CHEF

LOUIS MARCEL GIRAUD 5112 MAPLE ST IRVINE CA 92612 MARBLES7@COX.NET · Tel: 949-786-9546 I am a highly motivated, responsible, and hardworking I take owner ship and pride in my work. I am a conscientious Chef with over 25 years experience as Chef position level. Proved ability to meet deadlines achieving results and coming in under budget. With the team help Food cost every year average 24% with 26% budget over the last 9 years. I also organize co-workers,increase productivity and Sanitation. We had an excellent track record of (achieving results under budget. Substantial profits by doing cost saving when I purchase food ,paper supplies and cleaning supplies for the establishment I am seeking a position in the an organization where I can bring immediate value and strengths continue to develop my current skills . Responsible for making menus for the Restaurant, Banquets and Room Service. Producing recipe cards with presentation pictures on each item when needed by Cooks and servers with cost. Order food items ,dry goods and cleaning supplies. Made separate lists of all the deferent items ( Produce,dry goods,Paper supplies and food ) . Produce templates of liked items to keep track of pricing and to make my ordering faster on the computer. Made a list of all food items and prices to put inventory. Keep currant price up to date to get accurate inventory. Team and I worked on sanitation as a team and where successful . Health Dept. and Hilton checks where always high score. I always like the Hospitality business so I have been in it for 30 years as an Chef food. I work for some major Hotels and Private Clubs in Arizona,Florida also and Michigan. I have interest of continue to work and learned more of the front activity of a busy High food standard. Work Experience EXECUTIVE CHEF (Oct-2004 - Sep-2013) PACIFICA HOSPITALITY GROUP, 2532 Dupont Drive Irvine, CA 92612-1524 949.861.4700 RESPONSIBLE FOR MAKING MENUS FOR THE RESTAURANT AND BANQUETS COSTING MENUS AND CALCULATION SALE PRICES ORDERING ALL THE FOOD ITEMS (FREEZER,VEGETABLES AND DRY STOREROOM.) I ORDER ALL THE CLEANING SUPPLIES FOR THE KITCHEN,RESTAURANT AND BANQUET AREAS I SET UP MY PURCHASING TEMPLATES SO IT WOULD BE EASIER TO ORDER CONSISTENT ITEMS. I MADE THE FOOD INVENTORIES,SET UP LISTS (Food,Dry Goods and Cleaning Supplies). SEND TO CORPORATE ACCOUNTING SO THEY COULD FIGURE FOOD COST FOR THE MONTH. I KEEP ON A MONTLY BASES CURRENT PRICES ON THE TEMPLATES. THE KITCHEN TEAM WORKED ON SANITATION SO WE ALWAYS HAD GOOD SCORES FROM HILTON AND HEALTH DEPARTMENT. EXECUTIVE CHEF (Sep-2001 - Oct-2004) EMBASSY SUITES ANAHEIM,3100 FRONT ERA ST. ANAHEIM CA. 714 632 1221 BERNICE CORREA HUMAN RESOURCES NOW AT THE BEVERLY HILTON HOTEL EXECUTIVE CHEF MAKING MENUS FOR SPECIAL FUNCTIONS IN BALL ROOM.( MOTHERS DAY,FATHERS DAY,EASTER AND THANKS GIVING. ALSO MENUS FOR THE RESTAURANT SPECIALLY DINNER WHEN GUEST WOULD COME BACK FROM DISNEY. BREAKFAST BUFFET (COMPLIMENTARY BREAKFAST FOR ALL GUEST) I REARRANGE THE BREAKFAST SET UP TO BETTER THE FLOW WHEN I GOT THERE WE DID 100-TO 1200 BREAKFAST DAILY DURING SEASON. I PREPARE THE FOOD AND DISH OUT WITH MY CREW FOR FUNCTIONS IN BANQUETS UP TO 800. I ORDER ALL THE FOOD AND CLEANING SUPPLIES FOR KITCHEN AND BANQUETS. FOOD COST WAS ALWAYS UNDER BUDGET SO DID PAYROLL. HEALTH DEPARTMENT CHECK UPS WHERE GREAT .I LIKE TO HAVE NO MATTER HOW BUSY A CLEAN KITCHEN IN ALL MY KITCHENS. I OPEN A PIZZA PLACE FOR THE EVENINGS AT THE BREAKFAST BUFFET WHERE WE DID THE COMPLIMENTARY BAR FOR THE GUEST IN THE EARLY AFTERNOON WHEN GUEST WOULD CAME BACK FROM DISNEYLAND. VERY BUSY FOOD AND BEVERAGE EXECUTIVE CHEF (Sep-1995 - Jan-2001) TARSADIA HOTELS NEWPORT CA,1211 PUERTA DEL SOL SAN CLEMENTE CA 92673 I WORK FOR MR. JOHN MURPHY ( PRESIDENT OF THE HOTEL DIVISION NOW CALL EVOLUTION IN SAN CLEMENT E. WORK AT SEVERAL PROPERTIES FOR TARSADIA HOTELS. OPENING NEW PROPERTIES ,HIRING ,TRAINING,MAKING SURE KITCHENS WHERE ORGANIZE, MAKING MENUS,COSTING THEM OUT FOR BANQUETS AND RESTAURANTS. PURCHASING FOOD. DRY GOODS AND CLEANING SUPPLIES. MAKE SURE WE MEET BUDGET ON FOOD COST AND PAYROLL. MAKING SURE COSTUMERS WHERE HAPPY WITH THEIR FOOD. TRAINING COOKS AND SERVERS ON SERVICE. MAKE BOOK PRESENTATION WITH COST AND PICTURES TO HELP WITH TRAINING.

Chef or Head Cook