C H A N D I I L A N G A N T I L E K E
Food focused, team-oriented Chef with over 20 years of combined restaurant, hotel & resort culinary management and food preparation experience. Competencies include unorthodox, creative, current trends in food, and yet tasteful recipe creations. Educated in culinary arts terminology, wines, and knife skills. Culinary expertise in Modern American, Italian, Mediterranean, French, Latin, Asian and Indian cuisines. Well-versed in modern and classical culinary techniques, including molecular gastronomy and sous-vide cooking.
Experienced in food costing, P&L analyzing, food and labor budgeting, inventory management, product utilization, kitchen waste management, proficient in Microsoft Windows Applications: MS Office Suite, Kronos, Genesis, Avero and Stratton Warren ordering systems.
HOUSE OF BLUES, Las Vegas, NV Sous Chef April 2019- January 2020
Supervised a restaurant that grossed a monthly revenue of $1 million.
Performed daily line checks for quality control and sanitation standards restaurant
Managed 18 cooks on the swing shift in 2 different kitchens.
Expedite food orders from two kitchen lines.
Follow strict Corporate recipes guidelines and procedures.
Calculated daily labor cost and food cost.
MANDALAY BAY RESORT & CASINO, Las Vegas, NV 4 Diamond Property Assistant Chef- Catering & Banquets March 2017-April 2019
Manage banquet hot kitchen, 10 cooks on a slow night and 40+ cooks on busy night.
Supervised a $100 million revenue per year catering and banquet facility.
Prepared prep list for plate-ups or buffet events ranging from 10 to 40,000 people.
Involved with purchasing, receiving, purveyor lists, and an inventory of all kitchen items.
Efficiently operates within pre-established food and labor cost controls.
Work with restaurants that provide Halal or Kosher items for guest.
‘Special meals’ management and menu development in the kitchen for guests that have varied diets and religious needs in food.
LAS VEGAS CONVENTION CENTER, Las Vegas, Nevada
Chef De Cuisine
Nov 2015- Jan 2017
Managed food preparations for trade shows to include: CES, SEMA, Rodeo & Cowboy Christmas and
World of Concrete.
Preparation for show events, plate ups, buffets ranging from 100-10,000 people.
Managed a team of 12 cooks and 2 supervisors
Managed labor cost, food cost and the reduction of food waste according to Aramark Corporate standards
Menu development to stay with modern trends in various cuisines.
BELLAGIO HOTEL AND CASINO, Las Vegas, Nevada
5 Star, 5 Diamond Property
Assistant Chef- Catering & Banquets
May 2011-September 2015
Supervised and managed 24 cooks in the swing shift in cold production and hot kitchen.
Execute and developed menus for all Ethnic and Indian events & weddings.
Always maintained a monthly banquet food cost of 15% average.
Handle employee issues with the Collective Bargaining Agreement.
Created and organized Chef Demonstrations to localize world cuisines and promote ingredients.
CATHOUSE RESTAURANT & ULTRA LOUNGE, Las Vegas, Nevada
Celebrity Iron Chef Kerry Simon Property
August 2009- August 2010
Managed a total of 12 prep and line cooks.
Lowered food cost by 12% and maintained Food Cost 28% average.
Maintained labor cost according to budget and reduced overtime.
Lowered monthly inventory totals.
Prepared cuisines from French, Italian, Japanese, Thai, Indonesian, Middle Eastern,
and Mediterranean regions.
TRUMP INTERNATIONAL HOTEL & TOWER, Las Vegas, Nevada
a TRUMP HOTEL COLLECTION
5-star, 5-Diamond Property
Sous Chef, DJT
March 2008 – June 2009
Opened the DJT restaurant
Hands on creation of Pan-Asian/European cuisine.
Managed and supervised crew of 15 cooks.
Stayed within budgets of the necessary outlets.
Developed menu standards and created recipe guidelines.
Executed daily inventory control and maintained product for operation.
MAR-A-LAGO CLUB & SPA, a property of Trump Organization, Palm Beach, Florida
5-star, 5-Diamond Property
Sous Chef / Chef de Cuisine
October 2006 – March 2008
Supervised 5 cooks in the Fine Dining Room.
Cooking and menu enhancement with local farms and molecular gastronomy.
Training in classical French and Italian dishes, focusing on classical techniques and presentation.
Hands-on work on special ‘Chef Tasting’ for celebrity guests and VIP clients.
FLORIDA CULINARY INSTITUTE, also known as Lincoln Culinary Institute
West Palm Beach, Florida.
Graduation Date: May 2005
Associate of Arts Degree: Food & Beverage Management and Culinary Arts
MICHIGAN STATE UNIVERSITY, East Lansing, Michigan.
Graduation Date: December 2001
Bachelor of Science & Business Degree: Food Industry Management & Agri-Business Management
CULINARY AFFILIATIONS & CERTIFICATIONS
Food Handler & Safety, Health Card, SNHD, Nevada
SERV SAFE Certified, 2019
Member: American Culinary Federation (ACF), Palm Beach Chapter, FL
Chaine des Rotisseurs-Young Chefs Competition, S.E. Region.
Guinness Book of World Records, Uncorked Event,’ Largest Wine Bottling Opening Event, Bellagio
Rising Stars Event: Celebrity StarChefs.com, Trump International Golf Club, West Palm Beach, FL.
Chef Demo with David Rosengarten, Celebrity Chef & Author