Resume

Objective:

To sustain employment with a quality organization that will utilize both my high level experience as a food service professional, and my caring nature. I hope to make a lasting and positive influence in my work place.

 Culinary Experience:

  Aramark Corporation, Asilomar Conference Grounds. Pacific Grove, Ca. July 2013-Present

Executive Chef: Received  promotion June 2016. Previously I was Chef de Cuisine.

Managea kitchen staff of 30 + union employees and F & B operations in excess of 10 + million dollars revenur/ per year. Responsible for labor cost. Kronos and in house LST, current tools. Meet/improve COS @ around 19%. 38 Banquet rooms feature Merril and Crocker dining Halls, each of which serves upto 600 guest .We serviced over 800 groups this past year. I operate  Phoebe Cafe, a retail restaurant. We too feature a "full line" bakery. All products made in house. Our  highest quality food service starts with the freshest local and sustainable ingrediants. We recently held our 37th Annual "Eco Farm Global" conference. Feeding 1000+ participants, 3 meals per day utilizing their own products.  "Cultivating Diveresity" was this years theme. I'm supported by a Chef de Cuisine and Catering Chef, they are responsible for food safety and lead practices to ensure the pleasure and safety of our guests. My commitment to HACCP is our foundation. Our annual Eco Sure audit(beggining April 2015), currently averages an impressive 90+%

-Executive Chef, May-July 2013. Retained again by Guckenheimer to open another new Cafe @ Juniper Networks.  Zettabyte Cafe, serving 800 avg. covers per meal, features multi ethnic cuisine. Highlighted by Clay Tandoor ovens and an incredible indoor wood- burning pit smoker. New Executive briefing center.

 Epicurean-Group, 111 Main St. Los Altos, Ca. 94024 September 2012-January 2013

Executive Chef, Maxim Integrated, San Jose Ca.: Managed this food service "showcase" account through a difficult financial restructure. Our hourly team was reduced 25% through my tenure and set to operate minus 1 full salaried position. With a staff of 10, we consistantly exceeded customer' expectations while sustaining catering sales in excess of $25,000 a week and cafe participation upto 600 daily.With creative cross training and scheduling measures, the account still features Pete's and Starbuck's Kiosks. Initializing safe food service practices, leading the unit through challenging times and meeting my budgets were some job highlights.

Restaurant Consultant, San Jose, CA- October 2010- Present: Designing and coordinating food service operations of John and Holly Smiths’ Dry Creek Grill.  Vendors , Product Specs., Lists, Kitchen & equipment, HACCP implementation , Menu Design and staff hiring have been my focus. This is our second project together in this capacity. Opened July, 2012. The highly successful Tomato Thyme was our first together, and opened in 2003. San Jose Mercury News article on Dry Creek Grill opening.

Guckenheimer Enterprises Inc., Redwood Shores, CA- June 1998 to February 2003.  Guckenheimer Website.

        Executive Chef, Adobe Cafe, Adobe Systems- San Jose, CA: Directly responsible for all activities relating to operations, food preparation and service to 1,000 +/- patrons daily. Maintained scheduled labor and food costs; tracked and maintained inventory (FIFO); ensured excellent Customer service. Winner of Safety and Standards program two consecutive years. Instituted and enforced company’s HACCP Policy. 

        Executive Chef, VISA USA/International, Foster City, CA: Assigned to take over this account for Guckenheimer. Responsible for opening, including staff training, operations support and inventory/service logistics to facilities serving 2,000 +/- patrons daily.This was a multi-restaurant, multi-location account. Visa Corporate Web Site.

       Cthis food service account; responsible for all of F&B operations 700 +/- customers. Implemented company’s HACCP Policy. Often reported directly to Juniper’s Facilities director.Juniper Networks Website. Challenged myself to try an replicate, at the request of customers, many new ethnic dishes. Often times expanding upon these traditional recipes.

*All these programs focused on sustainable and seasonal product; heart healthy and vegetarian meals, food allergens choices/awareness  .

Left at Albuquerque, Campbell, CA- March 1997 to April 1998: As Sous Chef, I was instrumental in initial planning, organization and opening of this fine Southwestern restaurant. With monthly food sale sin excess of $125,000.00 some of my accomplishments and duties were as follows: achieved highest standard (of our 5 stores) in both sanitation and food quality; maintained labor budget Under %18; food cost under 28%; end of month inventory; tracking daily purchases and sales analysis; scheduling up to 18 personnel; corporate food development and daily food specials.

Leilani’s on the Beach, Kaanapali, Maui, Hawaii- December 1991 to December 1992:  Worked as a Line Cook for the dinner shift in a world-famous resort restaurant. Duties included saute, oven, grill, fryers, preparation, staff meal and expediting. Recognized as top performing employee. The excitent of this particular job prompted me to attend the Culinary Academy. Leilani’s Website.

 Additional Credits:

Featured Guest Chef. Monterey Bay Aquariam, 2014 "Cooking for Solutions". My Dishes- Sustainable Pickled  White Perch in Pea Pure and Herb Salad; Wild Alaskan Halibut with Asparagus and Morels

Aramark Corporation, 2014 Manager of the Year. Asilomar Conference Grounds

Guckenheimer Enterprises Inc., Redwood Shores, CA: Winner, Northern California’s Chef of the Year, 1999, 2000 &2001.

San Jose Mercury News, San Jose, CA- March 12, 2000: Personally featured in S.V. Magazines ‘@ The Table’ by Geoffrey Tomb pgs. 27-28. View Article.

Certified Food Safety Manager: Reissued December, 2010 Premier Food Safety.