Executive Chef

OBJECTIVE

Executive Chef specializing in New-American Fine Dining cuisine with 10 years experience in food preparation, banquet and a la carte operations for leading hotels, golf courses and restaurants.

SKILLS PROFILE

• Certified Professional Food Service Manager.

• Fine Dining/a La Carte/Banquet Services.

• Budgeting/P&L Management.

• Special Event Planning/Creative Menu Development.

• Executive/Sous-chef experience with million-dollar, upscale companies.

• Inventory/Purchasing/Quality Control/Safety & Sanitation.

• Solely owned and operated Zagat rated Upper Crust Café for two years.

EMPLOYMENT HISTORY

Executive Chef/Owner, Upper Crust Cafe

August 2006 - Present

Plantation, FL

• Chef/Owner for restaurant specializing in upscale, gourmet sandwiches and salads (lunch) and re-inventing gourmet fine dining experience (dinner) with weekly menu changes and 5 course tasting menus.

• Hire, train, and direct all FOH and BOH employees for 50 seat restaurant.

• Full accounting/payroll responsibility; increased sales from $500,000 to over $1 million focusing on advertising to local corporate offices/schools to become the preferred caterer.

Executive Chef, Compass Group

August 2003 - August 2006

Norfolk, VA

• Supervised 30 cooks/chefs.

• Introduced chef-manned action stations, house-made products and daily grille specials to include international flavor for the cafeteria.

• Managed entire F&B operations for hospital as well as establishing catering network throughout 4 hospitals; took $25K catering profit, turning into $275K profit in 1 year.

• Responsible for menu creation, production and presentation of bi-monthly Board of Director meetings, private parties and all daily catered functions throughout hospital network.

• Sought out by CEO, COO and CFO to cater private parties at personal homes; executed entire function from menu to decoration.

• Maintained food costs 15% below budgets specified by P&L contractual agreements.

Director of Culinary Ops, TPC Virginia Beach

June 2001 – August 2003

Virginia Beach, VA

• Performed duties of Executive Chef and Food and Beverage Director; creating menu reflecting business demands as well as budget analysis while attaining 12% lower food/beverage costs versus budgeted allowances.

• Hired, trained and directed all F&B department personnel.

• Managed 8 people and oversaw production of high-volume establishment for everyday lunch/dinner business, golf tournaments and catered functions.

Kitchen Supervisor, Orlando World Marriott February 2000 – June 2001

Orlando, FL

• Supervised staff involved in production of banquets and special events ranging from weddings to VIP corporate functions.

• Produced meals for 2000 employees and banquets up to 8000; buffet and plated.

• Worked the line as lead cook at the four-star Hawk’s Landing Steakhouse on golf course for 9 months before being promoted to kitchen supervisor.

EDUCATION & ACHIEVEMENTS International Culinary Academy/Le Cordon Bleu 1998 - 2000

Pittsburgh, PA

• Graduate AOS degree in Culinary Arts - 4.0/4.0 GPA with Honors

Taste of Hampton Roads Competition

Norfolk, VA

• 2004, 2005 and 2006 Best Overall Restaurant (28 competitors)

Zagat Rated Restaurant

Upper Crust Café, Plantation, FL

• 2007, 2008 Best Restaurant in Plantation

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