Executive Chef
Resume:
Jaime Antonio Barahona
Beltsville MD, 20705
acz68v@r.postjobfree.com
EXECUTIVE CHEF
More than 15 years of professional cooking and kitchen management experience.
Specializing in French, Italian, Asian, Spanish, MediterraneanandContinental Fine-Dining Cuisines
Conscientious, self-motivated with love for profession. Highly experienced in all areas of a professional kitchen. Well versed in all cooking methods. Management training and experience.
Professional Experience
July 2014-Present
February 2007-December 2012
November 2006-
January 2007
February 2002-July 2006
September 1988-Febraury 2002
Education
April 1985-September 1988
March 1982- April 1985
Summer 2003
Martins Caterers, Greenbelt
Executive Sous Chef
Creativity, Organized Skills, Scheduling, Controlling Food Cost.
Staff Supervision Training and Development Skills of more than 30.
Oversaw all banquet operations and food beverage facilities.
Maintain Food Cost on the banquet and catering.
Supervised quality control, budgeting, purchasing products, vendor negotiation, hiring.
Planed and organized food preparation and presentation for extremely busy banquets in absence of Executive Chef.
Assumed all food preparation, presentation, and kitchen staff management responsibilities.
Responsible for cooking and overseeing food quality for more than 1,000 people.
Responsible for menu tasting more then 4-6 per week.
The Hilton, Alexandria Old Town
Executive Chef
Exemplifies leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Spear headed the selection and training of new culinary staff. Active in continued selection process for new candidates.
Establish Culinary Training Manual and guidelines for Garde Manger, banquets, fine dining and room service.
Payroll Forecasting/Scheduling
Maximizing kitchen productivity and staff performance.
Plan Menus (banquets, catering, and fine dining), assure quality control, and minimize waste.
Quick Check food safety system for the Hilton Global Food Quality.
Menu tastings for Weddings, Catering and the Restaurants.
24.50% Food Cost Budget year to date 2012.
12.00% Labor Cost Budget year to date 2012.
Annual Food Revenue 6 million dollars.
Purchasing control/Purchasing Function for this 6 million dollar upscale establishment.
Active role in choosing the local vendors as business partners.
Safety Program Eco Sure (achieved 85% on most recent audit).
Supervised 14 cooks/Stewarts oversaw production of high-volume.
The Hilton, Alexandria Old Town
Executive Sous Chef
Creativity, Organized Skills, Writing Menus, Scheduling, Controlling Food Cost.
Staff Supervision Training and Development
Oversaw all banquet operations and food beverage facilities.
Ordered food products, and conducted daily preparatory meetings with entire staff
Conducted meetings on a daily basis with catering/sales department.
Maintain Food Cost on the banquet and catering fine dining restaurant
Supervised quality control, budgeting, purchasing products, vendor negotiation, hiring.
Planed and organized food preparation and presentation for extremely busy banquets in absence of Executive Chef.
Assumed all food preparation, presentation, and kitchen staff management responsibilities while in the process of hiring an Executive Chef
Promoted to Executive Chef within 3 months of working with this company
The Ritz-Carlton, Washington D.C.
Garde Manger Chef
Spear headed the selection and training of new culinary staff. Active in continued selection process for new candidates.
Establish Culinary Training Manual and guidelines for Garde Manger Kitchen.
Quick Check food safety system for The Ritz-Carlton Global Food Quality and Safety Program (achieved 97% on most recent audit).
Responsible for leading and directing ten Culinary Staff on career paths and skill development.
Active role in choosing the local vendors as business partners.
Menu development for Banquet events, The Ritz-Carlton Club and Amenity Program
26.9% Food Cost Budget years to date 2006.
10.1% Labor Cost Budget year to date 2006.
Employee Satisfaction Score 96.8% 2005
Gallop Banquet Quality Food Score 92.3% year to date 2006.
Gallop Overall Guest Satisfaction the Ritz-Carlton Club 100% year to date.
Triple AAA Five Star Sunday Brunch in “The Grill”.
Annual Food Revenue of 12 million dollars.
Report directly to Executive Chef and Executive Sous Chef
The Washington Monarch (formerly ANA and Westin Hotels)
Garde Manger Chef
Supervise a staff of eight in the production of banquet, restaurant and room service food items. Award winning Sunday Brunch showcases the talents of the Garde Manager Team. Scheduling, food ordering, menu writing, food cost and labor cost all under my realm of influence. Menu Tastings and Cuisine development for “Chefs Tables”.
Banquet Sous Chef
10 million dollar Banquet and Catering department, serving top level business and social clientele with demanding and discriminating tastes.
First Cook
Colonnade Fine Dining Restaurant
French Continental Cuisine using fresh ingredients and innovative techniques and presentations.
Apprenticeship Program
Trainer under Manfred Ochs, former Canadian Culinary Olympics Gold Medal Winner and The Nation’s Capital Chef of the Year
Westin Hotels Culinary Apprenticeship Program
Certificate 1994
American Culinary Federation
Certificate Food Production Principles 1995
The Ritz-Carlton Hotel Company
The Art of Facilitation 2005
J.W. Marriott Hotel, Washington D.C.
First Cook-Banquets
Assisted in the production and preparation of Banquet Menus for up to one thousand guests.
Tyson’s Corner Marriott, Tyson’s Corner, Virginia
First Cook-Banquets
The Ritz-Carlton, Special Event Teams
The Ritz-Carlton, George Town
Opening Team Trainer
Certificates/Awards
August 2013-Present
Certified Food Service Manager
February 2003
June 1998
The Ritz-Carlton Opening Team Certification
ACF Nation’s Capital Chef’s Association Dinner
Professional References:
Joseph Mensah, Director of Front Office
Hilton, Alexandria Old Town
1767 King Street
Alexandria, VA 22314
Office: 703-***-****
Direct Line: 703-***-****
Cell Phone: 703-***-****
E-Mail: acz68v@r.postjobfree.com
Angelica Gomez, Director of Housekeeping
Hilton, Alexandria Old Town
1767 King Street
Alexandria, VA 22314
Office: 703-***-****
Direct Line: 703-***-****
E-Mail: acz68v@r.postjobfree.com
Quang Duong, Chef de Cuisine
The Ritz-Carlton, Washington D.C.
1150 22nd Street North West
Washington, D.C. 20037p
Office: 202-***-****
E-mail: acz68v@r.postjobfree.com
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