Summary
Overview
Work History
Education
Skills
Websites
Accomplishments
Languages
Timeline
Bartender
Jerrica Anderson

Jerrica Anderson

Las Vegas,NV

Summary

Pragmatic professional with solid experience in leadership roles. Adept at implementing strategic business plans, driving growth and improving operations. Skilled in financial management and stakeholder relations. Collaborative and dedicated to building and leading talented and motivated individuals. Consistently maintained casual and fine Michelin level service. Main goal to increase profitability, consistency, and excellence in daily operations.

Overview

14
14
years of professional experience

Work History

Executive Director of Food & Beverage

MGM International
Las Vegas, NV
05.2022 - Current
  • Aligned department vision, goals, and objectives with company strategy to achieve consistently high results.
  • Fostered work culture of collaboration and inclusion to increase morale and reduce turnover.
  • Drove strategic improvements to enhance operational and organizational efficiencies.
  • Worked closely with organizational leadership and board of directors to guide operational strategy.
  • Exercised appropriate cost control to meet budget restrictions and maximize profitability.
  • Developed and implemented organizational strategies to achieve set goals and objectives and secured long-term success.
  • Created promotional materials and provided insightful information to social media, websites and print media to educate public.
  • Set organizational goals and objectives to guide and direct company focus and achieve mission fulfillment.
  • Monitored compliance with laws and regulations to protect organization from legal liabilities and penalties.
  • Advocated for organization and company mission to raise awareness and support.
  • Represented organization to local public by giving presentations and speeches and participating in community events.
  • Built and maintained strong company teams by hiring and training qualified staff to create positive and productive work environments.
  • Conducted top-tier media interviews, highlighting key messages of major developments and enhancing company reputation.
  • Defined company roles and responsibilities to establish and enhance processes.
  • Built relationships with donors, government officials and other organizations to secure funding and support for organization.
  • Communicated business performance, forecasts and strategies to investors and shareholders.
  • Monitored key business risks and established risk management procedures.
  • Formulated and executed strategic initiatives to improve product offerings.
  • Initiated strategy to drive company growth and increase market share and profitability.
  • Led recruitment and development of strategic alliances to maximize utilization of existing talent and capabilities.
  • Developed innovative sales and marketing strategies to facilitate business expansion.
  • Oversaw business-wide changes to modernize procedures and organization.
  • Shaped solutions and approaches by leveraging trends in customer marketplaces and industries.
  • Oversaw divisional marketing, advertising and new product development.
  • Cultivated company-wide culture of innovation and collaboration.
  • Managed financial, operational and human resources to optimize business performance.
  • Maintained P&L and shouldered corporate fiscal responsibility.
  • Analyzed industry trends and tracked competitor activities to inform decision making.
  • Directed technological improvements, reducing waste and business bottlenecks.
  • Represented organization at industry conferences and events.
  • Founded performance- and merit-based evaluation system to assess staff performance.
  • Created succession plans to provide continuity of operations during leadership transitions.

Sr. Private Chef

Private Family, Jordan Chef Services
Las Vegas, NV
01.2019 - 03.2021
  • Responsible for preparing specialized meals for clients in clients' kitchens
  • Plan meals according to clients' specifications, preferences, and dietary needs, shop for meal ingredients, and package meals accordingly
  • Excel in both culinary and pastry applications as well as a clean environment and meticulously organized
  • Use of provided vehicle to transport between various properties
  • Great understanding of various styles of table service, party protocols, and job duties of other staff to ensure flow and clarity
  • Maintained records of guest and family preferences
  • Managed Inventory grocery purchases and wine orders
  • Frequently worked amongst HNW and high profile celebrity clients
  • Created customized meal plans based on client dietary restrictions and preferences.
  • Shopped for ingredients.
  • Safely packaged and labeled each individual meal.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Corporate Executive Chef

