Summary
Overview
Work History
Education
Skills
Additional Information
Languages
Timeline
Locations
Online Profiles
Locations
Online Profiles

MAXIMUS COMBS

Summary

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

2
2
years of professional experience

Work History

Owner

BCH Management
03.2022 - Current
  • Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
  • Cultivated forward-thinking, inclusive and performance-driven company culture to lead industry innovations.
  • Introduced new methods, practices, and systems to reduce turnaround time.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Implemented business strategies, increasing revenue, and effectively targeting new markets.
  • Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Conducted target market research to discover customer needs and analyze competitor trends.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
  • Fostered an environment promoting continuous improvement empowering employees to identify opportunities for enhancing operational efficiency.
  • Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
  • Interacted well with customers to build connections and nurture relationships.
  • Trained and developed team members to build human capital.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Demonstrated a high level of initiative and creativity while tackling difficult tasks.

CORPORATE EXECUTIVE CHEF

&pizza/&lab/Hotel Hive
  • Founded in 2012 in Washington, D.C.'s historic H Street NE corridor, &pizza is a different kind of pizza shop - one where experience is the focal point, and every shop reflects the culture and people of its neighborhood
  • Named 'Best Pizza' and best 'Fast Casual'
  • Plus &pizza version of DC's first micro-boutique upscale hotel (Hotel Hive & Bar)
  • Propelling culinary excellence within prestigious organizations while driving outstanding dining experiences while consistently surpassing guest and management expectations and adhering to any necessary dietary restrictions
  • Overseeing food preparation methods, portion sizes, garnishes, and meal presentation to ensure appealing and enticing dining choices
  • Supervising the serving line to guarantee each customer received restaurant-quality food and a superb dining experience
  • Assisting in supervising of kitchen personnel with responsibility for scheduling and assisting in discipline and performance review
  • Developing sanitation schedule and ensure cooks, and/or food service workers adhere to the assigned schedule.

CHEF DE CUISENE

PASSION FOOD HOSPITALITY
  • Passion Food Hospitality established in 1998 with their first restaurants, DC Coast, Ceiba, Acadiana, TenPhen, and now includes PassionFish, District Commons, Burger, Tap & Shake, and Penn Commons
  • Producing $25.5 million in total revenues, hire, train, supervise 120 cooks/chefs, menu design, assure quality control and minimize waste in all properties
  • Reducing food costs by 10% by expertly estimating purchasing needs and buying through approved suppliers
  • Implementing a cross-utilization of multiple dining areas increasing revenue by 15%
  • Conducting regular inventory inspections on dining facilities to ensure compliance to regulations; ensuring the health and safety of service members
  • Improving the inventory management system to streamline internal operations, reduce monetary loss by 70%
  • Updating and implementing new monthly menus to build variety and influence better nutrition.

FOUNDING EXECUTIVE CHEF

H &pizza/&pizza
  • Atlas District pizza parlor turns out affordable and endlessly customizable pies from a walk the line style service
  • Clients choose their dough, sauce and upmarket toppings, then watch as their pies are fired to order
  • True Start-Up, responsible for kitchen design, research/development, Concept innovation
  • Trained kitchen staff in sanitation practices, established cleaning schedules, stock rotations, refrigeration temperature control points
  • Reduced food cost by 5% and increased sales by 13% from budget, while managing a P&L account
  • Ensured that methods of food preparation, production and presentation complied with standards and Client specification.

EXECUTIVE SOUS CHEF

PASSION FOOD HOSPITALITY / ACADIANA
  • Chef/Owner Jeff Tunks, Louisiana Fish House culture with the warmth of the seductive southern region cuisine with a modern twist
  • Designed and implemented labor budgeting system, reducing overtime pay by 70%, kept purchases within 28-30%
  • Transformed kitchen to made from scratch operation dropping food cost 19%
  • Developed an employee incentive program to raise employee retention to 90%
  • Streamlined kitchen operations by employing efficient prep methods and eliminating wasteful practices
  • Researched and selected ingredient based on seasonal availability and house team, providing performance feedback and additional instruction in biannual reviews and one-on-one counseling sessions
  • Oversaw daily recipe preparation, food storage, cooking, and presentation
  • Developed recipes and recommended menu item pricing.

