Dale Bowens

Over 25 years of experience working in culinary environment. Experienced Executive Chef skilled at developing signature dishes and collaborating effectively with other kitchen staff .Credentials including ability to self motivate staff and ensure cohesive kitchen operations.

• 03/23 - Present, Executive Chef/ Chef De Cuisine, Sahara (Zeffer’s Cafe/ Chickie’s & Pete’s), Las Vegas, NV, Following cooperate standardize recipes and menu, Seasonal specials as well as menu changes, Krono’s, Stratton warren, SNHD training of employees, Traveling for menu development, Sourcing product, High volume 8mill annually
• 06/21-03/23, Executive Sous Chef, Mandalay Bay (Hubert Keller's Fleur), Las Vegas, NV, Scheduling and labor management, Ordering and tracking of food cost, Ensuring SNHD regulations are met, Recipe and menu planning for fine dining establishment, Fabrication of proteins and fish
• 04/19 – 08/20, Executive Sous Chef, Mandalay Bay (Garde Manger), Las Vegas, NV, High volume service of conventions groups, 50mill annually, Management of large production team, High volume prep production as well as ordering, Menu tastings for large event groups
• 05/18 – 09/19, Sous Chef, Delano Hotel (Della’s Kitchen), Las Vegas, NV, Seansonal menu planning for farm to table concept, Organizing and prepping farmers market events, Planting, growing, and maintaining on property garden for vegetables, Using of the cultivator for inhouse grown herbs