Sean Thomas Email & Phone Number

San Francisco, Ca, Us

San Francisco, Ca, Us

• Private, carefully curated events ranging in size and scope from small dinner parties to mid-size weddings• Professional and comprehensive culinary consulting services for both new and existing restaurant programs; including, but not limited to: menu and recipe development, staffing and training, budgetary targets and management, competitive product sourcing.

• Developed and implemented an extensive contemporary & seasonal lunch and dinner menus• Hired, trained, and developed the entire kitchen staff as well as a permanent executive chef• Targeted and maintained budgetary guidelines• Developed a concise and comprehensive recipe guide• Implemented succinct inventory and ordering processes• Facilitated and maintained a positive, healthy, safe, and progressive working environment• Strategized and assisted in implementing alternate revenue streams

• Responsible for all menu development for both AM, PM, and catering services• Hired, trained, developed, and managed a staff of 8 individuals• Targeted and maintained budgetary guidelines along with managing partner• Developed a concise recipe guide as well as inventory and ordering processes• Facilitated and maintained a positive, healthy, safe, and progressive working environment

• Responsible for all menu development and consistent execution• Sourcing and maintenance of all product• Maintaining and improving target food and labor costs• Responsible for staffing, development, and supervision of a nine-person crew• Weekly floor management

• Design and produce a daily-changing, diverse lunch menu for 300 total guests for multiple corporate accounts• Develop and produce event-specific menus for private affairs; varying in guest size• Supervise and develop a crew ranging from three to seven• Meet and improve prescribed budgetary guidelines• Daily sourcing ordering, storage, and product maintenance

• Daily fish fabrication• Responsible for all mise en place for the respective station• Responsible for daily development, design, and execution of the amuse-bouche• Regular practical use of hydrocolloids and other contemporary methods and equipment

Mountain View, Ca, Us

• Supervise, develop, and manage a staff ranging from 22-75 individuals• Plan and execute daily changing, seasonal, globally-influenced menus for 750 guests• Key member of the numerous opening teams (locally and nationally)• Source proteins and produce from within 150 miles of Mountain View, CA• Work within the budgetary guidelines defined by management• Developed and sustain vendor relationships• Establish minimal inventory and pars

• Responsible for production and execution of all hot appetizers• Established and maintained the pace of service

• Assisted chef and sous in production for nightly prix fixe of 50• Helped manage and develop a staff of 6• Inventory, receiving and proper storage of all items