Adam Gilly

**** **** **** #***, ******** WA. ****2

Profile

Executive Chef for multiple award-winning restaurants. Worldly, ambitious, and highly skilled in ethnic cuisine with a strong understanding of flavor profiles. Studied under Master Chef Mial Parker, Anthony Bourdain, and Charlie Trotter. Focused on high standards for taste and quality, while marinating profitable margins. In-depth knowledge of food service operations at all levels. Demonstrated proficiency in staffing, training, and retaining staff as well as budget and program management.

Highlights

Past Chef/owner of one of the most popular new restaurants in San Diego.

Sous chef to Master Chef Mial Parker Trained with Anthony Bourdain and Charlie Trotter

High volume production capability

Well-tuned palette Featured in Plate Magazine and Bon Appetite.

Focus on portion and cost control Contemporary sauce work Sous vide technique

Strong butchery skills

Accomplishments Executive Chef experience with multi-million-dollar upscale establishments

Exemplify leadership qualities and professionalism backed by a consistent track record of achievement

Recognized opportunities to streamline kitchens and staffing to gain 18% more productivity while lowering overall costs

Chef's table participant for Duroc Pork Successful catering for 1500+ people

Strong track record for executing objectives against strategic deadlines

Experience

DIRECTOR OF FOOD & BEVERAGE/EXECUTIVE CHEF HILTON 2020-PRESENT

Recruit, hire, train, and coach over 80 team members on customer service skills, food & beverage knowledge, sales, and health & safety standards

Developed new menus including Indian, French, and Japanese cuisines

Plan and execute VIP dinners, as well as large property food events

Partner with vendors to ensure the best products at aggressive pricing

Created a cross-training program to continue education for all team members

Oversee 350+ banquets annually & both restaurants

Managed $13.5M in annual revenue

Reduced cost by 8% through controls, training, and operational efficiency

OWNER OPERATOR FIFTY-TWO EAST 2018-2020

Opened first craft food Gastropub in Santee

Focused on scratch kitchen and craft beer

Received Best New Restaurant & New Business award in 2018

Received multiple awards for best features from brunch to burgers

Led a team of over 80 team members

Managed Volume $3.8M

EXECUTIVE CHEF KEMPER SPORTS 2016-2018

Crafted dining room and catering menus

Led a team of 47 direct reports

Managed total volume of $61.6M

Oversaw 400+ events annually

Reduced cost by 12% through aggressive partnerships with food vendors /purveyors

Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns and budgets.

Effectively managed and assisted kitchen staff in producing food for banquets, catered events, and restaurant dining areas.

Ensured smooth kitchen operation by overseeing daily product inventory, purchasing, and receiving.

EXECUTIVE CHEF CULINART 2014-2016

Spearheaded new account openings, staffing, and training programs for hourly and salaried team members.

Helped to recognize key demographics and set business models in accordance to generate higher annual sales based on location.

Assisted in structuring purchase contracts and products as a company standard the drive down costs while not having to sacrifice quality.

Ensured smooth kitchen operation by overseeing daily product inventory, purchasing, and receiving.

Led a team of 18 direct reports

Managed Volume $2.6M

REGIONAL CHEF CRAFTWORKS 2011-2014

Implemented company initiatives and programs for continual improvement by district and nationally

Created programs to better track product usage which lead to better ordering abilities to control costs

Oversaw 46 locations.

Re-launched several concepts within the company.

Regulated labor and food costs with executive chefs for 46 kitchens.

Wrote core and seasonal menus for company-wide implantation.

Led private catered events for professional athletes and politicians.

Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.

Led a team of 103 direct reports and 388 indirect reports

Managed Collective Sales Volume of $122M

ASSISTANT DIRECTOR OF NUTRITION/ EXECUTIVE CHEF U.C SAN DIEGO 2006-2011

Spearheaded transition of the Nutrition department from contract food service to self-operational management.

Created all menus for health care and university campus based on dietary needs, religious backgrounds, and demographics of the area.

Sat on the Board of Directors for the National Dietetic Internship Program.

Helped to engineer new outlay for cook chill facility, including equipment specs, transportation, product tracking, receiving, and storing.

Ensured title 21 compliance.

Followed proper food handling methods and maintained the correct temperature of all food products.

Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.

Led a team of 112 direct reports

ADDITIONAL EXPERIENCE

2002-2006 Executive Chef – Kensington Grill – Managed Sales Volume of $8.6M

2000-2002 Executive Sous Chef – London Chop House

1999-2000 Line Cook - Trotters

1998-1999 Sous Chef-Les Halles

Education

CIA CERTIFICATE: CULINARY NEW YORK, NY COURSES IN: FOOD PREPARATION, KITCHEN MANAGEMENT, PATISSERIE AND CONFECTIONERY

INTERNATIONAL CUISINE SAN DIEGO STATE UNIVERSITY

BACHELOR OF ARTS IN HOSPITALITY MANAGMENT SAN DIEGO, CA

SAN FRANSICO STATE CERTIFICATE: SUSTAINABILITY SAN FRANCISCO, CA

CIA CERTIFICATE: FARM TO TABLE COOKING GREYSTONE PARK, CA OCTOBER 2009 TO DECEMBER

Skills & Abilities

·Accounting & Budgeting

·Proficient with POS systems

·Excellent interpersonal and communication skills

·Poised under pressure

·Experienced in most restaurant positions

·Fun and energetic

Activities and Interests

Theater, environmental conservation, art, hiking, skiing, travel

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