Executive Chef, Culinary, Chef de cuisine, Chef
Resume:
EXECUTIVE CHEF
A passionate culinary professional who loves to teach and learn about food. Chef with over 20 years’ experience working in high volume food driven kitchens. Effective leader responsible for menu creation, recipe consistency and food integrity. Exceptional budgeting and management experience in addition to detailed kitchen builds of new restaurants.
EXPERIENCE
Richard Sandoval Restaurants April 2014 – January 2017
Regional Chef, El Centro D.F., Washington D.C.
Promoted from Chef de Cuisine to Regional Chef within 1 year of employment
Oversee operations of multiple outlets delivering in $10 MM in F&B sales
Create new menu offerings based on company sponsored trip to Mexican regions while adhering to brand standards
Direct kitchen team in multiple outlets including 6 sous chefs, 2 chefs de cuisines and 50 cooks and dishwashers
Support new store openings within the organization
Responsible for new store opening and training at El Centro D.F. at Reagan National Airport which has $5 MM projected food and beverage sales
Implemented recipe consistency through accurate recipe documentation and staff training
Maintain food costs at under 27%
Controlled labor costs at under 10%
Alicart Restaurant Group August 2004 – March 2014
Executive Chef, Carmine’s, Washington D.C. (May 2010-March 2014)
Delivered $7.2 MM in food sales per year
Led 20,000 square foot restaurant opening
Managed 5,000 square foot kitchen design and selection of all major equipment including Jade range ovens, Baxter rotisserie baking oven, blast chillers and steam kettles.
Responsible for managing $1.2MM budget in support of kitchen build out
Implemented kitchen training program to ensure recipe consistency
Identified local food purveyors for quality and pricing for Carmine’s specifications (bread, seafood and produce)
Reduced food costs below 30% year over year
Controlled kitchen payroll under 15%
Directed kitchen team of 5 Sous Chefs and 120 cooks and dishwashers
RAMW Power spot of the year 2011 and voted fan favorite 2011
Executive Chef, Virgil’s/Carmine’s/Arties, New York City (September 2007 – May 2010)
Documented recipes to ensure consistency across brands
Created and documented training program for managers and hourly employees
Identified food specifications for Carmine’s and Virgil’s to make opening process seamless
Assisted Chef Michael Ronis with preparation of food for Carmine’s cookbook photos
Assigned to multiple outlets according to business needs
Traveled to Bahamas to train new Executive Chefs
Executive Chef, Virgil’s Real Barbeque, New York City (September 2007 – May 2010)
Delivered $8.5 MM in food sales year over year
Reduced food costs below 30% year over year
Analyzed food cost compared to sales to set accurate pars
Implemented program to reduce overproduction and food waste
Created specialty promotional menus for Mardi Gras, Easter, Brunch etc.
Directed kitchen staff of 80
Optimized kitchen operations and streamlined staffing
Executive Chef, Carmine’s, Atlantis Resort Bahamas (March 2006- September 2007)
Implemented kitchen training program to ensure recipe consistency
Identified food specifications through Caribbean suppliers to produce Carmine’s quality
Cooperated with the Atlantis food and beverage executives to meet property goals
Immediately contributed food cost savings of 5% by implementing daily order guides with pars and daily prep lists with pars according to daily reservations and hotel occupancy
Directed staff of 40 in accordance to the Bahamian hotel workers’ union guidelines
Assisted in annual Michael Jordan Make-A-Wish Golf Tournament banquet of 1000 people
Executive Sous Chef, Carmine’s, Atlantic City (August 2004- March 2006)
Trained in Carmine’s New York for 4 months in anticipation of Atlantic City opening
Lead Opening team of 15,000 square foot restaurant
Delivered $10 MM in food sales year over year
Trained opening staff to properly prepare Carmine’s food
Created 80-person kitchen schedule with business levels and labor cost in mind
Caesar’s Entertainment
Restaurant Chef, Harrah’s Hotel and Casino, Atlantic City (January 2003- July 2004)
Assigned to multiple restaurants within casino according to high volumes of business
Restaurant Chef for Italian fine dining concept
Created daily specials to reflect Northern Italian cuisine
Daily inspection of products for regular menu items to ensure highest quality
Assisted in banquets of 100 - 1000
Trained under hotel executives to properly analyze cost of goods for multiple outlets
Directed staff in multiple outlets in accordance to local 54 workers’ union guidelines
Dak’s Steakhouse
Consulting Chef, Dak’s Steakhouse, Pomona New Jersey (June 2002- November 2002)
Created menu for American steakhouse concept
Oversaw remodeling of 4,000 square foot restaurant
Identified local food vendors and farms
Hired Staff of 15
Hired and trained Chef
Tropicana
Sous Chef, Tropicana Hotel and Casino, Atlantic City (July 1996- June 2002)
Sous Chef for 24-hour casual restaurant
Assigned cooks to stations and created daily prep list
Expedited for shifts of 1000 covers
Daily food inventory and ordering through in-house commissary
Lead cook in banquets for 10 – 1000 people
Lead cook in multiple fine dining outlets (Seafood, Steakhouse and Italian)
MICELLANEOUS EXPERIENCE
TV Demonstrations, Radio and Promotions
Fox and Friends barbeque demonstration New York
Good Morning America New York
USA9 Washington, D.C.
Fox News Washington, D.C.
ESPN Radio Washington, D.C.
Foodie and the Beast Washington, D.C.
Verizon Center Washington, D.C.
Bisnow Schmoozarama
Personal article in Bahamas Dining Guide
Personal article in City Paper Washington, D.C.
Personal article in Capital File Magazine
Washington DC farmers market Demonstration
Charitable Promotions
Share our Strength No Kid Hungry to end childhood hunger in America
Blue Jeans Ball for Capital Area Food Banks
Capital Area Food Fight for DC Central kitchen
Sugar and Champagne at Ronald Regan building
Chefs for Equality Human Rights Campaign
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