Kitchen Staff Executive Chef
Resume:
OSCAR A. FUNES
Manassas, VA, **110;
********@*****.***
OBJECTIVE
To utilize my abilities and experience of managing a team and making a special variety of dishes in a professional and rewarding environment.
EXPERIENCE
March 2024 to February 2025 – Hawk and Griffin, Vienna · HEAD CHEF
Hired, trained, and scheduled all kitchen staff.
Oversaw and managed all areas of the kitchen.
Performed and administered hygienic and safety training to all members of the kitchen staff.
Managed all ordering and receiving, costing, and inventory.
Designed dishes and created seasonal menus
May 2023 to January 2024 – Dacha Beer Garden, Washington DC · EXECUTIVE
Oversaw and managed all areas of the kitchen.
Responsible for creation and execution of menus.
Maintained a clean and highly organized kitchen.
Managed all ordering and receiving, costing, and inventory.
Supervise portion control and quantities of preparation to minimize waste.
Hired, trained, and scheduled all kitchen staff.
Maintained good vendor relations.
December 2021 to May 2023 - Silver Diner, Tysons Corner · MANAGER
Oversee and manage all areas of the restaurant and provide input on decisions on all functions such as hiring, menu creation, scheduling, budget, quality control, training and procedures.
Responsible for ensuring that all financial and personnel/payroll related duties are completed accurately and on time.
Implement planning and scheduling for satisfactory completion of all catering events.
Determine food and beverage costs. Work closely with ownership for efficient provisioning and purchasing of supplies.
Supervise portion control and quantities of preparation to minimize waste.
Adhere to company standards and service levels with the goal of increasing sales and minimizing costs
Implemented and oversaw staff training and selling techniques.
2015 To 2020 (due to Covid 19) IL Creations, Washington DC · EXECUTIVE CHEF
Worked at DOE (Department of Energy) for a year and three months.
Worked for 4 years as a Chef/Manager at the White House.
Design menus for the restaurant and catering business.
Manage a staff of employees and work directly with a diverse clientele to tailor menus to meet the needs of both corporate and social functions.
Train kitchen workers to follow hygienic procedures while they work to ensure product safety.
Maintain dual responsibilities as executive chef at the restaurant and manager of food production for a busy catering business.
2009 To 2014 Atrium Catering and Design Herndon, VA · EXECUTIVE CHEF
Maintain dual responsibilities as head chef at the restaurant and manager of food production.
Responsible for combined food and beverage operations budget of $1 million for the restaurant.
Work with chefs to design menus for the restaurant and catering business.
Manage a staff of 15 employees and work directly with a diverse clientele to tailor menus to meet the needs of both corporate and social functions.
Established best practices and processes for the restaurant and catering business to ensure continuity among the staff and worked directly with the chefs to develop an artistic culinary flair for French, Italian, Irish and American cuisine.
2002 to 2009 The Tavern of Great Falls Great Falls, VA · HEAD CHEF
Performed and administered hygienic and safety training to all members of the kitchen staff.
Accountable for ordering food and maintaining proper food cost.
In charge of creating and preparing specials daily, including soup and fish of the day.
Developed and maintained the scheduling of employees, to maximize output by minimizing payroll.
1998 to 2001 Slade’s Corporation Arlington, VA · CORPORATE CHEF FOR SLADE’S, PARGOS AND MAVERICK RESTAURANTS
Accountable for training kitchen managers to create and introduce new menus.
Quality control: ensured consistency of food, preparation and quality of each restaurant in the chain.
Sampled and provided feedback to ensure consistency of product throughout the chain of restaurants.
1995 to 1998 Occidental Grill Washington DC · EXECUTIVE SOUS CHEF
Developed and maintained the scheduling of employees.
Performed and administered hygienic and safety training.
Accountable for ordering and maintaining proper food cost.
Responsible for daily preparations and daily specials.
1992 to 1995 Filomena Ristorante Washington DC · KITCHEN SUPERVISOR
Supervised all kitchen activities.
In charge of payroll, scheduling, ordering food and kitchen equipment.
Responsible for daily preparation of bread, soup and pizza dough.
Developed daily specials.
1992 to 1995 Citronelle Restaurant Washington DC · SOUS CHEF
In charge of preparing sauces (saucier) and sautéing vegetables.
Assist in preparing daily salads and desserts.
Preparation and presentation of fresh fish including cleaning, cutting and cooking.
EDUCATION
Universidad De San Pedro Sula - San Pedro Sula
L’Academie De Cuisine- Bethesda, MD
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