Chef Executive

VINCENT LOGAN

**** *********** ***** #***, ***********, Fl 34747

CELL 786-***-****

E-MAIL addpni@r.postjobfree.com

OBJECTIVE

To obtain a position of Executive Chef /Executive Sous Chef or Chef De Cuisine in a luxury food service setting

SUMMARY OF QUALIFICATIONS

I feel that my 38 years of cooking experience with cuisines such as traditional French, Asian, Pacific Rim & Mediterranean qualify me for any chef position

WORK EXPERIENCE

11/1/2017 – Present

Personal Chef/Executive Chef/Luxury Cayman Villas, Georgetown, Grand Cayman

Personalized events including breakfast/lunch/dinner/private beach dinners/cocktail receptions & specialty celebrations

Menu planning/Custom menus per client request

Grocery shopping for clients and meal prep

Finishing all dishes on sight in front of guests, guest engagement

Serving guests

Cleaning/Sanitizing after event

Food Cost Control

11/1/2015 – 4/15/2017

Personal Chef/Llyod Brown Catering Co., Georgetown, Grand Cayman

Personalized events including breakfast/lunch/dinner/private beach dinners/cocktail receptions & specialty celebrations

Menu planning/Custom menus per client request

Grocery shopping for clients and meal prep

Finishing all dishes on sight in front of guests, guest engagement

Serving guests

Cleaning/Sanitizing after event

8/18/2013 – 4/10/2015

Chef de Cuisine/Coast Grille Restaurant, Hapuna Prince Hotel, Kohala, HI

Restaurant daily average of 130 covers per night, plus private events

Oversee staff of 14 to include cooks, dishwashers & waitstaff

Food Cost/Labor Cost Control

Menus Development/Change menus seasonally utilizing on sight Hyper-Local Garden

Working Chef, set line 60% for cooks every day before opening

6/1/2010 – 9/30/2012

Sous Chef/ Executive Chef Now Ponte Winery, Temecula CA

Restaurant daily average of 400 covers plus Special Events, VIP food and wine pairing room

Oversee staff of 30 to include dishwashers, Sous Chef and Chef De Cuisine

Food Cost/ Labor Cost Control

Menus Development/ Change menus seasonally using local fish/produce and product from on sight garden

Everything on the menu needed to be sustainable

Started out as Sous chef took on Executive Chef position May 2011.

Opening new Boutique Hotel April 2012

7/2007- 9/2009

Room Chef of BLD’s 24-hour Café **Opening Chef, Valley View Casino, Valley Center, CA

Restaurant daily average of 600 covers including Asian Wok station

Oversee daily production of staff, scheduling, staff training, menu writing

Oversee production of Asian cooking station

Food Cost Control/Labor Cost Control within department

7/2006-7/2007

Sous Chef, Four Seasons Hotel Great Exuma, Great Exuma, Bahamas

Chef of Garde Manager, Il Cielo fine dining, Ting’m casual dining

181 guest rooms including 43 suites, 3 restaurants, banquets up to 250

Oversee daily production of staff, menu specials, banquet production

5/2002-7/2006

Executive Sous Chef/Chef de Cuisine, Wailea Marriott Hotel, Wailea, Maui, HI

526 guest rooms, 2 restaurants, room service, banquets up to 1,200

Oversee production of 40 cooks, scheduling, staff training, menu writing

Purchasing food/Food Cost Control/Labor Cost Control

5/2000-7/2002

Chef of IRD & Towering Palms Café *Opening Chef, Aladdin Resort Casino, Las Vegas, NV

2567 guest rooms including 4 mega suites, Towering Palms pool side café

Staff hiring, training, scheduling, oversee production of 25 cooks

Food Cost Control/Labor Cost Control

EDUCATION

1987: The Culinary Institute of America Certificate in food cost control

*More information is available upon request*

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