Food Service Executive Chef

Noel Molina

**** *.*. ***** ***** Coral Springs, FL. 33076

Cell: +1-954-***-****

Email: ************@*****.***

Executive Chef / Food Service Director General Manager Professional

Profile Summary

Hospitality Food & Beverage Manager and Culinary Chef for with over 30 years in the industry experience with Multi-Unit Account in Upscale Dining Hotels, Resorts Country Clubs, and various 500 fortune leading companies as in Healthcare, Higher Learning, P&L, Signature and Sports and Leisure Destinations. Strong management decision making; Team builder and Coaching leadership skills, motivate, delegate, resolve problems, prioritize projects, and meet deadlines without compromised quality. Key qualification includes

. Opening Restaurant Start-ups . Front & Back of the house Operations . Proper Sanitation

. Product Development / Marketing . Food/ Labor Cost Calculation . Menu / Planning

. Team Building/ Promoting . Purchasing / Inventory . Renovation/ Revenue

. Critical decision making . Vendor/ Client / Negotiation . Strategic development

. GFF Billing & Financial filing . HR Hiring I9 / Promoting . Ordering System Op.

Professional Experience

Food Service Manager Director Nov. 2023- Sept.2024

Elior North America K-12 South Florida Area FL.

. Oversee three Multi-Unit Account Private Charter School Kitchen Operation Pompano Broward and Miami Dade. Day to Day includes developing team members through training and coaching.

. Perform daily audits, of Food Safety, Sanitation, Food Quality and High standard client experience.

. Hands on Manger Scratch and batch cooking for over 500,2000 students Monday thru Friday some weekend; Executive Admin Catering for over minimum 50-600ppl.

. Production, recipes menu planning and costing, Forecasting revenue Labor and Ordering from Food supplier and vendor. And maintain weekly operation reports to analyze budget performance are goal met.

. Work with clients monthly, quarterly, and yearly review and new contract appraisal renewal

Executive Chef CEC May.2023 -Nov.2023

Sodexo North America Food Serv. Northern Southern San Francisco Area CA.

. Oversee day to day operation with multi monastery kitchen, preparing, scratch Batch cooking, Directing 50 plus employee, culinarian and supervisors at once and preparing and packaging total 32,000 meals 7 days a week Breakfast, Lunch and Dinner with over 100 variety of meals and special diets.

. Monitors ensure flavor, taste and quality of the beginning to finish of the recipe and food item.

. High standard in Sanitation HACCP and all audits of each Preparation kitchen department assure team training, Coaching and performance.

. Chef Tasting Test kitchen building planning new special seasonal or client specs to have on the rotating menu.

. Ordering, Inventory main-training good Food cost within budget and waste management analysis forcasting.

. Team Huddles, organizing strategic critical thinking tasks, promoting and hiring new culinarians.

. Building relationships with 23 hospital clients organizing special events and monthly meetings

Executive Chef CEC Dec.2006 – May 2023

ARAMARK Food Service Corp.

Responsible Oversee different sectors of the company with-in its line of food service operation as a regional traveling Executive Chef conducting Food execution, Core value, System Implementation.

. Oversee all day-to-day food operation in High-end & casual Restaurants and Café outlets throughout the South Florida, East and Mid-West region as well Healthcare and Leisure.

. My work consists of Menu, recipe, planning action-station, events, catering Ala-cart rotating 4 week cycle menu for Breakfast/ continental, Brunch, Lunch Dinner, snacks and overnight stay.

. Day to day running to 4 locations with-in the same facility or different account unit Overseeing Sous Chefs, Supervisors and associates back and front of the house Marketing service functions.

. Make special appearance for clients and all current and new vendor relationships

. Speak with Local farmer, produce dairy, food meat, purveyors.

. Negotiate best price, quality, service, budgeting the food concept revenue cost of each purveyor and contract commodity and P&L account based on budget contract to spend.

. Work with other leaders as Onboarding team, HR hiring, Marketing team, General Manager, Dietitian Health Nurse team.

. Monitoring and working with supervisor on Food & Workplace safety, quality control, service flow, touching tables or food rounding Patient or client guest experience satisfaction.

