ANTHONY R GONZALES
Honolulu,HI
Summary
A high-energy, enthusiastic and dependable individual who excels in challenging and competitive environments. Exceptional management and leadership skills; motivating others towards success. Outstanding analytical, problem-solving, and troubleshooting skills; often resolving issues before they become problematic.
Overview
26
26
years of professional experience
Work History
Creative consultant - Executive Chef
Elite Culinary Hawaii
09.2022 - Current
- Responsible for planning And executing all functions and events, private cheffing etc
Executive Chef
Haleiwa Beach House
01.2021 - 01.2022
- Ran all day to day operations
- Lowered food cost 7 %
- Reengineered menu to raise check average 15% for dinner 10% lunch @ 500 covers a day
Executive Sous Chef
Kenui Kitchen
09.2016 - 09.2019
- Creating sustainable catering menus and executing tasting for new clients
- Managing all procurement of dry and fresh food items to correlate to each function
- Managing a small team to execute high volume without compromising quality
- Sourcing local sustainable meats and produce island wide
- Operating successful farmers market stand
- Launching food trucks and various other food ventures
Chef De Cuisine
Hilton Waikiki Beach
06.2013 - 07.2014
- Company Overview: Home of Mac 24/7
- Developing of new sustainable farm to table menu while lowering food cost 5%
- Developing and training of staff to new techniques to enhance productivity
- Accessed and lowered all high food cost items while increasing quality
- Aided with restructuring of banquets and supported all vip banquet functions
- Responsible for 28 cooks over a 24 hour operation
- Home of Mac 24/7
Corporate Sous Chef
Sullivan Family Kitchen
01.2012 - 01.2013
- Company Overview: A high volume catering company focusing on local cuisine
- Staffing and developing a strong culinary team
- Maintained a food cost of
- Maintained a labor cost of
- Creative control for all R&D for launching of new items for multiple outlets
- Scheduling for 5 teams
- A high volume catering company focusing on local cuisine
Sous chef
Citizen hotel/Grange restaurant
09.2008 - 02.2011
- Staffing and developing a strong culinary team for $8 million in sales
- Detail management of P&L
- Maintained a food cost of 18%
- Maintained a labor cost of 12%
- Adherence to farm to table standards and specifications on a large scale
Executive Sous Chef
Zentoro
02.2002 - 09.2009
- Staffing and developing a strong culinary team for $4 million in sales
- Structuring of seasonal menus
- Maintained a food cost of 25%
- Maintained a labor cost of 11%
- Responsible for front of house operations as well
- All ordering and inventory
- Opened 2 locations
- Mentored under Master chef Masahide Nishiyama of the Chaines De Rottiers
Sous chef
Bravo Ristorante
10.1998 - 09.2002
- Staffing and developing a strong culinary team for $3 million in sales
- Created daily menus in true Mediterranean style
- Maintained a food cost of 20%
- Managed all labor front and back of the house
- Worked directly with award winning chef Maurizio Contertese
- Mastered the art of pasta making and Michelin Quality Italian cuisine
Education
Ba - business management in hospitality
Consumnes River college
Sacramento, Californiaculinary arts and baking certificates -
Consumnes River college
Sacramento, CaliforniaCEC certification -
09.2016
Timeline
Creative consultant - Executive Chef
Elite Culinary Hawaii
09.2022 - Current
Executive Chef
Haleiwa Beach House
01.2021 - 01.2022
Executive Sous Chef
Kenui Kitchen
09.2016 - 09.2019
Chef De Cuisine
Hilton Waikiki Beach
06.2013 - 07.2014
Corporate Sous Chef
Sullivan Family Kitchen
01.2012 - 01.2013
Sous chef
Citizen hotel/Grange restaurant
09.2008 - 02.2011
Executive Sous Chef
Zentoro
02.2002 - 09.2009
Sous chef
Bravo Ristorante
10.1998 - 09.2002
Ba - business management in hospitality
Consumnes River college
culinary arts and baking certificates -
Consumnes River college