Anton Hageman
Sun Valley,Nevada
Summary
Culinary: Trained in first class hotels and restaurants. Classic, American, global cuisine; flavorful tasting dishes executed to perfection for a variety of food concepts. From Bistro style dishes award winning Sunday Brunches to VIP banquets, as well B & I operations. Current in food offerings and trends. Simple flavorful styled dishes presented with elegance and healthy options always included. Hospitality: Operating with a "Sense of Urgency". To be able to create and support the team to execute the unforgettable culinary guest experience. Management: An effective leader, teacher and trainer. Effective problem-solving and decision-making abilities. Result /target oriented. Good presentation, mentoring, coach & team builder. Financials: Skilled in analyzing operation finances, customer service data, and industry statistics. Taking the appropriate action needed to maintain and improve the impact of the guest experience, while meeting and exceeding the set financial goals for the organization.
Overview
20
20
years of professional experience
Work History
Task Force Chef
Task Force Chef
07.2024 - Current
- Assist organisations for intermediate management transition and or emergency coverages , restaurants, hotels, hospitals to ensure a smooth operation during challenging times to assure company standards are maintained and providing great customerservice
- Lead, drive, motivate back and front of the house, executing breakfast , lunch, dinner as needed
- Operate according to company standards and coach guide the team to excellence
- Ordering , maintaining inventory pars, for designated food prep areas
- Maintain sanitazionstandard practices and HACCP logs
- Hands on in food preparation, butchering, sauces, vegetarian options, gluten free, diet restrictions
Opening Executive Chef
ISS GUCKENHEIMER CORPORATE FOOD SERVICE
09.2021 - 06.2024
- Part of the opening team for this new growing location in Sparks, Nevada
- Acquired proficiency in Mobius; allergen analysis program and HACCP
- Created new dishes as part of the country menu cycle for our local operation and special themed events
- Directed transition for new service location and fine tune product usage to become more efficient
- Facilitated the culinary expansion to two MK ( Mico Kitchen); small retail concepts for our guests
Freelance Chef
Freelance Chef
09.2018 - 12.2021
- Assist guests and clients in their culinary needs
- Private parties & consulting
- Teaching culinary arts, dietary needs, nutrition as well as Vegetarian and Vegan cuisine
- Variety of classic, nouvelle, global cuisine; flavor building, plate presentation
- Studying Food Science ( RCA) and Nutrition
Flavors Buffet Room Chef
THE ROW, ELDORADO RESORTS, SILVER LEGACY
04.2017 - 11.2017
- Company Overview: 1700-room and suite hotel with 6 restaurants, banquet facilities for up to 3000
- Flavors Buffet's daily guest count ranged from 200 to 2400 guests
- The buffet offers 26 main course selections, side dishes, extensive carving selections, and desserts
- Improved our guest food offerings, experience, and satisfaction
- Fine-tuned kitchen operations to become more efficient and cost-effective, while improving quality and sanitation through pre-production data analysis Reducing food cost with 5% thru training, educating staff working one on one and reviewing, analyzing best practices
- Led a great team of 32 culinarians to deliver exceptional dishes
- Expand cost effective food offerings, with new presentations,; resulting in greater guest satisfaction and reducing food cost
- 1700-room and suite hotel with 6 restaurants, banquet facilities for up to 3000
- Flavors Buffet's daily guest count ranged from 200 to 2400 guests
- The buffet offers 26 main course selections, side dishes, extensive carving selections, and desserts
Executive Sous-Chef
NV ELKO PLAY, RED LION HOTEL CASINO
01.2011 - 01.2017
- Company Overview: 220 room & suite Hotel featuring 2 restaurants and a buffet, with events for up to 2000 guests
- Working with the front of the house (step of service) to improve guest as well server experience more time created to suggestive selling, which resulted in a 10% sales increase
- Increased revenue by working with front of the house; steps of service and planning large groups dinners
- Improved guest dining experience and guest satisfaction thru improve kitchen ticket times
- Fine-tuned kitchen operation to become profitable, while simultaneously improving quality and sanitation, in both restaurants and the buffet
- Converted buffet offerings from 90% frozen to 95% freshly daily cooked dishes for lunch & dinner and weekend brunches
- Created fresh and flavorful daily specials for Aspen restaurant and special events
- 220 room & suite Hotel featuring 2 restaurants and a buffet, with events for up to 2000 guests
