© 2018 by Chef Donald Hooper. All menus are copyrighted. Violators will be prosecuted.  Created with WIx.com

 RESUME 

 About chef donald 

16 years experience   |   Reliable  |   Passionate

Areas of Expertise

 

  • High skill level on all stations/methods of cooking; braising, stewing, saute, fryer, pantry, grill, butchering, expediting, plating, and banquets (including catering) of all sizes

 

  • Knowledgeable and experienced of all accounting practices regarding food costs, labor costs, productivity reports, sales, accounts payable/receivable

 

  • Experienced in employee relations/human resource – scheduling, coaching and counseling, and ensuring all payroll reports are accurate

 

Experience
(Oldest to Present) 

 

La Jolla Marriott UTC, San Diego, CA   2003-2004

Position(s): Cook 1

  • Multiple outlets, I worked all stations and outlets where needed

  • High Volume Banquets

 

South Beach Marriott, Miami Beach,  FL 2004-2007

Position(s): Lead Cook, Purchasing Supervisor, Sous Chef

  • Worked and managed all stations and aspects of kitchen.

  • Heavy banquet experience

  • High volume beachfront restaurant experience                                                    

  • Several news and media Appearances                                                                

  • Managed all food and beverage accounting practices as Purchasing Supervisor

 

Eden Roc Resort and Spa, Miami Beach, FL 2007-2008

Position(s): Supervisor, Sous Chef

  • After a massive renovation, I re-opened the kitchen from the ground up 

  • Focused on 2 a la carte operations

  • High volume fine dining 

  • Some banquet experience

 

Miami City Club, Miami, FL 2008-2009

Position(s): Executive Sous Chef, Executive Chef

  • Managed the Club's exclusive all induction kitchen

  • Extremely high profile Members from the Governor of Florida to Miami Heat players

  • Heavy Banquets of up to 3,000

  • Only open for breakfast and lunch

 

Chef Allen's Restaurant, Miami, FL 2009-2010

Position(s): Apprentice, Trained for three months to take over kitchen at a partner restaurant 

  • Highly trained at location for Exclusive Executive Chef opportunity

  • James Beard awarded  Chef Allen as “Best Chef South Eastern United States”

 

Brickell Bridge Bistro and Bar, Miami, FL 2009-2010

Position(s): Executive Chef

  • Created and set the entire layout of  the kitchen from construction phases with contractor

  • High volume Gastro Pub

  • Worked with Chef Allen creating all menu items

  • Created all cost cards, labor control sheets, forecasting, use records, and recipe binders

 

Cafe 701, Cafe 801, Brickell Key, Miami FL 2010-2010

Position(s): Consulting Chef – 3 month Contract Work

  • Changed and upgraded current menus

  • Increased all-around sales by 27%

  • Created all new buffet layouts and recipes

  • Created extensive training for entire kitchen staff

 

Rancho Valencia Resort and Spa, San Diego, CA 2011-2012

Position(s): Lead Cook/ Chef de Partie

  • Responsible for all lunch and breakfast items

  • Set-up and break down entire line

  • Heavy high end banquets

 

Anthology Fine Tuned Music and Cuisine, San Diego, CA 2012 -2012

Position(s): Sous Chef

  • Launched brand new lunch program

  • High volume “Supper club”

  • Large Banquets 

  • Created many recipes and costing sheets in collaboration with the executive chef

 

The Keating Hotel, San Diego, CA 2012-2013

Position(s): Executive Chef

  • Operated 3 separate kitchens and outlets

  • Staff of over 15 people

  • High volume 300+ covers every weekend night

  • Ensured all quality guidelines 

 

Nordstrom, Fashion Valley, San Diego CA 2014-2015

Position(s): Sous Chef

  • Supervised 25 associates daily

  • Closing sales reports 

  • Established daily prep levels

  • Purchased food

 

Jeremy’s on the Hill, Julian CA 2015-2019

Position(s): Executive Chef

  • Oversaw school lunch program for Julian Unified School District

  • Supervised kitchen staff (including scheduling, coaching, and counseling)

  • Supervising and preparation for banquets up to 400 people

  • Cost control and profit and loss

  • Menu engineering 

  • Inventory control 

 

KQ Ranch Resort, Julian CA 2018-2019

Position(s):Executive Chef 

  • Oversee food program

  • Ordering/food inventory

  • Train, coach and mentor team members

  • Weekly menu design 

  • Seasonally adjust menus 

 

Private Chef Donald Hooper, Southern CA 2019-Present 

Position(s):Executive Chef /Owner

  • Responsible for company standards and costs 

  • Enforce all safety and sanitation policies

  • Directs all promotional and sales activities

  • Ordering/food inventory and supplies

  • Meet with and maintain clear communication with clients to ensure needs are met

  •  Designing menus to comply with client needs and wants

  • Seasonally adjust menus to incorporate current and new trends


 

Other Credentials and related experience

 

Associates of Science in Culinary Arts from the Art Institute Of California San Diego

News and Media Presentations/Cooking Demonstrations

Catered meals to many celebrity/high profile guests

Volunteered for several charity events as a guest chef

Taught a cooking segment on live local news