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Manager Chef

Honolulu, HI
April 28, 2020

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Dan H. Saito

**** ****** ** #***

Honolulu Hawaii 96818



Complete F&B accountability in the areas of Human Resources, banquet menu design and planning, budget forecasting, equipment purchasing/inventory, labor and cost analysis, food and beverage purchasing, menu design 3 meal a day, weekend brunch, plate presentation, recipe development and union contract knowledge at corporate and free standing environments

Thorough knowledge of complete Culinary operations and service standards for Multi-Outlet Resort type properties at the world-class level up to and including 5 diamond, 4Star Triple A rating levels

Train, Coach and develop skilled /unskilled level employees in implementation of positive change in all areas of Culinary Operation

Culturally diverse in employee relations

Advanced Experienced in the opening of free-standing and Resort Restaurants Oversee all aspects of complete restaurant construction to include front and backend, i.e., blueprints, punch-list, and final walk through

High volume food production and service experience to include the designing and implementation of business plan for multiple tasks units.

Manpower planning Front and Back House in compliance with revenue vs. labor success in multi-outlet environment

Advanced versatility to monitor on-off site catering/banquet food and set-up expertise,

Advanced Upscale levels of fine dining, spa and multi-outlet presentation of Foods and Service Standards to levels of Five Diamond, Four Star Ratings

Developed, Created and implemented dietary menu’s, recipe’s and programs for heart healthy Dietary lighter fare menu needs

Experience and knowledge of HAACP Environments and Specifications and Working Environments

Serv Safe Certified

Innovative Culinary Preparations and Service technique to accommodate flexible levels of expectations

Develop and implement menu’s, procedures and processes at the World Class Five Diamond Standards

Polished Professional at the World Class Levels of Expectation

Drive Profits and Brand Standards i.e. Hilton, Starwood, Marriott


Kaiser Hospital Honolulu Hawaii Year Jan 2019-July 2019

Chef Manager

Create and Design Menu’s for Patient Tray Pass Meals and Retail Outlets

Oversee the P&L to adjust to forecasting and expenditures

Oversee Complete Culinary Operation and Retail Café Outlets Train and Develop Cooks

Safety and Sanitation, Evaluate and Reorganize the complete Process

Food and Beverage Advisor Pro Bono and/or Temp Contract Compensation Year August 2010-Current

Fix Food And Beverage Operations to include Financials, Customer Service and Train Associates FOH AND BOH

FB Operations and Exec Chef, Boy Scouts of America San Diego Imperial Valley

Lazy Acres Bristol Farms Assist. Contract Food Manager Consultant- Grocery Food Market, Oversee Production, Forecast Food Prep, Reduce shrinkage, Maintain Grab N Go and Hot/Cold Bars. Train and Develop all Staff FOH and BOH in Market. Streamline the Deli Operation

SMG Premiere Food Service Consultant, Food Consultant St. Michael’s Church, Food Consultant Our Lady of Mount Carmel Church, LSG Skychef Honolulu Overseeing Food Operation Kaiser Honolulu In Patient Program and Airlines to include Hawaiian Airlines, China Airlines and More, Volunteers of America Homeless Veterans,

Chef and FOH Consultant Biafora Shima Restaurant in Coronado CA, Indigo Hotel San Diego Toscana Lulu Restaurant, Sysco Food San Diego, Katsuya Rest Los Angeles Lake Arrowhead Resort with Crescent Hotels and Marriott, Doubletree Evolution Hotels San Diego

Contract Consultant for Barbara Worth Resort and Spa, Qualcomm Stadium Guest Chef Centerplate San Diego California, Beachside Recovery House, PETCO Park Guest Chef Appearance, PGA FB Consultant

Coronado Firehouse and Restaurant Coronado California, Tony Roma’s Pacific Beach San Diego

These are just a few of the projects Pro Bono and Contract. More additional detail upon request

Establish/Unite FOH AND BOH Associate Training, Restaurant Startup, Oversee Construction. Critique and Provide Analysis for All Levels of Restaurant and Hotel Restaurant Operations. Review, analyze, and implement BEST Practices in Corporate Dining and Event Planning. Review and Revise all Analytical tools to include Budget, Forecasting, and Drive ADR, Purchasing, Food & Labor Costs and creation of Menus. Create Method and Best Practices to Implement Change in existing Culinary and Food Operations. Not only Observe but FIX Food and Beverage Operations

Create and Design Menu’s. Accountability for complete Labor and Food Cost. COOK on the line for Busy Restaurant and Banquets Revamp and revitalize the previous menu to healthier and exciting products.

