         EXECUTIVE CHEF-PARTNER           Summary    Proven abilities in fine dining restaurants, catering, corporate dining and provisioning. Well versed in cost control, P & L analysis, menu production, design, sanitation, purchasing and receiving, as well as, all duties concerning a restaurant's day to day operation.       Highlights          ServSafe Certified FoodManager  ServSafe Liquor Certified  13CT Caterer Liquor Licensee  Florida State Gaming Commission Licensee               Experience      Executive Chef-Partner    July 2014   to   Current     Company Name   －   City  ,   State      Daily supervision of BOH team members.  Weekly supervision of FOH operations-customer service, point of sales, management, staffing, and financials for 1.5M annual sales revenue.  Reduced food costs by  9%  by expertly estimating purchasing needs and buying through approved suppliers.  Implemented portioning systems throughout all areas of the kitchen.  Retrained staff in proper recipe and sanitation (H.A.C.C.P) adherence.    Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.           Catering Manager/Executive Chef    March 2014   to   July 2014     Company Name   －   City  ,   State      Plan and execute all off site catering and events for catering department   Obtain new clients and track sales.  Event planning of all sizes at all stages.  Menu planning and execution from prep to production.          Executive Chef    August 2013   to   March 2014     Company Name   －   City  ,   State      R & D of foods, plan menus and production for new concept company with intent to expand national.  Gourmet office lunches, packaged meals, vegan solutions  Commissary kitchen development, staffing and cost projections  Catering logistics for large office functions.           Executive  Buffet Chef    December 2011   to   August 2013     Company Name   －   City  ,   State      Supervisor of 65 team members of cooks, 30 stewards and 3 sous chefs.  Successful record of meeting and exceeding target budget food cost and P&L quarterly goals for annual sales of 15 million.  Created daily menus to feed an average of 1700 people.  Oversaw banquets and off premise events and provided support for  concert venues and casino's employee commissary.   Responsible for ordering, scheduling, and hiring of all staff members, stock and par control.          President/Executive Chef    March 2004   to   December 2011     Company Name   －   City  ,   State      Owner & chef of gourmet catering company servicing corporate, weddings, and event planning.  Personal touch catering for small, intimate parties to large scale venues.  Exclusive needs clients and Miami productions craft services.  Upscale catering-yacht provisioning business.  Duties included operational supervisor, client management, catering menu development, financials, Yachting clientele liaison, and party planning, for events up to 2000 guests.  Status:  Sold Business.  Highlights:  Fort Lauderdale International Boat Show Caterer, Boys and Girls Club of Broward County Yacht Hop, and Rybovitch Mega Yaucht Marina Caterer and Provisioner.          Sous-Chef/Banquet Chef    October 1997   to   December 1998     Company Name   －   City  ,   State      Opening management for Chef David Burke in the first of 6 new steakhouse openings for The New York Restaurant Group.   Trained new personnel in S & W'S technique of restaurant operation (as well as Chef Burke's recipes).   Skilled in butchering of meats as well as maintaining the largest dry aging operation in Miami.   Responsible for handling all banquets from prep to production for parties up to 200 guests.           Sous Chef    January 1997   to   November 2003     Company Name   －   City  ,   State      Hired as opening kitchen manager for an upscale venture for Chef Mark Militello.  Achieved a 5 diamond award within 4 months of operation, and received numerous awards including a James Beard Foundation invitation to cook at the Beard House.  Responsibilities included personnel management, ordering and receiving of all foods and equipment, daily menu special, and training of new personnel.          Sous-Chef    February 1993   to   November 1996     Company Name   －   City  ,   State      Worked with Chef David Burke in one of the most famous restaurants in N.Y.C during the mid-1990's.  Promoted to Sous-Chef and traveled with him to help with other restaurant openings out of state.  Chef Burke was a mentor to me and helped me to develop my palate and style of cooking, which still reflects my work today.  Assisted with recipe development for his first book "Cooking with David Burke".          Education      Associate of Science   :   Culinary Arts  ,   1991    The Culinary Institute Of America   －   City  ,   State                Business administration  ,   1987    Kingsborough Community College Abraham Lincoln High School   －   City        Business administration        Skills      Well versed in POS usage, Microsoft, Aloha and Cateredge.   Excellent communication skills, and the ability to work well either alone or as part of a team.  Multi-tasking abilities and great decision making skills.  Very detail oriented in providing exceptional food and ensuring that all guests expectations are met and exceeded.         Additional Information      A complete listing of all references,  awards, and accolades will be furnished upon request.
Thank you for your consideration.     