George Cazac
Fort Myers,FL
Summary
Dedicated Chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional with 35 years of hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge of culinary and baking techniques. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Talented Chef with 35 years of experience preparing memorable dishes. Specializing in menus known for attracting and retaining customers. Provides culinary management skills to fast-paced kitchens. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level e Executive Chef , or Sous Chef position. Ready to help team achieve company goals.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Sautee ,Grill, Banquets, Brunch
Grandezza Club
03.2024 - Current
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend, and holiday shifts.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Proved successful working within tight deadlines and a fast-paced environment.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Passionate about learning and committed to continual improvement.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
Sauté Chef
Cooper Hawk
03.2023 - Current
- Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality
- Used slower times to clean kitchen surfaces and equipment and restock supplies
- Followed recipes closely to prepare delicious meals in line with restaurants' reputation.
Chef/Owner/operator Restaurant
MinervasGrill .inc
01.2010 - 08.2022
- Kitchen Management, Food and Meal Preparation
- Reconciled daily sales, prepared bank deposits and assessed financial transaction reports
- Analyzed client business needs and assisted in determining appropriate resources and strategies
- Negotiated with vendors to gain optimal pricing on products resulting in substantial increase in profit margin
- Managed sales presentations to promote product and brand benefits
- Employed and managed vendors by negotiating deliverables, cost and expected quality
- Developed and implemented successful sales strategies to meet business goals.
Chef/Owner/ Manager
MinervasGril.inc
01.1995 - 09.2009
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety
- Collaborated with restaurant management to align kitchen operations with goals of establishment
- Selected and developed recipes and planned menus, driving consistent food quality and production
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
Education
3 Years Culinary -
Pedal Culinary
Pedal, RomaniaSkills
- Equipment Maintenance
- Workflow Optimization
- Food and beverage pairing
- Pantry restocking
- Business Management
- Staff Coordination
- Purchasing
- Dish preparation
- Menu development
- Meal Preparation
- Vendor Relations
- Cost Control
- Food presentation
- Culinary expertise
- Menu Supervision
- Grilling and deep frying skills
- Portion and cost control
- Kitchen Operations
- Kitchen equipment and tools
- Grilling Techniques
- Verbal and written communication
- Knife use
- Sanitation Practices
- Operations Management
- Food Service Operations
- Food preparation techniques
- Complex Problem-Solving
- Banquets and catering
- Budgeting and cost control
- Performance Assessments
- Knife Skills
- Cooking techniques
- Effective Communications
- New Hire Training
- Kitchen Management
- Kitchen equipment operations
- Company safety standards
- Menu Planning
- Forecasting and planning
- Waste control
- Food safety and sanitation
- Recipe creation
- Seafood Preparation
- Sanitation Guidelines
- Recipe Development
- Process Improvements
- Event Management
- Marketing knowledge
- Vendor negotiation
Certification
- Certified i - [Timeframe]
Languages
English
Professional Working
Romanian
Professional Working
Timeline
Sautee ,Grill, Banquets, Brunch
Grandezza Club
03.2024 - Current
Sauté Chef
Cooper Hawk
03.2023 - Current
Chef/Owner/operator Restaurant
MinervasGrill .inc
01.2010 - 08.2022
Chef/Owner/ Manager
MinervasGril.inc
01.1995 - 09.2009
3 Years Culinary -
Pedal Culinary
- Certified i - [Timeframe]
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