Executive Chef Sous
Resume:
Vincent Royer
Executive Chef Director, Brookdale Communities
Austin, TX 78728
**********@*****.***
Executive Chef - Specializing in Italian, French, Mediterranean, Caribbean and Continental Fine-Dining Cuisine. Dynamic, Result Oriented, and Team Spirited seeking a position where I may utilize my skills and develop additional skills as needed.
OVERVIEW
More than 20 years of professional cooking and kitchen management experience. Exemplifying leadership qualities and professionalism, backed by consistent and verifiable record(s) of achievement. This includes skill in food preparation, presentation, and personalized customer service.
Willing to relocate: Anywhere
Work Experience
Executive Sous chef
Lifespace Communities - Austin, TX
February 2017 to 2019
CULINARY DIRECTOR
SILVERADO MEMORY CARE COMMUNITY - Bee Cave, TX
2014 to 2017
• In charge of daily culinary operations
• Overview of four bistros and four dining areas
• Menu planning for daily meals, special diets, and special events
• Orientation of new hires. Inventory and all purchasing needs
• Manage and direct 13 employee aids and cooks
• Catering for the local church and off site events
• Therapeutic diet
• Dimestar certified
EXECUTIVE CHEF
COMPASS GROUP AT SAMSUNG - Austin, TX
2010 to 2014
• In charge of daily production/produce orders and inventory
• Bi-monthly preparation of chef tables
• Daily preparation of menu
• New employee training
• Special catering of events as necessary
BANQUET CHEF
THE HILTON HOTEL - Austin, TX
2004 to 2010
• Chef for banquets specializing in Italian, French and Continental Cuisine, producing $2.4 million in revenue
• Trained and directed 25 cooks/chefs
• Planned menu, assured quality control and minimized waste
• Performed purchasing function for all banquets
• Performed ordering and inventory control
SOUS CHEF
FLORIDA SEAFOOD - Austin, TX
2002 to 2004
• Supervised 12 cooks/chefs
• Managed backhouse operations
• Performed purchasing function for a $9 million dollar upscale establishment specializing in French and Italian cuisine
CHEF DE PATIE
INDIAN BEACH RESTAURANT
1996 to 2002
• Managed backhouse operations
• Performed purchasing function for $7 million dollar upscale establishment specializing in Caribbean, French, Italian and Mediterranean cuisine
Education
Bachelors in Applied Science, Cordon Blue
TX CULINARY ACADEMY - Austin, TX
2002
Additional Information
AREAS OF EXPERTISE
• Executive Chef experience with million dollar, upscale establishments
• Training and development specialist, teaching instructor
• Successful catering experience (1,500+ People)
• Maximizing kitchen productivity and staff performance
• Personal Catering
Experience using a computer including word processing and database software
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