Executive Chef Food Service

RICHARD NEY

*** - *** **** ********@*****.*** Austin, TX

Experience

I have demonstrated in establishing parameters in the setting up of various sized efficient food service venues and in being a hands-on working chef, running, sustaining numerous organized kitchens. Also have maintained great food and labor cost controls in opening new hotels and restaurants while winning several restaurant awards and accolades as being systematically inclined to succeed.

LSG Sky Chefs Austin, TX

Executive Chef 2/25 to Present

Leadership and Management:

Oversee all food production within the facility.

Manage, train, and evaluate kitchen staff.

Set staffing schedules and lead pre-shift meetings.

Dos Olivos Austin, TX

Chef – Kitchen Manager 8/24 to 11/24

Oversee the running of the kitchen

Order all provision, scheduling and cleanliness

Create prep list for daily production

Manage food cost and inventory

Ensure compliance with health codes and regulations

LSG Sky Chefs Portland, Oregon International Chef 1/23 - 6/24

Planning and execution for 1st class meals

Prepare all fresh food items

Determine production time requirements based on production orders

Maintain equipment and work area according to Safe Food Handling Guidelines

Recipe – A Neighborhood Kitchen Newberg, Oregon Chef de Cuisine 3/22 – 12/22

Willamette Valley wine country cuisine

Setting up and working grill & la plancha

Changing weekly menus & recipes

Sprouts Farmers Market Mill Creek, WA

Meat & Seafood Manager 2/20 – 2/22

Department guidance and training

Cutting and portioning various meats including sausage making

Inventory control and ordering

South Beach House Point Roberts, WA

Executive Chef 5/19 - 11/19

Working chef position

Farm to table concept in a seasonal restaurant

Private Catering, Yangon Yangon, Myanmar

Executive Chef & Organizer 3/18 – 1/19

Ran my own catering company, food cost, timekeeping & service standards

On-site events 5-25 pax for plated sit-down coursed menu

Pass around cocktail events up to 125 pax

Buffet up to 150 pax

57 Below Hospitality Yangon, Myanmar

Group Executive Chef – New Restaurant openings 10/16 - 2/18

Manage and direct the kitchens opening operations of 5 outlets

From kitchen design to delivering the signature menus, recipes, and training guidelines

Union Bar & Grill, western concept cuisine

Gekko, Japanese sushi and yakitori on open fire grille

3 Parami Pizza, Napoli style pizza venue with full sit-down menu

Tuk Tuk Thai Cafe, Foods from Thai/Burmese Border

Central Production Kitchen, Banqueting, Bread & Pastry

Staged with Nahm Restaurant – Bangkok, A Michelin Guide Restaurant

Clearview Holdings, Ltd. Hong Kong, China

Executive Chef 1/15 – 7/16

Developed 2 new restaurants within 3 months of each other

Setup kitchen concepts, equipment, menus, recipes, training

oSubmitted Monthly P&L Statement to the owner/investors

57 Below Hospitality Yangon, Myanmar

Executive Chef 1/13 – 11/14

Manage and direct the kitchens opening operations of these 3 restaurants

From kitchen design, writing the signature menus, recipes, training.

Union Bar & Grill, a western BBQ, pizza and Asian concept cuisine

Gekko, Japanese yakitori, with Korean and an open fire charcoal grill

Parami Pizza, (3) Napoli style pizza venues with full sit-down menu

Rotana Hotels Dubai, UAE

Executive Chef 9/10 – 6/12

Park Rotana & Arjaan, Abu Dhabi and Towers Rotana, Dubai, UAE

Coordinated and overseen all kitchen activities for 6 outlets

Delivered on high profile catering up to 900 pax, in house events, off site events

Opened a new restaurant with Michelin 3 Star Chef Jaun Amador

Mombasa Grill Abu Dhabi, UAE

Executive Chef 3/07 – 3/10

Develop this Mombasa, Kenya themed restaurant.

with inspirations of the early traders within.

Included are the Portuguese, Indians, Chinese, British, Oman, European.

Voted Best Restaurant by Abu Dhabi, Time Out Magazine 2009.

Shangri-La Hotel Pudong Shanghai, China

Executive Sous Chef 5/06 – 3/07

952 rooms & suites 11 outlets.

1st hotel in China to be fully HACCP certified.

Introducing product changes & menus improving food quality scores & customer satisfaction.

Mandarin Oriental Hotel Singapore

Executive Chef 4/05 – 7/06

527 Rooms & Suites, 7 F&B Outlets.

Having a 3-1/2-month renovation, we opened 3 newly renovated venues.

Melt, The World Café, which earned Tattlers Magazine, Best Restaurant & Best New Restaurant.

Beach Rotana Hotel Abu Dhabi, UAE

Chef de Cuisine 4/04 – 4/05

Launched ‘Finz’, a new Global Seafood Restaurant.

Creating a seafood menu that had raised the bar on Seafood concepts in Abu Dhabi.

Sourcing seafood Locally, Europe, Australia & Japan.

Amari Orchid Resort Chonburi, Thailand

Executive Chef 6/02 – 7/03

Revamp all the catering menus and costings

Update Seasonal room service menus, all day dining & The Italian restaurant

Focus was on sourcing locally caught seafood and locally grown produce

Research food trends and competitor offerings

Teach and lead the culinary team of 45 chefs

Towers Rotana Hotel Dubai, UAE

Chef de Cuisine 9/01 – 5/02

Launched ‘Teatro’, a multi-international restaurant

Pizza Oven, Tandoori, Woks, Dim Sum, Rotisserie Grille, and Sushi Bar

Voted best restaurant in Middle East

Wolfgang Puck Food Company Los Angeles, CA

Executive Chef 9/98 – 4/01

Concentrated on the Southwest and East Coast Region for WPFC.

Obachine, Phoenix, Arizona.

Wolfgang Puck Café, Fort Lauderdale, Florida.

The Dining Room, Orlando, Florida.

Education - Macomb College, Mt. Clemens, MI. - Studied the Culinary Arts

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