Executive Food
Resume:
L
PATRICK C. NOONAN
*** ********* **. ( Merritt Island, FL. 32953 ( Cell: 321-***-**** ( adkkzf@r.postjobfree.com
PROFILE:
** ***** ** ************ ********** as an Executive Chef, Sous Chef, Catering Director and Restaurant Owner.
Extensive experience in Culinary Design, Special Menu Creation, Recipes and Presentation.
Other areas of expertise include: Restaurant Consultant, Restaurant Operations Management, Customer Service, Staff Training/Development, Special Events Development, Event Sales-Person, Food Cost Analysis, Budgeting, Inventory Control, Purchasing and Quality Assurance.
PROFESSIONAL EXPERIENCE:
Radisson, Melbourne, Florida
September 2015 - Present
Executive Chef
In charge of all ordering, hiring, scheduling, menu development, creating specials, all cost controls, training of all staff.
I am very hands on in my management approach and believe in teaching and coaching team members.
HILTON, Longboat Key, Florida June 2013 - August 2015
Executive Chef
Transferred location and position within the company from Sous Chef, at the Westin Key West Resort to Executive Chef, at the Hilton Longboat Key Beachfront Resort.
Responsible for setting high standards for the hotel’s restaurants and banquets.
Responsible for all kitchen operations including: Staffing, hiring, training, scheduling and firing.
Creating new menus for the seasons with appealing recipes and cost-effective items.
Responsible for all purchasing, food cost analysis, budgeting and inventory.
WESTIN KEY WEST RESORT, Key West, Florida August 2012 – Transferred
Sous Chef
Assisting Executive Chef with every aspect of daily restaurant operations in a high volume facility including: Overseeing ala Carte menu preparations for the day, food/supply ordering, labor cost control and inventory control.
Trained all kitchen staff in food preparation procedures in line with high-end establishment standards.
Creating weekly extravagant, fifty-item Sunday Brunch menu.
In charge of all breakfast and lunch banquet functions.
SOMBRERO COUNTRY CLUB, Marathon, Florida October 2010 – May 2012
Chef
Responsible for all kitchen operations in a Country Club setting including quality food preparation, execution and financial responsibility.
Created new menus weekly with appealing recipes and cost-effective items for special events.
Responsible for all purchasing, food cost analysis, budgeting and inventory control.
Ensured and maintained high standards of sanitation, cleanliness and organization throughout the entire kitchen and dining areas at all times.
SOUTHERN ACCENTS CATERING, Fort Myers, Florida May 2001 – 2010
Chef
Responsible for food and event preparations.
Catering activities indoors and outdoors.
Serving plated dinners for up to 500 people and buffet dinners for up to 3000 people.
MANGO’S BISTRO, Fort Myers, Florida August 1997 – 2001
Executive Chef
Responsible for all kitchen operations in a high-volume setting including quality, execution, and financial responsibility.
Hired and trained employees in customer service and food preparation procedures in line with high-end establishment standards.
Maintained low food cost, labor cost, inventory, budgeting and purchasing.
Created new recipes for all seasonal menus and developed appealing, cost-effective menu items for special events.
Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
SHULA’S STEAKHOUSE, Naples, Florida July 1993 – 1997
Executive Sous Chef
Expediting all dinner service for quality control
Created unique dinner specials and soups
Responsible for all purchasing of meat and produce daily
In charge of all cost controls
RADISSON HOTEL Hopkins, Minnesota June 1990 – 1993
Executive Sous Chef
Prepared food for all corporate events from 50 to 800 people
Overseeing all food production of ala carte breakfast, lunch and dinner services.
Food cost analysis, budgeting, inventory control and purchasing.
BEARPATH GOLF AND COUNTRY CLUB, Wayzata, Minnesota June 1987 – 1990
Sous Chef
Assisted Executive Chef with every aspect of daily restaurant operations in a high volume facility including; overseeing ala Carte menu preparations for the day and evening, food/supply ordering, labor cost control and inventory control.
Trained all kitchen staff in food preparation procedures in line with high-end establishment standards.
Created the daily lunch and evening menu specials, involving exotic game and ocean seafood, with extravagant plate presentations.
Worked in all areas of preparation and service for their catered events.
NOONAN’S FINE DINING RESTAURANT, Rockford, Minnesota June 1983 – 1987
Owner/Chef
Creative control for Designing Dining Room and Kitchen for quaint, fine dining establishment.
Started as a 40 seat cafe, expanding into a 150 seat restaurant within 1 year.
Created all menus with original recipes, and prepared all items for lunch and dinner business.
Responsible for all Restaurant Operations including, Marketing, Food Cost Analysis, Budgeting, Inventory, Purchasing, Quality Assurance, Customer Service, Staff Training/Development, Food Preparation and Production, Daily Set-up and Break-down while ensuring and maintaining high standards of sanitation and cleanliness throughout the kitchen and dining areas at all times.
CHAMPPS AMERICANA RESTAURANT, Plymouth, Minnesota May 1979 – 1983
Executive Chef
Created daily specials for extremely high volume kitchen.
Food cost analysis, budgeting, inventory control and purchasing.
First 6 months dropped food cost 8% and maintained for the duration of employment.
Successfully minimized waste and maximized utilization of all products.
Cleanliness and organization were other areas of concern and challenge in which I was able to transform positively in my duties, as well as food production, portion control and efficiency.
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