Jennifer Jimenez 714-***-**** adx995@r.postjobfree.com Brea, CA 92821

Executive Chef

Innovative Executive Chef with a sharp eye for quality, taste and presentation. Trained alongside Chef Michael Cimarusti and Michelin Star Chef Jose Andres, with extensive experience working in renowned fine dining restaurants and banqueting establishments. Specialize in implementing knowledge of American, French and Spanish cuisine into creative menu items. Passion, professionalism and discretion with progressive results. Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays.

Certifications: ServSafe Food Handler ServSafe Manager

Inventory Management Expediting Staff Training Quality Control Team Supervision Molecular Gastronomy Menu Creation Efficiency Improvements Hospitality Property Management Systems (PMS) Micros/Aloha

Experience

Executive Chef Task Force: PHM Managment Dallas, TX Apr. 2022 - Present

Hilton Alexandria Mark Center Hotel Alexandria, VA

•Managed the hotels main restaurant kitchen, including all other kitchen staff employed by the hotel

•Systemized daily functions and maintained efficient kitchen opererations within the Culinary department

•Directly responsible for implementing and following department/culinary standards, overseeing all culinary operations to include Banquets/Catering and restaurant

•Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guest and Team Members

•Managed the provision of food to F&B outlets and taking action where necessary to ensure compliance with current legislation

•Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events

Executive Chef: Marina Beach Marriot Hotel Marina del Rey, CA Jan. 2020 - Nov. 2021

•Managed kitchen staff by recruiting, selecting, hiring, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary

•Improving food cost through strategic purchasing, without negatively affecting predetermined quality standards

•Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work

•Vendor Sourcing and management

•Purchasing and operating policies

•Budget creation and oversight

•Management of BEO process including menu development, pricing, tracking and ordering

•Distribution operations ensuring our hotel to receive accurate deliveries on a timely basis

Executive Sous Chef: Marina Del Rey Hotel Marina del Rey, CA July 2016 – Jan. 2020

•Collaborate with Executive Chef to develop daily and seasonal menu items for the restaurant

•Manage and supervise a staff of up to 35 people, overseeing $7.5 million in Food and Beverage revenue, $1 million over budgeted sales due to menu creativity, controlling cost and implementing new ideas

•Streamlined kitchen operations by creating more accurate prep sheets, temperature logs, shellfish tag records, standardized recipe file and product-rotation systems utilizing FIFO method

•Coordinate with food and beverage operations to ensure that all banqueting and restaurant operations functions are on time and seamless

Sous Chef: St. Regis Monarch Beach Dana Point, CA Oct. 2015 - July 2016

•Increased cover counts, check average, and bottom line profits; implemented efficiency improvements to avoid food waste, which cut food cost by 20% in 9 months

•Oversee and train staff, ensuring food and kitchen safety

Banquet Sous Chef: Biltmore Hotel Los Angeles, CA Feb. 2014 - Aug. 2015

•Managed and supervised a staff of up to 35 people managing work procedures and expedited workflow

•Planned banquet offerings for special VIP high profile events, serving up to 4,000 people

•Assisted in the development of new banquet offerings and displays for the 70,000 sq. ft banquet space

Chef Tournant: SLS Hotel Bazaar Beverly Hills, CA Jan. 2012 - Jan. 2014

•Develop specialty cuisine and presentation utilizing Molecular Gastronomy

•Knowledge of all stations/positions, performing duties in employees' absence whenever needed

Sous Chef: Private Catering Los Angeles, CA Nov. 2009 - Dec. 2011

•Catered formal affairs for up to 800 people, coordinating with food & beverage operations to ensure all banqueting services were on time and seamless

•Spearheaded implementation of internal talent development program, ensuring high-quality standards

•Management of inventory control and purchasing

Additional Experience:

Sous Chef: Twelve and Highland Los Angeles, CA Aug. 2007 - Aug. 2008

Tournant: Hotel Bel-Air Bel-Air, CA May 2005 - Aug. 2007

Line Cook: Water Grill Los Angeles, CA Jun. 2003 - Jan. 2005

Education

A.A. Degree in Culinary Arts: California School of Culinary Arts, Le Cordon Bleu Pasadena, CA 2003

Contact this candidate