Russos New York Pizza Group
Houston, Texas
12.2016 - 12.2019
  • Oversaw the culinary management of restaurant chain with 40+ locations
  • Combined food expertise with business tactics to market and adapt their establishment to meet consumer needs
  • Worked with Catering Director and team to increase exposure and revenue for target market
  • Hiring and train head chefs and other kitchen staff for positions
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Utilized culinary techniques to create visually appealing dishes.
  • Participated in food tastings and taste tests.
  • Evaluated food products to verify freshness and quality.
  • Implemented food cost and waste reduction initiatives to save money.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Corporate Chef

Cane Rosso Group
Houston, Texas
11.2014 - 12.2016
  • Traveling to build business relationships with food suppliers
  • Staying updated on trends in the restaurant and food service industry to maintain a successful business
  • Collaborating with marketing professionals to create campaigns and promotional materials
  • Creating new dishes, updating and planning menus that include prices, layouts, descriptions and food images
  • Overseeing the amount of revenue an establishment receives and monitoring the budget for payroll, food supplies and kitchen amenities
  • Consulting with the establishment's owner to approve menu changes, supplier agreements and budget allowances, Oversaw the culinary management of 8 corporate full service restaurant chain locations
  • Wood Fired brick oven authentic
  • Naples, Italy style pizza and cuisine
  • Fresh made daily pasta noodles, sauces and other traditional Italian cuisine
  • Combining my food expertise with business tactics to market and adapt the establishment to meet consumer needs
  • Manage day-to-day Kitchen operations and Culinary team
  • Execution of Daily Food Service, Quality, Technique, Portion,
  • Presentation and Food Cost Control
  • Support management with Catering Proposals, Menu Pricing and
  • Menu Innovation
  • Track food costs while Managing Vendors to provide Standard
  • Cost-efficient Products
  • Estimate Food Consumption and Requisition of Food Purchase
  • Standardize Production Recipes to ensure consistent quality
  • Responsible for continued growth of overall catering: Cost,
  • Quality, Presentation and Innovation
  • Execute all off-site Catering that requires on-site support Assist
  • Manager of sales & Marketing in Menu Planning and Costing for
  • Special Event Catering
  • Collaborate with General Managers on expense tracking for accurate financial projections
  • Trained employees in various cooking techniques, food safety regulations and corporate policies.
  • Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
  • Educated employees in effective methods to avoid cross-contamination and ways to prepare dishes for patrons with food allergies.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Oversaw business operations, inventory control, and customer service for restaurant.

Commis Chef

El Celler De Can Roca
, Spain
01.2013 - 11.2014
  • Working alongside the Roca brothers and assisting in basic needs of the kitchen El Celler de Can Roca ascended to legend status by ‘The World’s 50 Best’
  • Preparing ingredients, keeping inventory, taking charge in organizing and keeping a clean workspace, and properly presenting food items in 3 Michelin Star rated restaurant with sales volume exceeding 8 million.
  • Sommelier 1 training with World renowned Joan Roca.
  • Patisserie I with Chef Jordi Roca
  • Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits
  • Preparing basic salads and sauces as directed by the Chef de Partie
  • Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies
  • Performing basic cleaning duties and ensuring that workstations are properly sanitized
  • Plating and presenting meal items as per the Chef de Partie’s instructions.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Measured high demand spices and commonly used ingredients to prevent overages and waste.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Ordered new ingredients and supplies to meet expected needs.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Rotated through all prep stations to learn different techniques.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Participated in food tastings and taste tests.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Chef de Partie

Great Wolf Lodge Resorts
Grapevine, Texas
11.2010 - 12.2012
  • Place orders in a timely manner
  • Suggest new rules and procedures for optimizing the cooking process
  • Give attention productivity of the kitchen such as speed and food quality
  • Ensure adherence to all relevant health, safety and hygiene standards
  • Collaborate with other colleagues and seniors
  • Maintained well-organized mise en place to keep work consistent.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Sanitized all counters properly to prevent food-borne illness.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying and baking.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Maintained up-to-date knowledge of current culinary trends and techniques.

