Chef George Nunez
Resume:
George A. Nunez
Lantana FL **462
Email: ***************@*****.*** / Cell: 407-***-****
Objective: To grow, educate and enhance my culinary career through a progressive and dynamic company dedicated to the art of service.
Education
California Culinary School of Arts- Cordon Bleu, Pasadena, CA 01/2007-03/2008
Associates Culinary
UEI Computer Networking - Attended in 2001
Los Angeles, CA
L.A. Trade Tech College Attended in 1994
Los Angeles, CA
Valley City College Attended in 1983
North Hollywood, CA
Hollywood High School Graduated in 1978
Los Angeles, CA
Military From 1978 to 1981
United States Navy
Firefighting Training
Aircraft Handler Director
Honorable Discharge in 1981
Professional Experience
7.2010-2.2012 Waldorf-Astoria /Hilton Bonnet Creek Orlando, FL
Chef Supervisor
• Chosen as an integral member of the culinary management team to assist and supervise a team over 35 cooks
• Oversee 5 outlets throughout the resort, including Harvest Bistro, In Room Dinning, Beech Restaurant, Bar Zeta, Bar Sena as well as catering services.
• Establish Day to Day operational procedures for all outlets including HACCP & state guidelines adherence to cleanliness and operational standards while cultivating Hilton Worldwide principles among the staff.
• Assist development to incorporate “comforts/specials” of the day for restaurants. VIP and special event menus developed for high profile guests/conferences.
• Assist Executive Sous Chef And Senior Sous Chef in developing, training and executing menus and VIP activities.
• Management of 35+ employees; scheduling, interviews, payroll, job specific skill development and mentorships for team member development
• Purchasing and Order Guides established for all outlet needs, cross utilizing items, minimization of wastage/spoilage.
• Execution of Hilton Worldwide Owner’s Meeting, bringing owners from around the globe to one location for the first time in Hilton history. Partnership with Chef’s representing their locations across the globe in execution of their native dishes. Assisting Teams from from Japan, China and Hong Kong
• Assisted in executing the Gala Dinner highlighting Bonnet Creek.
Sr. Sous Chef: Esteban Arguedas 561-***-**** Executive Chef Boca Raton Marriot
Sr. Sous Chef: Anukul Hampton 321-***-****
• Sodexho: Mattel Corp
3/2004 6/2008
• General Manager:Niel Mc Cormick-310-***-****
• CEC Regional Corporate Ex Chef: Dylan Regan-562-***-****
• Sous Chef: Urbano Partida: 310-***-****
• Executive chef liaison for various units within the company
• New Opening American Airlines, Admiral Club, Mattel
• Kaiser Hospital Downey,
• General Manager: Barbara Le Page562-***-****
• Kaiser Hospital Pasadena, Kaiser Hospital Green Street
• General Manager: Diana Johnson 626-***-**** cell661-***-****
• Avon, Huntington Library, Bank Of The West
• General Manager/Kitchen Manager 12/14/2007
Sodexho/Hot Topic Corp, City of Industry, CA
New Opening
In charge of H.A.C.C.P. regulations
Complete sanitation and temperature log
Training of employees on menu
Writing daily and special event menus
Ordering of food and cost analysis
Labor Management
Marketing
Mario Morales: 323-***-****
• Chef d’ Cuisine
Sodexho/Culver City Studios- Culver City, CA 07/2007-08/2007
In charge of H.A.C.C.P. regulations
Complete sanitation and temperature log
Training of employees on menu
Writing daily and special event menus
Ordering of food and cost analysis
• Chef Café and Fine Dining Catering 01/2004-2008
Sodexho/Mattel- El Segundo, CA
Supervised and assisted in employee training and development through Southern California’s Chef’s Association
PGAwards, Grammy Awards, all documentation available
Sign on Charley Trotters Chef d Cusine Guilliermo Tellez, Hot Tamale Girls
Taught ACF Program for Corporation
Managed Executive Catering functions and site specialty events
Executive Chef: Dylan Regan 562-***-****
• Chef 03/2002-07/2004
Party Staff, Inc.- Los Angeles, CA
Worked as chef for several entertainment industry events. Have documentation of my work history with the studios.
Subcontracted through Executive Chef Jennifer from Granita Restaurant for party for Cindy Crawford.
Supervised events.
Prepped and set up buffet stations.
Served as Sous Chef and Tournad
CEO David Goldman: 323-***-****
• Chef
Culinary Staffing Service- Los Angeles, CA 05/1997-05/2003
Prepped and set up buffet stations. 323-***-****
Supervised events.
Served in various positions such as kitchen manager, chef, wait staff.
• Club Manager 09/2002-08/2003
Los Angeles Tennis Club- Los Angeles, CA
Was responsible for supervising dining crew, wait staff, and bartending.
Maintained a relationship with members
Trey Waltke General Manager: 323-***-****
• Sous Chef 08/2001-09/2002
Copa Casino- Gulfport, MS
Was responsible for the opening of the casino
Training of staff
Executing the preparation of the food
Implementing safety and sanitation rules
• Lead Chef 02/2000-08/2001
New Palace Casino, LLC- Biloxi, MS
Responsible for buffet.
Leading six cooks for preparation of raw products to ready to eat products.
Largest seafood buffet on coast.
Additional Experience 2 Jobs @ Time (over 20 years experience)
Magic Casino- Biloxi, MS
Tribecca Restaurant- Beverly Hills, CA
Holiday Inn- Santa Monica, Ca
Radisson Plaza Hotel- Manhattan Beach, CA
D.F.W. Hyatt Regency Hotel- Fort Worth, TX
LAX Hyatt Regency- Los Angeles, CA
The Grill- Beverly Hills, CA
Malibu Sea Lion- Malibu, CA
Senora Café- Los Angeles, CA
Le Bel Age Hotel- Los Angeles, CA
Annandale Country Club- Pasadena, CA
Ridgley Crest Country Club- Fort Worth, TX
River Crest Country Club- Fort Worth, TX
Worthington Hotel- Fort Worth, TX
The Bistro Gardens- Beverly Hills, CA
The Ritz Café- Beverly Hills, CA
Australian Collection- Beverly Hills, CA
The Improvisation- Santa Monica, CA
Malibu Deli- Malibu, CA
Certifications
Associates of Occupational Studies Culinary Arts
Serve Safe California
Serve Safe Florida
First Aid ,Red Cross
Presidents Honor Role
Perfect Attendance
United States Navy
ACF American Culinary Federation
References Available Upon Request
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