Executive Chef

Luis Monge Phone #702-***-****

**** ********* **. ***********@*****.***

Las Vegas, NV 89130

Professional Summary

Over 25 Years of experience in hotels and leading restaurants. Natural ability to create enthusiastic, productive working environments with customer oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost control.

Employment Experience

Executive Chef

Bravo, Henderson, NV 2014-Present

Opened Bravo in May 2015, handled all procedures for Opening Day.

Supervise a staff of 30+ employees and 5 supervisors.

Trained new kitchen staff members in order to provide best quality service to our customers.

Developed and maintained food & labor cost. Food (25.4%) Labor (16%)

Reviewed P&L reports to finalize weekly and monthly numbers for P&L meetings.

Manage inventory control, budget and purchasing.

Create new recipes for menu which specializes in breakfast, lunch and dinner.

Manage all in-house issues such as plumbing, electrical, cooling and refrigeration and pest control.

Executive Chef

Buca Di Beppo, Las Vegas, NV 2013-2014

Supervised a staff of 20+ employees & 5 supervisors.

Trained new kitchen staff members in order to provide best quality service.

Developed and maintained food & labor cost. Food (18.6%) Labor (8.5%)

Reviewed P7L reports to finalize weekly and monthly numbers for monthly P&L meetings.

Managed inventory control, budget and purchasing.

Manage all in-house issues with the back and front of the house.

Executive Chef

Planet Hollywood/Planet Dailies, Las Vegas, NV 2008-2013

Supervised a staff of 50+ employees & 5 supervisors.

Trained new kitchen staff members in order to provide best quality service.

Oversee all kitchen operations in a high-volume setting (8 million + in revenue).

Developed and maintained food cost (25%-27%) and labor cost (11%-12.5%).

Managed P&L reports to finalize weekly and monthly numbers for P&L meetings.

Managed inventory control, budget and purchasing.

Created new recipes for menu which specialized in breakfast, lunch and dinner.

Managed all in-house issues including front and back of the house.

Executive Room Chef

Palms Hotel & Casino, Las Vegas, NV 2004-2008

Managed daily operations at the 24/7 Café (7-8 million in revenue).

Handled ordering food and prepared food for both Café and Chinese.

Supervised a staff of 30 employees & 3 Sous Chefs.

Assisted in other areas like banquets and other special functions.

Developed and maintained food and labor costs.

Certified in Serve-Safe and Alcohol Serve-Safe

References

Rosa Garcia 702-***-****

Alison Augustine 702-***-****

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