Executive Chef Sous

Orlando Casanova

*** ** ** ****** *** ** Homestead FL 33030 305-***-**** **********@*****.***

Overview

More than 30 years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, baked by a consistent, verifiable record of achievement.

Dynamic, Results-Oriented, and Team-Spirited

Specializing in International, Fusion, AND Continental Fine-Dining Cuisine

Education

CERTIFIED INTERNATIONAL CUSINE CHEF CULINARY ART SCHOOL OF VARADERO VARADERO, CUBA

Experience

EXECUTIVE SOUS CHEF PALACE GROUP LUXURY SENIOR LIVING COMMUNITIES

PALACE GARDEN 2013-2020

PALACE WESTON 2020-PRESENT

·Executive/ Head/ Sous-Chef experience with upscale establishments

·Training and development specialist, teaching instructor

·Successful catering experience, private parties, and functions

·Maximizing kitchen productivity and staff performance

EXECUTIVE CHEF THE MUTINEER RESTAURANT, FLORIDA CITY 2010-2013

·Executive Chef for restaurant serving and Continental cuisine.

·Hire, train, and direct 20 cooks/chefs, and staff.

·Plan menu, assure quality control, and minimize waste.

·Maintain food cost analysis, inventory, budgeting and purchasing.

·Plan, Coordinate, and Supervise the Annual Dolphin Fish Tournament Special Event.

EXECUTIVE CHEF FLEMING’S RESTAURANT, A TASTE OF DENMARK, PINECREST, FL 2007-2010

·Supervised cooks/chef, and Staff.

·Increased productivity by reorganizing kitchen.

·Maintained food cost analysis, inventory, budgeting and purchasing.

·Managed all food operation for the restaurant.

·Responsible for ordering and inventory.

· Developed new Fusion cuisine menu.

·Featured in “Kitchen Nightmare” with Chef Gordon Ramsey

HEAD CHEF THE MUTINEER RESTAURANT, FLORIDA CITY 2004-2007

·Increased productivity by reorganizing kitchen.

·Managed 20 people by organizing, prioritizing, assigning, and scheduling work assignments.

·Developed new menu and planning system.

LINE COOK THE RADISSON MART PLAZA HOTEL, MIAMI FL 2000-2004

·Assisted in daily specials and menu planning.

·Specialized in catering and creating to diplomats and international clientele.

HEAD SOUS CHEF VILLA CUBA RESORT HOTEL, VARADERO CUBA 1992-2000

·Planned, supervised and implemented all food operations inside, bar side, buffet, special order, and catering.

·Assisted in daily specials and menu planning.

Contact this candidate