Executive Chef
Resume:
John Alan De Souza
New York, NY 10033
**********@*****.***
Summary
•Kitchen Management -Team Leadership -Product Quality Assurance -New Opening Management -Inventory Management -Menu Development –Purchasing –Forecasting & Budgeting –Staff Training & Development with over 12 years experience in various world acclaimed 5 Diamond, 5 Star food and beverage operations.
•Service-oriented, Executive Chef skilled at running front & back of house operations, proven capabilities in managing budgets and resources to facilitate streamlined operations, foster a sense of commitment and camaraderie among all team members to ensure guests maintain a high level of satisfaction with food service, resulting in new and repeat business. Considered by my peers and colleagues as a go- getter and a efficient and reliable problem solver.
Accomplishments
•Accomplished fine dining & Executive Chef with the ability to cultivate relationships with guests through innovative culinary creations, customer service, increasing restaurant and catering patronage. Promote positive working atmosphere, which fosters open communication to ensure extremely high level of guest and employee satisfaction. Delivered all controllable expenses on or under budget every financial cycle. In depth ability to develop and test recipes and techniques for food preparation/presentation. Well versed in all sanitation and HACCP system.
•Experience includes management with some of the world’s finest cruise lines, hotels and
restaurants.
Work Experience
Holland America Line, 5 Diamond Cruise Line.
Seattle, Washington
Fine Dining Room Chef/ Second Executive Chef June, 2007-November, 2011
•Oversaw all fine dining operations and part of main kitchen operations and two food and beverage outlets for food presentation and consistency.
•Supervised quality control, budgeting, assisted executive chef in purchasing materials, product procurement, vendor negotiation (when required by the corporate office).
•Reduced overtime expenditure by 2.0% through effective scheduling techniques.
•Assisted in implementing new food ordering system, for more effective cost and quality control.
•Conducted televised cooking demonstrations for guest on board in association with the food network channel was also responsible for guest cooking classes.
•Implemented seasonal/regional menu.
•Scheduled, supervised & trained a staff of 155 in company procedures, protocols, cooking and sanitation.
•Assisted in managing a kitchen for AAA 5 diamond star cruise line with over $143 million in food and beverage sales annually.
•Responsible for theme dinners and world cuisine buffets, menu planning, set up and service.
Passard’s Place
Marbella, Malaga, Spain.
Sous Chef December, 2006-May, 2007
•Assisted the chef in running the operations of a 75 cover, 1 Michelin star fine dining restaurant.
•Responsible for the line service, butchery, sauces, roast and garnishes.
•Scheduled staff for FOH and BOH operations was a very challenging period as we had staff that worked on a daily and hourly basis.
•Ensured standards and protocols demanding of a Michelin star operations were consistently met.
•Assisted the Chef in the creation and food trials of new dishes, and the implementation of the same in the menu.
Yachts Of Seabourn, 5 Diamond Cruise Line.
Seattle, Washington
Executive Sous Chef March, 2004-November, 2006
•Monitored and maintained inventory levels, assisted The Executive Chef in ordering food and supplies, managed kitchen support staff of 35 and designated assignments.
•Planned and organized food preparation and presentation in all food & beverage outlets.
•Assumed all food preparation, presentation, and kitchen staff management responsibilities in absence of Executive Chef.
•Fueled, streamlined internal operating procedures to ensure protocols were met and maintained.
•Set up of special buffets and outdoor grill service.
P & O Cruise Lines
Southampton, UK
Senior Chef de Partie December, 2002-December, 2003
•Supervised main galley operations for lunch service, trained staff on USPH & UKPH procedures. Managed and supervised butchery, roast, entremetier, sauce and fish stations, ensuring the preparation and presentation of all dishes as per company requirements.
•Proper handling, storage of all food items in accordance with standards. Implement menus, create schedules, code invoices and inventory in addition to maintaining, approved food cost and staff overtime cost.
Carnival Cruise Lines,
Miami, USA
First Cook December, 2001- October, 2002
•Handled main galley operations for breakfast and lunch service.
•Reported to The Executive Sous Chef regarding kitchen operations.
•Implement USPH procedures and regulations.
•Assisted when required for onboard banquet operations.
•Ensured timely and consistent service resulting in satisfied guest.
•Oversaw kitchen clean up through/ with cooks and kitchen helpers
Hotel Marine Plaza, 5 Star Hotel.
Mumbai, India.
Management Trainee/ Chef De Partie January 1999- October 2001
•Assisted in buffet and A la Carte operations for the various food and beverage outlets.
•Presented cooking procedures to fellow staff members.
•Oversaw food inventory by monitoring proper food temperature, rotation and proper food storage
•Helped in implementing and setting up Mumbai’ s first salad and sandwich lunch buffet in Geoffrey’s, a popular English style pub outlet, in the hotel.
Education
Hotel Management and Catering Technology Diploma.
1999 Merit Swiss Asian School Of Hotel Management,
Ootacamund, Tamil Nadu, India.
Affiliated, to The Swiss School Of Hotel Management And Tourism, Chur, Lausanne Switzerland.
Bachelor of Business Administration in Hospitality Management.
1999 Newport University, California, USA
Advanced Kitchen Principle and Science Specialization
2000 American Hotel and Motel Association (AHMA),
Chicago, Illinois, USA
Certifications
• Advanced Integrated pest Management for hospitality and food operation supervisors, 2010.
• Advanced certification in food safety management, 2010.
• United States Public Health certification in food hygiene and food safety technology for senior supervisors, 2006
• New York Food Handler’s Certification for supervisor’s, 2012.
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