JOSEPH A. HERMANOFSKI

*** ***** ********

Redondo Beach, CA. 90277

949-***-****

adpypn@r.postjobfree.com

Executive Chef/Assistant Food and Beverage Manager

Professional Chef with 20-year career in food preparation and operations for leading brand hotels, resorts, and restaurants is seeking a Chef position to utilize his extensive culinary experience, management ideas, and technical skills in leading profitable F&B operations, and creating memorable dining and catered event experiences.

EXPERTISE

Ability to effectively lead high-quality, high-volume, multi-outlet dining and banquet operations • Results-oriented decision maker • Meets cost-management in all areas • Ability to produce quality product under time and budget constraints • Experience in various cuisines (including but not limited to French, Italian, Indian, Asian and Contemporary California) • Experience in all stations on the line • Strong organizational skills • Committed to exceptional sanitation and safety standards • Proactive, punctual and prolific communicator

PROFESSIONAL

EXPERIENCE

HOTEL IRVINE-IRVINE, CA

Executive Sous Chef- April 2019 to Present

High performance culture, Consistently delivering results both to internal & external guests. Adapt to ever-changing situations, demonstrate ability to identify and troubleshoot critical issues on a daily basis.

Take on entrepreneurial accountability for all 658 rooms, 55,000sq ft., banquet space, marketplace, EATS restaurant and Red bar. Daily ordering, scheduling staff, waste management, FIFO, proper sanitation & safety procedures. Labor management, food cost & overall P&L for Food & Beverage operation.

CRÈME DE LA CRÈME CATERING/ THE GREEN TRUCK & CATERING- Orange County & Los Angeles, CA

Private Events Chef/Catering Chef- December 2018 to present

YHB HOSPITALITY, HOLIDAY INN – Long Beach, CA

Executive Chef - July 2017 to November 2018

Oversee, operational, direct, entire Culinary operations. Training and management oversight to the properties Food & Beverage operation. Established and maintain Food & Beverage standards of quality of service, quality of food as well as, overall guest satisfaction.

Direct responsibility in menu development and the overall of both VUE restaurant and banquets procedures, operating criteria and standards of performance for all areas of the department.

Liaison with ownership with all new business opportunities, new products, new services

JW MARRIOTT SANTA MONICA, LE MERIGOT- Los Angeles, CA

Executive Chef / Assistant Food And Beverage Manager August 2013 to November 2016

Direct, lead and support all departments in the achievement of their financial and operational targets through establishment of positive culture, clear expectations and policy & procedural implementations. Ensure full compliance to the Hotel operating controls in a setting including: quality & quantity standards, daily purchases, inventory, menus, seasonal promotions, pricing, food/labor costs, team performance, and sanitation and safety practices. Make decisions that relate to profit and loss. Responsible for the selection, training and development of the personnel within all respected departments as well as, the exercise of a hire and fire discretion within company policies.

SHERATON DELFINA, SANTA MONICA- Los Angeles, CA

Four-Star, full service Viceroy Hotel managed property with 2.4 million in F&B sales, offering 308 rooms, 10,000 sq. ft. of meeting space, 2 restaurant outlets, banquets, club lounge and employee dining.

Executive Chef, December, 2012 to August, 2013

Direct and oversee all culinary operations in a setting including: quality & quantity standards, daily purchases, inventory, menus, seasonal promotions, pricing, food/labor costs, team performance, and sanitation and safety practices. Manage 22 member team including culinary and stewarding departments daily production, preparation and presentation for all outlets. Set guidelines and follow-thru with overall sanitation and health codes. Manage training, scheduling, payroll, recipes, photos, and follow-up to ensure standards are being followed. Key Contributions:

Consistently meet or remain under-budget on all controllable expenses. Beat labor goal each month by 10% through cross-training initiatives and efficiency efforts and without lay-offs or turnover.

Implemented eco-friendly sustainable foodservice operations to achieve Silver Green-Seal Lodging Certification.

Oxman management audit, received 100 % score

Health department, rating of an A from B in first 3 months of employment

JOHATHAN CLUB, TOWN-CLUB- Los Angeles, CA

Private Club establishment. 100 room hospitality suites, Spa & Fitness Center with close to 4000 members. Yearly, over 300 social & business endeavors, 5 outlets, including a fine dining restaurant, wine room events as well as multiple charity and fund raising events.

Executive Sous Chef, April 2012 to November 2012

Manage all kitchens in absence of Executive Chef. Ensure proper communication between managers and sous chefs. Ensure proper staffing, scheduling, as well as assist with ordering.

