Benjie Cabutaje

**-**** ******** **** *** Beach, HI 96706

808-***-****

adjg5t@r.postjobfree.com

Professionally trained Chef with over 16 years experience in all facets of Cooking and Management. Award-winning chef with exceptional record of fine cuisine in full service in Four / Five Diamond luxury resorts. Excel in supervising large staff 90 or more and overseeing multi-million dollar food venues. Additional expertise in: 1. Regional and Seasonal Menu Items

2. Performance Management

3. Payroll Forecasting/Scheduling

4. Expense Management

5. Inventory Control

6. Quality Assurance

7. Custom Function Planning

8. Design Menus and Costing

EXPERIENCE

Hilton Hawaiiian Village and Spa — Honolulu, Hawaii Banquet chef, Restaurant chef, and Chef de cuisine November 2014-Present

● 3600 full service rooms among 8 towers, 16 largest hotel in the world

● Assist in operating all outlets averaging 60 million in annual revenue

● 100,00 sq. ft. banquet facilities that can accommodate 400 guests, 24 million in events revenue

● Involved in the opening of Pronto Pickle Grab & G and amenity program

● Trained employees in fine service and food preparation in line with high end standards

● In charge of staffing, food cost, and overseeing Hilton standards are met and enforced

● Birchstreet Procurement system

● Forecasted staffing levels according to business levels.

● Maintained a food cost of 18% at a busy 3 meal restaurant with annual sales at 20 million

● Chef de Cuisine for Bali Steak and Seafood Restaurant, AAA Four Diamond

● Managed all food operation in this AAA five Diamond Resort

● Served international and celebrity clientele, including U.N diplomats

● Developed skills training program for aspiring chefs

● 20 million in annual sales in food and beverage

● Developed wine dinners, product promotions, and custom menus Moana Surfrider, A Westin Resort and Spa — Honolulu, Hawaii Sous chef

May 2012 - November 2014

● Responsible for the Beach Bar, Surfrider Cafe, and Banquets and Catering

● Scheduling and procurement for operations

● Organize food and wine events (mangoes at Moana)

● Create buffet menu to offset business for the opening of the new outlets (Surfrider Cafe and Beach Club)

● Assist in AM and PM operations in the beach house restaurant

● Daily specials soups and protein fabrication

● Create and develop new menus, designed seasonal menus for steak and seafood restaurants

● Maintained food cost

● Created checklist for the kitchen to achieve profitable food cost margins

Hilton Hawaiian Village Hotel — Honolulu, Hawaii

Assistant pantry/ Assistant cook

April 2010 - May 2012

● Assist in food preparation and handling food

● Maintaining constant quality control according to related standard recipes

● Assistant in all catering aspect in the banquet and restaurant and cafeteria cafe

Centerplate Aloha Stadium — Honolulu, Hawaii

Banquet chef

March 2008 - April 2010

● Effectively managed 25+ kitchen employees

● Designed unique menus using seasonal products

● Trained employees in fine service and food preparation in line with high end standards

● Responsible for all tasks required in operating the Banquet J Restaurant DoubleTree by Hilton Hotel Alana — Honolulu, Hawaii Sous chef

August 2007 - March 2008

● Oversaw line cook and increased overall efficiency of back of house staff

● Incorporated wine tasting menu current menu items to enhance food sales

● Reduced prep time 20% by revamping pre sheets and focusing on protocol

● Minimize waste by 40% by suggesting creative recipes to implement extra food items

● Pricing with Executive Chef resulting in an overall profit margin of 15% in 2008

E&O Trading Company Restaurant — Honolulu, Hawaii

Executive sous chef

September 2004 - August 2007

● Plan and supervise large-scale banqueting and catering events

● Design high-quality menu items using in-season ingredients, reducing overall cost by 80%

● Responsible for hiring and training kitchen staffs, currently oversees 21 back house employees

● Prepare and maintain annual budget

● Throughout the year forecasting, cost control, and labor management KFC Wailuawa — Honolulu, Hawaii

Assistant Manager

October 2004- March 2000

● Control inventory and order new supplies and product stock

● Respone to all customer service issues and handle promptly

● Update store tracking logs for sale and service

● Develop and implement performance improvement programs

● Assisted with recruitment and training of new staff

● Manage staff, preparing work schedules and assigning specific duties

● Oversee activities directly related to providing services EDUCATION

CNA Training School — Honolulu HI

Diploma

2002

Gros Bonet Culinary Arts Academy — Honolulu, HI

Associates Degree in Culinary Arts

2003

REFERENCES

Charles Charbonneau

Executive chef

Hilton Hawaiian Village

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Brooke Tadena

Executive sous chef

Hilton Hawaiian Village

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Jim Weisiger

Director of Food and Beverage

Starwoods Hotels and Resort Worldwide. Inc.

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Kyle Higa

Sous chef/ Banquet sous chef

Aulani, A Disney Resort

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