PROFESSIONAL OBJECTIVE

Executive Chef specializing in opening high volume locations and maximizing operational efficiencies through effective team building and training, purchasing and cost control management. Fluent in English and Spanish. As a Professional Chef I will bring the following attributes dedication, leadership team building and the innate ability to bring a staff together to achieve a guest experience that is second to none. Key competencies include:

Purchasing and Cost control management

Menu Development including seasonal menus, catering menus and promotional menus

Opening of new locations including kitchen layout and equipment, pre opening

P/L responsibilities inclusive of meeting goals in labor and food cost.

Working with sustainable products

Team Building

Train Develop staff to achieve goals.

Union Experience

PROFESIONAL EXPERIENCE

Executive Chef Rivers Casino 04/1/21 to Present

Currently overseeing Dukes Chop House

Manage and oversee the development of 3 Sous Chefs

Responsible for all food and beverage cost control, scheduling, and menu development

Executive Chef Green Valley Resort and Casino 05/2017 to 3/16/21

Currently overseeing 6 locations on property

Manage and oversee the development of 6 Room Chefs 6 Assistant Room Chefs 14 Sous Chefs

Responsible for all food and beverage cost control, scheduling, and menu development

Crucial in the development in the creation of Winter Village (Seasonal Room)

Chef Partner Buca di Beppo 02//2014 to 05/23/17

Currently overseeing two locations for the past six months –Excalibur & Bally Locations.

Managed and trained BOH staff of 65 staff members.

Managed all food and beverage cost control, training, and scheduling.

I oversee all operations that are inclusive of any food service.

The restaurant (s) achieve 15 million in food sales Food Cost 18.8% Labor 12%

Executive Chef Rainforest Café, Landry’s Corp (Disneyland) 03/1/2010 to 12/2013

Managed and trained BOH staff of 185 staff members. Managed all food and beverage cost control, training, and scheduling.

I oversee all operations that are inclusive of any food service.

The restaurant achieves 30 million in food sales Food Cost 17.3% Labor 7.01

Executive Chef, Fuego at Hotel Maya Long Beach, CA 6/2009-2/2010

A Boutique hotel that had 200 rooms restaurant, in room dining, 3 covered halls, 3 open halls and 4 meeting rooms. The restaurant achieved $3M in Food sales. Food cost 26.5% labor 9%

Opening Sous Chef; opened all food and beverage operations for hotel and restaurant. Managed and trained BOH staff of 45 staff members. Managed purchasing, menu development, wine dinners, cost control, training, and scheduling.

Promoted to Executive Chef after developing a new menu and training and develop

Executive Chef, Arroyo Trabuco Golf Club, Aliso Viejo, CA 2006-2009

A Golf Club with 195 seat restaurant and Banquet facilities capacity was 500 guests. Total food sales $4.5 M. Food cost 28% 9.5% labor

Managed and trained BOH staff of 35 staff members. Managed all food and beverage purchasing, Menu development, Wine dinners, cost control, training, and scheduling. Develop a new sous chef from a line cook

Executive Chef, The Patina Group, Los Angeles and Orange County, CA 2002 – 2006

3 Restaurants averaged 195 seats Sales varied from $1.5 M to last location sales were $21M in food sales. Food cost varied from 26% to 33% 9% labor

Selected to be a part of 3 opening management teams.

Managed and trained three different staffs and different cuisines. Staff size ranged from 20-100

Responsible for purchasing, cost control, and scheduling, as well as recruiting, hiring and training.

Sous Chef, House of Blues, Anaheim, CA 1999-2002

Restaurant had 185 seat restaurant and 3 locations for special events. Total food sales$14M labor cost 9.5%

A n integral of the Opening Management Team. Managed a staff of 75 employees while responsible for purchasing, event planning, training, cost control, and scheduling.

Service Manager, Lone Star Steakhouse and Saloon, Long Beach, CA 1998-2000

200 seat restaurant with three banquet facilities total food sales 1.5million and 9.% labor

Managed the operation of a 155-seat restaurant including purchasing, cost control, strategic scheduling of staff of 60, budgeting, recruiting and hiring.

Kitchen Manager & Corporate Trainer, Outback Steakhouse, Torrance & Foothill Ranch, CA 1994-1998

Provided overall leadership and supervision to meet and exceed company standards for guest satisfaction.

Opened 6 new Outback Steakhouse Restaurants including training of new employees.

PROFESSIONAL REFERENCES UPON REQUEST

Contact this candidate