Alain J. Charles1721 Teasley Lane, Denton, Texas. 76205 Phone 940-231-8440 • alainc@charter.net
EXECUTIVE CHEF Accomplished Executive Chef with strong combination of culinary experience and management skills coupled with award-winning menu preparation background. Extensive experience in food: inventory, planning procurement, and management, on both national and international levels. Provide exceptional leadership while directing multiple units simultaneously. Areas of expertise include:
- Restaurant Operations Management
- Staff training / Development
- High-quality Menu Creation
- P & L and Budget
- International Culinary Experience
- Cost Containment
- Customer Service
- Quality Assurance
- Computer proficiency in software application from Microsoft, Purchasing Software, QuickBooks
PROFESSIONAL EXPERIENCE PERSONAL TIME - 2006-2007 Attend to a family emergency oversea. PLANO CENTRE, Plano. TX 1999-2006 Executive Chef for Conventon Center Managed food operations for a large Catering company including: Golf course, Cafeteria and Off site Banquets - Achieved and maintained a 25% food costDeveloped a variety of high quality Menus
- Focused on increasing sales and marketing
- Served plated dinners for up to 1500 people and buffet dinners for up to 3000 people
- A mentor for the North Dallas Culinary Institute student.
INTERCONTINENTAL HOTEL, Dallas, TX, 1998-1999Sous Chef - Oversee Monte Carlo Restaurant operationsInsured high quality production for a four-star hotel
- Included adherence to company standards
- Due to my leadership and service capabilities, I was asked to provide support for Banquets and Restaurants until 2004, during weekends.
ROSIE O’MALLEYS RESTAURANT, Rockwall, TX, 1997-1998Executive Chef - Restaurant serving 1000 guests per dayManaged and developed high volume gourmet restaurant
- Increased the volume of served customer and decreased the waiting time
- Implemented a very efficient organization to a new level of customer service
TANOAN COUNTRY CLUB, Albuquerque, NM, 1995-1997Executive Chef - Produced a 40% increase in sales at Sandia Grill Restaurant; the first year; and increase of 20% in overall sales.
- Led the “American Golf Corporation Executive” to a personal tour of our operations due to the significant success of our organization.
- Introduced a monthly cooking show and classes (as Marketing tools)
GALLUP COUNTRY CLUB, NM, 1992-1995Executive Chef and Manager - Increased membership by 30%
- Developed varieties of Menus for banquets, including Modern Southwestern Cuisine
- Generated more revenues, with a 28% increase
- Provide diversity and more interest; due to smart marketing
FRENCH CORNER RESTAURANT, Phoenix. AZ, 1987-1992Executive Chef - Increased annual sales from $750,000 to $ 3.9 M in 5 years
- Demonstrated ability to provide a great quality product for large functions
- Provide Cooking show for different events, including TV coverage
- Leadership and Teamwork challenge
MUSTACH CAFÉ, Alexandria, Virginia, 1984- 1987Executive Chef- Organized the daily operation, developed menus, controlled costs, purchasing, training and hiring for a smooth operation. Annual food sales of $4.5 M.
- Also required to rewrite recipes, cost cards, jobs descriptions, ordering procedures and employees evaluations.
HONORS - Graduated with Honors Culinary Institute. Fontainebleau. France
- Golden Awards “Washington Post”1985-1986
- “Chef in America” 1991
- “Food and Wine nomination “1993
- Numerous Citation by local Newspaper 2000-2005
EDUCATION - Graduated, College Georgette Agutte, Paris. France
§ Graduated, Culinary Institute of Fontainebleau, France - Graduated in “Leadership Program 2002“ Management Certification
- Health Management Certification
References are available upon request.
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