Angelina N. Estavillo, 904-***-**** •adthkl@r.postjobfree.com

Professional Experience

Executive Chef - September/2017 – Present) Private Chef/ Independent Contractor, Atlanta Georgia.

• Working as a Private Chef for the Algarra estate managing house schedule, executing parties, holiday events and private dinners for up to 200. Ordering supplies for the house on a weekly basis while maintaining the budget. Traveled with client to multiple locations to accommodate service for the family at a moment’s notice.

Executive Chef - (July/ 2015 - Sept /2017) Contract Labor for Matt Rakoski of S & P Catering, Kalamazoo Michigan. Operating under “Sweet Dreams Catering”.

• Provided local Healthy meals for NPC Bodybuilders as well as the health conscious in Kalamazoo.

• Offered services from private chef work, banquets up to 100, intimate Pairs, action station shows & cooking classes while establishing new clientele with S & P Caterings venue, executing versatile meals including but not limited to Italian, Mediterranean, Hispanic, Classic French, Slavic & Asian cuisines.

• Contract labor for College Chefs as Head Chef January/2016 - April/2016, Managing house of 90 members & their culinary needs with daily menu changes weekly for Breakfast, lunch & dinner, assisting the house director in hiring for staff, Responsible for occasional off-site special banquets & parties for up to 125 & all financial aspects of the house including budgeting, waste to stock & cross utilization concepts, adhering to private club and resort style execution composition while remaining seasonally and regionally to North West Michigan’s Midwestern flavor profiling utilizing local purveyors when capable.

• Contract Labor for Henderson Castle as Executive Chef April 2016/January 2017, executing weddings and events for up to 350, developed and coached students from Ferendi France and K.V.C.C culinary schools.

• Contract labor for Pistachios catering as Executive Chef March 2016/September 2017, directing and cooking for weddings & parties at ‘The Old Farmhouse” in Battle Creek Michigan for parties up to 300.

Executive Sous Chef - (October/2013 - June/ 2015) Brookdale/ Cypress Village, Jacksonville Florida.

• Upholding sanitation scores for 6 Health Department entities, A.C.C.H.A., Randel, S.E.W, State, Local and H.A.C.C.P. Introduced “Iron Chef” competitions and degree of complexity per each competitor’s skill level.

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's food production area to ensure that established standards are met, fostering an awareness of the importance of food preparation and quality.

• Assisted in planning and development of recipes and ensured correct preparation and presentation of consistent levels for all food items prepared through production and demonstration maintaining quality and shipments.

• Controlled labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control, ensuring sanitation compliance with local, state, and federal regulations.

Supervisor/ Chef (September/ 2012 -July /2015) Ever Bank Field N.F.L. Stadium, Levy Restaurant Group, Jacksonville Florida.

• Managing and training Crews of 60 plus Students and certified chefs to perform at a five-diamond level on the terrace suite for parties up to 800, Supervisor for Sky outlet, Action station Chef for Upper Clubs, Support Chef for concessions.

• Overseeing C.E. O’s, celebrities, government officials, and N.F.L. players past and present with all culinary needs as well as personal chef to Entire N.F.L team and Owner of the Jaguars Shad Khan.

• Upholding sanitation procedures for Levy Company following H.A.C.C.P. guidelines, maintaining a 95% plus health inspection score every month. Support Chef of all venues inside of stadium.

Chef De Tournaunt - (July/2008 - July/ 2012) Ponte Vedra Inn & Club, Ponte Vedra Beach Florida.

• AAA Five-Diamond rated Ponte Vedra Inn & Club has 5 outlets ranging from casual dining to contemporary and fine dining.

• Supervised all kitchen areas to ensure a consistent, high quality product was produced.

• Ensured sanitation and food standards were achieved by hands on training and following SOP Manuals.

• Managing crews up to 15, from scheduling, menu design, daily specials, and Banquet production for up to 450.

• Maintain and control systems that assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well as foster an awareness of the importance of food preparation and quality.

• Improved service by communicating and assisting team members to understand guest needs, providing guidance, feedback, and individual coaching when needed. Responsible for guiding and developing staff including direct reports.

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.

Executive Banquet Chef - (October/2005 - July/2008) Club at Hammock Beach, Formally Ginn, Palm Coast Fl.

• Delivered guest experiences and banquet food for over 5 locations that hold up to 900 guests.

• Responsible for the overall success and performance of the daily catering and banquet culinary operations.

• Engaged as the leader and culinary talent for the banquet team through personal involvement in all aspects of the banquet events.

• Supervised all catering kitchen areas to ensure consistency in quality leading by example as representative of our high standards and guest expectations.

• Managed and ensured all sanitation standards were maintained, reviewed regularly, and continued education and skills testing of the catering culinary team by developing standards for quality and consistency.

Education, Accomplishments and Certifications

• Completed Frutta Prima “Desert Composition” by Anil Rohira, Corporate Pastry Chef of Albert Uster Imports, at Notter School of Pastry Arts, March 5th,2008 approved by the American Chef Federation.

• ALF Alzheimer’s training levels 1 & 2 Florida Department of Elder Affairs (s.400.452, F.S. and Rule 58A- 5.0191, F.A.C. – Approval # 229&230.

• Food handler’s management card by serve safe (In the process of renewing certification from Michigan to Florida.

• Kalamazoo Valley Community College (Freshman Status) Culinary/General 1995.

• Basic Spanish, Hungarian and Sign Language skills.

• Microsoft Word, Excel, Kronos, P.O.S., Centrify, Report Hub, Crunch Time, Net Chef, Hot Schedules Concur, Kaleo, KDS System, A vs. T training and Outlook.

•2nd place winner of Lady of Iron Natural Body Building Competition, Detroit Michigan, August 2nd, 1998.

• Guest Chef for cancer benefits dinner in 3 rivers Michigan, September 2015 hosted by Glenna Kane.

• Restaurant Consultant for Sugar Bear vegan, gluten free aware sandwich shop in Paw-Paw Michigan (Owner Courtney Bule) 2015.

• Restaurant Consultant for Upscale Casual Dining Restaurant in Richland Michigan. (Owner Jenifer Dykstra) 2015.

Additional Work Experience

Support Chef for Super Bowl 2019 - (January/2019 - February/2019) LGC Hospitality/ Omni CNN Center, Atlanta Georgia/4 Diamond Hotel.

Rounds Chef/ Pastry Chef - (April/2003 - September/2005) Serenada Beach Club, Ponte Vedra Florida/exclusive Private Club.

Lead Chef - (April/1999 - April 2003) World Golf Village Renaissance Resort Hotel/4 Diamond Rated, St. Augustine Florida.

Apprentice Chef - (April/1998 - April/1999) Slammer and Squire at World Golf Village Renaissance Resort Hotel, St. Augustine Florida.

Sous Chef - (January/1996 - April/1999) Mountain Jacks /Casual upscale, Portage Michigan.

Lead Line Cook - (May/1993 - January/1996) McGuiness Landing/Sports Bar, Kalamazoo Michigan.

References Available Upon Request

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