Executive Chef Dining Services Leader

Bryan Achay***** Willowbrae ave, Chatsworth, CA **311 ~ 310-***-**** ~ ********@*****.***

Professional highly experienced and diversified Executive Chef, classically trained and mentored directly under certified Chaines Des Rotisseurs Grand Master Chefs, who possesses outstanding leadership skills, adaptability, and an uncanny expertise in food preparation and presentation. Proven ability to work well under pressure, within diverse environments, and maintain excellent human relations. Superior communication skills, as a Tri-Lingual artist, with a “get it done” personality. With 28 years’ experience within the industry, ranging from locations in Yokohama, Japan, Italy to Hawaii, a leader at heart with an entrepreneurial spirit. Areas of Expertise● HAZMAT Control Management ● Heat Illness ● Blood Borne Pathogen/ Health Sanitation● Customer Service Training ● Sanitation Instructor Training● Implementation of the US Navy and Marine Corps food safety and food sanitation policies and procedures

Professional Experience

Director Of Dinning Services/ Executive Chef

Atria Encino- May 2024- October 2024

Atria Grand Oaks- Nov-2024- November 2025

-Designed, Handcrafted, Executed diverse weekly resident menu & special events for 120 residents.

-Ensured compliance with company & state regulations for food safety & sanitation.

-Effectively communicated and implemented staff training programs.

-Maintained detailed records of residents food preferences.

-In charge of all departmental operations including purchasing, scheduling of team members (FOH & BOH), inventory, proper storage, staff training.

-Maintained a 26% food cost & 16 % labor cost from the entire time by inventory control, cross utilization of products and by executing a 95% scratch kitchen and also by utilizing myself as a part cooking and serving line.

-Successfully delivered on 3 times a day Restaurant crafted meals.

Director of Dining Services/ Executive Chef

The Preserve at Woodland Hills

October 2022- April- 2024

-Coordinated, designed & executed tri monthly residents menus.

-Created healthy meal options enhancing overall dining experience.

-Maintained high standards of residents and guest satisfaction by proactively addressing food service issues

-Oversaw food operation thru ordering, inventory, storage, scheduling.

- Executed a successful scratch kitchen thru butchery, baking, daily soups, sauces, pastry desserts.

- Participated in daily, weekly, monthly meetings with different department heads .

- Held different job titles on the property Executive Chef, Prep Cook, Line Cook, Dishwasher, Care Giver & Front desk agent on a daily basis.

Executive Chef & B

November 2019- August 2022 Knollwood Country Club Granada Hills, CA

•Manage entire front and back of the house under my supervision with a strong teamwork mindset, supervised servers, bartenders, banquet captain, prep cook, dishwasher, banquet servers. •Created recipes and support materials like costing, guides with descriptions and picture to maintain food quality and consistency of American Golf food standards .

-Successfully executed a record of 25 banquets in two weeks.

- Tripled the revenue by creating an unforgettable dinning experience for clients by personally communicating with the clients on handcrafting menu’s, personalized menus for the client’s event.

-•Consistently produced exceptional menu items that regularly gained diner’s praise thru foodservice outlet and banquets.

•Costing/Purchasing, maintain inventory, par levels, while reducing and maintaining a consistent 20% food cost,19% labor cost,21% liquor cost

Executive Chef & B

Oct.2016 - June 2019 Montrose West Hollywood Suite Hotel West Hollywood, CA

•Manage entire front and back of the house under my supervision. •Consistently produced exceptional menu items that regularly gained diner’s praise.• Costing/Purchasing, maintain inventory, par levels.

•Established a collaborative environment with the entire F&B team.

• Increased revenue by 10% over last year, while reducing and maintaining a consistent 20% food cost,19% labor cost,21% liquor cost.

. •Consistently produced exceptional menu items that regularly gained diner’s praise.,costing, purchasing, maintain inventory, par levels

- HSMAI Nominated Best Food and Beverage Operation in Los Angeles- 2017-2018

- Contracted by You Tube FBE channel try not to eat challenge reaction videos.- 2017-2021.

Executive Chef

Jan. 2014 - Aug2016

DoubleTree by Hilton Hotel

San Pedro, CA•

• Menu creation, recipe creation for food and beverage outlets, restaurants & banquet operations.

• Maintained proper costing, purchasing, maintain inventory, par levels by adhering thru proper culinary techniques.

• Directly responsible for daily employee meals thru costing and menu planning.

-Assisted Director of Food & Beverage with budgeting, forecasting, costing, inventory, purchasing.

- Primary in charge of scheduling of kitchen staff thru a Union assisted property.

Executive Chef Apr. 2009 - Jan.2014

Crowne Plaza Hotel San Pedro, CA

•Responsible for all hotel food attributes including menu planning, food production inventory, vendor inventory, banquets and special events in a Halal setting property.

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. •Maintained lines of communication with F&B Director, General Manager and line staff.

• Created recipes and support materials like costing, guides with descriptions and picture to maintain food quality and consistency of hotel food standards.

-Participated in staff training and sets training programs such proper culinary techniques to the culinary staff.

-Ensured that safety, health, and sanitation requirements are followed by culinary staff.

Education and Certifications.

Kapiolani Community College 1997-2000 B.A Culinary Arts Honolulu, Hawaii

Chaines des Rottisuer Certified

2006 American Culinary Federation Certified Culinarian

Serv Safe Manager Certified- 2025

HSMAI Nominated Best Food and Beverage Operation in Los Angeles- 2017-2018

Contracted by You Tube FBE channel try not to eat challenge reaction videos.- 2017-2021.

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