LM

LUIS MARAVILHA

cheflouatabudanza@gmail.com 413-***-**** Holyoke, MA 01040

Dynamic owner/executive chef creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Inspects kitchen areas and issues corrective actions to maintain company and health department standards. Innovative Owner with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers I am the kind of person that dosen't quit, im not the kind of person that sits in his office im completely hands on wouldn't ask anyone to do something i wouldn't do. Not to be making myself beĴer than anyone but i can do the job of 2 to 3 people. I don't call out sick ever, complete team player Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth. Banquets and catering

Food and beverage pairing

Budgeting and cost control

Food preparation techniques

Customer service oriented

Regulatory compliance

Resource management

Purchasing

Dish preparation

Cleaning and sanitation

Cleaning and sanitizing methods

Portion and cost control

Meal preparation

Food procurement

Can slaughter and break down several different animals from pigs, to cows

Have been featured on the Food Network

Have been on national television with restaurant

impossible the number one show of all times, have been on local television numerous times preparing different meals

Have held several cooking classes where i have had classes of 30 or more and taught them how to prepare 5 course meals

in my 30+ years ive catered over 230 weddings, have catered events inside and outside, catered events with over 1000 people present, and in several different states Owned my own Landscaping co. mowing, spring and

fall clean ups, Plowing, planted several gardens.

Have designed and built several commercial properties landscaping such as Cals restaurant, Country banks and more.

Building walkways

Tree and stump removal

Can run Bobcats, Excavators, Rollers, Bulldozers, loaders backhoes, cement mixers, Tampers

Have mastered building retaining walls

abudanza restaurant Ludlow, MA

Owner/Executive Chef

As the owner/executive chef i wore many hats being a graduate of JOHNSON&WALES UNIVERSITY and with my many years of training i set Summary

Skills

Experience

09/2007 - Current a very high standard for everyone to follow as my business was a multi million dollar operation.

i would do all the liquor, and food ordering, coordinated all new and regular menu items, coordinated daily specials, managed food and liquor expenses and supervised quality to ensure adherence to standards. Trained kitchen, managers,waitstaff, on culinary techniques. Created recipes incorporating various techniques, to build flavor and unique visual appeal.

Monitored kitchen, bar, and waitstaff areas to maintain overall safety and establish proper food handling techniques.

Oversaw all maintenance of the building and equipmen, whatever broke down or neede replacing i would take care of it as im known as Jack of all trades there isnt much that i cant do.

Performed financial analysis recommended effective methods to cut costs, did our monthly food costs, and our weekly payroll. Frigo foods Springfield, Ma.

Executive Chef/General Manager

03/1997 - 09/2008

Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Coordinated and executed menu planning, recipe development and daily restaurant operations.

Planned and prepared food product orders to maintain appropriate stock levels.

Trained kitchen workers on culinary techniques.

Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

Focused on customer satisfaction, creating delicious cuisine to impress diners.

Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options. Supervised [Number] BOH staff members and delivered mentorship to strengthen kitchen skills.

Performed financial analysis and recommended effective methods to cut costs.

Supervised preparation of specialty items and customer requests to verify accuracy in production.

Oversaw hiring, training and development of kitchen employees. Provided excellent professional development opportunities for staff. Twinscape landscaping Ludlow, MA

Owner

04/2000 - 10/2004

Promoted business on social media platforms to maximize brand identity and generate revenue.

Led startup and opening of business and provided business development, creation of operational procedures and workflow planning. Trained teams on specific operations and requirements for each job site, including applicable procedures and techniques.

Enhanced operational performance by developing effective business strategies, systems and procedures.

Supervised performance of workers with goals of improving productivity, efficiency and cost savings.

Secured long-term accounts, managing sales presentations to promote product and brand benefits.

Oversaw project execution, phase progress, workmanship and team performance to drive on-time completion of deliverables. Family Seafood Indian Orchard, MA

Business Owner/Operator

01/1996 - 05/2000

Assessed quality and approved work before releasing to clients. Took care of escalated customer concerns to increase satisfaction. Consulted with potential clients to determine how company could best meet needs.

Managed operations budgeting, accounts payable and accounts receivable and payroll.

Resolved issues quickly through meticulous research and quick decision making.

Conferred with customers to understand needs and finalize purchase orders.