Executive Sous Chef/ Chef de Cuisine Jan2004 – Dec. 2006

J.W Mariott at Dade-land

Bonaventura Hotel Golf Country Club & Spa /Sheraton Miami Airport Hotel

Weston FL. / Miami FL.

. Responsibility day to day includes working in high volume all Banquet Caterings of the Hotel or Country Club settings

. Events consist of High end Corporate Private events such as Weddings and gatherings and special holidays and Social. 300 to 3,000 or more across the hotel or country club venue setting.

. Work with the culinary team on Batch cooking, preparing, scratch cooking to fabricating meats and preparing vegetables, sauces and Garden Manager Cold Platter and Vinaigrettes.

. Work on special Chef tasting, future clients’ events, precenting different signature course items

. Weekly Inventory in house count, ordering prep list, assigned cooks to pacific tasks of preparation and operation execution.

. Check all events, ensure quality and food up to standard

. Help in other Outlet restaurants other Chefs needs Cascade, Bar, Room service, Pool, Steakhouse, and Pastries’ Bake kitchen.

. Here I learned how to Cost, Budget, work more closely with Corp. Executive Chef and Sr. Executive Chef.

Banquet Sous Chef Aug. 2002 – Jan. 2004

Westin Diplomat Hotel & Spa Resort

Hollywood FL.

. Main responsible to oversee, cook and scratch cook all Banquet catering events day to day High volume casual, upscale, Social, Corporate and Special gathering event operation.

. Tasks include Pre-searing, blanching, making sauces and vinaigrettes. Cold Platter to Pass Hors d’oeuvres, House plate-up to chaffing action station event preparation all from scratch and Batch cooking.

. Keep Sanitation and workstation clean and organized. Work with all cooks to ensure workflow, prep and Catering time is in order and on time.

. Work with head Chef de Cuisine and Executives Chef and Sous on rotating monitoring each event throughout the Hotel, Pool and Banquet Hall.

. Stay over each event break down of event to ensure any food waste was counted or weight as well the kitchen clean and cooler clean-up.

Additional work experience Oct. 1997- 2002

Line Cook and Pantry Cook

Family Restaurants

Pompano Beach FL.

. Work as a short order cook, sauté, baking, pantry on fast service on kitchen line.

. Preparing Prep, Starches, Vegetables and Meats.

. Line Check and set-up before service.

. Expediting, and cooking preparing special catering events

. Food inventory and purchasing FIFO storing away

Academic Education Background

. Art Institute of Fort Lauderdale Aug. 1998 – May 2001

Bachelor’s Degree/ Culinary Arts

Fort Lauderdale FL.

. Achievement Cooking, Classical and New French, International cuisine, baking and pastry, Garden Manager, Costing Analyses, Inventory, Menu Planning and creating, Front and Back of the house restaurant Hospitality management.

. Food and Nutrition breakdown and Allergen. / Food Safety practice and Serv-Safe Certification.

University of Miami Aug.1999 – May 2002

Bachelor’s Degree Business Administration (BBA)

, Achievement of academic in Miami Herbert Business School

Accounting, General, Marketing, Human Resources, economic, Finance, Organization Structure, Leadership, Supply and Demands, Managerial, Auditing

Professional Certification

. Serv-Safe Handling Certification Exp: May. 2025

. Aller- Train Certification Exp: Dec. 2026

. Certified Executive Chef Orlando Chapter 2005

Professional Reference

. Mark Harris . Sandra Tirado

. Sodexo Food Corporation Elior North America K-12

Director VP Operation Strategic District Food Serv Manager

Mobile: +1-689-***-**** Mobile: +1-305-***-****

Email: ****.******@******.*** Email: ******.******@**********.***

. John Rifkin . Billy Gonzales

Aladdin Food by Elior North America ARAMARK HealthCare+

Culinary Director General Food Service Operation

Mobile: +1-610-***-**** Mobile: + 1 (910) 681- 6431

Email: ****.******@***********.*** Email: ********-*****@*******.***

. Joanathan Dickl

Elior North America Sector Operation

Consultant Regional Food Director Chef

Mobile: +1-352-***-****

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