D. STUART CLARK
Chef
Winchester,CA
Summary
Seasoned, creative, hands on chef with elevated experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
35
35
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Yaamava Casino Resort
Highland
12.2022 - 02.2024
- Developed and implemented new menu items to meet customer needs.
- Developed strategies to increase efficiency in the kitchen.
- Ensured compliance with food safety regulations.
- Analyzed financial statements to identify cost-saving opportunities.
- Planned menus based on seasonal availability of ingredients.
- Trained new hires in proper kitchen procedures.
Executive Chef
Chateau at Harveston
Murrieta
03.2022 - 10.2022
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Coordinated with front-of-house staff regarding reservations and table management.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
Executive Chef
Lake Elsinore Casino
Lake Elsinore
04.2021 - 10.2021
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Controlled labor costs through effective use of staff scheduling techniques.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Tracked sales figures for each dish served in order to identify popular items.
Specialty Room Chef, Cafe, Team Dining, Stewarding
Pala Casino Resort & Spa
Pala
10.2019 - 03.2021
- Supervised team members during meal service to ensure accuracy of orders.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
Executive Chef
Cedar Rapids Marriott
Cedar Rapids, IA
10.2018 - 03.2019
Contract Executive Chef
PHM Management, Inc.
Dallas, TX
01.2019
Executive Chef
The Merrill Hotel & Conference Center
Muscatine, IA
10.2017 - 10.2018
- New Hotel - Opening Executive Team
- The only IACC Conference Center in the State of Iowa
Executive Chef/Co-Owner
Las Montañas Mexican Grill
Murrieta, CA
01.2013 - 06.2017
Chef De Cuisine
Morongo Casino Resort & Spa
Cabazon, CA
06.2014 - 11.2014
- Wine Spectator and AAA Best Steakhouse Award
Banquet Chef
Pechanga Resort & Casino
Temecula, CA
09.2004 - 11.2012
Specialty Room Chef
Pala Casino Resort & Spa
Pala, CA
01.2003 - 01.2004
Executive Chef
Marriott Laguna Cliffs Resort
Dana Point, CA
01.1997 - 01.2003
Executive Sous Chef
Loews Coronado Bay Resort
Coronado, CA
01.1995 - 01.1997
Executive Chef
Beaver Run Resort & Conference Center
Breckenridge, CO
01.1994 - 01.1995
Executive Sous Chef
Waldorf Astoria - La Quinta Resort & Club
La Quinta, CA
01.1989 - 01.1994
Education
Professional training in Classical European Style Cuisine with emphasis on Production, Garde Manager, Pastry/Baking and the Hotel/Restaurant Industry. -
California Culinary Academy
San Francisco, CA01.1988
Skills
- Food presentation
- Culinary expertise
- Menu development
- Knowledge of production equipment
- Menu planning capability
- Knife Skills
- Grilling Techniques
- Recipe creation
- Kitchen Sanitation
- Food Safety Standards
- Team Management
- Budgeting and cost control
- Creativity and Innovation
- Baking techniques
- Dish preparation
- Kitchen Operations
- Seafood Preparation
- Food Safety
- Performance Assessments
- Heat control
- Banquets and catering
- Plating and presentation
- Ingredient Selection
- Forecasting and planning
- Inventory Rotation
- Food Safety Regulations
- Budget Development
- Food preparation techniques
- Purchasing management
- Cost Reduction
- Waste Reduction
- Kitchen Management
- Workflow Coordination
- Employee retention strategies
- Food and beverage pairing
- Sanitation Standards
- Process Improvements
- Purchasing
- Staff Training
- Customer Retention
- Vendor Relations
- Menu Planning
- Cost Management
- Knowledge of kitchen tools
- Resource Management
- Cost Control and Budgeting
Certification
- Serve-Safe Certified
- Professional Ice Sculptor
- International Chili Society Member/Competitor
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Full TimeWork Location
On-SiteTimeline
Chef De Cuisine
Yaamava Casino Resort
12.2022 - 02.2024
Executive Chef
Chateau at Harveston
03.2022 - 10.2022
Executive Chef
Lake Elsinore Casino
04.2021 - 10.2021
Specialty Room Chef, Cafe, Team Dining, Stewarding
Pala Casino Resort & Spa
10.2019 - 03.2021
Contract Executive Chef
PHM Management, Inc.
01.2019
Executive Chef
Cedar Rapids Marriott
10.2018 - 03.2019
Executive Chef
The Merrill Hotel & Conference Center
10.2017 - 10.2018
Chef De Cuisine
Morongo Casino Resort & Spa
06.2014 - 11.2014
Executive Chef/Co-Owner
Las Montañas Mexican Grill
01.2013 - 06.2017
Banquet Chef
Pechanga Resort & Casino
09.2004 - 11.2012
Specialty Room Chef
Pala Casino Resort & Spa
01.2003 - 01.2004
Executive Chef
Marriott Laguna Cliffs Resort
01.1997 - 01.2003
Executive Sous Chef
Loews Coronado Bay Resort
01.1995 - 01.1997
Executive Chef
Beaver Run Resort & Conference Center
01.1994 - 01.1995
Executive Sous Chef
Waldorf Astoria - La Quinta Resort & Club
01.1989 - 01.1994
Professional training in Classical European Style Cuisine with emphasis on Production, Garde Manager, Pastry/Baking and the Hotel/Restaurant Industry. -
California Culinary Academy
- Serve-Safe Certified
- Professional Ice Sculptor
- International Chili Society Member/Competitor
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