Garde Manger

The Capital Grille
Houston, Texas
11.2009 - 11.2010
  • In charge of cold food, like chilled soups, fruit, salads, pates, caviars, and some cold desserts
  • Also include smoked meats and cheeses
  • Economics with dishes, ingredient variety, color and texture, practical aspects about customers and staff
  • Participated in budgeting process for cold and preserved foods, seeking new sources and assessing quality as necessary.
  • Communicated importance of safety practices, detailing procedure codes, employee understanding of safety protocol, monitoring processes and risk management regulations.
  • Responded to and managed guest concerns and complaints, establishing direct connections with customers and resolving conflicts when necessary.
  • Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
  • Monitored quality of raw and cooked food products to uphold health code standards.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Evaluated food products to verify freshness and quality.

Education

Management Degree - Arts and Business

Houston Community College
Houston, TX
08.2016

Restaurant Management - Culinary Arts

Le Cordon Bleu College of Culinary Arts - Austin
Austin, TX
05.2015

Culinary Science - Molecular Gastronomy

Institut Escola d'Hostaleria de Girona
Girona Spain
2014

Skills

  • Leadership and Creativity
  • Manual dexterity
  • Strong time-management and business skills
  • Forecast and Planning
  • Adaptability
  • Sommelier and Wine Knowledge
  • New Concept Development
  • Networking and Relationship building
  • Catering and Marketing
  • Front of House and Back of House Operations
  • Franchise Growth, Compliance and Development
  • Consulting
  • Effective Customer Service
  • Critical Thinking
  • Leisure Travel
  • Customer Experience
  • Cooking Procedures
  • Food and Beverage Orders
  • Chef Consultations
  • Upscale Dining
  • Portion Sizes
  • Creative Strategies
  • Customer Service Standards
  • Shipment Preparation
  • Supervising Subordinates
  • Standards Enforcement
  • Preventive Maintenance
  • Process Evaluations
  • Distributing Merchandise
  • Equipment Preparation
  • Performance Strategies
  • Work Assignments
  • Ingredient Management
  • Inventory Management Software
  • Catering Events
  • Waste Reduction
  • Liquor Law Compliance
  • Food Safety and Sanitation
  • Banquet Coordination
  • Brand Loyalty
  • Inventory Accuracy
  • Suggestive Selling
  • Member Retention
  • P&L Responsibility
  • Employee Performance Evaluations
  • Facilities Planning
  • Labor and Overhead Cost Estimation
  • Brand Standards Audits
  • Equipment Maintenance
  • Catering Services
  • Staffing and Sales Reporting
  • Developing Special Dishes and Recipes
  • Service Delivery Management
  • Menu Pricing and Writing
  • Control Inventory Costs
  • Investigating Complaints
  • Supply Ordering and Management
  • Database Interface and Query Software
  • Staff Scheduling
  • Manage Promotions
  • POS Terminal Operation
  • Teamwork and Collaboration
  • Front of House Management
  • Fire Safety Regulations
  • Maintain Food Safety
  • Calendar and Scheduling Software

Accomplishments

  • Achieved customer growth increase of 31% by completing Action 5 News Channel appearance and cooking entertainment demonstration with accuracy, laughs and efficiency.

Languages

English
Native or Bilingual
Spanish
Full Professional
Creole
Limited Working

Timeline

Executive Director of Food & Beverage

MGM International
05.2022 - Current

Sr. Private Chef

Private Family, Jordan Chef Services
01.2019 - 03.2021

Corporate Executive Chef

Russos New York Pizza Group
12.2016 - 12.2019

Corporate Chef

Cane Rosso Group
11.2014 - 12.2016

Commis Chef

El Celler De Can Roca
01.2013 - 11.2014

Chef de Partie

Great Wolf Lodge Resorts
11.2010 - 12.2012

Garde Manger

The Capital Grille
11.2009 - 11.2010

Management Degree - Arts and Business

Houston Community College

Restaurant Management - Culinary Arts

Le Cordon Bleu College of Culinary Arts - Austin

Culinary Science - Molecular Gastronomy

Institut Escola d'Hostaleria de Girona

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Jerrica Anderson