Chef James Email & Phone Number

Palm Beach Gardens

West Plam Beach

Boca Raton

• Managed the clubhouse restaurant, banquet venue, and corporate dining events.• Oversight of hiring, training, and managing a team of 25 staff members.• designed and implemented a creative weekly menu with international flair to reflect the needs of the club members.• participated in the design of the new clubhouse kitchen.• Participated in and facilitated corporate catering and community events to promote the club.• Created and implemented a new concept to celebrate the culinary heritage of different regions around the globe.

Naples

 Supervised the two main kitchens and a banquet venue with a crew of more than 50 team members. Managed ordering, inventory and food cost. Implemented a new restaurant menu centered on the changing needs of the players, and created a recipe book to generate consistency. Participated in TV promotions and community events. Cooking demonstrations to promote the casino.

Fort Lauderdale North

Managed the hotel restaurant, tiki bar, and the 500-seat banquet venue.I reorganized the kitchen brigade, hired new team members, and created training plans for new culinary hires.Created a new restaurant menu with a detailed recipe book and implemented a refreshed menu every six months. This generated increased visits to the food venues and a higher guest satisfaction rate.Consistently achieved positive food and labor costs.worked closely with the sales department to implement ideas, collaborate, and attract new guests.Managed ordering, inventory, and operational needs.I achieved 100% on my last QA inspection.

West Palm Beach Airport

• Managed a kitchen that served three food venues simultaneously and a very busy banquet venue with 20–30 team members.• Reorganized the kitchen for better workflow, efficiency, and equipment optimization.• Implemented new hygiene and sanitation standards and trained and certified all team members as food handlers.• Created and implemented a seasonal menu for the main restaurant and semi-annual menus for the sports bar and the tiki bar. This resulted in a constant increase in sales.• Created and implemented a new banquet menu with an emphasis on personalized menus to drive more functions.• Reduced the food cost from 38% to less than 35% and lowered the labor cost significantly.• After two years, I doubled the revenues of my food outlets, from less than a million dollars to almost 3 million dollars.• My kitchen consistently scored 97% or above on the QA inspections and significantly improved the SALT scores.

Palm Beach Gardens

o Implemented a new menu with the Executive Chef.o Managed the position of the Executive Chef for two months. Left this position after the Hilton Palm Beach Airport offered me the Executive Chef position.

West Palm Beach

I also worked at the following:• Saint Andrews Country Club Boca Raton, Line Cook. November 2003 to January 2007.• The Breakers Hotel, Palm Beach. Banquet Cook. January 2005 to October 2006.• Frenchman’s Creek Country Club, Palm Beach Gardens. Gardemanger Manager. November 2001 to November 2002.• Mar-a-Lago Club, Palm Beach. Banquet cook. October 2000 to April 2001.• Café l’Europe Restaurant, Pam Beach. Line cook. December 1999 to November 2000.

Supervision, Level 1

Philosophy