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CV Chef, kitchen manager, restaurant consultant

 
Chef, kitchen manager, restaurant consultant

Resume built for oil and gas job opportunities by a jobseeker with experience in Chef, kitchen manager, restaurant consultant - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 84221

Location (Residence): copenhagen, Denmark
Citizenship: United States
 
Languages:
  Native: English United States
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  Masters in Business Management

Years of Experience: 19 years
Authorized to work in:
   European Union, UK (in particular), United States
Present Location:
   Denmark, Copenhagen
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 27 years
Other Hospitality Experienced 27 years
Other Catering Experienced 18 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Summary :
Dynamic self-starter with proven managerial and sales
ability. Exceptional communication skills with the ability to project
and illicit enthusiasm leading multi-discipline teams. Seeking a
position where I can use my experience and knowledge of the restaurant
industry to contribute to a progressive fast paced company.

Qualifications :
Highly organized and meticulous
Task oriented and diligent
Team player and proven leader
Taught culinary classes through YMCA and Leisure Learning
Computer literate in several programs
Assisted in the opening of a number of restaurants
Assisted in reformatting menu at M.D. Anderson Hospital
Setup and operated a restaurant consulting company - The Gourmand

2. Work Experience - CV/Resume Part 2 [Mandatory]

I owned The Gourmand from February 2004 – The Present
I was a restaurant consultant who opened restaurants for others. On new builds, I would work closely with the owners, contractors, and state and city agencies. I would write the menus and wine lists, hire a chef and GM, write the training manuals and restaurant guidelines, assist in staff training, set up all operating systems, and stay on board for weeks after opening to be assured that staff was operating the restaurant properly and efficiently.

The Gourmand , Houston, Tx. - Owner
* Responsible for the overall operation of company
* Involved with concept development, initial startup, operations
assessment, project management, recipe and menu development, marketing,
staff training programs, financial and operations systems setup
* Oversaw 10 projects in the last two years

I worked for Flemings from November 2002 until January 2004. Flemings is a large, fine dining steakhouse chain with over 30 locations. They served only prime beef and had an enormous wine list that included 100 wines by the glass. I was a sever based out of the Houston location, but also was on the corporate training team who’s responsibilities were to assist in the opening of the new Flemings locations and train the front of the house staff. Each Flemings location seated between 200-250 people with banquet rooms that could serve up to 100. The front of the house consisted of approx. 30 employees (bussers, food runners, back waiters, captains, bartenders, host staff). You can visit Flemings on-line at www.flemingssteakhouse.com

Flemings Prime Steakhouse and Wine Bar, Houston, Tx. – Waiter and Corporate Trainer
* Part of the corporate training team
* Responsible for guests dining experience

I was at Poody’s from April 2002 until November 2002. I was hired as a consultant and as the opening GM. I was responsible for assisting the owner in preparing the restaurant for its opening. This included the duties below. Poody’s was an upscale, fine dining restaurant in a city right outside of Houston. The restaurant seated approx. 200 people and did a lot of off site catering. Our staff was between 35-45 employees at a time.

Poody’s , Colombus, Tx. – General Manager
* Responsible for hiring and training of all Front-of-House employees
* Created and maintained wine list
* Designed and managed food and labor cost system
* Directly involved with all catering functions
* Assisted in restaurant accounting and bookkeeping

I worked at Ibiza from the begining of January 2000 to March 2002. Ibiza was an upscale, fine dining restaurant with a very eclectic menu and a very well thought out wine list. You can visit their website at www.ibizafoodandwinebar.com . I was hired as a server and was written up a number of times in local magazines about my quality of service and my wine knowledge. This led to me assisting in the ordering and inventory of the wines. This was one restaurant that marked up its wines only a little and sold a whole lot because of it. The chef and owner has been on Iron Chef America and is truly a fabulous chef. Ibiza sat 150 guests inside and 50 outside. There were times that I would have 10 tables going with only a back waiter to assist me. At any one time there were about 30 employees each shift.

Ibiza, Houston, Tx. – Waiter and Wine Director
* Responsible for the ultimate dining experience for customers
* Assisted in inventory and ordering of the wine list
* Awarded Sommelier of the Month for June from wineskinny.com
* Written up in Citysearch.com as very knowledgeable and proficient

I started at Farrago’s in April of 1999 and it closed due to flooding in December of the same year. It was a casual bistro style restaurant located at the bottom of a high-rise. It seated about 125 people and had a banquet facility capable of seating over 150 people. Our staff was small, about 20 people total and the restaurant served world cuisine.

