Aaron Thomas
North Hollywood,CA
Summary
Experienced and versatile executive chef specializing in a wide range of cuisines, including traditional French, modern Italian, English, and pastry styles. Deeply passionate about culinary arts with a keen eye for detail. Honed skills over the years to deliver exceptional dining experiences. Known for creating innovative dishes that harmoniously combine flavors and textures. Thrives in fast-paced environments that value creativity and precision. Dedication to quality and consistency has earned a reputation for excellence among customers and colleagues.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
11
11
years of professional experience
Work History
Executive Chef
The Draycott
11.2023 - Current
- Led culinary team in creating innovative and seasonal menus for a high-end restaurant, resulting in a 15% increase in customer satisfaction ratings
- Implemented cost-saving measures without compromising quality, resulting in a 14% reduction in food costs
- Oversaw kitchen operations, including inventory management, ordering supplies, and maintaining food safety standards to ensure compliance with health regulations
- Managed a team of 20+ kitchen staff members, providing training, coaching, and mentorship to foster a collaborative and productive work environment
- Collaborated with vendors and purveyors to source high-quality ingredients, resulting in a farm-to-table dining experience that highlighted local and sustainable products
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Managed and motivated employees to be productive and engaged in work.
- Cross-trained existing employees to maximize team agility and performance.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
- Achieved higher employee retention rates by fostering a positive work environment and providing opportunities for professional growth.
Executive Chef
25 Degrees
08.2020 - 11.2023
- Demonstrated expertise in menu planning, recipe development, and food costing to consistently deliver high-quality culinary creations
- Led a team of 20+ kitchen staff members to ensure smooth operations, efficient workflow, and adherence to food safety standards
- Managed food and labor costs, achieving a 10% reduction in expenses while maintaining exceptional food quality and customer satisfaction
- Fostered relationships with local vendors and suppliers to source the freshest ingredients and ensure menu offerings aligned with seasonal availability
- Developed and implemented innovative dining experiences, such as themed tasting menus and interactive chef's table events, to enhance guest engagement and drive revenue
Executive Chef
Picasso @ The Bellagio
12.2018 - 08.2020
- Worked alongside world renowned chef Julienne Serrano.
- Helped maintain 2 Michelin star.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Chef
Therapy Restaurant
12.2017 - 12.2018
- Managed all culinary operations for a high-end restaurant, including menu planning, food preparation, inventory management, and staff training
- Led a team of 15 kitchen staff members in executing gourmet dishes with precision and creativity, consistently exceeding guest expectations
- Developed and implemented new recipes and cooking techniques to elevate the dining experience and drive revenue growth
- Ensured compliance with health and safety regulations, maintaining a clean and organized kitchen environment at all times
- Collaborated with suppliers and vendors to source the highest quality ingredients while staying within budget constraints
Executive Chef / Food and Beverage Director
Horton Grand
05.2016 - 12.2017
- Led kitchen staff in developing creative and seasonal menus for a high-end restaurant, resulting in increased customer satisfaction and repeat business
- Implemented cost-saving initiatives and streamlined kitchen operations, resulting in a 10% reduction in food costs
- Established relationships with local farmers and vendors to source high-quality ingredients, ensuring fresh and sustainable menu offerings
- Oversaw catering operations for events ranging from intimate gatherings to large-scale weddings, exceeding client expectations and generating additional revenue
- Managed a team of 20+ culinary professionals, providing mentorship and training to support their growth and development within the organization
- Developed and implemented innovative menus for multiple outlets, resulting in a 15% increase in overall food and beverage revenue
- Oversaw the training and development of a team of 50+ staff members, leading to improved customer service and decreased turnover rates
- Negotiated vendor contracts and managed inventory control, reducing food costs by 10% while maintaining quality standards
- Spearheaded marketing initiatives to promote special events and drive traffic to the food and beverage outlets, increasing banquet bookings by 20%
- Implemented cost-saving measures and streamlined operational processes, resulting in a 25% improvement in profit margins
Chef de Cuisine
Avant @ Rancho Bernardo Inn
01.2014 - 05.2016
- Lead a team of culinary professionals in executing high-quality, creative menus for a fine dining restaurant
- Developed seasonal menus and specials, sourcing local and sustainable ingredients whenever possible
- Managed food and labor costs to ensure financial targets were met while maintaining food quality standards
- Implemented and enforced strict sanitation and safety protocols to uphold restaurant's cleanliness standards
- Collaborated with the Executive Chef to maintain a positive work environment and foster a culture of continuous improvement
- Best seafood dish: San Diego Food and Wine Fest
- Best Hotel Chef, San Diego: First Runner Up
- Handled all the needs of a large hotel property restaurant: interdepartmental and inter-property communication, ensuring consistency of product and service across multiple locations
- Working with executive chef to ensure a consistent food cost
- Working with the purchasing department for quality control and any price changes
Education
Bachelor of Science - Culinary Science
Essex University
Essex, UK08-2005
Skills
- Inventory Management
- Menu Development
- Business Operations oversight
- Performance Assessments
- Ingredients Selection
- P&L / GL / Budgeting
- Food Cost
- Beverage Cost
- Scheduling
- Management
- Training
- Menu development
- Cost control
- Food safety
- ServSafe certification
- Hospitality service expertise
- Hiring, training, and development
- Inventory control
- Kitchen management
- Operations management
- Kitchen operations oversight
- Sanitation standards
- Recipe creation
- Culinary techniques
- Kitchen operations
- Culinary expertise
- Inventory supervision
- Food safety management
- Culinary staff management
- Customer service
- Teamwork and collaboration
- Excellent communication
- Customer satisfaction
- Critical thinking
- Collaboration and teamwork
- Multitasking
Awards
- Best seafood dish, San Diego Food and Wine Fest
- Best Hotel Chef, San Diego, First Runner Up
Timeline
Executive Chef
The Draycott
11.2023 - Current
Executive Chef
25 Degrees
08.2020 - 11.2023
Executive Chef
Picasso @ The Bellagio
12.2018 - 08.2020
Executive Chef
Therapy Restaurant
12.2017 - 12.2018
Executive Chef / Food and Beverage Director
Horton Grand
05.2016 - 12.2017
Chef de Cuisine
Avant @ Rancho Bernardo Inn
01.2014 - 05.2016
Bachelor of Science - Culinary Science
Essex University
Similar Profiles
Wyatt Lee SpederWyatt Lee Speder
Sales Associate at Mattress CentralSales Associate at Mattress Central
Evan Mario McKennaEvan Mario McKenna
Parts Sales at Harley DavidsonParts Sales at Harley Davidson
Saul MoralesSaul Morales
Just Tires at EmployerJust Tires at Employer