PERSONAL/ PRIVATE CHEF Professional Summary EXECUTIVE CHEF __________________________________________ With 29 years expertise forefront restaurant operations menu development, I bring innovative approach restaurant's, catered events hospitality services – one focuses cost-effectiveness food labor, quality deliver impactful exceptional cuisine. My background includes Mexican, Italian, Japanese, American, fusion cuisines, broad experience line management, staffing, new restaurant development menu planning. Fine dining, scratch kitchens, Catering onsite offsite 100-20000 people given time, retail food outlets, concessions QSR's Skills Kitchen Design Workflows Operations Management Product Costing Cost Control Innovative Menu Development Team Building Leadership Quality Customer Service New Restaurant Openings 7 Revenue Growth P&L Performance Management IMenuPro Aloha Microsoft Office Suite Solomon Quest ETeac Eventmaster Caterease Food plating presentation Forecasting planning Kitchen equipment operation maintenance Operations management Business process, Negotiation, Unique Com, Operations Management CA, Optimization Cooking, Performance Management Cost Control, Personnel Clients, Processes Client, Purchasing Customer Service, Quality DC, Quality control Direction, Quality management English, Quest Financial management, Reception Focus, Recruitment Greek, Research Italian, Retail Kronos, Sales Team Building, Scheduling Recipes menu planning Payroll scheduling Menu planning Work History Personal/ Private Chef 01/2019 Current Company Name – City State Traveling around LA Orange County cooking parties 2 50. Plated, buffet, family style food stations, plus more. Sourcing wild sustainable meats, fish, poultry. With organic produce, produce memorable event. Executive Chef 07/2018 01/2019 Company Name – City State My goals direction needed 5-million-dollar operation bring high quality, innovative, whimsical comfort food that's interactive client/guest experience, bringing contemporary California-Italian fusion cuisine, emphasis local farms businesses using sustainable meats seafood. Lounge, Café, Grill Banquets revenue streams property. Also drove dramatic cost saving labor food cost, currently trending 34% food cost 9% labor cost Selected Achievements:. Completely revamped menu, brought fresh ingredients new ideas, changed menu seasonally. Executive Chef/ Director Culinary 01/2015 03/2018 Company Name – City State My focus 26-million-dollar operation bring high quality, innovative food clients customers feel like convention center atmosphere. Whimsical comfort food that's interactive client experience, bringing contemporary California Cuisine, emphasis local farms businesses sustainable meats seafood. Over saw 100+ employees 6 chefs daily. Execution catering, concessions offsite functions 200-20000 people. Drove dramatic cost savings optimization, including running food cost 20% labor cost 8% gross food sales only. Revitalized menu bring fresh approach branding mantra, chef inspired culinary driven, creation implementation 2 new catering menus, well multiple tailored menus client specifications. Education AOS Culinary Arts Hospitality Management 1997 California Culinary Academy City State High School Diploma 1993 Mary Star Sea High School City State Skills Kitchen Design Workflows Operations Management Product Costing Cost Control Innovative Menu Development Team Building Leadership Quality Customer Service New Restaurant Openings 7 Revenue Growth P&L Performance Management IMenuPro Aloha Microsoft Office Suite Solomon Quest ETeac Eventmaster Caterease Food plating presentation Forecasting planning Kitchen equipment operation maintenance Operations management Business process, Negotiation, Unique Com, Operations Management CA, Optimization Cooking, Performance Management Cost Control, Personnel Clients, Processes Client, Purchasing Customer Service, Quality DC, Quality control Direction, Quality management English, Quest Financial management, Reception Focus, Recruitment Greek, Research Italian, Retail Kronos, Sales Team Building, Scheduling Recipes menu planning Payroll scheduling Menu planning Work History Personal/ Private Chef 01/2019 Current Company Name – City State Traveling around LA Orange County cooking parties 2 50. Plated, buffet, family style food stations, plus more. Sourcing wild sustainable meats, fish, poultry. With organic produce, produce memorable event. Executive Chef 07/2018 01/2019 Company Name – City State My goals direction needed 5-million-dollar operation bring high quality, innovative, whimsical comfort food that's interactive client/guest experience, bringing contemporary California-Italian fusion cuisine, emphasis local farms businesses using sustainable meats seafood. Lounge, Café, Grill Banquets revenue streams property. Also drove dramatic cost saving labor food cost, currently trending 34% food cost 9% labor cost Selected Achievements:. Completely revamped menu, brought fresh ingredients new ideas, changed menu seasonally. Executive Chef/ Director Culinary 01/2015 03/2018 Company Name – City State My focus 26-million-dollar operation bring high quality, innovative food clients customers feel like convention center atmosphere. Whimsical comfort food that's interactive client experience, bringing contemporary California Cuisine, emphasis local farms businesses sustainable meats seafood. Over saw 100+ employees 6 chefs daily. Execution catering, concessions offsite functions 200-20000 people. Drove dramatic cost savings optimization, including running food cost 20% labor cost 8% gross food sales only. Revitalized menu bring fresh approach branding mantra, chef inspired culinary driven, creation implementation 2 new catering menus, well multipletailored menus client specifications.