Executive Chef Sous
Resume:
Shawn Lawrence
San Bruno, *****
E-mail: ********@*******.***
Career Objective:
I am seeking a position that will allow me to contribute to culinary excellence. I desire a greater level of responsibility and more sophisticated experience to further develop and expand my culinary and management skills in a fine dining restaurant establishment.
Experience:
11/21-5-22 Doubletree Hotel, South San Francisco, California
Executive Chef
Reopened Hotel Restaurant, Rebranded to an updated concept.
Interviewed and hired restaurant staff, created all inventory and ordering tools.
Worked with Health Department to exceed Covid-19 safety compliance.
Mentored culinary staff in the preparation, cooking, flavor profiles and presentation of food.
Have a farm to table mindset, utilizing fresh in season ingredients to maximize flavor, working with culinary communities to achieve ultimate food experience for the guest.
Coordinated with Hotel ownership with adhering to certain SOP’s within the Doubletree brand
Executed all Banquet events and worked with Sales Department to maximize guests needs.
Utilized Avendra Vendors to maintained 91% participation score.
Matched Invoicing to POs to maximize food cost with current inflation.
9/19-3/2020 Killiney Kopitiam, Palo Alto, California
Executive Chef/Menu Development
Designed Kitchen within Architect, Kitchen Start-Up SOP's, Recreated Restaurant Systems for the franchise.
Interviewed and hired restaurant staff, directed Lead Sous Chef instituted, created all inventory and ordering tools.
Transitioned Menu Development from Singapore to US, recipe engineering, tasting menus and restaurant menus.
Worked Extensively with PG&E for energy efficient methods and equipment.
Sourced all authentic Singaporean products with quality and sustainability in mind.
Utilized Bay Area Vendors in controlling food cost.
6/18-6/19 Mustard’s Grill, Tastes On The Fly, SF Giants Clubhouse, SFO San Francisco, California
Executive Chef
Opened Mustard’ s Grill Restaurant with Farm to Table SOP's, Intrigrated Restaurant Systems from Napa restaurant.
Managed kitchen staff, directed all inventory and ordering.
Performed line checks, adhered to standard operating procedure with objective systems without compromising product quality.
Adhered to Airport Security with Protocal for specific programs within the restaurant.
Reviewed and measured growth objectives daily, achieving results through staff development and empowerment.
Tracked invoices and product consumption in order to control food cost by keeping kitchen systems current.
4/17 to 4/18 Bon Appetit at Google, Sunnyvale, CA
Chef de Cuisine
Ownership of Cafe 404 in Moffit Towers, provided a culinary service to 1200-1600 Googlers to eat sustainable and healthy a day.
Met and exceeded NSF, Ecosure and Health Inspections quarterly
Implemented Cycle Menus adhering to Core Program Expectations with functional kitchen tools.
Sustained Beta programs within BA SOPs for temperature control and waste control programs.
Executed Catering events and specialized in-house events to supplement Google Food Program
Transferred and Developed Culinary Managers and Team Members to larger cafe operations
Met Financial Expectations and budgets while coordinating with Neighborhood cafes to utilize overages in inventory
7/12-4/17 Hilton Hotel, Union Square San Francisco, California
Executive Sous Chef
Ownership for a Hotel Culinary Operations of 36 Million in revenue, 100K sqft., meeting space with multiple branded outlets. Opened and consolidated 4 outlets in a six month time period.
Reviewed P&L progression month to month, executed action plans to achieve budgeted goals
Coordinated, designed, developed and executed menus, quality control, and seasonal specials.
Mentored culinary staff in the preparation, cooking, flavor profiles and presentation of food.
Have a farm to table mindset, utilizing fresh in season ingredients to maximize flavor, working with culinary communities to achieve ultimate food experience for the guest.
Worked with a strong Local 2 to meet staffing needs, scheduling, teamwork, addressing union needs through proactive management
Diligently worked with Bay Area companies meeting culinary needs through special adherence to their values
6/11-4/12 Caffe Como, Da Vinci Villa Hotel San Francisco, California
Executive Chef
Designed Kitchen, Kitchen Start-Up SOP's, Intrigrated Restaurant Systems, Setup POS
Managed kitchen staff, directed dining room staff, all inventory and ordering.
Directed Marketing, planned events, tasting menus, restaurant menus and all holiday menus.
Directed, executed and supported Banquet Events in the Hotel.
Performed line checks, adhered to standard operating procedure with objective systems without compromising product quality.
Reviewed and measured growth objectives daily, achieving results through staff development and empowerment.
Tracked invoices and product consumption in order to control food cost by keeping kitchen systems current.
Kitchen Manager, Beach Chalet Restaurant and Brewery - San Francisco, CA - March 2010 to June 2011
Chef De Cuisine, Mammoth Mountain Ski Area, Patina Restaurant Group - Mammoth Lakes, CA - December 2007 to March 2010
Executive Chef, Cannon's Seafood Grill - Dana Point, CA - August 2005 to October 2007
Sous Chef, Restaurants Unlimited - Honolulu, HI - January 2004 to November 2004
Executive Chef, Roy's Poipu Bar & Grill - Poipu, HI - April 1997 to January 2004
EDUCATION
Italian Culinary Institute for Foreigners
January 1996 to March 1996
Liberal Arts
Kauai Community College - Puhi, HI September 1992 to June 1995 Culinary Arts University of Nevada at Las Vegas - Las Vegas, NV June 1994 to August 1994, conjunction with Ecole Hotelier de Lausanne and Hotel Institute Montreux
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