As an Executive chef/Chef de Cuisine with experience creating and maintaining multimillion-dollar programs, I am currently seeking a position with a luxury food and beverage department as a corporate executive chef/Executive chef/Director Food Operations. In addition to extensive F&B experience, I also possess a strong business instinct as well as the ability to hire, train, and manage a sizeable food and culinary team from outlets managers to through breed of chefs. I have a long history of culinary management experience and in all my previous roles, the programs I’ve managed, in which I have grown, thrived and become successful. In addition to my management skills, my passion for food has given me a significant advantage over other candidates.
Areas of Expertise
Experience in HACCP, trough training, involvement in United States public health inspection of cruise ships,
Experience in start up of new cruise lines vessels and gourmet outlets such as Guys Burger Joints, Pizza place (Pizza Pirate), Oriental restaurant (the chop stick and specialty oriental restaurant (JI JI), Mexican restaurants (Blue Iguana Cantina) and Fine dining Specialty restaurants such as Steakhouse.
Involved in implementation of large Banqueting functions and daily involvement in 3000+ sit-down menu offerings to guests
Personality: Self-driven, results-oriented with a positive outlook, and a clear focus on high quality and business profit.
A natural forward planner who critically assesses own performance. Mature, credible, and comfortable in dealing with Senior company executives. Reliable, tolerant, and determined. Empathic communicator, able to see things from the other person's point (Guest/Customer/Employees’) of view.
Sufficiently mobile and flexible to travel up to a few days a month based on organizational needs.
Keen for new experience, responsibility and accountability. Able to gel and vive well with others being a team player.
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