ERICK ROMERO

***** ***** **, ***** ***** CA *****

408-***-****; adc3d6@r.postjobfree.com

PROFESSIONAL EXPERIENCE

**/**** – Present Commerce Casino Commerce, CA

Executive Chef

Revenue: $15 Million

•Oversee 10 sous chef. 2 Chef de cuisine, executive sous chef, executive steward

•In the First 2 Years, saved 3.5 million by lowering waste, ordering accordingly, as well as scheduling to get better productivity out of each employee

•Develop all new Menus for the entire casino, including catering, with Plating Guides and cost per plate

•Implemented checklist, HACCP program, SOP’s, Monthly training, station training, weekly training

•Lower food cost in the casino, lowered payroll, reduced waste by 20%

•Set up and costed out the new Venue in the casino including Menu, staffing, diagrams. Helped with the remodel of EDR dining room, including new menu with over 500 new recipes

•Implemented monthly jackpot comp menu for the gaming tables (Reason for interest: Greater challenge)

11/2014 – 04/2016 San Manuel Casino Highland, CA

Executive Sous Chef

Revenue: $45 Million

•Oversaw 4 Chef de Cuisine, 14 sous chefs, Pastry Chef, Executive steward, inventory control, for all different venues

•Responsibility included Buffet, Food court, Sports Watch, AIG, Snack Shack, Street taco and steak house

•Introduced food carts during remodeling

•Developed new menus for all units, including over 300 new recipes

•Lowered the food cost in buffet from 69% to 42%, lowered food purchases in his first quarter by $190,000 and payroll by $20,000

•Added be 50% more food choices to buffet menu while meeting target food cost in low 40’s

•Created Menus, Diagrams, job task, production levels, waste log, time and temperature logs for the 3 different faces of the buffet remodel

•Oversaw the Catering production and worked with catering chef to maximize production

•Worked the schedule to reduce the use of overtime

•Trained Sous chef and cooks on the new menus to increased productivity

•Went from losing 150k a month in buffet to a profit of 300k in the month of January 2016 (Reason for leaving: Turnaround opportunity)

02/2010 – 11/2014 SODEXO Southern CA

Executive Chef

City of Hope Hospital (October 2013 to November 2014) and The Sequoias Portola Valley (Retirement community), February 2010 to October 2013

Revenue: $10MM at City of Hope, The Sequoias $5MM

•Developed menus and other items for clients

•Implemented and trained HACCP

•Oversaw /purchased food, established production levels and inventory controls. Interviewed and hired Familiar with OBRA, title 22, HACCP, state and federal surveys

•Worked with 4 satellite kitchens and cafeterias as well as patients’ foods, feeding 3000 employees, plus 180 certified beds at City of Hope

•Served over 1000 meals a day at The Sequolas health center, memory unit, assisted living and independent living

(Reason for leaving: Multi-concept casino opportunity with much higher revenue)

EARLIER EXPERIENCE

THE KITCHEN TABLE RESTAURANT, 2008 - 2009 Mountainview, CA

Chef-Manager Partner/owner

•Developed concept and design for kosher restaurant

•Responsible for equipment, small ware and food, purchases

•Responsible for permits, set up vendor accounts, bank accounts and deliveries

•Recruited, selected, oriented, trained, assigning, schedule, coached, counsel, and discipled employees

•Avoided legal challenges by conforming to the regulations of the alcoholic beverage commission

•Placed advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant

GUCKENHEIMER, 2007 – 2008 Milpitas, CA

Chef-Manager @ WebEx

BON APPETIT MANAGEMENT COMPANY, 2003 - 2007

Chef @ Yahoo! (2005 to 2007) Santa Clara, CA

•Oversaw culinary operations of full-service corporate café in Santa Clara, CA. Developed and produced diverse menu items for population of 1,100

Chef Manager-Pro Business (2003 to 2005) Pleasanton, CA

•Managed culinary operations and front of the house operations for full service corporate café

EDUCATION

Fremont High School in Sunnyvale, CA

Foothill College and De Anza College (some college)

SPECIAL SKILLS

•Talent for identifying customer needs and creating diverse menus

•Experience in all aspects of restaurant management including single unit and multi-unit operations, dining room service, bar service, catering operations, food production and kitchen operations

•Proficient with Microsoft Word, Microsoft Excel, and Microsoft Outlook®

•Understanding of CA labor laws

•Fluent in English and Spanish

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