Kept records for production, inventory, income and expenses. Developed business and marketing plans and prepared monthly financial reports.

Kept up-to-date on regulatory changes affecting business operations. Suffield Country Club Suffield, CT

Executive Chef

02/1996 - 08/1997

Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Coordinated and executed menu planning, recipe development and daily restaurant operations.

Monitored quality, presentation and quantities of plated food across line. Trained kitchen workers on culinary techniques.

Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Focused on customer satisfaction, creating delicious cuisine to impress diners.

Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options. Sheraton at Bradley International Airport

Windsor Locks, CT

Banquet Chef Executive

11/1995 - 05/1996

Prepared banquet meals according to standard recipes and customer preferences.

Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.

Managed production of food for catered corporate and private events. Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.

Consulted with executive chef to discuss banquet forecast and food selections for special functions.

Adhered to state and local health and safety regulations for food handling and sanitation.

Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.

Stored raw foods and prepared items according to proper safe handling requirements and health code standards.

Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.

Sheraton at Bradley International Airport

Windsor Locks, CT

Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food Line Chef

06/1995 - 11/1995

delivery.

Monitored food product freshness, rotated out old product, carefully stocked inventory and complied with and enforced sanitation regulations and safety standards.

Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, grills and fryers to fulfill specific customer requests. Cleaned up cooking stations and properly stored leftovers. Embraced full responsibility for quality of food served, followed proper plate presentation guidelines and garnished artful dishes for maximum appeal to discerning customers.

Coordinated food preparation and timed completion to allow on-time serving of tasty, plentiful and nutritious food at correct temperature to valued customers.

Federal Hill Club Agawam, MA

Executive Chef

05/1996 - 03/1997

Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Coordinated and executed menu planning, recipe development and daily restaurant operations.

Planned and prepared food product orders to maintain appropriate stock levels.

Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Focused on customer satisfaction, creating delicious cuisine to impress diners.

Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options. Performed financial analysis and recommended effective methods to cut costs.

Monitored meals served for temperature and visual appeal. Stop & Shop Springfield, Ma.

Cleaning Crew Member

01/1994 - 03/1995

Wiped down various surfaces with approved cleaning products to prevent growth of bacteria and viruses.

Handled and stored hazardous chemicals safely to prevent injury or illness.

Sanitized frequented areas and equipment using approved supplies. Collected trash from floors within hallways, bathrooms and work areas. Stripped, sealed, finished and polished floors to maintain appearance and remove scratches.

Johnson & Wales University East

Providence, RI

Cleaning Crew Member

10/1992 - 04/1993

Vacuumed floors and dusted furniture to maintain organized, professional appearance.

Wiped down various surfaces with approved cleaning products to prevent growth of bacteria and viruses.

Handled and stored hazardous chemicals safely to prevent injury or illness.

Operated carpet extractors and floor buffers while adhering to corporate safety measures.

Kept bathrooms in clean, functional condition by scrubbing stalls, cleaning toilets and tidying storage shelves.

Sanitized frequented areas and equipment using approved supplies. Collected trash from floors within hallways, bathrooms and work areas. Vacuumed carpeted areas and mopped solid surfaces with proper chemical solutions.

Removed trash bags, broke down boxes and placed recyclable materials in designated disposal areas.

Scrubbed bathrooms, removing soap scum, mold and excess dirt from sinks and shower area.

Franks Diner Ludlow, MA

Cook/waiter

01/1986 - 08/1991

Stocked server areas with supplies before, during and after shifts. Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.

Handled food safely and kept spaces clean to protect customers from foodborne illness and maintain proper sanitation.

Maintained knowledge of menu items, garnishes, ingredients and preparation methods to assist guests with menu selection. Completed opening and closing checklists to facilitate smooth restaurant operations.

Calculated charges, issued table checks and collected payments from customers.

Arranged place seĴings with fresh tablecloths, tableware and flowers to create appealing tables.

Served plated dinners, oversaw buffet-style dinners and passed hors d'oeuvres for parties.

Plated food and assessed plate presentation to maintain highest standard of food quality.

Johnson & Wales University Providence, RI

BBA in Restaurant And Culinary Management

04/1995

Ludlow High School Ludlow, MA

High School Diploma

05/1991

Education and Training

Contact this candidate