Chef de Cuisine

JOHN KUJUNDZICH

***** ******* **. #*** ~ Houston, TX 77035

909-***-**** ***********@*****.***

Chef ~ Menu Development ~ Creative Artist ~ “Four Diamond” Specialist

Innovative culinary management professional with proven expertise in developing menus, implementing long term strategic plans to boost revenue, and solidify customer loyalty. Expertise in orchestrating culinary artistry while leading fine dining at highly recognized establishments. Known for organizing and creating procedures for new establishments. Develop products and operations that reduce expenses and increase customer satisfaction. Graduate of Le Cordon Bleu Program at the California School of Culinary Arts.

CAREER ACCOMPLISHMENTS

•Opened two AAA “Four Diamond” establishments (Hotel ZaZa and the Renaissance Las Vegas).

•Lowered food costs by 8% at the Hotel ZaZa.

•Developed and assembled standardized recipe books.

•Planned and executed special events with over 500 people for the Hotel ZaZa.

•Trained and mentored kitchen personnel and coordinated culinary activities including consumption forecasting, menu development and quality control.

•Handled all aspects of Kitchen management including monitoring food production and aesthetic presentation of food and beverages. Trained, re-trained, and up-trained staff.

•Created seasonal recipes and culinary design techniques for food preparation ensuring consistent high quality and eye catching presentation. Prepared special events menus.

•Conducted quality control monitoring for each kitchen area and directed personnel on deficiency correction and sanitary requirements.

•Re-organized and improved storage techniques that maximized useable space and employee efficiency.

•Monitored purchasing, receiving, purveyor lists, and inventory of kitchen items.

PROFESSIONAL EXPERIENCE

HOTEL ZAZA HOUSTON, Houston, Texas 2007-2009

Chef de Cuisine (2009) and Banquet Chef (2007-2009)

•Trained and directed 20+ cooks and 2 Sous Chefs at AAA “Four Diamond” rated establishment.

•Supervised three outlets: Banquets, Room Service, and Pool Café with $6.5 in revenues.

RENAISSANCE LAS VEGAS, Las Vegas, Nevada 2004-2006

Lead Cook

•Supervised all line level employees for ENVY restaurant.

ONTARIO AIRPORT MARRIOTT, Ontario, California 2004-2004

PM Kitchen Supervisor

•Responsible for high cost product control.

UNITED STATES MARINE CORPS RESERVE, Camp Pendleton, California 2000-2006

Chief Cook / Sergeant

•Awarded Navy and Marine Corps Achievement Medal August 2004

•Received Honorable Discharge on 12-17-2006

EDUCATION

CALIFORNIA SCHOOL OF CULINARY ARTS, Pasadena, California

Associates Degree in Culinary Arts, “Le Cordon Bleu Certificate,” 2002

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