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Executive Chef Food

Location:
Herndon, VA
Salary:
80000
Posted:
November 20, 2020

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Guillermo L Valencia

561-***-****

adhz84@r.postjobfree.com

SUMMARY

Talented Chef and team leader offering years of success in Culinary environments. Strategic thinker with several years of proficiency. Offers proven ability to build effective teams committed to identifying and leveraging opportunities for growth. Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin a new challenge with a successful team. Detail-oriented Environmental Service Aide with extensive understanding of sanitation and infection control techniques. Self-sufficient and enthusiastic individual working quickly and effectively with little to no supervision. Used proper cleaning techniques, checked rooms for fire hazards and observed all Culinary policies.

EXPERIENCE.

CONSULTANT EXECUTIVE CHEF 08/2012 to 03/2020 The Bright Side Group LLC. CONSULTANT COMPANY - New York, NY 1005 THE POSITION

As A Consultant Executive Chef (EC) possess the creativity necessary to enhance member dining and catered events as well as be able to develop and execute member special events. The Chef’s responsibility will be to provide a consistent and superb dining experience for the membership and their guests while maintaining the traditions, members have come to enjoy. Of great importance to the Chef is the ability to build a relationship between the FOH & BOH. The Chef own a food program and work with the FOH Supervisors to make sure the culinary and FOH staffs work in harmony. The Chef have superior interpersonal skills and a proven track record of strong leadership with the ability to motivate and develop staff.

The EC will oversee foodservice to include indoor and outdoor Member dining, outdoor seasonal dining, banquets and catering. The EC will be responsible for the administration and management for all food operations. will report to the General Manager and will collaborate with the Food and Beverage Director and the management team.

Duties include but are not limited to:

· Menu development with an emphasis on utilizing trends, and constantly changing menus while taking advantage of product availability and seasonality.

Fosters a harmonious atmosphere within the Club Resort or Hotel of cooperation and mutual respect for all employees. Participates in daily line ups for culinary and service staffs and plays an integral role in the development of the staff. Human resources including recruiting, hiring, training, professional development and scheduling. Timely and meaningful reviews for staff will be conducted in accordance with club policy.

Establishes standardized recipes and specifications to insure consistency at all times, oversees daily operations to ensure quality and consistency. Emphasis on cleanliness, order, sanitation, security and safety. Establishes and maintains cost control measures for food and labor while working with the Club’s budget. Solicits and utilizes feedback from the membership, kitchen staff, and service staff. Attends and participates in Staff and Committee Meetings as directed. Work with the Committees, members and staff to plan and execute private as well as club events. Requirements include:

A minimum of 15 years as an Executive Chef in a private club, restaurant, resort and hotel with F&B revenues in excess of $4.5 million.and up Experience in both a la carte and catering experience A thorough knowledge of culinary trends, international and ethnic cuisines. A career path marked with stability, progression and ongoing professional development. Verifiable accomplishments as a team builder and leader. EXECUTIVE CHEF CEC 04/2017 to 08/2019

Huntington Crescent Club - Huntington, NY

Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews Oversaw scheduling, inventory management and supply ordering to maintain fully

stocked kitchen

Maintained well roganized mise en place to keep work efficient and consistent Page 2 of 4

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Estimated food consumption and requisitioned food, selected and developed recipes,

standardized production recipes for consistent quality and established presentation technique Aligned seasonal plans with ingredient availability and key area events for optimal promotions Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls

Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control

Maintained high food quality standards by checking delivery contents to verify product quality and quantity Produced revolutionary American flair menu

EXECUTIVE CHEF CEC 03/2015 to 04/2017

The Larchmont Shore Club - Larchmont, NY

Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews

Spearheaded menu planning, recipe development and day-today management for 5 locations, as well as high-volume catering operations

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost control Developed and remained accountable for safety, quality, consistency and adherence to standards Monitored and controlled overhead and production costs with Responsibility for profit and loss

EXECUTUVE CHEF DPNY Hospitality

5801 Southfield Expressway Detroit, MI 48228C 04/2012to 08/2015 EXECUTIVE CHEF CEC 04/2009 to 01/2012

Grand Traverse Resort & Spa - Acme, MI

86,500 square feet of versatile function space, Outlets, Restaurants, Banquets and on/ off=premise Catering with revenue of $17M. The 900-acre resort property is one of the Midwest's finest fullser- vice, year-round, Resorts Golf Country Club and conference destinations offering 600 rooms,

150 suites, and 55 condominiums. My primary responsibility as Executive Chef is to provide the highest quality of service to the customer at all times.

