Executive Chef
Resume:
Alex Rosado
Mableton, GA ***26
**********@*****.***
Summary
Esteemed gentleman with diverse background and a proven record of success in all aspects of staff leadership, budget management and creative development; seeking an opportunity to utilize strong problem solving, communication and organizational skills.
Work Experience
The Recipe of Success, New York, NY
Executive Chef January 2018– July 2021
Consulting firm that has held a hands-on consultancy philosophy and entrepreneurial spirit; providing profitable and executable solutions to private equity owners and operators in the hospitality industry. o Created and implemented culinary concepts including menu design and recipe development to restaurants and hospitality venues.
o Customized labor cost efficient schedules, and profitable food cost matrix. o Trained all staff on recipe production, a la carte execution, and plating consistency. o Established advantageous relationships with boutique distributors, and artisanal farmers. Noble House Hotel and Resorts, Napa and Los Angeles, CA Task Force Executive Chef May 2017 – January 2018
Hand-selected portfolio of experience-driven hotels and resorts that deliver unexpected and unforgettable travel experiences. Centered within destinations worthy of every bucket list and layered with unique amenities that inspire adventure.
o Managed all aspects of the Culinary Operations (restaurant, banquet, in-room dining, and employee café) in each property during the absence of a permanent and local Executive Chef. o The River Terrace Inn in Napa, CA from May 2017 until August 2017. o The Portofino Hotel and Marina in Redondo Beach-Los Angeles, CA from October 2017 until January 2018.
Paloma, Stamford, CT
Executive Chef October 2015 – April 2017
A high energy Latin inspired 250 seat restaurant located in the Harbor Point neighborhood and along Stamford Harbor offering bold and flavorful, wood-fired, indoor-outdoor, bi-level and multi-sensory experience.
$4.2 million in sales - $2.2 mil from A la Carte service; and $2.0 mil from banquet/event sales.
Managed a team of 19 to 34 people - depending on season (extremely busy summer).
Developed a rotating “express” lunch program increasing lunch sales 21%.
Supervised kitchen and equipment sanitation to ensure all Health Department standards and regulations were diligently met.
Forged responsible, local and sustainable farmer/vendor relationships. 2
Post 154, Westport, CT
Executive Chef/Director of Operations October 2012 – October 2015 A renovated 268 seat restaurant in a former historic post office building in a prime downtown location with a focus on exceptional food and drink and cuisine that straddled international boundaries and touched on regional flavors as well as having heavy Latin influence.
Responsible for the supervision of all construction and design teams during the build out phase of the restaurant. $3.8 million restaurant build out.
Procured all equipment, services, and personnel necessary to ensure the success of this operation.
Introduction and implementation all Standard Operating Procedures, and training procedures. Developed all menus, beverage and wine programs. Managed a team of 50-60 personnel.
Developed a highly engaged banquet and event program – servicing anywhere from 20 to 480 guests. $4.1 million in dining room sales; $2.8 million in banquet/event sales. Little Palm Island, Little Torch Key, FL
Executive Chef January 2009 – October 2012
A Noble House Hotel - accessible only by boat or seaplane on a lush, 5.5 acre private island, in the lower Florida Keys, the award-winning Dining Room at Little Palm Island enchants guests with a vibrant blend of French and Pan-Latin cuisine and features a daily evolving menu.
$3.1 million in F & B sales from The Dining Room, Banquet/Events, and pool outlet.
Created a new innovative menu on a daily basis; mentored and trained the kitchen staff.
Responsible for annual budgeting, monthly P & L, and all product procurement.
Top 10 resort in the U.S.A.; retained #1 position in guest satisfaction within all Noble House Resorts.
Lowered and maintained food cost to 25.4% from an inherited 29.1%.
The Dining Room received numerous awards and accolades, including a Zagat rating of
“Extraordinary to Perfection” across all categories: food, décor, and service during my tenure. The Biltmore Hotel, Miami, FL
Fontana Restaurant Chef August 2007 – December 2008 A lushly landscaped romantic courtyard restaurant offers a distinctly European charm and sophistication uses local and farm fresh organic ingredients for well-rounded regional Italian fare. Rathbun's, Atlanta, GA
Working Chef November 2004 to January 2006
The flagship restaurant of Kevin Rathbun that serves modern American Cuisine and opened to critical acclaim and was voted by Esquire Magazine as one of the “Top New Restaurants in the Country” in 2004. The Ritz Carlton, San Juan, PR
Chef de Cuisine December 2003 to November 2004
A casual dining full-service restaurant at a luxury resort that offered three meal in-house dining and 24- hour room service and offered weekly specials that highlighted seasonal flavors and local ingredients. Education
Borough of Manhattan Community College, Manhattan, NY May 2020 Associate of Arts in Studio Arts - Sculputure
The Art Institute of Fort Lauderdale, Fort Lauderdale, FL June 1998 Associate of Arts in Culinary Arts
Oglethorpe University, Atlanta, GA May 1996
Bachelor of Science in Physical Chemistry
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