Adam J. Kekahuna

***** ** ********* ******

Beaverton, Oregon 97006 Cell: 808-***-****

d54wu2@r.postjobfree.com

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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