also, focus in fine dining and
high volume; menu designer and development such
a French, Italian, Mediterranean, American,
Spanish, and Mexican cuisine. Furthermore,
Recognized Award Winner at Paella Wine Festival
and Chefs de Cuisine Association hosting two
consecutive years Chef of the year Award.
Executive Chef at Touchtone Golf Course 2019-
2020
In Chula Vista Golf Course, we host local
tournaments as well Privet events, snack bar and
the 19th hole restaurant with a revenue over one
million a year. During that period at this Golf
Course I structed the operation system to improve
the budget and customer service creating an
efficient environment. I Create a banquet and
restaurant menu to be within the 28% food Cost
and implement a cross staff training to reduce the labor at 24%. Furthermore, I work very close with
the Food and Beverage Director to creating short-
and long-term projects to keep improving our goal. Executive Chef at Mission Bay Yacht Club 2014-2019 In MBYC we hosted national regattas as well Club
and members events from 50 to 500 people in different categories running the galley and catering
events at the same time such as Easter, Mother’s Day, Father’s Day, Luau, endless summer party, Wine Paring Dinner, Fine Dining Experience, Installation
Commodore Dinner, Commodore Ball New Years,
Weddings, Corporation Events and many more.
My participation in MBYC brought consistency
and standards to the restaurant and Club improving member ship 33% grow in the past five years by
developing customer experience, food satisfaction and presentation. Also, I reduced food coast from 42% to 33% by creating menus with cross items and give them standard procced on production to decrease food waste, holding our labor at 25% by creating efficiency
redirecting and reinforcing the strength of the
personnel with a healthy work environment.
Furthermore, the last two years I assisted the General Manager and I took over the catering department
increasing sales 15% by designing lucrative menus. Executive Sous Chef at San Diego Yacht Club 2004-
2014
In SDCY I Supported the Executive Chef by
supervising and reporting any issues on production and sanitation according to the Health department code, ordering produce on a daily bases, inventory control FIFO, creating lunch specials, utilizing food for
employee meals, expediting the hot line, and supporting cooks to keep them as a teamwork, covering missing shift and vacations, assisting Pastry and Catering Chef on unexpected events.
Executive Chef at JB Catering Inc. 1999-2004
Being in JB gave me the opportunity to create
contemporary kosher menus and develop logistics to coordinate more than one event at the same time;
catering to personalities as Al Gore, the Vice President of United State of America at the Balboa Hall of
Champions of San Diego when he was running for the presidency in 2000, and Bill Gates at his house at Rancho Santa Fe San Diego in 2002, and other
interesting personalities from north county as well as many other events in San Diego’s Synagogue.
Participations
• Mexico Gourmet 2019
• Board member at Chefs De Cuisine Association of San Diego two years term 2016-2017
• Vanguard Culture San Diego Creativity Industry
2016-2017
• Award winner Paella Wine Festival 2016
• Recognized by ACF and Chefs De Cuisine Association of San Diego as Professional Culinarian 2015
EDUCATION
Associate degree on Culinary Art in Mexico City
1996 - 1998
Undergraduate at SWC.EDU on Business Administration 2006 – 2008
With knowledge on managerial, finance, marketing, economy, and business law
WORK EXPERIENCE
Executive Chef Touchstone Golf Course 2019-2020
Pay roll, Food coast, hiring, Schedule, purchasing, event planner, creating menus, POS, assisting during the absence of the General Manager, perform member dietarian needs, employee training and supervising HDP and ethics code, FIFO Executive Chef Mission Bay Yacht Club 2014–2019
Pay roll, Food coast, hiring, Schedule, purchasing, event planner, creating menus, POS, assisting during the absence of the General Manager, perform member dietarian needs, employee training and supervising HDP and ethics code, FIFO Executive Sous Chef San Diego Yacht Club 2004–2014 Productivity, enforcing company polices, training and supervising HDP and ethics code, creating specials, and some orderings for the restaurant, FIFO
Catering Chef J.B Catering 2000-2004
Coordinating several events at the same time on different locations, productivity and food coast, enforce HDP and ethics, employees schedule, hiring, FIFO developing menus
Reference
General manager at SDYC
Terry Anglian
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General Manager at MBYC
Jason Proctor
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President at San Diego Chefs de Cuisine Association Chef Ricardo Santana
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Executive Chef
Chef Keith Dary
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Food and Beverage Director at Touchstone Golf Course Erika Billings
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