Executive Chef Food Safety

GERRY GNASSI

Miami, US *****

305-***-**** - **********@*****.***

PROFESSIONAL SUMMARY

To use my experience both as an artist and chef to bring positive energy, personality and leadership to drive sales and quality to the next level. To promote food knowledge, food safety, overall skills and innovative techniques while keeping financial focus to better and promote the overall profitability of your organization. To be part of an

organization where my talents will be focused, embraced and recognized to exceed guest expectation to a level never experienced before.

WORK HISTORY

04/2024 to Present Executive Chef Consultant

BYP Grand Enterprises- Miami, FL

Redesigned and implemented a new kitchen layout to introduce a sports bar concept, while enhancing the existing Market and Deli. Developed and launched innovative menus, offering current trends and customer preferences. Standardized recipes to ensure consistency and quality across all dishes. Trained staff on new menu items, service standards and best practices to support the concept. Also collaborated with ownership to revise and improve catering operations, creating tailored packages for various events ensuring proper presentation, quality and taste

12/2022 to 04/2024 Consulting

Lovett Hospitality LLC – Miami Beach, FL

Successfully launched and managed two restaurant establishments: one specializing in American BBQ cuisine and the other focusing on seafood.

Developed cutting-edge and trendy bar food menus for two sports bars, introducing innovative culinary concepts. Provided comprehensive training for line staff and chefs, ensuring their proficiency in executing menu items to maintain high-quality standards. Implemented standardized recipes and established menus to streamline operations and enhance consistency across both restaurant locations.

12/2020 to 12/2022 Executive Chef

South Beach Group – Miami Beach, FL

Developed and implemented new recipes, mentored lower-level kitchen staff on proper cooking techniques, and established standard settings

food safety procedures. Drove strategic culinary vision for 8 restaurants in 6 cities, resulting in up to 15% increase in customer satisfaction ratings, 10% reduction in food waste, and 7% reduction in food cost. Led creative menu development and

optimization, resulting in estimated $500K in cost savings. Dramatically improved the overall quality of food preparation, presentation and service. Introduced refined

culinary techniques and supplier consolidation that resulted in a 20% decrease in

overall food cost. Mentored, trained, and evaluated kitchen staff, resulting in improved guest satisfaction and increased efficiency.

03/2020 to 12/2020 Consulting Associate

Tiki Tiki – Miami Beach, FL

Formally Jimbo's, I rebranded the restaurant and turned it into a seafood restaurant and oyster bar. I called it Tiki Tiki. Fresh seafood menu, innovative appetizers, and desserts. They went from selling 5,000.00 on a good day to 25,000 on at least Thursday Friday Sat and Sunday.

I did a plated brunch Saturday and Sunday. Monday, Tuesday and Wednesday, we did theme special, paired with the bar to upsell.

Wednesday I did oysters on special 3 different varieties and were selling 17 to 18

hundred oysters on a Wednesday night In Dania. I hired and trained the back of the house team and worked alongside them for 10 months once quarantine was over. I then returned to the south beach group to launch new menus and a new pizza concept to 2 different locations.

07/2015 to 03/2020 Corporate Executive Chef

South Beach Group – Miami Beach, FL

Overseeing the company's 5 F&B locations as well as developing new concepts for the South Beach Group Brand, involved in Mentoring, Hiring new chefs and sous-chefs training in our concept mentality, as well as coordinating catering functions in our

various locations (16 at.

present with a new one in the works for this November. Insuring Quality and

profitability. Throughout our food service operations. With concepts ranging from

American, Cuban, Mexican and Asian, with an emphasis on fresh, local, and home made.

04/2013 to 07/2015 Corporate Executive Chef

Charter Pros Key – Dania Beach, Florida

Partnered with a friend to create this full service guided Charter Company. It

encompasses Eco tourism charters from guided sea kayak trips

to full service sport fishing charters, snorkeling trips off local reefs, as well as spear fishing. Offering trips on luxury sport fishing vessels, off

shore trips, with an emphasis on a full service experience, including healthy meal

offerings, shore lunch experience on various islands, to

sunset cruises with gourmet offerings right up to three course dinners on board.

Interactive trips showing guests how lobsters/stone crab are

caught from sea to table.