Work with Owners, Management Companies and General Managers to Inform and implement procedures to implement change at all and any level of necessity to include but not limited to Front Desk, Service Standards, FB, Finance, Golf operations, Engineering, Security, Sales and Marketing, Dishwashers to Exec Chefs,

Work with Banquet and Catering Team to Sell and Design Banquet Venues with Guests

Staffing, Payroll, Cash Handling and Banking. Forecasting and Scheduling, Man power Planning, FOH and BOH Training

Create Purchasing Guides of all products and equip for FOH and BOH

Warner Spring Private Resort and Private Country Club and Spa Year May 2009-July 2010

Food &Beverage Director/Executive Chef / Executive Committee Member

Create and Design Menu’s. Accountability for complete Labor and Food Cost. COOK on the line for Busy Restaurant and Banquets. Acting Host, Busboy, Dishwasher, Server, Bartender

Oversee Rooms in absence of GM, to include Housekeeping, Sales and Marketing, REVPAR and REVPOR, Engineering, Golf Resort Culinary Program

Work with Banquet and Catering Team to Sell and Design Banquet Venues with Guest.

Staffing, Payroll, Cash Handling and Banking. Forecasting and Scheduling

Purchasing of all products and equip for FOH and BOH

Consultant to Opening Team and Restaurant Startup and construction for this endeavor

Food and Beverage Advisor Year 2007- April 20110

South Coast Winery Resort and Spa Year 2005-Year 2007

Restaurant General Manager and Executive Chef Executive Committee Member

Market and develop F&B operation, P&L and Budget Accountability, Food and labor Cost Analysis and implementation, Beverage Program, Sales and Promotion

Train Front and Back House Operations, Staffing, Human Resource

Create and Design restaurant and Banquet Menus to accommodate FEATURING UPSCALE Country Comfort Cuisine Game Meats and Local Sea and Fresh Water fish Products

Purchasing, Construction and Design of Rest. REVPOR, Implement Advance Culinary Skills in Restaurant and Banquets, Cook on the line, Oversee create Agenda Grand Opening of Outlets and Rest

Recognized as Top Chef in Inland Empire and California by AAA, Conde Nast, James Beard, Inland Empire Magazine, Los Angeles Times and San Diego Tribune

HILTON Doubletree Golf Resort Year Dec 2003-2004

FB Director and Exec Chef - Exec Committee Member

Oversee F&B operation, P&L and Budget Accountability, Food and labor Cost Analysis and implementation, Train Front and Back House Operations, Oversee All Golf Course Food and Cart and Golf Banquets

Honored Selected Chef to Oversee the Sales Conference of Hilton’s Top 100 Accounts in US at the Doubletree Golf Resort in San Diego

Trained by Corporate in Beverly Hills the Hilton Standard, Vision and Overall Hilton Corp Expectations

Create and Design restaurant and Banquet Menus, oversee REVPOR, Oversee Complete FB Dept. and Financials, Cook Food

Train Kitchen Staff and FOH with attentions to driving Hilton Standards with Safety and Sanitation and Driving of Company Guest Satisfaction Scores

Dunes of Maui Lani Country Club, Maui, Hawaii Year 2000-2002

Restaurant General Manager and Executive Chef

Create and Design overall Service and Dining Standards leading Club to Number 1 ranking in State of Hawaii

Oversee Construction and Opening of FB Outlets Banquets, Financials and overall FB Team with Concentrated efforts in the Kitchen

Drive complete Profitable F&B operation, P&L and Budget Accountability, Sales and Promotions, Food and labor Cost Analysis and implementation

Train Front and Back House Operations, Staffing, Human Resource

Create and Design Restaurant and Banquet Menus, Cook Food, Oversee PGA Mercedes Open at Kapalua Bay Country Club

The Manele Bay Hotel and Lodge at Koele Golf Resort Lanai Hawaii Year 1998-Year1999

Executive Chef 5 Diamond 4 Star Resort of the Year

Create and Design EXCLUSIVE All Restaurant Outlet Operations Fine Dining and Banquets, 3 Meal a Day, Country Club at 5 Diamond Level of Standards

Cook on the Line in six Outlets when needed with Staff and Develop Culinary Techniques, P&L and Budget Accountability, Sales and Promotions, Resident Hotel General Manager, Food and labor Cost Analysis and implementation

