Benjamin Raphael
New Orleans,LA
Summary
Thank you for the opportunity to apply for the Director of Operation position. I am extremely familiar with the responsibilities that goes along with this position and can perform them confidently. Given these requirements, I am certain I have the necessary skills to successfully do the job adeptly and perform above expectations. Proficient Executive Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. I have over 20 years experience in the high-end restaurant industry. I specialize in Creole cuisine, Seafood preparation, Steaks and Vegetarian dishes, etc. I am experienced in controlling food cost and labor cost, as well maintaining a kitchen to pass Department of Health expectations. I am ambitious and prepared to fulfill the job duties for this position
Thank you
Chef Benjamin Raphael
Overview
23
23
years of professional experience
Work History
Sous Chef
Marriott/ W-Hotels
05.2018 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Lead Cook
Charlie's Steak House
07.2015 - 05.2018
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Chef
Morton's Steakhouse
07.2001 - 06.2013
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented food cost and waste reduction initiatives to save money.
Education
Associate of Arts - Culinary Arts
Delgado Community College
New Orleans, LAAssociate of Arts - Restaurant And Culinary Management
Morton's University
Chicago, IL08.2006
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Customer Service
- Problem and Complaint Resolution
Timeline
Sous Chef
Marriott/ W-Hotels
05.2018 - Current
Lead Cook
Charlie's Steak House
07.2015 - 05.2018
Executive Chef
Morton's Steakhouse
07.2001 - 06.2013
Associate of Arts - Culinary Arts
Delgado Community College
Associate of Arts - Restaurant And Culinary Management
Morton's University
Similar Profiles
Karie UrseryKarie Ursery
Director of HR Marriott Hutchinson Island Resort at Marriott Concord HotelsDirector of HR Marriott Hutchinson Island Resort at Marriott Concord Hotels
Michele BeckfordMichele Beckford
General Manager at Residence Inn Marriott/Highgate HotelsGeneral Manager at Residence Inn Marriott/Highgate Hotels
Tiba HortonTiba Horton
Front Desk Receptionist at Fairfield Suites By Marriott (Savoy Hotels, LLCFront Desk Receptionist at Fairfield Suites By Marriott (Savoy Hotels, LLC
Rachel FarrarRachel Farrar
Senior Capitol Equipment Consultant at Beckman Coulter DiagnositcsSenior Capitol Equipment Consultant at Beckman Coulter Diagnositcs
Milton MarcelinMilton Marcelin
General Laborer at Associated TerminalsGeneral Laborer at Associated Terminals