Sales Executive
Resume:
Adam J. Kekahuna
Beaverton, Oregon 97006 Cell: 808-***-****
*************@***.***
Experience
Outrigger Canoe Club
Honolulu, Hawaii
Position: Executive Chef
May 2011-Current
Managed, planed and coordinated all kitchen operation including but not limited to banquets, special events & functions & P & L’s
Kitchen cooked for 3 separate venues including banquets, etc.
Monthly inventory
Performance reviews
Staff of 30+ kitchen employees & 40 waits staff
Created seasonal, sustainable and local menu
Educational wine dinners, cooking classes
Managed food and labor cost within clubs projected budgets
Generated a yearly sales of $4.5 million
HACCP & Serve Safe Certified
Crazy Moon Hospitality Group LLC.
Loca Luna Restaurant and Bar
Corvallis, Oregon
Position: Chef/Owner
2010
Created, owned, operated and managed Corvallis restaurant
Director of Operations in front and back of house
40 staff members
Best Restaurant in Corvallis within 3 months of opening
Created seasonal, sustainable and local menu
Managed a 29% food cost, 20% labor cost, 25% wine and 17% beverage
In charge of all F&B
Created wine, sake and cocktail dinners, grazes, gala's and gatherings
Best Chef in Corvallis
Duncan Culinary Ventures LLC.
Aqua Seafood Restaurant and Bar
Terzo West Coast Italian Restaurant and Bar
Corvallis, Oregon
Position: Corporate Executive Chef/Director of Operations/Partner
2008-2010
Created 2 themed restaurants:
Hawaii Regional Cuisine/Aqua
West Coast Italian Cuisine/Terzo
Corporate Executive Chef and Director of Operations
Managed a food cost of 29% and Labor of 20%
Seasonal menus with focused on being local, sustainable and fresh
Both restaurants became Corvallis Best Eateries within 1 month after opening
Volunteered with many local charities to help the community
Held wine, sake and cocktail dinners
Best Chef in Corvallis
Pacific Coast Restaurants LLC.
Portland City Grill Restaurant and Bar
Portland, Oregon
Position: Executive Sous Chef
2005-2007
In charged of all kitchen operations
Generated a yearly sales of $13.5 million
Managed a food cost of 30% and back of the house labor at 9%
Created seasonal menu changes with Corporate Chefs
Worked closely with sales reps to meet projected monthly targets
Oregon's Top Restaurant
Managed a staff of 150 kitchen and front house employees
Worked the team members to achieve monthly P & L
250 Dinning seats, 150 bar seats and 400 seats in banquets
50,000 sf unit
Bruce Carey Restaurants LLC.
Saucebox Cafe and Bar
Portland, Oregon
Position: Executive Chef
2003-2005
Director of all Kitchen operations
Managed food and labor cost within reason
Created monthly and seasonal menu's
Purchased local, sustainable and fresh
Top 10 Chef in Portland
Worked with many honored chefs
Recipient of many restaurant and culinary awards for the state of Oregon
Trained all kitchen staff
Seated 185 guest
Singha Restaurants LLC.
Chai's Island Bistro
Honolulu, Hawaii-Oahu
Position: Executive Chef
2002-2003
Created a Euro/Asian themed menu
Managed a total staff of 30 employees
Oversaw all kitchen operations
Kept a food cost of 30% and Labor at 18%
Worked closely with local farmers and sales reps
Recipient of many restaurant and culinary awards
Volunteered for many Honolulu charity events, gala's & fund raisers
Roy's Hawaiian Fusion Restaurants LLC.
Kiehi, Hawaii-Maui
Kahana, Hawaii-Maui
Postion: Executive Sous Chef
2000-2002
Worked with Chef Joey Macadangdang and Chef Brian Ikenoyama
Also worked with Roy Yamaguchi, Jackie Lau and Chef Joey
Created a Hawaiian Fusion Cuisine menu
Managed a food cost of 30% and labor at 18%
Conducted daily ordering and inventory
Hired and trained all kitchen staff
In charge of daily prep and production to recipe standards
Worked with many top Hawaii Chefs at charity gala's
Oversaw a staff of 40 employees
Worked with management staff to reach daily, monthly and yearly P & L
Kept a positive staff
!Oba! Restaurant and Bar
Portland, Oregon
Position: Executive Sous Chef
1998-2000
Assisted Chef Scott Neuman in all daily operations
Interviewed and hired new kitchen members
Created menu monthly and seasonal menu ideas and changes
Managed food and labor cost daily
Completed all inventory and ordering
In charge of all training of new front and back house employees
Portland's Top 10 Restaurants
Local Boy'z Hawaiian Cafe
Corvallis, Oregon
Position: Sous Chef
1995-1997
Assisted the chef in daily operation
Completed daily inventory
Prepped and produced orders
Hired and trained new staff.
Managed daily food and labor cost
Education
• Western Culinary Institute/Le Cordon Bleu
Degree in Culinary Arts/Restaurant and Hospitality Management
GPA: 3.85 Deans List
• Portland Community College
• Waipahu High School-Oahu, Hawaii
Qualifications
• Culinary Arts/Restaurant and Hospitality Degree
• 15+ years of experience in culinary/hospitality industry.
• Excellent written and oral communication abilities.
• HACCP and Serve Safe certified
• 13+ years of management and hands on training experience
• Started and opened 8 restaurants from ground zero
• Computer knowledge and skills
• Worked closely with sales reps and local farmers
• SLOW food, sustainable and local
Accolades
• State of Oregon Top 10 Chef since 2003
• Published in 2 cookbooks representing the State of Oregon
• Articles, reviews and write ups in New York Times, Sunset Magazine, Zagat, Bon Apetite, Gourmet, Chefs Magazine, Portland Monthly, local newspapers and many more
• Iron Chef of Portland 2005/raised $850,000.00 for The Children's Relief Nursery
• New Rising Chef of Honolulu 2001, 2002 & 2003
• Chef of Flavors of Portland in 2005
• Morrison House Award of Oregon
• Eco Trust Best Cuisine 2004
• Appearances on Cooking Live Morning Show on Channel 2 Portland, Oregon
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