Created daily standard charts and SOP’s of daily cleaning and sanitation & safety practices. Daily focus with cost control’s, food, equipment, labor and waste.

SHERATON GATEWAY LOS ANGELES AIRPORT – Los Angeles, CA

Four-star, full-service Starwood hotel managed by Portfolio Hotels & Resorts with $10 million in gross annual F&B sales, offering 802 rooms, 50,000sq.ft. Of meeting space and 5 outlets, including a fine dining restaurant.

Executive Sous Chef / Acting Executive Chef, Mar 2009 to April 2011

Oversee all kitchen operations in a high-volume setting, including: quality, execution, purchasing, inventory, menu research/development, seasonal promotions, price structuring, food/labor costs, team performance, safety and sanitation. Full P&L responsibility with a budget of $800k. Manage 40-member team (culinary and steward) in the production, preparation and presentation of all food for the hotel's restaurants, lounges, room service, Starbuck’s and banquets. Manage recruiting, training, discipline, scheduling, payroll of unionized crew. Responsible for writing and maintaining all menu specifications, recipes, photos and production forecasts; and ensure these are being followed. Report to Area Executive Chef (without Executive Chef on property during tenure).

Key Contributions:

Culinary systems control, SOP, menu redesign, and profit enhancement overhauled in first year, saving $200k to bottom line.

Consistently meet or remain under-budget on all controllable expenses. Beat labor goal each month by 10% through cross-training initiatives and efficiency efforts and without lay-offs or turnover.

Launched new fine dining restaurant concept including menu development fulfilling owners’ objectives.

Implemented eco-friendly sustainable foodservice operations to achieve Bronze Green-Seal Lodging Certification.

BALBOA BAY CLUB AND RESORT –Newport Beach, CA

Luxury beach club resort located on California’s gold coast offering 106 rooms, 23,000sq.ft.of banquet space and multiple foodservice outlets.

Chef Consultant, Oct 2006 to Mar 2009

Work closely with Executive Chef to provide leadership for 20-member team. Oversee all back-of-the-house responsibilities including administration, training, production, ordering, daily pars, sanitation and safety. Key Contributions:

Implemented organization and timesaving procedures, including training staff on prep techniques, sequence of service, and proper catering set-ups.

Developed appealing, cost-effective menu items and seasonal specials.

“It doesn’t matter how Joe Hermanofski pronounces ‘tomato’ – his tomato-based dishes are all good.” - Los Angeles Magazine, Best of L.A. Issue, 2004.

THE RITZ-CARLTON, HUNTINGTON HOTEL –Pasadena, CA

Five-star, full service hotel, conference and spa facility with 380 rooms, over 50,000sq.ft. Of meeting space, multi-outlet food operations including Michelin rated restaurant.

Chef de Cuisine & Chef of The Terrace, Oct 2003 to Oct 2006

Overall responsibility for the kitchens, including purchasing, inventory, production, preparation and presentation of all food for hotel’s multiple outlets, incl. fine dining restaurants and 24-hour room service. Also responsible for menu research/ development, labor and food cost controls, special event and promotion planning and execution, (such as cooking classes), training staff, while delivering the highest levels of quality in food, sanitation and safety. Key Contributions:

Led and managed 14-member culinary team, food product and labor costs for a $3.5 million restaurant.

THE RITZ-CARLTON, LAGUNA NIGUEL – Dana Point, CA

Five-star, full service hotel resort with 396 rooms, over 26,224sq.ft. Of meeting space, 54,000sq.ft. Of outdoor space, and six outlets.

Assistant Dining Room Chef, Nov 2000 to Oct 2003

Oversee all back-of-the-house responsibilities including production, ordering, daily pars, sanitation and safety. Assist Chefs in training efforts, scheduling, sanitation procedures, and controlling labor and food costs. Oversee all daily staff and production. Under direction of Chefs, researched and developed menus and established more efficient operating procedures.

THE RITZ-CARLTON, PALM BEACH – Manalapan, FL

Five-star, full service hotel resort and spa with 275 rooms located on the beach in Southern Florida.

First Cook & Kitchen Supervisor, Dec 1995 to October 2000

Responsible for daily food preparation and production for hotel’s multiple outlets, while complying with established quality standards and procedures. Supported Chef’s employee training efforts with line staff, menu development, and assisted in compliance with company standards, policies, and procedures.

EDUCATION

LUZERNE COUNTY COMMUNITY COLLEGE –Nanticoke, PA

Associate Degree in Hotel & Restaurant Management, 1992

INTERESTS

Active in running, yoga, “wanna be surfer” and travel.

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