Chef de Cuisine

Gerard Quintanilla

Vallejo, CA *****

********@*****.***

Professional Objective

Performance focused General Manager, Executive Chef with over years operating fast paced, high volume professional kitchens and 20 years in professional food service. Expertise includes total kitchen development, management and daily operations. Analytical problem solver with excellent work ethic, and an attention to detail. A team-oriented leader committed to increasing the capabilities of an operation through skillful hiring, thorough training, strong operational processes, and dynamic leadership.

Skills include:

oMenu Concepts and Development

oFood Costing and Recipe Creation

oPurchasing Processes and Inventory Control

oEmployee / Management Training and Development in both FOH & BOH

Awards and Accomplishments:

•Serve Safe certified since 1996, re-certified proctor June 2009, 2017

•Opened at least 10 new restaurants, both as a Corporate Management Trainer, and as a

Grill/Butchery Trainer

•Graduated top 10 US Army Infantry school,

•Airborne/Air Assault Qualified, French Commando Entrainment #10,

Work Experience:

Chef De Cuisine May 2021-present

The Cellar Pub & Grub, Benicia, Ca 94510

Purchasing, inventory, food, hiring, training of up to 70 employees

•Menu planning and also daily preparation and service for up to 600 meals

•Public relations, food service, point of sales register control for operation doing 5 million annually

Sous Chef May 2019-May 2021

Skates on the Bay, Kincaids RUI, Landry's,

Oakland, Berkeley Ca 94605

Purchasing, inventory, food, hiring, training of up to 70 employees

•Menu planning and also daily preparation and service for up to 600 meals

•Public relations, food service, point of sales register control for operation doing 5 million annually

Kitchen Manager Aug 2017-May 2019

Chevy’s XRG, Elk Grove, Ca 95625

Purchasing, inventory, food, hiring, training of up to 70 employees

Menu planning and also daily preparation and service for up to 600 meals

•Public relations, food service, point of sales register control for operation doing 5 million annually

Chef Smoke/BBQ Pit master/Executive Sous Chef, April 2016- Aug 2017

Lucca's Restaurant, Benicia, CA

·Purchasing, inventory, food, hiring, training of up to 35 employees

·Menu R&D and also daily preparation and service for up to 500 meals.

·Public relations, food service, and menu planning

Special events for upwards of 150-500 covers

General Manager March 2015-April 2016

Souls Restaurant, Oakland, Ca 94605

oOversee the daily operations, driving sales and profits, and controlling costs, conduct regular audits.

oEnsure that the overall quality standard of service improving customer satisfaction.

oRecruiting, and hiring of talented employees at all levels, including assistant managers and hourly employees

Production Sous Chef, July 2014-March 2015

Perry’s Restaurant SFO, San Francisco, CA

·Purchasing, inventory, food, hiring, training of up to 15-25 employees

·Menu R&D and also daily preparation and service for up to 1500 meals

·Public relations, food service, and menu planning

·Special events for upwards of 500-1500 guest

Pastry Chef, March 2014-July 2014

Aqua by El Gaucho, Seattle, WA

·Inventory, ordering of products for dessert items and specialty desserts

·Dessert menu R & D and production of up to 1200 dessert items

·Catering of all internal and external reservations

Executive Chef/Dining Services Manager, July 2013 – September 2013

Regency Pacific, Forrest View, Everette, WA

·Ordering all food and supplies, inventory, food, hiring, training of up to 10 employees

·Menu planning and also daily preparation and service for up to 150 meals

·Public relations, food service, and menu planning for Community

·Special events for upwards of 100-150 guests

Executive Chef/Dining Services Manager, February 2012-July 2013

Bonnaventure Senior Living, Olympic Place, Arlington, WA

·Purchasing all food and supplies, inventory, food cost, hiring, training of up to 10 employees

·Menu planning and also daily preparation and service for up to 350 meals

·Special resident diet plan per physician instructions

·Special events for upwards of 100-150 guests

Production Chef Intern, July 2011-November 2011

Canlis, Seattle, WA

•Prepared and cooked menu items utilizing classic French cooking techniques

•Setting up service lines, garnishing food items, and applying food safety and sanitation

•Trained/supervised up to 8 employees

•Ordering, receiving and storing inventory utilizing FIFO standards

Executive Sous Chef, April 2009-July 2011

The Bistro, Ft. Lewis, WA

·Menu R&D, cost and quality control, production.

·Inventory, ordering menu planning and set up par levels

·Prepared items required for work station according to instructions from executive Chef

Grill/Butchery Trainer, June 1992-February 1995/ August 2006-February 2009

Logan's, Clarksville, TN

•Purchasing, inventory control, quality, product portioning, presentation and packaging

•Management of production/service staff to ensure quality food production

Kitchen/Senior Associate Manager/Assistant GM, November 2001-June 2006

Cracker Barrel Old Country Stores, Paducah, KY

•Purchasing, inventory, food, hiring, training of up to 125 employees

•Menu planning and also daily preparation and service for up to 600 meals

•Public relations, food service, point of sales register control for operation doing 5 million annually

Executive Chef/General/Kitchen Corporate Manager, February 1997-November 2001

Santa Fe Cattle Co, Clarksville, TN

•Corporate Management Trainer, menu R & D

•Corporate trouble shooter for unsatisfactory performing operations. Stabilized all key positions reducing turnover by maintaining company SOP's

•Catering revenues contributed 25% of total sales - a 15% increase achieved over a two-year period

•Hiring, training of staff and employees up to 120, with annual sales of 2-3.5 million

Kitchen Manager, February 1995-February 1997

Damon’s Grills, Dayton, OH

•Purchasing, inventory, cost, setting par levels

•Hiring, training scheduling up to 65 employee's

•Equipment, and building R&M

Education:

Le Cordon Bleu College of Culinary Arts-Seattle

Culinary Arts Certificate Culinary Arts: 2011 to 2011

Logan’s Roadhouse and Santa Fe Cattle Co

Certified precision Butchery Side Loin butchery: 1995 to 2009

Landry’s, Kincaids, Chevys, Cracker Barrel, Santa Fe Cattle Co., Damon’s Ribs

Management certification Training Hospitality Administration/Management: 1995 to 2006

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