Executive Chef, Kitchen Consultant, Executive Catering Chef Resumes in US-Maine: Timothy

Executive Chef, Kitchen Consultant, Executive Catering Chef Resume

Contact Candidate

Name:

Timothy

Location:

US-Maine

Experience:

Most Recent Job Title:

Executive Chef, Kitchen Consultant, Executive Catering Chef

Objective:

Resume Text:

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QUALIFICATIONS PROFILE

Remarkably astute, assertive, and quality-focused professional, offering more than 20 years of progressive experience in food and beverage services, kitchen operations, and culinary arts. Award-winning career distinguished by diverse cooking experiences, gained by shoulder-to-shoulder association with noted international and local chefs coupled with equally strong qualifications in managing large-scale catering operations. Show competency in overseeing employee orientation and training in different cuisines as well as establishing first-class service and food-quality standards to increase sales, optimize profitability, and expand customer base. Accustomed to working and establishing productive relationships with highly affluent people and dignitaries by addressing their needs and providing utmost satisfaction. Proven effectiveness to multitask within fiercely competitive, team-oriented, and fast-paced environment.

AREAS OF EXPERTISE

- Quality Control and Assurance

- Kitchen Operations Efficiency

- Recipe and Menu Development

- Innovative Presentation and Buffet Design

- National Advertising Food Styling

- Culinary Staff Management

- Leadership, Training, and Team Building

- Outstanding Customer Service and Relations

- Special Events Coordination

- Articulate Oral and Written Communication

- Budget and Inventory Control

- Superior Interpersonal and Negotiation Skills

EMPLOYMENT HISTORY

COSMETIC CUISINE - LAS VEGAS, NV JAN 1992–NOV 2008

National Food and Beverage Stylist / Las Vegas Kitchen Consultant

Provided expert oversight to a team including two full-time assistants in creating set layouts and food / beverage products for commercial advertising in print, video, film, and motion pictures. Conceptualized effective set designs while ensuring cleanliness, quality, and food-service standards and procedures at all times. Regularly convened with variety of restaurant owners, catering outfits, and major hotels to facilitate successful business turnarounds and reduce cost. Conceived innovative buffet designs and restructured kitchen layouts to optimize work efficiency. Vigorously participated in multiple marketing concepts for the company and performed extensive food presentations. Facilitated regular training sessions to all staff members to develop competencies and ensure the highest level of performance to achieve corporate goals.

Notable Contributions:

- Serviced key accounts such as R&R Advertising, D.R.G.M. Advertising, Gray Advertising, Geary Advertising, MGM Studios, McDonald’s, Pizza Hut, Olive Garden, Red Lobster, Hagen Daz, Ben & Jerry’s, Gourmet Magazine, Bon Appetite Magazine, Palm Springs Life, Stouffer’s, and Miller Brewing

- Orchestrated all phases of the catered event planning of the successful Paul McCartney’s Charity Ball

- Primarily held responsible for designing the room décor for “Black & White Ball” at the Las Vegas Grand Hilton for Debbie Reynolds and Phyllis McGuire

- Generated all food styles incorporated in the cookbook, “The Art of Layered Pasta,” a Barnes and Noble release

- Regarded as a Senior Food Stylist for the movie, “Vegas Vacation,” and Head Consultant for the ice sculpture in the movie, “Edward Scissorhands” and attended in an national television spot on the “Art of Food Styling

- Played a vital role in multiple grand openings and business turnarounds at a number of establishments such as the Voodoo Lounge, Rio Suite Hotel and Casino, Panache Catering, Seoul Jung Restaurant, and Las Vegas Speedway as well as created Luxor Hotel’s ice sculpture of 200,000 pounds

PANACHE CATERING - SALT LAKE CITY, UT AUG 2005–NOV 2006

Consulting Executive Chef

Directed and coordinated daily operational aspects of catered event planning and management, food /beverage development, in-room designs, and menu planning for VIPs in Salt Lake City. Spearheaded staff of 56 kitchen, office, and service personnel, prepared work schedules, and delegated specific duties and responsibilities. Assumed full responsibility for training sales staff in service delivery, ordering products, maintaining inventory, and controlling costs.

Notable Contributions:

- Offered high-level of assistance to exclusive clientele base that includes Pierce Bronson, Demi Moore, and Celine Dion to name a few

- Instrumental in making Panache as the #1 caterer in Salt Lake City including an initial 1-year contract that was later extended to 14 months with achievement of bonus for goal attainment

- Appointed to participate in a weekly ½ hour cooking show in the local CBS affiliate

CREATIVE CATERING - LAS VEGAS, NV MAR 1993–AUG 2005

Executive Chef / Owner

Supervised, mentored, and trained staff focusing on providing high quality catered event planning and management for highly affluent professionals and well-known celebrities. Planned and oversaw top of the line food, beverage, and interior event design and services to provide total satisfaction to clients as well as to generate referrals and repeat business. Demonstrated creativity and superior culinary skills in recipe experimentation / development and full service catering. Ensured quality of food operations, profitability, and standards of service through innovative menu planning and effective kitchen setup. Worked collaboratively with staff, conducted on-site management, and oversaw kitchen production of sauces, displays, and menus.

Notable Contributions:

- Successfully served exclusive clientele base that includes Andrea Agassi, Tiger Woods, Debbie Reynolds, Paul McCartney, Celine Dion, Siegfried & Roy, Steve Wynn, Frank Sinatra, Spanish Trails, The Lakes, and Wayne Newton including U.S. President Ronald Reagan and President Gerald Ford

- Initially started from a small, home-based business and rose up into a major food and beverage organization with 3-14’ refrigerated trucks, equipment valued at more than $2 million, and a totally re-designed, fully functional licensed kitchen

- Commended with superior ratings and generated large volume of repeat and referral business

EARLIER CAREER

CHEF GARDE MANAGER MAY 1988–JAN 1993

MIRAGE RESORT HOTEL & CASINO - LAS VEGAS, NV

- Took part in property’s grand opening requirements and effectively managed 1,000+ employees

- Supported continuous growth and profitability of operation that generated more than $100 million in annual food sales

- Crafted multiple block ice creations for the resort and spearheaded all VIP and high roller events

- Hand-selected as personal home and event chef for Steve Wynn, the hotel owner

- Streamlined the banquet function sheets and reinvigorated production style that was accepted as standard throughout multiple casinos in Las Vegas to current day

ASSISTANT EXECUTIVE CHEF JAN 1985–MAY 1988

HYATT REGENCY GRAND CHAMPIONS - PALM DESERT, CA

- Elevated the Sunday Brunch from minimal guests to level of #1 brunch in Palm Springs during tenure

- Revamped warehouse for optimum inventory accountability and maintained 34% food and 22% labor cost

- Achieved resort’s 5 Diamond status through participation in creating innovative plans and programs

- Transformed banquet and cocktail reception styling, food products, presentation, and buffet island creations

EDUCATION

MENTORSHIP PROGRAM

Mentor: Rene Mettler, two-time Olympic gold medalist and Corporate Executive Chef

- Hyatt Regency Grand Cypress, Walt Disney World, Orlando, FL

MAJOR ACCOMPLISHMENTS

- Earned mastery in multi block ice sculpture, marzipan, spice tallow, and salt dough sculpture

- Received numerous awards in food show salons in Los Angeles, Chicago, Palm Springs, Las Vegas, Orlando and New York with most being gold

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