Jevic Acain Email & Phone Number

Kirkland, Wa, Us

Chertsey, Surrey, Gb

In my role as Regional Executive Chef, I focus on ensuring our kitchens run smoothly and maintain the highest standards. I regularly visit our locations, diving deep into kitchen operations and evaluating the teams. I work closely with the Operations team, using café visits to give real-time feedback and keep communication open. Consistency is key, and I make sure our recipes and quality standards are always followed, addressing any issues head-on.I value customer feedback as a key driver for improvement and use it to guide how we elevate the dining experience. Menu changes are backed by data, and training during visits keeps our teams growing. Evaluating changes in real-time helps make sure our culinary strategies are always in line with business goals.I keep our menus fresh by staying on top of culinary trends. I’m involved in financial planning, analyzing costs while keeping quality at the forefront, and work closely on purchasing decisions and vendor relationships to manage costs effectively. Tracking KPIs and planning around budgets ensures our culinary direction hits the mark.Being part of strategic planning means our culinary efforts are aligned with the company’s big picture, staying adaptable as we grow.My hands-on approach and focus on teamwork drive the success of our culinary operations, keeping everything aligned with our broader goals.

Seattle, Us

As a Corporate Executive Chef, I lead teams to exceed productivity goals, collaborating with various roles to introduce innovative food concepts for diverse brands. I play a key role in creating and refining menu items, resulting in significant increases in restaurant sales.I focus on optimizing back-of-house operations, implementing new procedures to streamline execution and maximize staff productivity. Actively involved in recruitment, selection, and retention, I ensure coverage for vacancies at all levels and lead the hiring and training processes for a cohesive team.Collaborating with Operations Directors and General Managers, I enhance front-of-house staff knowledge, contributing to overall operational excellence. Routine visits and inspections maintain high standards in kitchen operations, food quality, and safety compliance. Proactive facilitation and guidance effectively resolve Health Department issues, showcasing my commitment to operational excellence.Working closely with General Managers and Head Chefs, I ensure consistent adherence to recipe and ingredient specifications. Beyond operations, I build positive relationships with employees, actively participating in meetings and supporting corporate goals through creative problem-solving and effective communication. My proficiency in research and development (R&D) and innovative management reflects my successful leadership in the culinary realm.

As an Executive Chef for Iron Chef Morimoto, I lead the culinary vision, managing a $9 million annual F&B sales. I plan and supervise menu implementation, maintaining elevated food standards. I organize cost-effective operations for efficiency and hygiene, actively participating in meetings and overseeing recruitment, training, and discipline.Accountable for the departmental budget, I seek cost-effective methods without compromising quality. I oversee culinary and dish staff discipline, aligning with food and labor cost goals. Controlling food costs, monitoring market fluctuations, and delegating daily duties ensure service excellence.My leadership involves delegation, aligning tasks with goals, and implementing back-of-house systems. I maintain high standards and quality from Sous Chefs and line cooks, actively promoting unity within the culinary team. Committed to developing future chefs, my skills in research and development (R&D), effective team management, and communication contribute to culinary success under Iron Chef Morimoto's guidance.

As an Executive Sous Chef, I play a key role in ensuring smooth service execution by delegating duties. I'm dedicated to maintaining high standards and quality from the culinary team for excellence in all operations. I ensure faithful adherence to Chef's recipes and procedures, contributing to a consistent dining experience.With experience in restaurant openings, I bring versatility to menu planning and development. Building strong relationships with purveyors ensures a reliable supply chain. My skills in team management and communication foster a collaborative work environment, supporting the culinary vision. Commitment to established recipes contributes to our culinary success, impacting the overall dining experience positively.

San Diego, Ca, Us

As Chef de Cuisine in a Four Diamond hotel with 1,625 rooms and a 282-seat restaurant, I managed three outlets, overseeing 18 line cooks. My role included launching a steakhouse menu, creating menus for events, and designing a lobby bar menu.I maintained high product and quality standards by directly working with vendors and purveyors. Implementing a chefs' menu for efficient kitchen operations, I focused on prefixed coursed meals and emphasized WMS systems. Managing associates, I handled fabrication of prime meats and seafood, overseeing daily setups for buffets and events.Integral aspects of my role involved training, managing associates, and daily communication with department managers for scheduling based on forecasts. To optimize service levels, I consolidated mise en place, demonstrating a commitment to efficiency.My skills in team management and communication were pivotal, reflected in daily pre-shift meetings with both front and back-of-house teams. Overall, my experience in menu development, vendor relations, and ensuring top-quality service positions me as a skilled and dedicated Chef de Cuisine in a high-profile hospitality setting.

