Christopher Galindo's Location
Kailua-Kona, Hawaii, United States, United States
Christopher Galindo's Contact Details
Christopher Galindo work email
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Christopher Galindo personal email
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Christopher Galindo phone numbers
About Christopher Galindo
Experienced Sous Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, Microsoft Word, Hospitality Industry, Management, and Culinary Skills. Strong operations professional with a Culinary focused in Culinary Arts/Chef Training from Le Cordon Bleu College of Culinary Arts-Sacramento.
Christopher Galindo's Current Company Details
Westin Hapuna Beach Hotel
Sous Chef
Christopher Galindo Work Experience Details
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Opening Sous ChefWestin Hapuna Beach Hotel Feb 2018 - Present- Opening chef of Meridia, signature restaurant of Westin Hapuna Beach Hotel- Full menu creation - Mediterranean cuisine highlighting local proteins and farmed goods, craft cocktails with restaurant garden herbs, and top wine representation (recipe costing, menu engineering, sales mix review)- Created partnerships with local farmers, ranches, and fisheries to bring locally sourced presence as a primary focal point of menu- Collaborated with Restaurant GM to finalize opening china/glass/silver, uniforms, and menu design- Hired and trained opening kitchen team of seven (cuisine specific techniques, flavors, kitchen equipment)- Developed flow of BOH main kitchen and FOH live crudo bar (raw seafood, tapas, and slice to order charcuterie)- Presented monthly business review to Executive Team (labor discussion, P&L analysis, employee development)- Worked closely with Sales and Marketing and Catering teams to design custom menus, organize private events in PDR, and present during site visits- Partnered with hotel’s Public Relations team for offsite community events (Kona Brewfest, Taste of Hawaii, Chocolate Festival, and various fundraisers), guest speaker on radio/podcasts, and hosting chef on Hawaii News Now- 2018 Restaurant of the Year (Hawaii ACF)- “Opentable” People’s Choice award (August 2018 and March 2019)- Multi page article in “Big Island Traveler”
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Sous ChefMauna Kea Beach Hotel Apr 2016 - Present- Oversee two restaurant outlets (Hau Tree Restaurant, Number Three Clubhouse)- Responsible for creating menus and dining experiences for hotel guests, resort homeowners, and local clientele- Successfully launched new dining concept for both locations- Hau Tree Restaurant - Upscale beachfront restaurant with Latin flavors infused with local grown Hawaiian ingredients- Number Three Clubhouse - Golf course restaurant with classic nostalgic feel and local Hawaiian comfort foods
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Assistant Sous ChefFour Seasons Hotels And Resorts Nov 2015 - Apr 2016Toronto, Ontario, Ca- Selected for "Lana'i Assistant Manager Program" LAMP (career growth as Four Seasons Management team)- Assist current Sous Chef in maintaining daily operation of outlet- Participate in menu building, culinary employee scheduling, daily ordering through Purchasing department, team pre-shifting, expediting during service, & Front of House guest service interaction- Promoted from hourly team into a salaried employee -
Pop-Up Restaurant ChefFour Seasons Baltimore - Wit & Wisdom Jun 2015 - Nov 2015- Accountable for daily operation of Wit & Wisdom's new patio dining experience- Inaugural year of patio open kitchen concept; developed service, food presentation, & flavor standards- Assisted with summer patio menu creation (all smoked meats, seafood, & vegetables)- Hosted several events involving celebrity chef collaborations, holidays, & VIP banquets- Responsible for ordering of all products, maintaining fresh ingredients, storing of proteins, and marinating/brining of signature meats- Participated in dinner service upon patio seasonal closure (restaurant hot apps and full Room Service menu)- Selected to train replacement cooks for this station
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Kailani Restaurant CookFour Seasons Manele Bay Oct 2011 - Jun 2015Toronto, Ontario, Ca- Italian themed restaurant- 2011-2013: Responsible for all main dishes (proteins - veal, chicken, seafood)- 2013-2015: Responsible for all pasta dishes (five handmade pastas, three dried pastas, two raviolis, & two gnocchi weekly)- Created daily chef specials to promote selling of overstocked storeroom items- Maintained walk-in freezer for daily inventory counts to assist in food cost analysis- Successfully worked during high volume reservations and large party dining services, simultaneously on many occasions
