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Director Of Culinary Resume


Contact Candidate


Name:

Justin

Location:

US-Florida

Experience:

Most Recent Job Title:

Director Of Culinary

Objective:

Results-oriented and dedicated professional with hands-on experience in multi-unit food service management experience in fine dining, casual dining, and on/off-premise catering. Exemplify superior skills in directing operations, promoting business services, and guaranteeing quality of operations to drive sales and service. Possess strong ability to implement and maintain operational systems and to provide high-level guest satisfaction to attain organizational goals.

Resume Text:

.....Begin Resume Preview.....


JUSTIN YEARWOOD

Address: 2675 Southwest 121 Terrace, Miramar, Florida 33025

Phone: 954.445.0908

E-mail: Gjwcatering@gmail.com







- Director of Culinary Operation -



Results-oriented and dedicated professional with hands-on experience in multi-unit food service management experience in fine dining, casual dining, and on/off-premise catering. Exemplify superior skills in directing operations, promoting business services, and guaranteeing quality of operations to drive sales and service. Possess strong ability to implement and maintain operational systems and to provide high-level guest satisfaction to attain organizational goals.







CAREER-RELATED SKILLS



Menu/Recipe Development and Planning

Negotiation and Closing Time Management

High-Volume Food Preparation

Inventory Control Purchasing

Problem-Solving and Six Sigma Training

Beverage/Food Management

Safety and Sanitation

Leadership and Team Building

Budgeting Cost Containment

Needs Assessment

Guest Services Relations



Technical Skills: MS Office (Outlook, Word, Excel, PowerPoint), Micros, HIS, Delphi, P&L Analysis







PROFESSIONAL EXPERIENCE



Corporate Consultant 2010

MAVEN OPERATIONS LLC - Miami/Fort Lauderdale, FL, USA



- Leveraged skills in providing exemplary consultation service to Arise Virtual system and Carnival Cruise as well as in serving as line purveyor negotiator

- Employed advanced ideas in developing unique and out-of-the-box conceptions along with an expressive culinary and beverage experiences

- Worked in partnership with hospitality professionals in creating and employing innovative concepts

- Ensured application of unique business practices and individual goals pivotal in planning processes



Executive Chef 2010

PALM BEACH MARRIOTT SINGER ISLAND - West Palm Beach, FL, USA



- Oversaw all facets of business operations of a 227-seat award-winning “Solu” restaurant, Reef Beach side grill, IDR, banquets, and social events, and a 160-seat lagoon pool grill and bar

- Manage condo resident and F&B needs as well as transient guest while maintaining budgeted labor productivity



Owner and Chief Executive Officer (CEO) 2009

FOOD MIND INC. - Coral Gables, FL



- Managed and coordinated the entire phases of consulting and catering firm in the Caribbean and Americas



Executive Chef 2009

THE WESTIN RIVER WALK - San Antonio, TX, USA



- Played an instrumental role in transitioning the current chef to work for one of Starwood’s St. Regis properties

- Provided direct supervision to high-end property, Zucca Italian Restaurant, including its outlets and all banquets

- Managed and ordered operating supplies for F&B

- Led efforts in decreasing production and labor cost by revising Zucca menu



Expat Executive Chef 2008-2009

SHERATON NASSAU BEACH RESORT - Nassau, Bahamas



- Assumed a leadership role in handling events and operations for a 2,200-banquet seat facility, including Amici Trattoria Italian Restaurant; Dolphin Pool Grill; Caribe Café; and Bimini Market

- Executed HR functions, such as selecting, training and managing multi-cultural teams of personnel

- Fostered a positive working environment and established teamwork among members that increased team productivity, decreased cost, and ensured profits

- Delivered keen oversight to back of house operations

- Conceptualized and adopted innovative ideas in developing menus, recipes, and food presentations



Task Force Chef 2007-2008

SHERATON YANKEE CLIPPER HOTEL - Fort Lauderdale, FL, USA



- Applied best management practices in running the Clipper Steak House Restaurant as well as in controlling and overseeing all banquet operation to ensure alignment of labor and productivity



SHERATON NEW YORK HOTEL AND TOWERS - New York, NY, USA



- Supervised the operations of 1,758-room and 55,000-square-foot meeting space

- Worked in partnership with Corporate Chef Christoph Leu in executing the Clinton Global Initiative to support Executive Chef Joe Fontinal and his team in a specialist nature



HARBOUR CASTLE - Toronto, Ontario, Canada



- Successfully accomplished assignment to support the Executive Chef and his team in a specialist nature, proficiently handling 58 stewards and more than 70 cooks along with 5 Sous Chefs, 1 Executive Sous, 1 Pastry Chef, and 1 Executive Chef Duff Lampard



THE WESTIN BEACH RESORT - Fort Lauderdale, FL, USA



- Administered overall phases of banquet operation for Shula Steak House Restaurant

- Managed and coordinated the entire execution of processes to ensure labor and productivity is aligned



Executive Chef 2006-2007

Executive Sous Chef 2004-2005

Banquet Chef 2002-2004

SHERATON BAL HARBOR BEACH RESORT - Bal Harbour, FL, USA



- Demonstrated expertise in maintaining average food cost of 24.5%

- Provided exemplary training on sanitary and eco-sure standards to all cooks

- Applied superior interpersonal skills in collaborating with the Food and Beverage Director along with the Convention Service Director regarding various special events

- Received numerous accolades and recognitions, such as Manager of the Year (2004) and Manager of the Quarter (2004 and 2006)

- Participated in numerous banquet event meetings and monthly P&L meetings

- Guaranteed constant communication with the Sales and Catering Department

- Rendered outstanding leadership in handling food and beverage purchasing and supervising a staff consisting of 1 purchasing manager, 1 assistant manager, 2 receiving agents, and 2 receiving clerks







EARLIER EXPERIENCE



Executive Chef - STEVE GREENSEID CATERING - Pompano Beach, FL, USA



Personal Chef - CIRCLE HOUSE STUDIO - Miami, FL, USA



Garde Manger Chef - ITT SHERATON BAL HARBOUR - Miami, FL, USA



Executive Sous Chef / Food and Beverage Manager

ATLANTA COMMITTEE OF OLYMPIC GAMES/LUNDY’S CATERING OF KENTUCKY - Conyers, GA, USA







EDUCATION



Master of Business in Operation Management - In Progress (Expected Completion: 2012)

AMERICAN INTERNATIONAL UNIVERSITY - Weston, FL



Bachelor of Science in Culinary Arts - 1998

JOHNSON & WALES UNIVERSITY - North Miami, FL



Associate of Science in Culinary Arts - 1996

JOHNSON & WALES UNIVERSITY - North Miami, FL







OTHER CREDENTIALS



ACFE Association of Certified Fraud Examiners - In Progress

Master Six Sigma Black Belt Certification - In Progress

ServSafe Florida Food Protection Manager Certification

Florida Food Handler Certification Program

Responsible Vendors Certification

Cardiopulmonary Resuscitation (CPR) Certification

Automatic External Defibrillator (AED) Certification







PROFESSIONAL DEVELOPMENT



ACF Apprenticeship Training and Studies- Atlanta Georgia Chapter

Reasonable Suspicion Drug and Alcohol

Labor Training

Scheduling Training

Leadership Training







AFFILIATIONS



National Restaurant Association

Johnson & Wales University Alumni Association


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