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