Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Alexandre Vincent

Summary

Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.

Overview

23
23
years of professional experience

Work History

Executive Chef

Club Luis De Camões
11.2019 - 01.2024
  • Managed daily Kitchen operations including labor costs, food control and budgets
  • Hired and developed full kitchen staff
  • Ran daily training exercises to keep current staff up to date on the latest menu items
  • Trainer for all new BOH hires, as well as coaching and developing all existing BOH staff
  • Created and developed all menu items and recipes

Executive Chef

Redstone American Grill
02.2019 - 10.2019
  • Company Overview: Annual Sales Revenue: $7 Million
  • Lowered food costs from 32% to 28% by setting up PARs daily, portion control, tight ordering and management of inventory
  • Lowered labor costs from 17% to 14% by making the kitchen operation more efficient, reduced number of people, planned schedules with frequency updates based on current trends, cross training, constantly looking for more ways to cut back
  • # of Employees Managed: 3 Managers, 1 Exec Sous Chef, 3 Sous Chefs, 4 Key Hourly Supervisors, 27 Hourly employees
  • Responsible for both public and private dining venue
  • (Reason for leaving had to leave due to serious illness, now things are under control and ready to get back to work)
  • Annual Sales Revenue: $7 Million

Executive Chef

Not Your Average Joe's
03.2017 - 02.2019
  • Company Overview: Annual Sales: $4 Million
  • Hired as Fast Track to Executive Chef
  • Promoted to Executive Chef 09/2017
  • Lowered food costs from a 3% to a 1.5% by smart ordering, controlling prep, and portion control
  • Lowered labor costs 6% through cross training and adjusting schedules
  • Recognized for lowering employee turnover
  • # of Employees Managed: 2 Sous Chefs, 3 Key Hourly Supervisors, 22 Hourly employees
  • (Reason for leaving: Great opportunity with Redstone)
  • Annual Sales: $4 Million

Acting Chef

Seasons 52
09.2014 - 03.2017
  • Company Overview: Annual Sales Volume: $12 Million
  • Reduced Food Costs 19% to 17.1% by cutting in times and clock out times of hourly employees
  • Reduced Food costs over 4% through strict ordering and inventory procedures and teaching adherence to recipes for BOH staff
  • # of Employees Managed: 2 Sous Chefs, 2 Key Hourly Supervisors, 24 Hourly employees
  • Mentored 3 BOH staff members to line cooks and one line cook to a Sous Chef position
  • Recruited by Chestnut Hill store for 5 months to assist hiring efforts, training and inventory controls
  • Maintained a 93% 'Shop Score Average' for food quality
  • Handled major menu changes 4 times per year
  • (Reason for leaving: Recruited for position with Executive Chef potential)
  • Annual Sales Volume: $12 Million

Sous Chef

Bertucci's
11.2008 - 11.2014
  • Company Overview: Annual Sales Volume: $4 Million
  • Managed daily kitchen operations including labor costs, food controls and budgets
  • Hired and developed full kitchen staff
  • Ran daily training exercises to keep current staff up to date on the latest menu items
  • Trainer for all new BOH hires, as well as coaching and developing all existing BOH staff
  • Assisted in P&L, budgets and financial statements with the Executive Chef
  • (Reason for leaving: Growth opportunity and monetary advancement)
  • Annual Sales Volume: $4 Million

Kitchen Manager "Level 2"

The Cheesecake Factory
04.2001 - 12.2007
  • Company Overview: Annual Sales Volume: $13 Million
  • Completed 'The Cheesecake Factory' comprehensive management training program
  • Certified in the 'Talent Plus' program, mastering hiring techniques candidates and evaluating talent levels
  • Ensure all foods was prepared in accordance with company standards for quality, freshness and consistency, and timelines
  • Hired, developed, and mentored a full kitchen staff to handle large volume BOH service
  • Managed daily kitchen operations including scheduling, labor costs, food cost percentages and inventory
  • (Reason for leaving: Advancement opportunity at Bertucci's)
  • Annual Sales Volume: $13 Million

Education

Framingham High School -

Framingham High School
01.1995

Mass Bay Community College -

Mass Bay Community College

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Strong work ethic
  • Team leadership
  • Hiring, training, and development
  • Inventory control
  • Kitchen management
  • Kitchen staff management
  • Food prep planning

Languages

French
Limited Working
Haitian Creole
Limited Working

Timeline

Executive Chef

Club Luis De Camões
11.2019 - 01.2024

Executive Chef

Redstone American Grill
02.2019 - 10.2019

Executive Chef

Not Your Average Joe's
03.2017 - 02.2019

Acting Chef

Seasons 52
09.2014 - 03.2017

Sous Chef

Bertucci's
11.2008 - 11.2014

Kitchen Manager "Level 2"

The Cheesecake Factory
04.2001 - 12.2007

Mass Bay Community College -

Mass Bay Community College

Framingham High School -

Framingham High School

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Alexandre Vincent