Alex Guzauski

ad2f9y@r.postjobfree.com

(***) ***- ***2

Education

Culinary Institute of America, 433 Albany Post Road, Hyde Park, New York 12538

- Graduated with Bachelors Degree in Culinary Arts/ Hotel and Restaurant Management-2004 Summary of Qualifications

Proficient in modern and traditional cooking techniques, stocks, sauces, butchering (meat and fish), charcuterie, well rounded knowledge of world cuisines, team building and training, mindful ordering, food costing, recipe development and recording, strategic planning for preparation and execution of large events, experience with modern kitchen equipment ie: combi ovens, circulators, c-vaps, centrifuges. Extensive knowledge of wines and spirits. Advanced knowledge of Excel.

Crossover Management Skills

Real time trouble shooting and problem solving, detailed organizational skills, multi-tasking, system development and implementation (SOP), performance and productivity improvement, maximize time and efficiency.

Professional Experience

Spear America, 2301 Artesia Blvd, Redondo Beach, Ca, 90278 2022-Present Position: Retail Manager/ Equipment Technician

- Responsible for opening and closing daily shop management and customer service

- Manage inventory and store bank

- Able to rig, install, and repair all spearfishing and free diving gear

- Knowledge and use of light machining tools

- Contact for Reference: Dave Freeman (Owner) 424-***-**** San Vicente Bungalows, 845 N San Vicente Blvd, West Hollywood, Ca, 900**-****-**** Position: Executive Sous Chef

- Joined opening management team to help realize the owners vision for a full service private club/hotel with a traditional and technical Mediterranean influenced menu.

- Managed lunch and dinner services daily, either on-line working the live wood fired grill and oven, or expediting service, as well as all manager duties I was responsible for.

- Oversaw the butchering and portioning of all proteins.

- Organized and executed private parties for private dining.

- Maintained quality and level of culture as expressed by my superiors.

- Contact for Reference: Chef Nick McCoy 201-***-**** Redbird/ Vibiana Events, 114 E 2nd Street, LA, Ca, 900**-****-**** Position: Head Chef for Events and Catering

- Responsible for the planning, ordering, organization, staffing, and execution of multiple events ranging from 100-1,000 people weekly

- Worked closely with Redbird management team to cross utilize product and staff duties

- Managed team of 20+,to help with training, mentoring, and the advancement of employees

- Aided in recipe development and costing for Vibiana Events and Redbird menu items

- Oversaw Prep kitchen and the continuous production of all stocks and sauces

- Acted as additional Sous Chef for Redbird when needed Contact for Reference: Chef Jason Bowlin 818-***-**** Barrel and Ashes, 11801Ventura Blvd, Studio City, Ca, 916**-****-**** Position: Opening Pit Master/ A.M Sous Chef

- Assisted in opening restaurant, equipment purchasing, kitchen logistics, and construction details

- Developed and managed smoking program for all BBQ items

- Responsible for ordering all proteins and anticipating orders 2-3 days in advance to ensure seamless production and to keep pars at optimal level

- Developed and recorded recipes and techniques for kitchen and menu items

- Helped train all staff and developed systems and standards for overall kitchen operations

- Managed day to day service as needed.

Contact for Reference: Chef Michael Kahikina 310-***-**** Bouchon Bistro, 235 N Canon drive, Beverly Hills, Ca, 902**-****-**** Position : Sous Chef/ Butcher

- Advanced through all stations and promoted to Butcher within the first year

- Responsible for overseeing in-house charcuterie program, stock program, and ordering

- Upheld all work and product to strict and rigid company standards and quality control

- Supervised Commis (Prep) kitchen to ensure all bulk items were ready for service daily

- Managed team of up to 20 cooks in high profile setting

- Managed Wine Bar operations and menu

- Involved in training, teaching, and mentoring cooks from all areas of the kitchen

- Executed fried chicken nights for up to 400 guests

- Developed skills in modern cooking techniques and equipment Contact for Reference: Thomas Keller Restaurant Group

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