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Fernando
Executive Chef/Owner at Maine Culinary Group & CATER & CO.
Contacto
Competencias
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.
Educacion
Idiomas
Resumen
Dynamic culinary professional with over 30 years of experience leading kitchens, developing menus, and managing operations across prestigious hospitality venues. Adept at delivering exceptional dining experiences and driving business growth.
Logros Clave
- Founded and manage high-end catering and event services, elevating culinary experiences for weddings, private dinners, and fundraisers.
- Developed seasonal and innovative menus that increased customer satisfaction and repeat business.
- Led multiple restaurant concepts, managing operations, staff recruitment, and training to ensure top quality service.
- Maintained food costs below industry standards, optimizing inventory and purchasing processes.
- Directed back-of-house operations across diverse hospitality settings, ensuring compliance with safety and hygiene standards.
Experiencia
Executive Chef/Owner
Specializing in high-end catering services and special events such as weddings, private dinners, and fundraisers.
Executive Chef
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.
Executive Chef
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.
Executive Chef
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.
Food Service Director/Executive Chef
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.
Executive Chef
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.
Executive Chef
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.