fOOD AND bEVERAGE dIRECTOR

Published on April 2017 | Categories: Documents | Downloads: 38 | Comments: 0 | Views: 492
of 3
Download PDF   Embed   Report

Comments

Content

MICHAEL A. CUTLER 704 S.W. Second Avenue * Hallandale Beach, FL 33009 (954) 815-7581 * [email protected] CORPORATE EXECUTIVE CHEF Product/Recipe Research & Development * Corporate Operations * Foodservice Sup ply Sales

- PROFILE Award-winning Executive Chef with skill in driving corporate sales at multi-unit fine dining venues. Cross-functional educational background in business and Cul inary Arts with degree from Culinary Institute of America. Proactively develope d exquisite five-star recipes, menus, and products along with creative marketing strategies to directly impact future growth and profitability through new and r epeat business. Proficient in training, retaining, and promoting internal staff. Demonstrated skill in financial management including profit/loss analysis and m enu pricing. Well-rounded, and in-depth knowledge culinary arts with wide expert ise in variety of cuisines from around the world. Reputable for exceeding indus try standards of creativity and excellence, placing high value on exceptional cu stomer experience and satisfaction.

- CORE COMPENTENCIES * * * * * * * * * * * * * Staff Training & Leadership New Operations Launch Guest Satisfaction Recipe & Menu Development Purchasing & Inventory New Product Development Sales & Marketing Upscale Banquets & Galas Bilingual (English & Spanish) Charcuterie Saucier Garde Manger Patisserie

- RECOGNITIONS Critically Acclaimed * aCutler has earned a reputation as a food perfectionist.a a"Travelhost Magazine * aChef Cutler is unmatched in gastronomic competition.a a"Florida Trend Magazine * aMichael Cutler has produced modern entrees that are near perfection.a a"Bergen Record TV Appearances * Profiled on Television Food Networkas Eye on Health program.

* Highlighted in several Showtime specials for epicurean delicacies. |Awards| * Food & Wine magazine award-winning chef * James Beard award-winning chef

- EXECUTIVE PERFORMANCE SYSCO FOODSERVICE CORPORATION * Miami, FL * 2003-2009 Culinary Business Development Director Procure, manage, and merchandise all center-of-the-plate food products for sales team and corporate management. Develop and direct marketing strategies, menu en gineering, and vendor/product negotiations. Spearhead hands-on culinary training for over 150 sales professionals and provide creative ideas, products, and stra tegies that result drive profits for Sysco, sales associates, and customers. * Exceeded overall sales growth and profit plans. Earned Presidentas Club member ship for influencing outstanding sales. * Attained highest retention rate and product knowledge index within region. * Earned 2006 Regional Chef of the Year award, 2003 Rookie of the Year award, an d 2004 Corporate Torchbearer award for outstanding, high-impact service. * Increased sales of products in under-developed regions by implementing high-ca liber associate training program.

TIMPANO ITALIAN CHOPHOUSE * Ft. Lauderdale, FL * 1999-2003 Managing Partner / Executive Chef Developed critically acclaimed, award-winning restaurant concept with 275-seat d ining and banquet facility. Directed all aspects of operations from products to presentation with complete oversight for front-of-house and back-of-house activi ties. Performed brand recipe research and development and detailed procedure exe cution to match restaurant concept and consumer buying trends. * Drove brand growth of 25% per year and opened one new unit annually. * Realized 100% internal promotion rate and 95% staff retention rate, directly i mpacting brandas profit and notoriety. * Earnined four-star/four-diamond rating during time as Executive Chef. * Authored front-of-house and back-of-house employee handbooks, training manuals , and succession plan to coach and mentor staff to fullest potential.

PLANET HOLYWOODaS ALL-STAR CAF * New York, NY * 1995-1999 Corporate Executive Chef Directed operations, customer service, and corporate recipe development at flags hip, 750-seat Times Square location, serving full schedule of banquet and upscal e public relations and business events on busiest corner in world. Spearheaded c orporate employee training and development, vendor negotiation, and business gro wth. Drove realization of quality and profit goals and ensured accurate financia l analysis and reporting for informed business decisions that optimized profits. * Wrote detailed corporate operations manuals for use at individual units. * Oversaw launch of 16 new units in two years, realizing corporate-wide, doubledigit growth each year.

- PREVIOUS RELEVANT EXPERIENCE -

NYC CONVENTION CENTER * New York, NY Executive Chef Directed three full-service fine dining restaurants while increasing revenue and improving staff proficiency through hands-on leadership. Served as Catering Dir ector for high-volume, upscale banquet and event facility. Controlled all culina ry- and financial-related operations. * Developed and served four-star delicacies to world connoisseurs for many Fortu ne 500 fine dining galas. * Hosted annual N.R.A. International Hotel and Restaurant Show.

- EDUCATION & CERTIFICATIONS A.A.S in Culinary Arts Culinary Institute of America a" Hyde Park, NY Food Science Program School for American Chefs a" Napa Valley, CA A.A.S in Business Administration S.U.N.Y. Rockland a" Suffern, NY Certified Executive Chef Certified Pastry Chef

Sponsor Documents

Or use your account on DocShare.tips

Hide

Forgot your password?

Or register your new account on DocShare.tips

Hide

Lost your password? Please enter your email address. You will receive a link to create a new password.

Back to log-in

Close