Executive Chef Food Production
Resume:
Rolfy Chavez
Executive Chef
Sacramento California 95621
**********@*****.***
Responsible for the daily operations of the kitchen and food production and to provide professional leadership and direction for team members. Supervise food production and provide a creative flair and consistent product. Assure that quality and cost standards are consistently attained. Ensure that presentations meet the business specifications and commitment to quality. Maintain a safe, orderly and sanitized kitchen.
Creekside Oaks Retirement Community Folsom CA 2/27/2021--Present
F&B Chef
Maintain Monthly food cost budget.
Overseeing Kitchen and dining room Hiring, training.
Interacting with residence daily
Cooking and creating menus for the residents.
Hilton Hotel Sacramento Arden West November 2017 –March 28-2019-Covid
Executive Chef
Work with Sales & Banquet Managers staff on menu planning and related food production
Maintain standards of quality, cost, flavors of foods and presentation.
Direct inventory programs, cost controls and food ordering
Prepare reports, inventories, cost menus, schedules and/or any other administrative duties assigned.
Great Leader
Motivator
Multi-Outlet High-Volume Operations
Team Building & Training
Safety & Sanitation
Profit Enhancement
Ability to thrive under pressure.
Emphasis on ethics and integrity
Fluent with food pricing/food costs, budgets
Plan and manage procurement production
Marriott Pleasanton Hotel & Resorts (Pyramid Hotel Group) July 2013 – November 2017
Executive Chef
Maintain standards of quality, cost and food presentation.
Work with Sales & Banquet Managers on menu planning and related food production
Assure staff is following safety and sanitation guidelines.
Renaissance Hotel Denver (Pyramid Hotel Group) April 2013 – July 2013
Executive S Chef
Responsible for overseeing the banquet and restaurant production.
Supervise all food production for banquets, restaurant dining and other food service areas.
Training employees on all aspects of food and beverage standard
Four Points by Sheraton Downtown Peoria Illinois (Pyramid Hotel Group) May 2012 – March 2013
Executive Chef
Work with Sales & Banquet Managers staff on menu planning and related food production
Maintain standards of quality, cost, flavors of foods and presentation.
Direct inventory programs, cost controls and food ordering
Prepare reports, inventories, cost menus, schedules and/or any other administrative duties assigned
by The GM and Controller
Holiday Inn - Craig CO Ardent Hotel Advisor July 2010 – May 2012
Executive Chef and F&B Implemented
New restaurant concept with opening of Castle Ranch Steakhouse in Craig Colorado,
Boise Idaho, Price Utah, New Mexico
Responsible for all aspects of the food and beverage department, Hiring,
Training, creating and implementing new Menus, Food tastings for banquets, Labor and
Food cost control. Monitoring Scheduling daily according to business without
Compromising food quality and service
Old Town Hospitality Casa De Reyes Restaurant &Barra Barra Restaurant Jan 2010 – June 2010
Executive Chef
Responsible for day-by-day operations of two of the most famous and busiest restaurants
Training employees on all aspects of food and beverage standard
Ordering
Labor and food cost control
Creating recipe books, menu changes
Evaluations
Holiday Inn - San Diego CA. Ardent Hotel Advisors Aug 2007 –Dec 2009
Executive Chef
Hiring, training, purchasing, scheduling, creating menus, daily specials and weekly features.
Assured quality control, minimize waste and employee turnover.
Responsible for food cost while increasing business, without compromising food quality.
Travel to Colorado, Idaho, Utah, and New Mexico, assisting with Chef Transitions and special events.
NFL San Diego Chargers Training Camp 2007 - 2009
Personalize menus for the team according to strict dietary guidelines.
Restaurant Deli, Chula Vista, CA 2005 – 2007
Owner
Remedied restaurant’s prior challenges with visibility and quality consistency.
Served 11 private schools daily.
Sheraton Four Points San Diego, CA 1995 - 2005
Executive Chef
Hiring, training, purchasing, scheduling, creating menus, daily specials and weekly features
Assured quality control, minimize waste and employee turnover.
Responsible for food cost while increasing business, without compromising food quality.
Sheraton Hotel and Marina, San Diego CA 1992-1995
Sous Chef
$24 million in F&B
Responsible for daily operations of the restaurants and supporting the banquet Department
Training employees on all aspects of food and beverage standards
Education & Qualifications
Culinary School: Sheraton Corporation - Sheraton Hotel Marina San Diego, CA
Serv Safe Certification Valid through May 10, 2022
President’s Award from Chef’s de Cuisine 2004
Named Restaurant after Chef in San Diego, Ca. Four Points Sheraton
“Rolfy’s Bistro” from 1997-2005
Named most influential Chef in Craig Daily News May 2009
Chef de Cuisine Board of Directors from 2007-2008
Community Service - Ladle Soup Ministries - San Diego 2007-2009
Serving Homeless outreach In Livermore 460 north Livermore CA, 94551 2013-to-present
Personal and Professional references available upon request
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