Farrago, Houston, Tx. – Manager
* Responsible for the scheduling for the front of the house
* Managed the floor and monitored private functions and banquets
* Performed several other roles when necessary
* Responsible for maintaining low liquor and labor.

I started at Scott Chen’s in January 1998 and left for France in February 1999. I assisted in prepping the restaurant for opening and controlled a staff of over 25 in the front of the house. I was also responsible for the wine list that held over 1200 bottles, some dating back to 1928. We had 10 year verticals of some of the most saught after wines in the world, 1st growth bordeauxs from 1961 and 1982, some from 1928. I was also responsible for all off site catering with a staff of about 15. Scott Chen’s was a very upscale Asian-French fusion restaurant and was highly regarded as having one of the best wine lists in the world by Wine Spectator.


Scott Chen’s, Houston, Tx. – Captain and Catering Manager
* Participated in preparations prior to opening
* Held extensive knowledge and consulted on wine list consisting of
over 1200 bottles
* Dealt with private parties and managed them through completion
* Responsible for event consulting and sales for the Catering Company

I began work at Mary’s in September of 1996 and returned to Houston for school in August of 1997. Mary’s was a large fine dining Italian-French restaurant that seated over 200 people. I had a staff over 40 people, half of which were in the kitchen with me.

Mary’s Candlelight Chateau, Paris, Tx. – Executive Chef
* Assisted and supervised in the design and build-out of the restaurant
* Fully staffed and trained front and back of the house employees
* Managed all phases of kitchen operations
* Created Menus on a seasonal basis
* Controlled and maintained a low food and labor cost

I started at Cafe Anthony’s in December of 1993 and left in August of 1996. The restaurant was an upscale fine dining Italian restaurant. I oversaw a staff of 40 plus employees and was also responsible for a vast number of catering staff. The restaurant sat about 150 people with outside banquet facilities that could seat over 400. The restaurant was known for its traditional northern Italian food and its exceptional wine list.

Café Anthony’s, Houston, Tx. - General Manager
* Responsible for the operations in both the front and the back of house
* Created daily specials and managed the menu
* Maintained inventory and responsible for all ordering
* Hired and trained any new employees
* Coordinated and executed all catering functions

Started at Reginelli’s in March of 1991 and left in November of 1993. Reginellis was an upscale casual italian bistro. I was the daytime sous chef and had a staff of around 10. It was a local neighborhood restaurant in a very ritzy area of New Orleans. We sat around 100 people. I was also strongly involved in the cost control of the entire restaurant including the bar and front of the house.

Reginelli’s, New Orleans, LA. – Sous Chef
* Duties included creating the lunch menu on a daily basis
* Managed all preparation and production of lunch and dinner
* Maintained a 28-32% food cost at all times
* Hired and trained new kitchen employees
* Coordinated and executed all catering functions

My First job out of culinary school, I started at Kathy’s in October of 1989 at stayed until March of 1991. As an intern I was shown all phases of the business. We were a fine dining fusion restaurant that sat only 100 people and had a full staff of only 12 people. It was a great place to start my career, it gave me a true love for food and the business.

Kathy’s, Houston, Tx. – Sous Chef - Internship
* Controlled all phases of day-to-day kitchen operations
* Assisted in all ordering and inventory
* Tended bar and waited tables when possible
* Assisted in accounting and bookkeeping


3. Education & Training - CV/Resume Part 3 [Mandatory]

Education :

1999 L’ Ecole du Vin – Paris, France
Wine School – Advanced Studies

1998 University of St. Thomas – Masters in Business Management

1994 University of Houston - Hotel Restaurant Management, B.A.S.

1989 The New England Culinary Academy, A.A.S. Degree


4. Computer Skills - CV/Resume Part 4 [Mandatory]
I am versed in Word, Excel, Works, Quicken, Peachtree, AlohaPOS, and many restaurant software programs.
5. Other Skills - CV/Resume Part 5 [Optional]
Have a great deal of knowledge with cost control and purchasing, profit assessment, and labor control.
6. Additional Information - CV/Resume Part 6 [Optional]
Have run staff of over 50+ people and served to as many as 2000 people. If they need to be feed, I can do it.


 

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Chef, kitchen manager, restaurant consultant
CV/Resume ID no.: 84221

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