Fernando - Executive Chef/Owner at Maine Culinary Group & CATER & CO.

Proven ability to lead culinary teams, develop menus, and oversee kitchen operations at high-end establishments.

Extensive experience implementing food safety protocols and HACCP standards across multiple restaurant settings.

Skilled in creating innovative, seasonal menus tailored to diverse customer preferences and event themes.

Expertise in managing back-of-house operations, controlling costs, and optimizing staff performance.

Successfully orchestrated high-end catering services and special events, ensuring memorable culinary experiences.

Specializing in high-end catering services and special events such as weddings, private dinners, and fundraisers.

Developing a distinctive restaurant concept within an existing space that previously offered basic food service at a renowned inn., Creating seasonal menus for breakfast, brunch, lunch, dinner, special occasions, and monthly wine tastings., Managing inventory and procurement processes, cultivating partnerships with local producers to ensure high-quality ingredients, and overseeing the recruitment and training of kitchen staff.

Overseeing all back-of-house operations for Cleaver and Cork, as well as Leinenkugel's restaurants., Managing purchases, inventory, and maintaining food costs at an impressive 24.5%., Creating schedules for both kitchens, which collectively employ 20 cooks and sous chefs, while keeping labor costs efficiently controlled at 19%., Managing accounts payable, conducting daily inventory checks of coolers to assess food preparation requirements for both establishments, and contributing to menu design and recipe development for special events and seasonal updates.

Directed back-of-house operations for three distinct restaurant concepts— a Steakhouse, a Sports Bar Tavern, and an Italian Eatery., Recruiting, training, and managing kitchen staff while implementing effective systems to ensure consistent portion control, flawless food execution, and impeccable plate presentation., Leading the design of seasonal menus, recipe development, and pricing strategies.

Managing operations for a 50-bed memory care facility and a 300-seat restaurant with an adjoining lounge area., Providing support to residents with special needs and dietary restrictions., Developing kitchen flow plans and overseeing the procurement of essential kitchen equipment, tools, and serving items., Establishing comprehensive standard operating procedures for both front-of-house (FOH) and back-of-house (BOH) operations.

Maintaining food expenses within a controlled range of 26% to 30%., Designing and executing captivating menus tailored to a diverse array of events, incorporating thematic and culturally inspired culinary experiences., Overseeing daily culinary operations for large-scale events, catering to up to 1,500 guests.

Managing food and beverage operations at the renowned Boutique Hotel, encompassing a French Restaurant, a Bistro, and a Café, in addition to Banquets and special events., Overseeing purchasing, inventory management, and maintaining control over food and labor costs.