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Lana'I Private ChefPrivate Residences Jan 2011 - Dec 2014- Hosted celebrities & other high end clientele in multi-million dollar homes- Created WOW welcome amenities and fine dining menus for multi-day stays- Worked closely with guest on dietary restrictions/needs- Provided service staffing and entertainment for full cultural experience
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The Terrace Cook IiiFour Seasons The Lodge At Ko'Ele Nov 2008 - Oct 2011- Single selection from Summer 2008 Culinary Intern program to join FT culinary team- Responsible for amuse bouche conceptualization, prep & presentation in fine dining room- Experienced in banqueting & banquet action stations, three-meal restaurant service, storeroom management, & luxury hotel culinary standards
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Culinary InternFour Seasons Hotels And Resorts Jul 2008 - Nov 2008Toronto, Ontario, Ca- Assisted with all culinary areas within The Lodge at Ko'ele kitchen (Banquet, pantry, prep, breakfast, omelette action station, & tea service)- Learned flavor profiling, mother sauces, vinaigrettes, stocks, & banquet organization from Executive Chef Oliver Beckert
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General ManagerCelebrity Limousine Service Aug 2007 - 2008- Responsible for all areas: Bookkeeping, Sales/Marketing, Payroll- Driver for VIP clients (transportation & touring) -
Store ManagerGamestop Mar 2007 - Aug 2007Grapevine, Texas, Us- Managed team of seven FT employees- Responsible for forecasting annual Sales & meeting financial goals- Created customer service program for new hires -
Customer Service ManagerSchwans Home Food Svc Aug 2006 - Mar 2007- Manager and route driver for Folsom, CA- Maintained 10-day route system with 70+ locations per day- Initiated a 3-month route campaign where route grew by 12 locations per week
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Lead PhotographerAudio Art Studio Dec 2004 - Dec 2005- Lead a team of photographers and graphic designers to complete required projects- Responsible for shipping & receiving products, purchasing of goods, and accounting of merchandise- Created a database for efficiently tracking of all incoming orders
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Customer Service RepresentativeCornerstone Copies Inc Jan 2001 - Dec 2004- Provided quality customer service on sales floor, during shipping/receiving, and in-home deliveries -
Graphic Designer & Store ManagerGuna Juice Apr 2000 - Jan 2001- Responsible for all advertising campaigns and marketing concepts for Guna Juice brand- Managed a team of 22 PT employees- Oversaw payroll, HR responsibilities, scheduling, purchasing, and daily operations
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Administrative AssistantHarvest Church Jan 1999 - Apr 2000- Administrative Assistant to the Director of Student Ministries- Created media pieces: logos, posters, advertisements, clothing designs directed towards students- Served as church receptionist and shipping/receiving clerk
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Store DirectorFootlocker.Com, Inc / Eastbay, Inc May 1995 - Jan 1999Wausau, Wisconsin, Us- Career began as a stockroom clerk and ended as a Store Director- Final location held #1 sales location in the company- Managed two Assistant Store Managers and 25+ employees- Responsible for inventories of over $100K in shoes, clothings, and accessories- Forecasted annual sales figures and meeting sales goals
Christopher Galindo Skills
Customer Service
Restaurants
Microsoft Office
Management
Marketing
Hospitality Industry
Leadership
Culinary Skills
Store Management
Menu Development
Food And Beverage
Microsoft Excel
Microsoft Word
Culinary Management
Hospitality Management
Hospitality
Resorts
Pre Opening
Banquets
Hotels
Fine Dining
Catering
Food
Christopher Galindo Education Details
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Le Cordon Bleu College Of Culinary Arts-SacramentoCulinary Arts/Chef Training -
Mira Costa College
Frequently Asked Questions about Christopher Galindo
What company does Christopher Galindo work for?
Christopher Galindo works for Westin Hapuna Beach Hotel
What is Christopher Galindo's role at the current company?
Christopher Galindo's current role is Sous Chef.
What is Christopher Galindo's email address?
Christopher Galindo's email address is cg****@****tel.com
What is Christopher Galindo's direct phone number?
Christopher Galindo's direct phone number is +180864*****
What schools did Christopher Galindo attend?
Christopher Galindo attended Le Cordon Bleu College Of Culinary Arts-Sacramento, Mira Costa College.
What skills is Christopher Galindo known for?
Christopher Galindo has skills like Customer Service, Restaurants, Microsoft Office, Management, Marketing, Hospitality Industry, Leadership, Culinary Skills, Store Management, Menu Development, Food And Beverage, Microsoft Excel.
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