Executive Chef Private

Contact information: mobile: 805-***-**** / e-mail: chefwestproduction@msn,com

Santa Barbara, California

PROFESSIONAL OBJECTIVE

To obtain a challenging position in food preparation with a progressive organization in which my knowledge of the culinary arts and business administration, together with my demonstrated skills in organization, supervision, creativity and analysis can be fully utilized. SKILLS

Thoughtful problem solver Extensive high volume catering

Effective leader Experience in Five-Diamond resorts

Courteous, professional demeanor Committed team member

WORK HISTORY

EXECUTIVE CHEF 1/2019 to 07/2021

Montecito Club – Montecito, CA

•Oversee all food operations from the concepts to development and planning through the opening of the newly renovated exclusive club with an 18 hole golf course, restaurant dining, member events and outside events including weddings up to 475 guests.

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EXECUTIVE CHEF/DIRECTOR OF OPERATIONS, 10/2017 to 1/2019

University Club of Santa Barbara – Santa Barbara, CA

•Oversee all Food & Beverage operations of private club for restaurant dining, member events and outside events including weddings up to 225 guests.

BUSINESS RESOURCE CONSULTANT, 09/2015 to 10/2017

Sysco – Ventura, CA

•Financial review, profit, labor cost and menu analysis menu engineering for clients

•Develop menu concepts, and product ideation to improve profitability and efficiency

OWNER, 02/2012 to Current

Chef West Production Consulting and Catering – Carpinteria, CA

•Project Manager/consultant during the development phase of new restaurant projects

Work as a private Chef for several clients preparing custom meals for parties and events.

EXECUTIVE CHEF 03/2012 to 4/2014

CASA DORINDA AND VALLE VERDE RETIREMENT COMMUINITIES -Santa Barbara, CA

•Work as Executive Chef for high end retirement communities

•Develop seasonally inspired menus, train staff, improve quality and operational procedures and custom meals for holidays, parties, and events.

EXECUTIVE CHEF, 09/1999 to 10/2003 & 01/2011 to 02/2012

San Ysidro Ranch – Montecito, CA

•Select, hire, train and maintain a skilled kitchen staff for an ultra-luxury Inn with two restaurants and high end catered events

•Develop menus, special food offerings to increase revenue and customer satisfaction

•Develop Food & Beverage budgets, Achieve and exceeded performance expectations in profitability and team goals

EXECUTIVE CHEF, 06/2008 to 12/2010

Ojai Valley Inn & Spa – Ojai, CA

•Luxury Five-Diamond Resort with 4 Restaurants and 20,000 square feet of indoor banquet space for 450 guests and multiple high volume kitchen operations

•Develop departmental objectives, purchasing guidelines, budgets and policies

•Manage kitchen staff of 50 by selecting, training, supervising and mentoring daily

EXECUTIVE CHEF, 01/2005 to 06/2008

The Westward Look Resort – Tucson, AZ

•244 room Four-Diamond Resort with two restaurants and groups up to 400. Hired, trained and developed a team of Culinary staff of 40 including six sous chefs

•Reduce food costs by using seasonal ingredients, setting standards for purchasing, production and minimizing waste and creating consistent efficient systems of production

EXECUTIVE CHEF, 10/2003 to 01/2005

The Mayflower Inn – Washington, CT

•Maintain a skilled kitchen staff by directing the day to day operation of the kitchen of a highly acclaimed Five-Star, Five-Diamond and Relais & Chateaux Luxury Inn

•Actively involved in cost control, daily menu development of two restaurants, private dining and catered and special events

EXECUTIVE CHEF, 09/1999 to 10/2003

San Ysidro Ranch – Montecito, CA

EXECUTIVE CHEF, 05/1999 to 09/1999

Ocean Trails Golf Resort – Rancho Palos Verdes, CA

DIRECTOR OF FOOD AND BEVERAGE/EXECUTIVE CHEF, 10/1998 to 04/1999

The Portofino Hotel & Yacht Club – Redondo Beach, CA

DIRECTOR OF CULINARY SERVICE/EXECUTIVE CHEF, 11/1995 to 10/1998

L'Auberge del Mar Resort & Spa – Del Mar, CA

CHEF DE CUISINE, 04/1995 to 11/1995

Hilton Beach & Tennis Resort – San Diego, CA

CHEF DE CUISINE/EXECUTIVE SOUS CHEF, 10/1990 to 04/1995

Silverado Resort – Napa, CA

EDUCATION

CULINARY INSTITUTE OF AMERICA - Hyde Park, NY

Associate of Arts Degree: Culinary Arts, 1987

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