New York, New York, Us

As Chef de Cuisine in a bustling, all-day restaurant within a 444-room Four Diamond resort generating $4.5 million in yearly food revenue, I played a key role in creating the seasonal California Coastal Cuisine menu concept. Collaborating closely with the Executive Chef, I contributed to innovative menu ideas and actively participated in charity events to promote the property.In my daily responsibilities, I seamlessly communicated with restaurant managers and supervisors, overseeing meal production for three outlets - Market Café, Cay's Lounge, and Room Service. Managing a team of 20 line cooks, I handled all aspects of staffing, from interviewing and hiring to hands-on training and ensuring proper kitchen basic skill training.My role extended to coaching and counseling team members, handling disciplinary actions when necessary, and focusing on the training and development of lead cooks and kitchen supervisors. Meticulously controlling portion and product waste, I utilized systems like ADACO and TIMESAVER to enhance kitchen operational efficiency.Additionally, I assisted the Garde Manger-Chef and Banquet-Chef with large banquets, showcasing versatility in overseeing all aspects of the Market Café kitchen. My skills in team management and communication have been crucial in maintaining the restaurant's high standards and contributing to its ongoing success within the dynamic and high-volume resort environment.

New York, New York, Us

In the role of Sous Chef in a Southern California-Mediterranean inspired cuisine setting, I have actively collaborated with the Chef to implement new menu items, showcasing adaptability and creativity. My responsibilities extended to creating daily specials that harmonized with the restaurant's concept, ensuring a dynamic and diverse dining experience.I played a key role in quality control, checking and ensuring all products met the Chef's high standards. My ability to multitask and manage time under pressure was evident in expediting food for three outlets, showcasing my dedication to operational efficiency.Conducting daily pre-shift and post-shift meetings, I communicated seamlessly with the other Sous-Chef on a daily basis, fostering a collaborative environment. The daily ordering of products for dinner service and graveyard shifts fell under my purview, demonstrating my commitment to maintaining consistent quality throughout all operating hours.Taking charge of daily food prep, I ensured that the highest standards of quality were consistently met, following recipes up to the Chef's expectations. My skills in team management and communication have been instrumental in contributing to the success of the culinary operation, reflecting my commitment to excellence in the dynamic and flavorful Southern California-Mediterranean culinary landscape.

New York, New York, Us

In the role of Chef Tournant at a prestigious 4-diamond fine dining restaurant, I have been instrumental in collaborating with the Chef to create a seasonal menu that aligns seamlessly with the restaurant's Southern California-Mediterranean Cuisine concept. My responsibilities extend to training new line cooks to meet the Chef's exacting standards, showcasing my commitment to maintaining culinary excellence.In the absence of the Chef, I have taken on the role of supervising the kitchen, ensuring the smooth operation of daily activities. My ability to expedite food efficiently has contributed to the seamless flow of service, highlighting my skills as a skilled multi-tasker.Beyond regular service, I have actively participated in special events such as wine dinners and charity events, contributing to the success of these occasions. My communication skills, coupled with precise recipe adherence, have played a pivotal role in maintaining the high standards expected in a fine dining establishment.As a Chef Tournant, I am dedicated to upholding the culinary vision of the restaurant, showcasing adaptability, and contributing to the overall success of the culinary team.

San Francisco, California, Us

As a Chef de Partie in a high-volume upscale restaurant serving lunch and dinner, I have consistently excelled in cooking a diverse range of menu items to meet the exacting standards set by the Chef. My role involves working with precision and dedication to ensure that each dish reflects the culinary excellence expected in this dynamic dining environment.The restaurant's extensive menu encompasses a wide variety of fresh seafood and prime meats, demanding a keen understanding of cooking techniques and attention to detail. My commitment to communication, both with the kitchen team and across the restaurant, has been crucial in maintaining efficient and seamless operations.Being an integral part of the culinary team, I contribute to the success of the restaurant by consistently delivering dishes that meet the Chef's standards. My skills in communication, catering, and cooking are essential in upholding the high standards of this high-volume upscale establishment, where precision and quality are paramount.

Los Angeles, Us

As a Line Cook at IHOP, I have been an essential part of the kitchen team in a fast-paced and dynamic environment. Operating within a high-volume setting, I have successfully executed the preparation and cooking of a diverse range of menu items to meet IHOP's standards. Serving breakfast, lunch, and dinner, I have consistently demonstrated my dedication to delivering quality dishes in a timely manner.My responsibilities include working with a wide array of ingredients, mastering various cooking techniques to ensure the consistent quality of IHOP's menu offerings. As a Line Cook, effective communication is paramount to coordinate tasks efficiently in a team-oriented kitchen setting.IHOP's commitment to providing a diverse menu has allowed me to develop and showcase my skills in cooking breakfast favorites and other signature dishes. My role involves working collaboratively with other kitchen staff to maintain a smooth flow of operations during peak hours.In this fast-paced environment, my skills in communication and cooking have been instrumental in contributing to the overall success of the kitchen team. As a Line Cook at IHOP, I take pride in my ability to consistently deliver high-quality dishes that meet the expectations of both the restaurant and its customers.