Customer Service Sales
Resume:
Gregory A. Stahl
Gilbert, AZ 85297
**********@*****.***
www.chefconfit.blogspot.com ( professional Videos posted )
Objective
To obtain a position within a chef driven food first establishment that will allow me to achieve culinary excellence through training, mentoring and Qualifications
Starwood Hotels Sharaton Wild Horse Pass chandler AZ, Banquet Chef January 2011 to Present
One of the largest hotel mangament companies in the world. Owning and operating over 900 properties under 9 different brands.
Kai the only restaurant to earn the Forbes five star five diamond award in the state of Arizona and in the entire company.
Most profitable food and beverage property throughout the entire company. 2010 awarded by the Presedent of Starwood.
High volume banquets, bistro and fine dining.
Named hotel of the year in brand 2007.
Banquets in acess of 5000 people.
Aji Spa awarded best in the State of AZ.
Equestrian center and two golf courses rated highest in the state.
Wirlwind Golf Resort recieving top ten best golf courses 7 years straight.
Harrah’s AK-Chin Casino Maricopa AZ, Executive Chef Feb 2010 to December 2010
Largest and most recognized gaming and entertainment management company in the world. Emphasis on employee relations, customer service and busines
Over 1 billion dollar annual coin in revenue
3 million dollar buffet remodel with integrated action station emphasis.
High volume and fine dinning, buffet, room service, casual dining, employee dining room and banquets.
108 employees managed.
8 Sous Chef supervisory team.
5 restaurants departments managed.
Banquets in excess of 3000 per seating event.
Risk and safety , weekly departmental inspections and audits.
Daily menu creation for marketing, 7 star guests and casino hosts.
Costing, P&L, daily COS tracking, comp reports
Seasonal menu creation with wine pairings.
Culinary alumni contact and externship facilitator.
Corporate pricing negotiations.
South Coast Winery Santa Ana CA, Executive Chef Feb 07 to Feb 2010
Golden Bear Award second consecutive year. Winner of 650 national and international awards since 2003. Winery, resort and spa, 300 plus villas, guest New restaurant development.
Seasonal menu creation with wine pairings.
Chefs table up to 12 guests.
Daily public wine tasting.
190 seating capacity.
6 million dollar annual sales.
Financials including P&L
Purveyor relationships with price negotiations.
Pastry and dessert menu creation.
Public cooking demonstrations and culinary classes.
Menu Creation for Dietary Restrictive Guests. (Allergenic, Cardiac and Diabetic ).
Director of all off property catering.
McCormick and Schmick’s Irvine CA, Executive Sous Chef Feb 03 to Feb 07
High volume steak and seafood restaurant with a fresh approach to menu development. 60 locations nationally. Multi level establishment with banquet 40 plus seafood choices daily based on seasonal availability
Daily menu development printed twice daily
14 million dollar annual sales
Increased total sales by 27% over prior year. On line to meet over 1 million dollars in cash contribution
Increased food sales by 11 % over previous year.
Contributed 948,000 dollars to year end bottom line in 2005. 200% over prior year.
Maintained budgeted costs of cogs, renewals, labor, and general supply.
Extensive Knowledge of Seafood, Oysters and Beef.
Director and Chef of all off Property Catering.
FOH and BOH staff training
Staff management of 61 employees
New restaurant opening Omni Hotel Petco Park downtown San Diego, Santa Ana Ca.
Substitute chef manager during vacations, holidays and sick time.
Hilton Resorts Lantana Grill Phoenix, AZ Kitchen Manager July 1998 to Feb 02
3 diamond award, 600 rooms, 4 restaurant outlets, banquet facility, 24 hr guest suite dining, water park,
full service catering facility.
Culinary staff management of 28 employees.
Scheduling, recruitment and training.
Daily menu development
Education
Graduate of Scottsdale Culinary Institute Le Cordon Bleu Scottsdale, AZ August 1999
Relevant Experience
Best New Chef of Orange County Press Telegram Taste Magazine 2003.
Multiple public cooking demonstrations at Bloomingdale’s Costa Mesa and Fashion Island.
Silver Oak and Château St. Michelle guest chef wine dinner The Alley Restaurant Newport Beach
Published recipes in the Google chefs cookbook distributed world wide.
Extensive Knowledge of Seafood, Oysters and Beef.
Serve Safe Certified expires on 2012
Contact this candidate