Executive Chef Resort Manager
Resume:
Work Experience
Executive Chef Resort Management
Breakas Beach Resort
Pango Road, Port Vila
Vanuatu, Efate Island South Pacific
DUTIES AND RESPONSIBILITIES
Be present opening day of resort to assist Extension Youth Staff in setting
Assist Camp Clover Point Resort Committee in orientating staff (prior to and during resort); assist with Counselor Training resort as assigned
Supervise all resort staff and assign additional duties as needed
Oversee and carry out the operations of each resort group’s programming schedule and activities, ensuring a healthy, positive camping environment
Plan daily events as needed; post and announce schedules
Liaison with State Park Personnel - as to park rules, buildings, equipment and supplies
Enforce resort rules and regulations; model standards for conduct as they pertain to resort staff, resort counselors and campers
Support and guide the development of resort counselors in each resort department
Manage all permanent resort facilities, check conditions of resort grounds before and after each group; inform state park personnel of needed repairs and equipment
Purchase any additional resort supplies, as directed by the Extension Youth Staff, that are needed beyond the regular ordering of food and resort supplies
Make sure light maintenance is done, including trash pickup, cleaning and replenishing common use areas and bathrooms; keep resort grounds neat and clean
Oversee the packing up of all supplies and equipment on closing day of resort; make sure that all containers are properly stored
Final authority in decisions in operating of resort and programs is left to the Extension Youth Staff
Record daily resort attendance
Maintain a record of any and all bills including mileage, accompanied by original receipts
Keep a daily record of food consumption
Document all resort incidents
With the assistance of resort staff at the closing of resort, inventory all property, recreation equipment, crafts and craft equipment, kitchen equipment, waterfront equipment, etc.,
Submit resort staff notebooks and a final resort report to Camp Clover Point Resort Committee of all records, resort incidents, inventory sheets, equipment needed and other recommendations, staff evaluation, etc. within two weeks of close of resort
Job Description:
●Organizing maintenance of the facility’s plumbing, electricity, gas supply and water supply.
●Doing the daily weekly monthly consumption reports and purchases
●Ensuring promptness, freshness and quality of dishes.
●Coordinating cook’s tasks.
●Implementing hygiene policies and examining equipment for cleanliness.
●Designing new recipes, planning menus and selecting plate presentation.
●Reviewing staffing levels to meet service, operational and financial objectives.
●Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
●Performing administrative tasks, taking stock of food and equipment supplies and doing purchase orders.
●Setting and monitoring performance standards for staff.
●Obtaining feedbacks on food and service quality and handling customer problems and complaints.
September 7, 2016 – September 30, 2018
Executive Sous Chef
La Gondola Italian Restaurant (Sanbok Company)
Al Khobar, Kingdom of Saudi Arabia
June 24, 2017 – September 30, 2018
La Gondola Italian Restaurant (Sanbok Company)
Al Hasa, Kingdom of Saudi Arabia
●Established the general management and opening of La Gondola restaurant
Job Description:
●Manage the purchase of consumables like water, food supply, equipment etc.
●Regular scheduling of first aid and fire safety training for the staff
●To manage food preparation in kitchen as per the standards meeting the requirements of the restaurants with regards to safety and quality and considering the cost and other factor.
●Research, develop new menu, improve the quality of existing menu and make modification to menu and food combination.
●Research on high food cost items to reduce food cost and wastage maintaining the quality.
●Ensure that proper report as required are submitted in time with regard sales, food cost, controllable expenses, labor management, quality control procedures, training etc.
February 22, 2014 – August 31, 2016
Executive Chef
Blue Mar Restaurant ( Al Aswhad Company )
Al Khobar, Kingdom of Saudi Arabia
Job Description:
●Purchase food and supplies from vendors approved by company and monitor inventory
●Develop menus and item pricing
●Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with the company standards and health code regulations
●Hire, train and supervise kitchen personnel
●Stay current on restaurant industry trends
●Identify new culinary techniques and presentations
●Assist kitchen staff with food prep and recipe creation
SKILLS
●Computer Literate
●Language Spoken:
Italian
English
Arabic
●Compliance with HACCP, QMS, HSE and ISO system requirement
●Knife Work
●Big group catering
●Pastries and Baking
●Fresh pasta preparation
●Arabic Cuisine and fusion
●Good Leadership
●Easy Adaptability
●Staff Collaboration
●Quality assurance and improvement
●Problem solving, risk management and kitchen management
●Staff scheduling, training and improvement
●Food cost and wastage calculation
●Food Storage and management
●Procurement and inventory
●Driving skills with professional license both in Italy and Middle East
I hereby certify that the above information is true. For more credentials needed please feel free to contact me at anytime most convenient to you.
PAOLO ZANELLA
Applicant
Profile
46 years old, Italian chef with specialization in Mediterranean, Italian and Fusion Kitchen. With a total of 27 years of experience in Italy, Spain, Saudi Arabia and South Pacific. With concrete background in Staff training and Resort Management. Moreover, knowledgeable in restaurant handling and general facility management.
CONTACT
PHONE:
EMAIL:
**************@*****.***
SKYPE:
Paolo.zanella73
Paolo
Zanella
Executive Chef Resort Manager
Restaurant Manager
EDUCATION
Graduate Study
September 1991 – July 1993
CATERINA DE MEDICI, Desenzano del Garda 25015 (Brescia )
Diploma in Technical Professional Hotel and Restaurant activities at the state institute.
Tertiary Education
September 1988 - June 1991
CATERINA DE MEDICI, Desenzano del Garda 25015 (Brescia )
Diploma in Culinary and Kitchen Management
Secondary Education
September 1985 – June 1988
Valerio Catullo Istituto medio statale, Desenzano del Garda 25015 (Brescia )
REFERENCES:
Waddah Aswhad
Owner
Blue Mar Restaurant, KSA
******@*****.***
Cinzia Albieri
Somellier
Breakas Beach Resort, Vanuatu
***************@*****.***
Chef Antonio Mancini
Executive Chef
Sanbok Restaurant, KSA
*******@*********.***
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