KEVIN REY HAM

**** *. ******* **.

Gilbert,AZ ***95

EMAIL:adytt5@r.postjobfree.com

702-***-****

Address · Phone

Email · LinkedIn Profile · Twitter/Blog/Portfolio

Passionate Chef who excels in creating inspired dishes in an ever-changing and fast paced environment. Exceptional knowledge of all foods products culinary application such as kitchen equipment and cooking techniques. Experienced in working in a variety of settings from large venues, multiple food outlets and production kitchens and banquets. EXPERIENCE

DATES FROM – NOVEMBER 2019 – JULY 2020

CHEF TOURNANT, CAESAR PALACE LAS VEGAS

Over sees food operations in the Caesar Forum Food Court, which contains the following brands; Di Fara, Smash Burger, Earl of Sandwich, Halal Guys, etc. Managed a team of 36 employees daily. Assisted in producing over 1,000 guests daily. Assisted Caesar pool during pool season with menu and hiring staff. Maintaining Health Department and company safety standards daily. DATES FROM – MAY 2016 – OCTOBER 2019

CHEF TOURNANT, HARRAH’S LAS VEGAS

Oversaw Garde Manger productions, Diamond Lounge, and food production for multiple outlets. Manages a team of over 20 employees on a given day. Develop and produce menus for Banquet events and special events. Maintains Health Department and company health and safety standards.

DATES FROM – MAY 2013 – MAY 2016

CHEF TOURNANT, FLAMINGO LAS VEGAS

Oversaw food operations in the pool, Club cappuccino, the Pizza outlet, Garde Manager, Room Service, and EDR. Managed a team of 30 employees daily. Assisted in the menu creativity and developing new dishes for Guy Fieri and Giada De Laurentiis new restaurant here in Vegas. Also assisted in producing for special events which included parties over 8,000 guests for Adobe and 10,000 for Amazons.

DATES FROM - JANUARY 2010 – MAY 2013

CHEF DE CUSINE, HARD ROCK HOTEL AND CASINO

Opened the restaurant Johnny small’s Tapas. Oversaw the development, pricing,and menu costings for Johnny Small’s. Also assisted in multiple other outlets on the property as needed. Completed daily ordering and inventory for my outlets. 2

DATES FROM - MARCH 2007 – JANUARY 2010

CHEF TOURNANT, BALLY’S / PARIS LAS VEGAS

Part of the opening team for the Burger Brasserie. Assisted with training staff, food costing, developing SOPs, and scheduling of the team members. Oversaw daily operations at Le Village Buffet including food production, product ordering, and holding my employees accountable for maintaining SNHD and company policy, procedure, and safety standards. Managed a team of 40 employees daily for both property.

DATES FROM - SEPTEMBER 1998 – MARCH 2007

MK SOUS CHEF / BANQUET, THE LAS VEGAS HILTON

Oversaw Main Kitchen daily productions, Diamond Lounge, and food production for multiple outlets. Manages a team of over 16 employees daily. Develop and produce menus for Banquet events and special events. Maintains Health Department and company health and safety standards. Also assisted in multiple other outlets on the property as needed. EDUCATION

MONTH YEAR

G.E.D, MELPITAS SCHOOL OF COMMERCE, SAN JOSE CA.

SKILLS

Health safety and sanitation knowledge

Food quality control

Be able to make quick decisions, work in a fast

paced and diverse work environment.

High volume production

Multitasking and teamwork

Menu knowledge

Strong organizational skills with attention to

detail and quality

Food preparation and safety

Recipes and menu planning

Banquet functions