CHRISTIAN BUNAG
Las Vegas,Nevada
Summary
Results-driven Executive Chef with expertise in menu development, kitchen team management, and food safety protocols. Proven track record of maximizing productivity and efficiency. Skilled in time management, creative problem-solving, and leadership, facilitating smooth kitchen operations and delivering exceptional dining experiences.
Overview
7
7
years of professional experience
1
1
Certification
Work History
EXECUTIVE CHEF
MABEL'S BBQ/SARA'S
Las Vegas, Nevada
07.2021 - 03.2024
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Provided guidance and support for Sous Chefs during peak service hours.
CHEF TOURNANT
GUY SAVOY
Las Vegas, Nevada
07.2021 - 03.2022
- Developed and implemented new recipes for the restaurant menu in collaboration with the Head Chef.
- Ensured adherence to health and safety regulations within the kitchen area.
- Assisted in training new hires on proper cooking techniques, knife handling skills, recipe preparation methods.
- Modeled proper culinary techniques and delivered mentoring to train new employees.
- Ensured food items met recipes and standards
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
EXECUTIVE CHEF
MABEL'S BBQ/SARA'S
Las Vegas, Nevada
01.2019 - 03.2020
- Crafted unique offerings reflecting ingredient availability
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Oversaw selection, training, and scheduling of kitchen staff
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Controlled labor costs through effective use of staff scheduling techniques.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Executed comprehensive menu planning strategy and ensured seamless daily functions
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
EXECUTIVE CHEF
The Boathouse in Edgartown
Martha's Vineyard, Massachusetts
02.2017 - 11.2018
- Created daily specials based on seasonal ingredients and customer feedback.
- Coordinated hiring process for all kitchen personnel
- Controlled labor costs through effective use of staff scheduling techniques.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Developed innovative menu offerings
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Performed financial analysis and recommended effective methods to cut costs.
Education
HIGH SCHOOL DIPLOMA -
Western High school
Las Vegas, NevadaSkills
- Menu development
- Food costing
- Staff management
- Budgeting
- Team Leadership
- Business operations oversight
- Forecasting and planning
- Sanitation coordination
- Food plating and presentation
References
- Michael Symon, CHEF OWNER MABEL'S/SARA'S, 216-403-0544
- Dan Dagostino, COO EVENING ENTERTAINMENT GROUP, 702-540-3294
- Robert Camacho, EXECUTIVE CHEF HELLS KITCHEN, 702-606-4594
- Nicolas Costagliola, EXECUTIVE CHEF GUY SAVOY, 702-272-4018
Languages
Filipino/Tagalog, Native
Certification
- SERVSAFE
Timeline
CHEF TOURNANT
GUY SAVOY
07.2021 - 03.2022
EXECUTIVE CHEF
MABEL'S BBQ/SARA'S
07.2021 - 03.2024
EXECUTIVE CHEF
MABEL'S BBQ/SARA'S
01.2019 - 03.2020
EXECUTIVE CHEF
The Boathouse in Edgartown
02.2017 - 11.2018
HIGH SCHOOL DIPLOMA -
Western High school
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