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Executive Chef - Chef de Cuisine Resume
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| Desired Industry: Restaurant/Bar/Club/Food/Beverages |
SpiderID: 84066 |
| Desired Job Location: open to area, Texas |
Date Posted: 6/2/2023 |
| Type of Position: Full-Time Permanent |
Availability Date: 06.15.2023 |
| Desired Wage: 90000+ |
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U.S. Work Authorization: Yes |
| Job Level: Management (Manager, Director) |
Willing to Travel: Yes, More Than 75% |
| Highest Degree Attained: Bachelors |
Willing to Relocate: Yes |
Objective:
I started my career at the age of 16, and have over 30 year’s international experience in the Restaurant, Hotel, and Cruise Ship business. I do have extensive experience in P&L, managing staff up to 70+ employees, scheduling, budget, corporate training team, new restaurant openings, writing menus, inventory, food and wine - drinks pairings, scratch kitchen, daily menu changes, consistent food cost, catering, banquets, negotiated contract, and well organized. Restaurants sales experience up to $18 Million. I have very low turnover rates in all kitchens I managed.
These are the my skills and reasons I fit with your company: Adaptability, Budgeting / Food costing, Cleanliness, Collaboration, Communication, Delegation, Detail Oriented, Equipment maintenance, Event management, Focus, Food ordering, Inventory management, Leadership, Listening, Menu development, Motivating, Multitasking, Organization, Patience, Proactive, Resilience, Scheduling, Teamwork, Time management, Vendor management.
I work very close with all departments, chefs – FOH – event management. I do table visits, walk through the banquet room, talking with guests.
I worked 5+ years as corporate trainer, promoted dishwashers to prep-cooks, to line cooks, to sous-chefs and Executive Chefs. I trained new hired chefs to understand the theme and style of operation, to be then located at the actual location of hire.
I am willing to relocate and travel.
Experience:
Executive Chef
Viking Cruise Line: June, 2019 – present, onboard Viking Sky, Viking Sea
Oversight and execution of the entire culinary operation onboard – 930 Passengers + 550 Crew, 7 Outlets, delivering diverse quality of cuisines, creating a superb dining experience to all guests. Achievement of company budgetary guidelines regarding food cost and inventory levels. Collaborate with the Food & Beverage Manager to forecast and manage menu requirements, consumption and inventory. Manage and train large culinary staff to ensure performance standards are met on a consistent basis as per Company guidelines.
Specialty Room Chef
Caesars Entertainment, Las Vegas, NV: May, 2018 – May, 2019
3000+ Rooms, overlooking multiple kitchens; Fine Dining-Steak House, Seafood, Italian, French Bistro, Banquet, Buffet, Burger-American-Casual, with annual sales up to $18 Mil., with all aspects of chef duties, food cost, labor cost, P&L, ordering, sanitation, food preparation & execution, food taste, create menus and menu specials, write daily reports to F&B department, communicating with chefs - FOH and event managers.
Private Chef & Consultant
Las Vegas, NV: Feb., 2006 – Dec., 2017
Organized Private Parties up to 150 people in private homes, upscale clientele. Met with client setting up menu and budget, as I also did all shopping. All food was prepared in the home of celebrated event.
Executive Chef
"Little Buddha" at the Palms Casino Resort - Las Vegas, NV: Nov., 2004 – Aug., 2005
Monthly food sales by $320,000.00 and up to 550-570 covers dinner only. Food cost 26%. I developed and
Implemented a new menu. Catered private parties/buy outs up to 1,000 people.
Executive Chef/Partner
“Roy’s Restaurant” - Roy Yamaguchi “James Beard Award Winner” - Poipu, HI: Dec., 1999 – Oct., 2004
Boca Raton-FL and Philadelphia-PA
Daily menu changes, food meetings with FOH to show, explain and taste new dishes. Food cost 25%- 26%.
Wine pairings with Jim Clendenen (ABC-Winery), Liparita Winery, Judy (Judy-Winery), Amelia
Moran Ceja (Ceja-Winery). Opened Roy's Tampa, FL and Roy's Boca Raton, FL. The year of 2003,
increased sales in Philadelphia by 17%. Part of Roy’s corporate training team, trained line cooks to Sous-Chefs and Sous-Chefs to Executive Chefs, as well as new hired chefs.
Executive Chef
“A Pacific Café / The Beach House” - Jean-Marie Josselin - Poipu, HI: Aug., 1995 – Oct., 1999
Daily menu changes, food meetings with FOH to show, explain and taste new dishes. Food cost 25%- 26%.
Monthly food sales by $310,000.00, yearly total sales by $4.8 mio., dinner only. Sit down parties up to 360
people split into 2 seating’s, with cocktail hour, several courses, in by 5:30 PM out by 10 PM
Education:
Bachelor, Vocational School
Skills:
Awards
Zagat: ’98, ’99, ’00, ’01, ‘02, '03, '04
Hawaii Hale Aina Award: Top Restaurant on Kauai in '96, '97, '98, '99, '00
2 Gault Millau Chef Hats: ‘98
Golden Spoon Award: ’98, ’99, ‘02
Boca Raton several publications in Magazines and Newspapers like
Boca Raton Magazine 2001, ‘02: voted for best Dessert in Palm Beach County
City & Shore Magazine 2001: voted for one of the 3 best Restaurants for Seafood in Palm
Beach County and one of the 10 best Restaurants for Seafood in South Florida
New Times Magazine 2001: voted for the most supportive Restaurant for the community in Palm
Beach County
Palm Beach Illustrated 2002: voted for most creative Menu in Palm Beach County
Sun-Sentinel - 2001 – 2002
Las Vegas publication in Las Vegas Weekly Magazine: Voted for best Asian Restaurant '05
Karlsruhe, DE – 1987: Germany HOGAKA, International Culinary Show, Karlsruhe, Germany, April '87 Winner of the Silver Medal in the category 10 different plates with 150 Contestant.
Candidate Contact Information:
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