Current Position - Luxury Brand Hotel Travel Chef North America

Jered Adams

***** ** **** ** ****** HILLS, CA 949-***-**** *****.*.*****@*****.***

Profile

To expand my knowledge through where I can apply my talents and proven success. Friendly and engaging team player and leader able to inspire staff to perform their best. Detail oriented and experienced restaurant manager passionate about food and beverages. A multi-tasker who excels at staff training and recruiting with a track record of inspiring great customer service and customer satisfaction. Regularly exceed sales goals. A master in the art of upselling.

Experience

OSR -TRAVEL CHEF/ BEVERAGE CONSULTANT-LUXURY BRAND HOTELS NORTH AMERICA OCT 2022 - PRESENT

·Support & Assist for entire culinary staff

·Menu development for both Kitchen & Bar programs

·Culinary-Development for cooks on J1 Visa

·Continuously seek opportunities to innovate and improve the hotel experience

·Tactfully handling any customers' feedback, concerns or suggestions.

FOOD & BEVERAGE DIRECTOR / DIRECTOR OF OPERATIONS RUM SOCIAL JUNE 2020 – SEPT 2022

·Development of entire training for restaurant staff FOH / BOH.

·Menu development for both Kitchen & Bar

·Director of Development for both Bar & Kitchen

·Build strong relationships and create guests for life

·Tactfully handling any customers' feedback, concerns or suggestions.

SENIOR CULINARY SUPERVISOR / “CHEF OF RESTAURANTS” RITZ CARLTON OF LAGUNA NIGUEL / VAIL, CO 2019-2021

·Oversee and manage all culinary outlets

·Perform daily tasks to ensure proper service

·Continuously seek opportunities to innovate and improve The Ritz-Carlton experience

·Anticipation and fulfillment of each guest's needs

FOOD & BEVERAGE DIRECTOR RYBALKO, INC. 2017-2019

·Manage 8 locations in the greater San Diego area.

·Menu development for both Kitchen & Bar

·Providing exceptional experience by cooking in front of guests and serving food and drink to patrons.

·Responsible for uncompromising levels of cleanliness and creating a safe and accident-free environment in all locations

EXECUTIVE CHEF AND BEVERAGE DIRECTOR PUB THIRTY-TWO 2014-2017

·Daily ordering of both FOH/BOH products, inventory stock, product I.D.

·Menu development for both Kitchen & Bar

·Manage a entire staff of 35 people

·Dealing immediately with any short falls in food quality, presentation or over all service

·Tactfully handling any customers' feedback, concerns or suggestions.

CHEF DE TOURNANT RITZ CARLTON LAGUNA NIGUEL 2009-2014

·Performed all necessary kitchen inventory counts for Ritz-Carlton culinary department

·Perform daily tasks to ensure proper service

·Assist in weekly Chef tasting menus

·Fulfill all our guest needs

Education

ASSOCIATE OF SCIENCE - CULINARY AUGUST 2012 ART INSTITUTE OF CALIFORNIA – COSTA MESA, CA

GENERAL EDUCATION REQUIREMENTS FOR CULINARY EDUCATION JUNE 2005 SADDLEBACK COLLEGE – MISSION VIEJO, CA

Skills & Abilities

·Solid organizational, communication, and team building skills.

·Proven aptitude to effectively handle multi-task levels of responsibility with minimal direction from superiors while supervising personnel, providing team leadership, motivation, and development.

·Demonstrates knowledge and experience in a diverse range of cuisines for culinary and bar development.

·Excellent knowledge in creative beverage programing.

·Trained and license craft mixologist

·Operate my own consultant Food & Beverage Co. with over 20 completed businesses.

References

Please ask for a reference list upon request

Activities and Interests

Golf, Archery, Fishing, Hunting, Beverage Chemistry, Wine Tasting, Water Skiing.

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