KITCHEN CONSULTANT and EXECUTIVE CHEF
Kevin Joseph Ables
San Diego CA 92014
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
: Chef Kevin
"A kitchen consultant with proven successes"
AVAILABILITY
Experience matters. If you desire a turn-a-round kitchen consultant, contact me immediately.. My specialty is making your restaurant profitable. The impossible becomes possible when hired to make your investment turn to green. You will be presented with difficult choices. In the end it is your decision to become a high end restaurant. Hire a real turn-a-round consultant. One who has been there with proven success.
Comment from Norwood McDaniel; "Recently I had dinner at Avenue Five in San Diego. Dinner was prepared by Chef Kevin. My special meal was never better prepared and presented as the other evening. The meal was far better than a Four Seasons meal I have had in my past. One can only expect a wonderful experience when employing Chef Kevin." Contact AIR GLOBAL ONE® Corp. for details
PROFESSIONAL EXPERIENCE
Pacifica Del Mar, Del Mar, California - June 2010 - present
Executive Sous Chef de Cuisine
Avenue Five, San Diego, Ca. September 2009 - present Bankers Hill, San Diego, California
Sous-chef de cuisine.
Anthology, San Diego CA. October 2007 - July 2009
My fine dining expertise as Executive Chef includes Mediterranean, Middle Eastern and fresh seafood presentations as highlighted in "San Diego Magazine". I provide a fine dining experience for our patrons. The presentation of a wonderful dining event is in the details managing daily food and personnel costs, menu design and development. Additionally I prepare for special events & large private parties with dinner capacity up to 800 persons in two seatings. NOTE: I have reduced food cost in kitchen operations to as low as 21%. This is below industry standard of 33%.
Pamplemousse Grille, Del Mar CA. September 2006- October 2007
Saut‚ Cook: expedite, backing, build line daily, catering, and special dining events.
Premier Food Service, Inc., San Diego CA. July 2006 September 2009
Saut‚ Cook: Seasonal work at the Del Mar Race Track. Cook daily menu items & daily specials. Employed as management and chef on contract for special events.
Jo Federigos Restaurant, Eugene OR. October 2004 - June 2006
Chef: menu development, ordering, staffing, human resource issues. Includes special events & charity functions.
Cafe‚ Soriah, Eugene OR. February 2003 - October 2004
Lead Cook: Daily Operations: garde manager, grill, saut‚; build line, 6 daily specials, weekly ordering.
Premier Food Service, Inc., San Diego, CA. July 2002 - January 2003
Daily Operations: saut‚, grill station for the Director's Room & Luxury Suites. Set up kitchen/breakdown kitchen for the Del Mar Horse Racing season. Daily inventories, preparations for daily menus, sauces special design.
California School of Culinary Arts, Pasadena CA. September 2001 - July 2002
Externship, UCLA celebrity events, LA Times celebrations.
Clearwater Seafood, Pasadena CA. January 2001- November 2001
Line Cook: Daily Operations: Preparations for night shifts, sauces, meats, seafood?s, daily inventories.
Jo Federigos Restaurant, Eugene OR. March 1998 - December 2001
Line Cook: Daily Operations: supported the chef, opened/closed, supervised kitchen staff, multi-task preparation lists daily, placed weekly orders, prepared sauces & soups daily, created daily specials, and cooked closing bar menu.
Wherehouse Entertainment 1989-1998
- Regional Operation Manager, CA July 1996- October 1998
Daily operations for 330 stores
- Wherehouse Entertainment - Store Management, 1989-1996
Daily Operations: Responsible for 135 stores, set up financial tracking programs, customer service for region, advertising, human resources, department/ financial/ demographics, store remodels.
EDUCATION
Culinary Education, Certifications
California School of Culinary Arts Le Cordon Bleu certified
Associate of Science Diploma, July 5, 2001 ? July 8, 2002
Serve Safe Certified, thru July 2010
REFERENCES
EVENTS
American Liver Foundation
QUOTE
"I am good at what I do and that is making your restaurant profitable" Can you afford a quality consultant?
|