SOUS CHEF

ZENGO
  • Chef/Owner Richard Sandoval's Latin-Asian restaurant, acclaimed for its vibrant, fun atmosphere and light sharing cuisine
  • Richard Sandoval's Latin-Asian restaurant is a 'Modern Mexican Restaurant' with the most myriad of new flavors
  • Operated a 195-seat restaurant with ability in serving 400-500 weekends, responsible for daily specials, menu development, purchasing, supervision, and closing
  • Responsible for ensuring that food specifications and labor objectives meet all goals set by the Executive Chef as well as customer requirements
  • Also in charge of scheduling duties for general kitchen staffs, and organizing the daily responsibilities of cooks and also assisting them if necessary
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events, and member dining areas
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
  • Established and maintained open, collaborative relationships with the kitchen team.

Education

Asian Cuisine

Culinary Institute of America, Hyde Park, NY

Skills

  • Sanitation Standards
  • Culinary expertise
  • Food Safety Compliance
  • Waste Reduction
  • Nutritional knowledge
  • Recipe creation
  • Menu development
  • Fine dining experience
  • Allergen awareness
  • Sustainable Sourcing
  • Banquet operations
  • Food Cost Management
  • Hiring, Training, and Development
  • Performance Assessments
  • Menu Planning
  • Order Management
  • Food plating and presentation
  • Quality Assurance
  • Food Stock and Supply Management
  • BOH Operations
  • Banquets and catering
  • Safe Food Handling
  • Restaurant Operations
  • Kitchen Staff Management
  • Team Leadership
  • Ingredients Selection
  • Inventory Management
  • Signature dish creation
  • Forecasting and planning
  • Food spoilage prevention
  • Staff Scheduling
  • Vendor Relationship Management
  • Customer Service
  • Recipes and menu planning
  • Creative Thinking
  • Hospitality service expertise
  • Strong Work Ethic
  • ServSafe Certification
  • Special Events
  • Productivity Optimization
  • Workflow Optimization
  • Plating and Garnishing

Additional Information

MY TIME, WORKOUT, INDUSTRY DOWNLOAD, MEETINGS, CULINARY INNOVATION, DINNER+TEQUILA, PERSONAL DEV & SLEEP, MY LIFE PHILOSOPHY, FIND SOMETHING YOU'RE PASSIONATE ABOUT AND KEEP TREMENDOUSLY INTERESTED IN IT. -JULIA CHILD, AS FAR AS CUISINE IS CONCERNED ONE MUST READ EVERYTHING, SEE EVERYTHING, HEAR EVERYTHING, OBSERVE EVERYTHING, IN ORDER TO RETAIN IN THE END , JUST A LITTLE BIT. -FERNAND POINT, STAY FAR FROM TIMID, ONLY MAKE MOVES WHEN YA HEARTS IN IT & LIVE THE PHRASE "SKYS THE LIMIT" -NOTORIOUS B. I. G., I THINK THE MOST WONDERFUL THING IN THE WORLD IS ANOTHER CHEF. IM ALWAYS EXCITED ABOUT LEARNING NEW THINGS ABOUT FOOD. -PAUL PRUDHOMME

Languages

Spanish
Elementary

Timeline

Owner - BCH Management
03.2022 - Current
CORPORATE EXECUTIVE CHEF - &pizza/&lab/Hotel Hive
CHEF DE CUISENE - PASSION FOOD HOSPITALITY
FOUNDING EXECUTIVE CHEF - H &pizza/&pizza
EXECUTIVE SOUS CHEF - PASSION FOOD HOSPITALITY / ACADIANA
SOUS CHEF - ZENGO
Culinary Institute of America - , Asian Cuisine

Locations

  • DC
  • NYC
  • MIA

Online Profiles

  • Instagram, @chefmaximus
  • Linkedin, linkedin.com/in/maximus-combs-b87271162009 - 2012

Locations

  • DC
  • NYC
  • MIA

Online Profiles

  • Instagram, @chefmaximus
  • Linkedin, linkedin.com/in/maximus-combs-b87271162009 - 2012

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