Abbas Toosi
Centreville,VA
Summary
Executive Chef with 20+ years of experience in menu planning, kitchen management, employee training and development. Accomplished at managing positive kitchen operational flow and strong F&B revenue while motivating huge teams to perform at optimal levels; primarily focused on quality, innovative menus, and modern techniques.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Chef
RSVP Catering
Fairfax, VA
10.2022 - Current
- Reduced operational risks while organizing data to forecast performance trends.
- Established clear and competitive goals, growth roadmaps, and strategic business plans.
- Boosted team productivity by providing comprehensive training, mentorship, and performance evaluations.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Improved employee retention rates by fostering a positive work environment and offering professional development opportunities.
- Launched new rewards program to identify and celebrate staff performance.
- Assessed and analyzed departmental budgets to find ways to minimize expenses and optimize profits.
Chef & Owner
Corporate catering
Centreville, VA
01.2019 - 09.2022
- Drop off catering business throughout the Washington DC area.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Received numerous accolades from critics for creative dish presentations, elevating the restaurant''s reputation within the industry.
- drop off catering
Executive Chef
Hilton Crystal City
01.2017 - 01.2019
- Directed all aspects of food and beverage operations
- Managed annual revenue of $14 million in sales, including restaurant, bar, lounge, kitchen, and banquets
- Held full profit-and-loss accountability and managed direct and indirect staff of 102 people
- Reduced and controlled expenses to surpass revenue goals
- Developed and managed food and beverage annual budgets, including capital expenditures
- Trained, coached, and mentored staff to ensure smooth adoption of new programs and integration of the old
- Oversaw recruitment, selection, and hiring of all food and beverage staff
- Collaborated with managers to focus on best practices to provide the best possible work environment and foster employee growth
- Worked directly with the General Manager and owners to achieve results and improve customer owner satisfaction
- Developed new food and beverage menus with high quality products
- Planned and executed a high volume of banquet events.
Executive Chef
Georgetown University Hotel & Conference Center
01.2015 - 01.2017
- Directed all culinary operations-banquet, restaurant, and retail
- Managed annual food and beverage revenue of $9.5 million
- Developed and managed food and beverage annual budgets, including capital expenditures
- Trained, coached, and mentored staff
- Oversaw recruitment, selection, and hiring of all food and beverage staff
- Developed new food and beverage menus with high quality products
- Planned and executed a high volume of banquet events.
Executive Chef
George Mason University
01.2009 - 01.2015
- Directed campus culinary operations and managed up to 60 personnel
- Managed annual food and beverage revenue of $15 million
- Developed and managed food and beverage annual budgets, including capital expenditures
- Trained, coached, and mentored staff
- Oversaw recruitment, selection, and hiring of all food and beverage staff
- Developed new food and beverage menus with high quality products
- Planned and executed a high volume of banquet events.
Executive Chef
Compass Group @ World Bank
01.2008 - 01.2009
- Led catering department and facilitated conference services
- Managed annual food and beverage revenue of $9 million
- Developed and managed food and beverage annual budgets, including capital expenditures
- Trained, coached, and mentored staff
- Oversaw recruitment, selection, and hiring of all food and beverage staff
- Developed new food and beverage menus with high quality products
- Planned and executed a high volume of banquet events.
Executive Chef
Sodexo @ George Washington University
01.2005 - 01.2008
- Led all culinary operations and managed up to 85 personnel
- Managed annual food and beverage revenue of $6 million
- Provided culinary and catering services for 2,000+ guests
- Led all purchasing based on a completed inventory audit
- Created recipes for seasonal menus
- Supervised, scheduled, and coordinated daily operations of union and contract staff
- Coordinated all food costs and monthly forecasting in accordance with company policy.
Education
Business Administration -
University of Pennsylvania
Philadelphia, PASkills
- MICROSOFT OFFICE
- VISUAL SYNERGY MGMT SYSTEMS
- CHEF TEC
- CATEREASE
- MENU DEVELOPMENT & PRICING
- BUDGETING & COST CONTROL
- PAYROLL & SCHEDULING
- KITCHEN MANAGEMENT
- TRAINING & DEVELOPMENT
- RECRUITMENT & SELECTION
Certification
- serve safe certification till2027
Timeline
Executive Chef
RSVP Catering
10.2022 - Current
Chef & Owner
Corporate catering
01.2019 - 09.2022
Executive Chef
Hilton Crystal City
01.2017 - 01.2019
Executive Chef
Georgetown University Hotel & Conference Center
01.2015 - 01.2017
Executive Chef
George Mason University
01.2009 - 01.2015
Executive Chef
Compass Group @ World Bank
01.2008 - 01.2009
Executive Chef
Sodexo @ George Washington University
01.2005 - 01.2008
Business Administration -
University of Pennsylvania