Executive Chef
Resume:
Jamie Evanoff
** *** ** * *** ***, Naples, FL ***02
***********@*****.***
Professional Chef with over 20 years of extensive experience. Driven to elevate exceptional dining experiences. Excellent grasp of visual aesthetics related to food garnishing and plating. Capable of managing dining services in a fine dining and fast paced environment while managing and motivating staff to perform to the best of their abilities. Consistently creating new recipes and specials, implementing seasonal and local ingredients using modern techniques. PROFESSIONAL EXPERIENCE
The Bevy • Naples, FL • Chef de Cuisine • March 2019 to Present
• Interviewing, training, hiring, and mentoring all staff members
• Controlling labor and monthly inventory costs
• Modifying menus and recipes seasonally
• Hosting off-season speciality tasting menus including vegan, game, and regional dinners
• Partnering with wine vendors and liquor representatives to pair with culinary dishes JW Marriott • Marco Island, FL • Chef de Partie • May 2018 to March 2019
• Updating menus and recipes, creating prep and ordering sheets using Excel
• Maintaining schedules and coaching staff, including training and mentoring J-1 Students
• Working in multiple outlets including the opening of two new kitchens
• Maintaining the dry-age beef cooler, including butchering use a band saw
• Assisting with speciality events, including Celebrity Chef Event for grand opening of new tower Tommy Bahama • Plano, TX • Executive Chef • July 2017 to Feb 2018
• Building a team at a brand new restaurant
• Controlling inventory, reporting financial information related to P&L
• Managing the kitchen production for regular lunch and dinner service, as well as events of over 100 people
• Lowering food cost by 7.5% and decreasing waste
• Lowering labor by 5% and maintaining it by cross-training and developing staff Tommy Bahama • Naples, FL • Executive Sous Chef • Dec 2015 to July 2017
• Creating accurate daily prep lists to minimize waste and to match business needs
• Ordering product for meat, Sysco, seafood, produce, and specialty orders
• Controlling labor, food cost and inventory
• Butchering daily meats and fish, creating fresh and local monthly specials, including a daily amuse bouche
• Training staff in all stations, including new Sous Chefs that joined the team Mangrove Café • Naples, FL • Executive Chef • Oct 2006 to Dec 2015
• Developing seasonal menu, creating new recipes and daily specials
• Ordering product, maintaining inventory, controlling costs, quality and labor
• Collaborating with staff to introduce new menus items and specials, including how to prepare all items CULINARY EDUCATION
Florida Culinary Institute • West Palm Beach, FL • Hospitality Management • Culinary Associates Degree Dec 1999 CERTIFICATIONS
ServSafe Food Protection Manager Certification #15159818
Certified in food nutrition guidelines
Trained in all aspects of kitchen operations
Contact this candidate