David Finn
Pacifica,California
Summary
Versatile Culinary Leader with years of experience’s managing multi-unit corporate cafes and high-volume dining programs. Proven track record in designing diverse, globally-inspired menus while maintain strict food cost controls and nutritional standards. Expert in leading large kitchen teams to deliver consistent, restaurant-quality experiences in a fast-paced corporate environment. Additionally, adept at training staff members in food preparation and recipe development.
Overview
29
29
years of professional experience
Work History
Executive Chef
Guckenheimer
07.2019 - Current
- Direct Managed Multiple Culinary operations of corporate cafes, serving a daily population of 700 to 1000 employees.
- Diverse Cuisine Programing with rotating weekly stations of Mexican, Indian, Korean and other cuisines.
- Consistently maintained a 28% FC and a 20% LC.
- Expert in leading large kitchen teams to deliver consistent, restaurant-quality experiences in a fast-paced corporate environment.
Executive Chef
Bon Appetit Oracle Park
04.2018 - 07.2019
- Leading 73 Union FTE for Cold and Hot Production
- Duties involving methods of waste management, menu forecasting, & ordering.
- Implementation of menus, staffing/scheduling, training & development of employees.
- Producing 80 Million in Food and Beverage sales annually
- Managing Premium Levels and Luxury Suite
- Leading the Chef of our private club- Gotham Club
- Leading the production of Events up to 12,000 People
Executive Sous Chef
San Francisco Union Square
03.2017 - 04.2018
- Leading 84 Union FTE for Cold and Hot Production
- Producing 64 Million in Food and Beverage sales annually
- Helping create new Banquet and Specialty Menu items
- Controlling food cost to 24%
- Scheduling and Forecasting
- Excellent Culinary and Baking Skills
Executive Chef
Double Tree by Hilton
09.2013 - 03.2017
- Manage FTE for the Trofi Restaurant and Banquet Kitchen
- Producing 4.2 Million in Food and Beverage sales annually
- Creating new Core and Specialty Menu items
- Controlling food cost to 18%
- Excellent Culinary and Baking Skills
- Worked Task Force for Hilton
- La Jolla Embassy Suites 2015, Acting F&B Director and Executive Chef
- The Hilton Hawaii Village 2016 Tropics Restaurant
- Hilton San Diego Bay Front Banquet Chef January 2017
Owner/Executive Chef/Baker
Chacko’ Eatery
01.1998 - 06.2013
- Managed retail/Scratch Eatery/Bakery operation.
- Managed FTE’s in retail, production while running a 17% Labor Cost
- Create new menu items on a seasonal basis.
- Excellent culinary skills based on fine dining and casual plate service.
- Controlling food cost to 24%
- Responsible for supervising/verifying the close of shift cash-out & running the end of shift reports.
- Other cash handling involved placing change orders and making deposits.
Culinary Educator
Broadmoor Technical Center
01.2005 - 01.2010
- Taught ACF Certified Culinary Arts and Commercial Baking and Pastry program
- Teaching and preparing 45 students for an entry level position or a culinary college
- Excellent culinary skills based on casual and fine dining environment.
- Have a good eye for presentation.
- Very skilled in from scratch Baking
- Helped in designing the new culinary and Commercial Baking kitchens for Broadmoor Technical.
Education
Technical Education Certificate - Professional Development
Pittsburg State University
Pittsburg, KS01-2009
Associate of Applied Science -
California Culinary Academy
San Francisco, Ca01-1993
High School Diploma -
Park Hill High School
Kansas City, Mo01-1983
Skills
- Food plating and presentation
- Banquet and catering management
- Food safety and spoilage prevention
- Culinary preparation techniques
- Business operations oversight
- Beverage pairing strategies
References
Upon Request
Timeline
Executive Chef
Guckenheimer
07.2019 - Current
Executive Chef
Bon Appetit Oracle Park
04.2018 - 07.2019
Executive Sous Chef
San Francisco Union Square
03.2017 - 04.2018
Executive Chef
Double Tree by Hilton
09.2013 - 03.2017
Culinary Educator
Broadmoor Technical Center
01.2005 - 01.2010
Owner/Executive Chef/Baker
Chacko’ Eatery
01.1998 - 06.2013
Technical Education Certificate - Professional Development
Pittsburg State University
Associate of Applied Science -
California Culinary Academy
High School Diploma -
Park Hill High School