Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Ivesant Geigel

Kissimmee,FL

Summary

High-performing Chef and Culinary Strategist offering 24 years of progressive, results-driven experience in high-volume, multi-unit resort, and independent fine-dining environments. Proven expertise in driving $40M–$50M annual sales volumes while consistently elevating guest satisfaction and controlling prime costs. Highly effective at operating in fast-paced, demanding environments. Core competencies include farm-to-table menu development, full-cycle team management, rigorous adherence to sanitation laws, and P&L oversight. Adept at solving operational points by building streamlined, cohesive teams and implementing successful new concepts under demanding conditions.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Private Chef/Caterer

FMCA Fillings
07.2024 - Current
  • Provides boutique, high-quality catering services for private parties and special events, demonstrating a high degree of discretion and customer service.
  • Designs and prepares customized, gourmet menus based on complex client preferences, including catering to specific dietary needs such as vegan, gluten-free, keto, and allergy-related requirements.
  • Manages the complete supply chain, including the purchase of fresh, premium ingredients, often sourcing from specialty suppliers.
  • Maintains a clean, organized, and sanitized kitchen environment and offers advice on healthy eating and nutritional balance.

Culinary Instructor

NUC University – Florida Technical College
01.2023 - Current
  • Instructs students on critical industry standards including Serve Safe, sanitation, and nutrition, while planning curriculum focused on food preparation, production, and professional kitchen workflow.
  • Establishes and maintains standards of appropriate student behavior and discipline.
  • Evaluates and assesses the learning progress of students on a regular basis, providing formal progress reports.

Executive Chef

Team Market Group
05.2022 - 05.2023
  • Directed multi-concept culinary strategy for The Wellborn, The Robinson, Matters, Plantees, and Taco Kat, overseeing an annual sales volume of $7M–$8M.
  • Spearheaded a full concept and theme change for The Wellborn and created/developed the recently opened Taco Kat.
  • Managed all financial metrics including inventory monitoring, purchasing from approved vendors, and collaborating with the Restaurant Manager to set item prices.
  • Oversaw hiring, training, and supervision of all kitchen staff, maintaining conditions that meet company standards and health code regulations.

Sous Chef

Walt Disney Parks and Resorts
06.2021 - 06.2022
  • Managed high-volume culinary operations for Tusker House, Harambe (QSR), and Kusafiri (QSR) at Animal Kingdom, serving 4,500+ guests daily and supporting $40.0M–$50.0M in annual sales.
  • Spearheaded menu evolution for Tusker House and Kusafiri, elaborating and creating new menu items while successfully elevating presentation and quality (e.g., changing Tusker House from Buffet to Family Style).
  • Maximized team productivity by managing labor budget, inventory, ordering, and conducting cost analysis of menu.
  • Enforced all local health department sanitation laws and ensured proper standards for product freshness and food safety.

Sous Chef

Walt Disney Parks and Resorts
11.2019 - 03.2021
  • Managed culinary staff and operations for Boma Restaurant, Mara (QSR), Private Dining, and Concierge at Animal Kingdom Lodge (African and Indian Cuisine).
  • Contributed to the restaurant winning “Best Buffet” by Orlando Dining Magazine 2019.
  • Maintained total control to maximize guest satisfaction and team productivity by efficiently responding to guest dietary requests and complaints.
  • Scheduled team members, managed labor budget, ordering, inventory, and cost analysis of menu.

Executive Sous Chef

Wyndham Orlando Resort
12.2018 - 11.2019
  • Contributed to culinary and F&B operations generating $12.0M–$15.0M in annual sales volume for a 700-room resort and 60,000 sq ft Convention Center.
  • Assisted in generating key financial reports including Wage Progress, payroll, revenue, and quarterly actions plans.
  • Assisted catering sales on all special menus and price structures.
  • Trained and monitored all staff on promotional menu changes, health department sanitation laws (conducting walks and training sessions).

Sous Chef

Urbain 40 American Brasserie
01.2016 - 12.2018
  • Acted as Head Chef when required to maintain service continuity and quality.
  • Responsible for updating lunch and brunch menus with new items and managing product sourcing.
  • Scheduled team members, managed labor budget, ordering, inventory, and cost analysis of menu.
  • Cultivated positive relationships with vendors to source the best ingredients at the best prices.

Education

Culinary Arts (AD) - undefined

Ivaem College
Caguas, PR
01.2004

Skills

  • Financial Management
  • Culinary & Operations
  • Leadership & Team Development
  • P&L Management
  • Menu Engineering/Development
  • Staff Scheduling & Labor Budgeting
  • Budgeting & Cost Analysis
  • Farm-to-Table Sourcing
  • Conflict Management
  • Inventory Control
  • High-Volume Production
  • Succession Planning
  • Supply Chain Management
  • HACCP & Food Safety
  • Interviewing & Training

Certification

  • ServSafe | Certified, January 2023 – January 2028
  • Allergen | ServSafe Allergen Certified (Specialized in food allergy/diet management), February 2023 – February 2026

Timeline

Private Chef/Caterer

FMCA Fillings
07.2024 - Current

Culinary Instructor

NUC University – Florida Technical College
01.2023 - Current

Executive Chef

Team Market Group
05.2022 - 05.2023

Sous Chef

Walt Disney Parks and Resorts
06.2021 - 06.2022

Sous Chef

Walt Disney Parks and Resorts
11.2019 - 03.2021

Executive Sous Chef

Wyndham Orlando Resort
12.2018 - 11.2019

Sous Chef

Urbain 40 American Brasserie
01.2016 - 12.2018

Culinary Arts (AD) - undefined

Ivaem College

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