Chef Sterling Steakhouse
SILVER LEGACY HOTEL CASINO
01.2010 - 01.2011
- Company Overview: 1700-room and suite hotel with 6 restaurants and banquet facilities for 3000 guests, Award winning Sterling's Steakhouse
- Assist the Chef de Cuisine with the daily dinner executing
- Creating, testing, executing daily specials and dinner service
- Line checks before dinner service, maintaining prep backup pars, as well monthly inventory
- 1700-room and suite hotel with 6 restaurants and banquet facilities for 3000 guests, Award winning Sterling's Steakhouse
Assistant Executive Chef
ELDORADO HOTEL CASINO / RESORT
01.2005 - 01.2009
- Company Overview: 824-room suite hotel featuring 6 award-winning restaurants, 12 kitchens, with events for up to 3500 guests
- Coordinated culinary operations for all banquets and contributed to the planning and execution of major events, from intimate private parties to banquets 3000 + guests and annual street events
- Creating intriguing and delicious, yet cost-effective, wedding, and banquet menus
- Streamlined kitchen operations while improving quality, sanitation, and safety, resulting in a 7% labor reduction cost
- Improved the food quality & production efficiency and delivery times, from the production pantry to the restaurant outlets
- Created and developed, standardized new flavorful recipes for the high-volume buffet and banquets
- Coordinating and executing the banquet functions; as well as the Reno Ballroom
- 824-room suite hotel featuring 6 award-winning restaurants, 12 kitchens, with events for up to 3500 guests
Education
Bachelor of Business Administration And Management - Finance, Food & Beverage Control & Marketing
School of Hotel Management
Tilburg, Noord Brabant , The NetherlandsCertified Culinary Instructor -
HORECA
Certified Chef -
Chamber of Commerce
HACCP & Nutrition - Flavor creating, ongoing study
Certificate - Plant-Forward Kitchen
Culinary Institute of America
01.2023
Certified Food Service Manager -
State of Nevada
01.2021
Certified Food Service Manager -
State of Nevada
01.2021
Skills
- Exceptional Customer Service
- Great Culinary Techniques
- Recipe development
- Food Quality & Styling
- Communication
- Coaching
- Counseling
- 360-degree review
- Experienced with Collective Bargain Agreements
- Critical Thinking
- Menu-engineering & Sales
- Pre-production analysis
- Time Management
- Food safety & sanitation; HACCP
- Anticipate guests needs
- Brand Management
Professionalsummary
Culinary: Trained in first-class hotels and restaurants. Classic, American, global cuisine; flavorful tasting dishes executed to perfection for various food concepts. From Bistro style dishes award award-winning Sunday Brunches to VIP banquets,and B & I operations. Current in food offerings and trends. Simple flavorful styled dishes presented with elegance and healthy options always included.
Hospitality: Operating with a 'Sense of Urgency'. Create and support the team to execute the unforgettable culinary guest experience.
Management: An effective leader, teacher, and trainer. Effective problem-solving and decision-making abilities. Result /target oriented. Good presentation, mentoring, coach & team builder.
Financials: Skilled in analyzing operation finances, customer service data, and industry statistics. Taking the appropriate action needed to maintain and improve the impact of the guest experience, while meeting and exceeding the set financial goals for the organization.
Timeline
Task Force Chef
Task Force Chef
07.2024 - Current
Opening Executive Chef
ISS GUCKENHEIMER CORPORATE FOOD SERVICE
09.2021 - 06.2024
Freelance Chef
Freelance Chef
09.2018 - 12.2021
Flavors Buffet Room Chef
THE ROW, ELDORADO RESORTS, SILVER LEGACY
04.2017 - 11.2017
Executive Sous-Chef
NV ELKO PLAY, RED LION HOTEL CASINO
01.2011 - 01.2017
Chef Sterling Steakhouse
SILVER LEGACY HOTEL CASINO
01.2010 - 01.2011
Assistant Executive Chef
ELDORADO HOTEL CASINO / RESORT
01.2005 - 01.2009
Certified Culinary Instructor -
HORECA
Certified Chef -
Chamber of Commerce
HACCP & Nutrition - Flavor creating, ongoing study
Certificate - Plant-Forward Kitchen
Culinary Institute of America
Certified Food Service Manager -
State of Nevada
Certified Food Service Manager -
State of Nevada
Bachelor of Business Administration And Management - Finance, Food & Beverage Control & Marketing
School of Hotel Management
Similar Profiles
Coty GreeneCoty Greene
Life Insurance Sales Agent at First Responder Task ForceLife Insurance Sales Agent at First Responder Task Force
Peyton DallyPeyton Dally
Member at Mountaineer Fentanyl Education Task ForceMember at Mountaineer Fentanyl Education Task Force
Jordan CedilloJordan Cedillo
Camp Commandant at Combined Special Operations Joint Task Force - LevCamp Commandant at Combined Special Operations Joint Task Force - Lev