Wenceslao Sandoval

**** **** ****** **, *** Vegas. NV 89108

Las Vegas

775-***-****

ad45et@r.postjobfree.com

OBJECTIVE

Seeking a Food and Beverage position where my natural and acquired skills can contribute to the organization's profitable growth.

SUMMARY

"I am an experienced Chef with over 28 years' experience cooking in a Hotel, Casino, and Restaurant in 4 & 5 diamond environments. Energetic culinary professional with a blend of creativity, passion for food, and exceptional cooking skills. I work well as a dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste, I am a Chef that is extremely engaged, inspiring, and a team player."

QUALIFICATIONS

28 years' experience in Food and Beverage

Expertise includes front and back of the house management.

Excellent public relation skills, proven record of accomplishment in guest retention, and increasing referral base.

Bilingual English/Spanish.

01/ 2021 03/2024 Executive Chef (Personal Business) Maine Street Café Fallon NV 89406

Responsibilities Included:

Menu engineering/Cost analysis

Inventory/purchases.

Creative Seasonal Menus

Annual Budgets

Oversee 1.8 million dollars food and beverage operation Maine Street Café

Schedules controlled overtime, managed cost, and waste.

Implement SOP for F&B department, including health department regulations.

I worked with food vendors to negotiate pricing, product specifications, and procurement programs.

06/ 2020 12/2020- Assist Executive Sunnyside Lodge Restaurant Lake Tahoe City California

Responsibilities Included:

Responsible for all kitchens and managers / Cooks and steward schedule

Responsibilities Included:

Menu engineering/Cost analysis

Inventory/purchases.

Creative Seasonal Menus

Annual Budgets

Oversaw 9 million dollars of food and beverage operation per year.

Programs, controlled overtime, managed cost, and waste

Assured all outlets were following PCHD regulations.

Controlled all overtime in each outlet.

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary.

04/2018 – 05/ 2020 –Corporate Executive The Tavern Lodge and Bars Las Vegas NV

Responsibilities Included:

Responsibilities Included:

Menu engineering/Cost analysis

Inventory/purchases.

Creative Seasonal Menus

Annual Budgets

Annual Budgets

Implement SOP for all F&B departments, including health department regulations.

Responsible for all kitchens and managers / Cooks and steward schedule

Oversee all culinary operation Las Vegas 12 Locations Tavern Lodge, restaurant, and bars concept.

Oversaw 24 million dollars of food and beverage operation per year.

Plans, controlled overtime, managed cost, and waste in our warehouse

05/2015 – 03/2018 – Executive Chef Hard Rock Casino Lake Tahoe

Responsibilities Included:

Responsible for all kitchen Chef / Cooks and steward schedule

Responsibilities Included:

Menu engineering/Cost analysis

Inventory/purchases.

Creative Seasonal Menus

Annual Budgets

Oversaw culinary Park Prime Steakhouse, Alpine Union 24/7 -hour Restaurant, Fuel Coffee ala Carte, Oyster Bar, EDR, 30,000 Sq. Ft. of Banquet space, Main Kitchen, Cold Kitchen, and Special Events in the parking lot.

Renovation of the restaurant and new concept

Oversaw 28 million dollars food and beverage operation per year.

08/2011- 04/2015- Eureka Casino Resort Chef / Steakhouse /Buffet

Oversaw all culinary operations (Food Quality Preparation, and Sanitation), including menu development in all restaurants and property policies, practices and procedures, Steakhouse, Banquet Kitchen, Buffet, and all VIP Events from 100-500 people.

Oversaw 18 million dollars food and beverage operation per year.

I was recruited by Mr. Greg, owner of the Eureka Hotel, to manage all Restaurants' remodeling on a property, to compete with the Las Vegas Market.

07/2006/ 2011 MGM Mirage Hotel Executive Chef Italian Onda Restaurant

Oversaw Italian Restaurant and Village Kitchen

Managed nine assistant chefs, including twenty master cooks and two concept chefs (Chinese Chef). I oversaw the training and oversight of line-level and management-level culinary personnel.

Working with food vendors to negotiate pricing, product specifications, and procurement programs.

Oversaw all culinary operations, In-Room Dining Kitchen including ten master 10 Fry Cooks, 6 Pantry Cooks

2000-2006 MGM Grand Casino, Executive Chef Convention Center

Led and Directed: Arena & Hotel Banquets to run a $36 million a year operation.

We have reduced food costs by over $650,000 with increased overall food quality per year.

Lead and mentor over 80 culinary employees while ensuring proper scheduling and reducing labor costs based on business forecasts.

Consistently managed a food cost below 18% when budgeted for 22%.

We are creating innovative and new dishes, recipes, and menus for various groups and events.

1997-2000 Mandalay Bay Casino Executive Chef In Room Dining/Pool Kitchen

Responsibilities Included:

Oversaw all culinary operations.

F&B Concept Development, Restaurant Portfolio Expansion, Culinary Programs, Branding & Concept Identity, Menu Development, Turnarounds and Transformations, Operations Management, Thought Leadership, Strategic Planning, Personnel Assessment, Luxury & Boutique Brands, Executive Leadership, Launches, and openings, Competitive Analysis, Cost Control, Flow, Design, and Layout, Social Media Marketing, Emerging Technologies, Focus Groups, Union Relations, Tasting Symposiums, Live Events, International Operations, Recruiting and Hiring, Procurement Initiatives, Vendor Management, Contract Negotiation, Talent Development, Coaching and Team Building, Training Programs, Change Management, PR & Media Relations, Speaking and Presentations.

EDUCATION

2020 – Tavern Lodge Restaurants and Bars, Management Workshops Training - Accounting, Human relations management.

1997 - Exp- 2029- SERV Safe Manager Certification by National Restaurant Association Education Foundation

2000- 2011 - Step One Rave Session Program (Culinary Union Local 3 226 Las Vegas NV)

2008 – Royal Guard (Leadership Award) - In Recognition of The Best Italian Chef in Excalibur Casino)

2007- Managing Food Safety Class Community College of Southern Nevada

2006- Diversity Championship Workshop

2000-2011 Management Classes MGM University: accounting, human relations management

1994 Basic Cooking CCSN Las Vegas

References Available Upon Request

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