JobinFrance.com - CV: Chef de cuisine ou chef executive


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Curriculum Vitaé

  The Location: Without Precision
  Category of Job: Restauration et Hôtellerie
  Job Type: Chef de cuisine ou chef executive

  Availability, Mobility:

Motivated to relocate in Europe, can go anywhere at anytime. Serious in job, dedicated and problem solver

  Work Experience:

Stephan F Germanaud
8428 E.Verde lane
Scottsdale, AZ 85251
(480) 329-7886

Past and Present Professional Positions

May 08 to present: Pinewood Country Club, Munds Park,AZ
Position: F&B director & Executive chef
Oversee an operation that serves 1300 members. Responsible for the overall dinning rooms,bar and kitchen. Costumer relations, booking banquets and organizing events.
March 06 to may 08: Carefree Station, Carefree AZ
& La Familia (at the same location)
Position: Executive chef
Oversee two kitchens of 19 people total, create and maintain a strict kitchen budget, create new menu items, ordering, inventory, intensive prep work for the both places Monthly average gross food sales between 120 to 180,000 dollars .
September 05 to march 06: Philly’s sport bar & grill, Tempe AZ
Position: contracted Kitchen Consultant.
Lowered food costs from a staggering 45% to 33% by controlling waste, purchases and menu pricing. I’ve also reduced a 27% kitchen payroll to 17% by singling out good and willing workers who are eager to learn and be more efficient. I’ve trained the kitchen staff to be more efficient and to learn more and better kitchen skill especially in the areas of speed, waste management and care of product created. In addition, I’ve also improved the food quality and introduced new menu items to entice new and existing clientele in order to boost overall food sales.
February 05 to July 05: Delux Restaurant, Phoenix AZ
Position: contracted Kitchen Consultant:
I lowered food costs from 38% to 28%, and labor costs from 28% to 22% using the above methods. I also taught management skills to individuals who could permanently run an efficient and profitable kitchen. This particular business is an 80-seat restaurant with original monthly sales of $120,000.00. At the time of my departure sales were roughly $190,000.00 monthly.
October 04 to January 05: Bella Vista restaurant, Peoria AZ
Position: contracted Restaurant Consultant.
July 04 to October 04: Tutto Bene Italian bistro, Scottsdale AZ
Position: contracted Restaurant Consultant
June 99 to June 04: Backstage Restaurant and Bar
Position: Chef/owner
I was responsible for all aspects of the operation, front and back of the house, menu creation, advertising ideas and design, scheduling of all staff, accounting, purchasing, inventory control.
January 99 to April 99: Barmouche Restaurant and Bar, Phoenix AZ
Position: Sous Chef
August 98 to December 98: Friedders Restaurant and Bar, Fountain hills AZ
Position: Executive Chef
October 97 to August 98: Vincent’s on Camelback, Phoenix AZ
Position: Sous Chef
October 96 to October 97: The Phoenician Resort, Scottsdale AZ
Position: banquet sous chef

  Competences:

To whom it may concern;

My 27 years experience in the hospitality business has taught me the valuable skills of my profession. As the executive chef or as a consultant at several Valley restaurants I excel at developing dynamic solutions to complex issues. I am a perfectionist who sets high standards for my team and myself. I am innovative, resourceful and I have a unique talent for looking at almost anything and seeing how it can be improved; whether for the smallest product or service or how to best restructure a whole organization. I am able to grasp and analyze complex issues quickly in order to resolve problems without delay. I have focus and determination and am able to quickly achieve the desired results.

Sincerely,

Stephan Germanaud

  Education/Level Attained:

CAP de cuisinier a l'ecole hoteliere de Talence

  Letter of Motivation:

Nombre de Consultations: 1105

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