EXECUTIVE CHEF 04/2007 to 12/2009 Marriott – Ft Lauderdale, FL - Ft Lauderdale, FL

• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers

• Trained and managed kitchen personnel and supervised all related culinary activity

• Monitored line processes to maintain consistency in quality, quantity and presentation Interim Executive Chef CEC Marina Marriott Hotel & Marriott Miami Airport 2003-2004 EXECUTIVE CHEF / MEMBER CLUB CULINARY DIRECTOR 06/2004 to 04/2007 PGA National Golf Resort & Spa - Palm Beach Gardens, FL

• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique

• Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control

• Aligned seasonal plans with ingredient availability and key area events for optimal promotions

• Inventoried food, ingredient and supply stock to prepare and plan vendor orders

• Assisted Members in planning corporate events, social galas and gourmet dinners

• Ensured excellent food quality and maximized Members satisfaction while preparing Page 3 of 4

Resume. 11/19/20, 6:27 PM

Executive Chef Marriott Hotels Ft Lauderdale Fl

Executive Chef Intercontinental Hotels Group (IHG) Miami FL Garde Manger Chef / Banquet Chef Architect of the Capitol of US /Vice-President Office Washington DC (Government ) Garde Manger Apprentice/ Junior Garde Manger Chef Scandinavian Cruise Line AWARDS

Chef Of The Year South Fl 2001 Chef The Chef 2004

Chef Table WPB Fl 2006

Chef Competition South Beach Fl 2008

ACF 2009

Chef Awards

Golf Country Clubs 200*-****-**** 2019

EDUCATION

• College University of Madrid Associate Degree - Ma - Madrid Spain Associate of Arts Art

University of Florida Business Administration - Miami Fl Bachelor of Arts Art/ Business Administration

ACF - New York, NY Associate of Science Culinary/ Gastronomy ACF - Central Fl Associate of Arts Culinary Arts

• Please Visit my Website

http://www.chefvalencia.com

• Member, Alumni Association

• Member, Small Business Association (2008 - present)

• ServSafe Management 2019 (Covid 19)

• First Aid/CPR 2017

• Microsoft Office Licenses & Certifications

Authority National Restaurant Association 2019

Serve-Save Food Protection Manager Certification 2018 Microsoft Office - Word Microsoft Office - Excel sanitation programs Certifications

• American Culinary Federation (ACF) Associate Diploma

• OSHA certification: HACCP Certification

• OSHA certification: Food Handling

• Safe-Serv certification: Food Handling Management 2019

• Microsoft Certified

• Safe-Serve Management 2019 (Covid 19)

SKILLS

•.

• Process improvements

• Payroll and scheduling

• Workflow optimization

• Employee training and development

• Performance improvement

• Budgeting

• Menu planning

• Food plating and presentation

• Kitchen equipment operation and maintenance

• Equipment maintenance

• Recipes and menu planning

• Team leadership

• Vendor relations

• Signature dish creation

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• Order delivery practices

• Operations management

• Fine-dining expertise

• Performance assessments

• Problem-solving

• Food preparation and safety

• Forecasting and planning

• Certified Executive Chef

AWARDS

Chef Of The Year South Fl 2001

Chef The Chef 2004

Chef Table WPB Fl 2006

Chef Competition South Beach Fl 2008

ACF 2009

Chef Awards

Golf Country Clubs 200*-****-**** 2019

LANGUAGES

English Spanish French



Contact this candidate