01/2008 to 04/2013 Executive Chef

Nikki Beach Club US, N/A – Miami Beach, Florida

Responsible for all day-to-day operations of the kitchen. Constantly developing new concepts for Nikki Beach Brand for example Neapolitan

Style Wood Burning Oven Pizza as well as signature items for the Nikki Beach Brand.

Responsibilities also include overseeing new locations &

ventures domestically & internationally. Tasks include labor management, hiring,

forecasting business levels, controlling food cost and

inventory control, ensuring quality and brand standards. Also keeping open mind for research, development and innovative ideas, as well

being in charge of catering events from 20 to 2000 people bringing excellent food

quality as well as a firm bottom line, with sales in excess of

14 million. In 1998, Nikki Beach introduced the world to the ultimate beach club

concept bringing music, entertainment, fashion, dining art, together. Over a decade later, Nikki Beach continues to make its mark in the world's hottest addresses and

trendsetting locales, recently claiming the #1 spot in Travel Channel's World's Sexiest Beach Bars. The Nikki Beach concept has transcended its international venues and grown into a global lifestyle company.and

12/2006 to 12/2007 Executive Chef

Grace Bay Club – Turks And Caicos

Responsible for all food service outlets and operations which included high profile guests with five star in suite dining, private beach dinners.

GRACE BAY CLUB HONORED AS "RESORT OF THE YEAR" BY ISLAND

DESTINATIONS, Travel Agents Honor Grace Bay Club with Their Highest

Endorsement. PROVIDENCIALES, TURKS & CAICOS - Grace Bay Club continues its unprecedented renaissance with yet another prestigious award, this time given by some of the most influential travel agents in the luxury travel industry. Hot on the heels of its recent recognition as the 4th on the Atlantic Resorts category of Condé Nast

Traveler Magazine Readers Choice Awards, Grace Bay Club was recently given the top prize by Island Destinations Travel Agents as "Resort of the Year". Readers' Choice Awards, Best Caribbean/Atlantic Resorts - Condé Nast Traveler, 2006, 2003 The Gold List - Condé Nast Traveler, 2006 Travel + Leisure 500 - Travel + Leisure, 2006.

07/2003 to 12/2006 Executive Chef

Barton G – South Beach, FL

Responsible for all restaurant operations. Created bi-annual menus to coincide with seasons. Focusing on food styling (over the top and

unique presentations), as well as designing custom vehicles, training new managers, supervisors and staff. Responsibilities included: labor

management, payroll, scheduling, hiring, forecasting business levels, controlling food cost and inventory control. Taking over a property

struggling financially turning it around to generating 7.5 million a year serving 5 to 8 hundred covers nightly. Other responsibilities coaching

and counseling of staff as well as team building and motivating staff into having vision

for the future by their actions today. Very versatile in

opening, closing for all meal periods, catering functions as well as offsite catering and special events. Working with the food network, photo

shoots for national and international publications "Food Arts" People, the New Yorker as well as many others. "Top 75 Best New Restaurants

in The World" by Condé Nast Traveler, "Best New Restaurants and Best Outdoor

Dining".

01/2000 to 12/2003 Executive Chef

Touch, Kiss Steak House – South Beach, FL

Helped create concept for South Beach style Prime steak house. Creating innovative menus as well as standardized recipes. Trained all staff

members front and back of house in presentation execution and product knowledge, Responsibilities included menu planning, specials

"nightly" all food purchases, food cost controls as well as inventories and profitability. This was a very "Hip" property

01/1998 to 12/2000 Executive Chef

Morton's Steakhouse – Chicago, Atlanta, New York & Miami, FL

Responsible for day to day operations on the culinary side, scheduling staff, forecasting volume needed for ordering par levels, initiating

and maintaining perpetual inventory levels, training new hires and maintaining high levels on quality in accordance with strict corporate

standards. Worked with training team and selected for new openings based on my work performance. Worked in Chicago, Buckhead Atlanta,

Nashville Tenn., New York as well as Miami. Decreased food cost by 18% and

enhanced staff time management efficiency by 20%, improved kitchen organization in 4 restaurants, reducing wasted time by 4% and increasing customer satisfaction ratings by 15%.

EDUCATION

Algonquin Culinary College - Ottawa, CA, Ontario

Haute French Cuisine, Grace Bay Club TC

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