Train and Develop Back House Operations, Staffing, Human Resource

Nominated for James Beard Award, Recognized for the Number 1 Fine Dining Restaurant in the World by Conde Nast and Triple AAA, and Beard Foundation

Introduced and Developed Signature Euro Pacific Style Cuisine

Previous Experience

The Outrigger Hotels Royal Waikoloan, South Kohala, Big Island Hawaii

Executive Chef 5 Diamond Cuisine and Pacific Rim

LSG SkyChef Honolulu Hawaii

Kitchen Manager and Exec Sous Chef

Outrigger Marshall Islands

Executive Chef Constructing from Ground to Opening to Hire and Teach Culinary

Kwajalein Military Base, Majuro, Marshall Islands

Executive Chef Multi outlet supervision 4000 guests per meal 3 meals a day, 12000 meals daily

Stars of Palo Alto and San Francisco,

Executive Chef (under Jeremiah Towers “Father of Pacific Rim Cuisine”)

Masa’s of San Francisco, San Francisco California

Executive Sous Chef/Kitchen Manager (Under Julian Serrano Current Chef Bellagio Resort)

Claremont Hotel and Resort Oakland, California

5 Diamond Cuisine and Pacific Rim

Banquet Chef (Under Don Woods “James Beard Award Winner”)

Peppermill Hotel and Casino Reno Nevada

Chef Tournade Banquet Sous Chef All Outlets

Nicely’s Restaurant, Lee Vining California (Yosemite)

Breakfast Line Cook (Hands ON Line Cook flipping eggs to order in volume environment)

Spago’s Restaurant Hollywood California

Line Cook/AM Sous Chef (Under Wolfgang Puck and Anne Gingrass)

Maxim’s of Paris, Paris France

Apprenticeship Chef


Graduate of Las Serre Culinary Academy, Paris France


Eagle Scout, Boy Scouts of America

Nominated for James Beard in New York for Chef of the Year Honors (TWICE) Best Chef Pacific Region and Best Fine Dining Restaurant US

Selected by the Hilton Corporation in Beverly Hills to Host the National Sales Conference of “Hilton’s top 100 Clients” in the United States(AT a Doubletree Resort vs Hilton)

Recognized as the Top Chef in the Inland Empire,(Riverside and Orange County) by Inland Empire Magazine and Press Enterprise

Recognized as the Top Chef in San Diego and STATE of California by both San Diego Tribune and Los Angeles Times Newspaper,

Recognized and appeared on numerous occasions as one of San Diego’s top Chefs by KFMB Channel 8 News by Nichelle Medina, Dan Cohen (Morning Anchor). Food Network, Guy Fieri Guy Grocery Games Music and Mayhem,

Recognized by Gourmet Magazine as one of top ten Chefs in State of Hawaii

Wine Spectator Classified as the “One to Watch” at the international level in Chefs anticipated impacting the Culinary Industry Worldwide at the International Level of Recognition. With Recognition as one of top 100 Chefs in the World.

Lead Manele Bay Culinary Team to Ranking of # 1 Hotel and Resort in the World by Conde Nast, AAA and World Travelers. With the Recognition of the Number Fine Dining Restaurant in World

Lead Challenge Golf course at Manele Bay, Lanai to rating of Number One Golf Course in the World by Golf Digest, Conde Nast and AAA

Lead Dunes of Maui Lani Golf Course to Number One ranking in State of Hawaii in 2003

Selected and brought in from Star’s Restaurant in Palo Alto by Bill Gates to create and Oversee Wedding Rehearsal Dinner at Manele Bay, Lanai

Lead South Coast Winery to Number 1 Dining Restaurant Facility in California 2005

Selected by Outrigger Hotel to lead the Culinary Team for the International Micronesian Retreat which hosted George Bush President of the United States, Margaret Thatcher Prime Minister of England and John Powell Prime Minister to Australia

Imported by Harry Kojima from Outrigger Marshall Islands to Film Two Segments of Harry’s Kitchen in Honolulu Hawaii

Selected by Linda Lingle Election Committee in the running for “Governor, State of Hawaii” to Lead and Design and Prepare Culinary Menu’s for her complete Election Campaign in Hawaii SAME Year selected by Jeremy Harris (Linda Lingle Opposition and Mayor of Honolulu) Design and Prepare Culinary Menu’s for her complete Election Campaign in Hawaii Design and Prepare Culinary Menu’s for HIS Election Campaign in MAUI Hawaii

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