Executive Chef Quality Control
Resume:
Dean Boelens
Kingwood TX 77345
cell # 985-***-****
QUALIFICATION PROFILE
Highly accomplished Executive Chef with experience in food service management, culinary design, food costing, hospitality management, food and beverage management, food production, quality control, event management, recipe development, menu design, and employee supervision.
Diverse culinary experience including Creole/Cajun, American, Continental, Thai, and Mexican, cuisine within nationally and internationally renowned restaurants.
Ensuring compliance with Federal, State, and Department of Health regulations concerning food preparation, food service, fire regulations, and equipment maintenance.
Successfully maximizing revenue potential, reducing operating expenses, improving quality control, and exceeding profit objectives within numerous restaurants.
Proven success estimating food, liquor, wine, and beverage consumption for events and restaurants.
Proven successful independent restaurant owner with yearly profitability.
Instrumental in increasing customer retention levels, expanding customer base, and improving front of the house and back of the house operational efficiency levels within highly competitive markets.
ACHIEVEMENTS
Trained under Executive Chefs Gerhard Brill, Emeril Lagasse and Creole Chef Floyd Bealer at the Brennan Family of Restaurants flagship restaurant Commander's Palace
Participated with Dickie Brennan representing Palace Cafe in the 1993 Napa Valley Wine Auction which encompassed menu planning food costing food preparation and event management for 1500 guests.
Participated with Executive Chef Gerhard Brill in PBS series "The Great Chefs of New Orleans" in 1981 at Commander's Palace and again with Executive Chef Dickie Brennan in 1992 at Palace Cafe.
Coordinated private function including costing of menu created by New Orleans Food Critic Tom Fitzmorris in conjunction with Abita Spring Cafe.
Successfully reopened Abita Springs Cafe three weeks after Hurricane Katrina. Having sustained massive damage I was still able to repair and reopen.
Food Critic Tom Fitzmorris announced on his radio broadcast that I was the last restaurant he dined with before the hurricane and the first one he dined with upon returning to Louisiana. Abita Springs Cafe had a 3 star rating. Highest rated breakfast/lunch cafe in the New Orleans area.
Worked Superbowl LI with A La Carte Catering. Won bid for the Roger Goodell VIP event plus the main event catering and the NFL Legends catering. Total of 10,000 people in a three day period.
Professional Background
American Dining 2023–present
Executive Chef
•Feeding 200-300 meals a day
•Oversee a staff of 10
•Responsible for all aspects of dining and catering
•Oversee all ordering and weekly inventory
Luby’s Culinary Service 2018 to 2023
Chef/Manager
Chef/Manager in charge of Business Dining account at Amegy Bank.
Responsible for menu development, labor and food cost and purchasing
In charge of all onsite caterings including evening events.
Subsidized account with yearly sales of 1.5 million.
A La Carte Events and Catering, Houston Texas 2014 to 2018
Executive Chef
• Executive Chef in charge of all food purchasing menu development and recipe standardizing for high end catering company. Develop relationships with clients and event coordinators, organize staff of up to twenty people including front and back house, event management of caterings of guests up to 1000. Coordinating of functions in private homes throughout the Houston area.
Aramark Business Dining, Houston Texas 2007 to 2014
Executive Chef
• Executive Chef in charge of Business Dining accounts in corporate facilities. Responsible for menu development and execution of food items, cost and waste control, temperature and waste logs, weekly inventory, E Sysco Marketplace purchasing for front and back house, labor management and training of new staff. In charge of all onsite catering events. Develop good client and employee relationships and partnerships within each facility.
--Huntsman Advanced Technology Center Woodlands TX 2007-2009. 500 employees with yearly sales $275,000
--Baker Hughes Houston TX 2009-2011. 1000 employees with yearly sales 1.5 million.
--Aon Hewitt Woodlands TX P&L account 2011-2014. 1500 employees with yearly sales 2 million.
All accounts serving breakfast, lunch, special events and onsite catering.
Abita Springs Cafe, [ City, State ] 1996 to 2007
Owner /Operator
Owner of a 54 seat restaurant in Abita Springs Louisiana serving breakfast, lunch and private functions for 11 years. Yearly gross between $275,000 and $300,000 with an average food cost of 24% to 35%. Operated with 12 employees including front and back of house. Maintained core group of employees for 11 years even after devastating effects of Hurricane Katrina. Major damage occurred during Katrina but successfully reopened 3 weeks later rated 3 Stars by Food Critic Tom Fitzmorris. Highest rated breakfast lunch cafe in the New Orleans area. Tom Fitzmorris is quoted as saying " The Abita Cafe was the last restaurant I dined in before the Hurricane and the first one I dined with upon my return to New Orleans".
Palace Cafe, New Orleans Louisiana 1990 to 1994
Executive Sous Chef
Executive Sous chef with 500 seat Brennan Family Restaurant with annual sales of $3 million. Directly supervised 16 cooks and sous chefs with Executive Chef/Owner Dickie Brennan. In charge of food production, caterings,employee schedules and conduction of employee evaluations every 6 months. Responsible for termination of employees including front house at times. Assisted in costing of any new dishes presented to Executive Chef Dickie Brennan. Responsible for calculating cook's hourly time cards and submission to accounting.
Commander's palace, New Orleans Louisiana 1981 to 1989
Line Cook/ Creole Chef
Line Cook beginning with PM Pantry and up to working every station AM and PM shifts with Executive Chefs Gerhard Brill, Emeril Lagasse and Jamie Shannon. Worked with Creole Chef Floyd Bealer for 7 years and being given title of Creole Chef after his departure. Worked Sunday Brunch for 7 years with covers up to 1200 guests. Worked many offsite caterings and Private Brennan Family functions.
EDUCATION
Louisiana State University, Baton Rouge Louisiana 1980
Two semesters completed with Louisiana State University
Texas Food Managers Certification
ServSafe Certified Louisiana
Dale Carnegie Management Training
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