Executive Chef

KAZ NEMATPOUR

***** ** ** *** **.

Woodland Hills, California 91364

Cell: 310-***-**** • Home: 818-***-****

*********@*****.***

Key Skills

• Extensive knowledge of culinary arts • Interpersonal Relations • Creative and detail oriented

• Menu / Recipe Development • Customer Satisfaction • Creating High Staff Morale

• Safety and Sanitation Standards • International Cuisines • High Quality Assurance/Cost Control

PROFESSIONAL EXPERIENCE

GIANNI MAK ENTERPRISES (Woodland Hills, CA),Sous Chef, Oct. 2006 –Jan 2010

• Managing and overseeing operations of Barefoot restaurant.

• Development of new menu items, creating recipe cards / pictures, training staff and implementing standards. Upgrading and maintaining quality at a superior level while staying cost efficient.

• Responsible for all aspects of back of house operations, including staffing, food production, presentation, ordering inventory, and budgeting.

• Ensuring the quality preparation of menu items and proper handling/storage of all food.

HILTON HOTEL (Los Angeles / Universal City, CA), Sous Chef, July 2003 - Oct. 2006

• Managed all aspects of culinary activities (Restaurant, Banquet, Mandarin Kitchen, and Lounge & Room Service).

• Hiring, training and supervising a culinary and stewarding staff of over 65 people.

• Implementing new ideas and upgrading menus regularly.

• Oversaw and participated in many Kosher RCC events.

• Managed multiple events at the same time while providing supervision and support to all of my staff.

WATERFRONT (Southern California), Chef, 2001 - July 2003

• Managed multiple properties (The Reefs, Ports O' Call & Shanghai Reds).

• Planned and supervised private functions including: weddings, social events, award ceremonies and corporate meetings. Developed menus and established food service procedures.

•. Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.

RIVIERA COUNTRY CLUB (Pacific Palisades, CA), Banquet Chef, 1998 - 2001

• Managed day to day operations / developed menus for functions and tournaments.

• Worked throughout the entire operation (Clubhouse, Tennis Club, and Banquet Kitchen).

• Oversaw production of the annual Nissan Open which was host to over 5,000 corporate guests.

THE REEFS HOTEL (Southampton, Bermuda), Chef, 1996 - 1998

• Created daily menu for hotel guests

• Oversaw culinary operations of boutique resort while managing a brigade of 30.

DRAI'S RESTAURANT (Beverly Hills, CA), Sous Chef, 1993 - 1996

• Assistant to Executive Chef Claude Segal.

• Opened new "High Profile" restaurant and worked in every stations of the kitchen.

Prior to 1993 - trained in reputable hotels and restaurants (The Peninsula Hotel, Beverly Hills -

Mabé Restaurant, West Hollywood - Sunset Marquis Hotel & Villas, West Hollywood -

Prego Restaurant, Beverly Hills and Irvine, CA).

Personal and professional references are available upon request.

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