Nesly Gustave
Fort Myers,FL
Summary
Experienced professional chef with a proven track record of successfully leading culinary teams in upscale restaurant environments. Recognized for an energetic and passionate approach to cooking, consistently delivering exceptional dishes that delight customers. Thrives on being a creative and innovative thinker, constantly developing unique recipes and exploring new flavors. Dynamic leader dedicated to motivating and inspiring the team to achieve excellence in every aspect of food preparation and presentation.
Overview
21
21
years of professional experience
Work History
Executive Chef
Tommy Bahama Restaurant
Naples, FL
10.2023 - Current
- Oversee a team of 40+ individuals.
- Review schedule to aligned on budget plan
- Managed inventory discrepancies and resolved issues promptly.
- Menu development
- Facilitated growth and skill enhancement among team members.
- Led monthly P&L calls with corporate team.
- Conducted hands-on coaching sessions with the BOH team.
Executive Chef
Yardhouse
Miami Beach, FL
05.2021 - 10.2023
- Processed payroll for employees efficiently.
- Cultivated strong, professional relationships within the workplace.
- Scheduled shifts for kitchen employees to maintain budgeted labor costs.
- Approve and order the purchase of all products and supplies necessary for production nightly production
- Ensure the highest industry standards of sanitation and cleanliness are maintained throughout the kitchen areas
- Implement rigorous training programs to comply with labor regulations for the entire kitchen team.
Executive Sous Chef
Perry's Steakhouse
Coral Gables, FL
02.2019 - 05.2021
- Hired as the Executive Sous Chef to open this high-volume restaurant
- Upheld high standards of food preparation.
- Oversee operations of BOH team including 3 sous chefs and 20 staff.
- Maintaining a consistent 31.5% food cost against a theoretical 32.5%.
- Butchers all fish, steak, and meats; makes all sausage from scratch
- Responsible for menus development and execution
- Responsible for ordering, stocking, and managing inventory level and quality
- Manage BOH food cost and labor cost
- Hires all BOH staff
- Recently met the President of Perry's Steakhouse - pulled aside to recognize his accomplishments
- Increased Sales 15% since covid thru using digital sales/to go sales; Averaging $35,000 to go sales each week
- Developed Sous Chef from lead broiler cook; promotes all team from within, with several promotions
- Lowered turnover rate in BOH by internal promotions and comprehensive cross-training.
- Annual Sales $9.5 MM
Sous Chef
Smith & Wollensky
Miami Beach, FL
04.2012 - 02.2019
- Manage over 40 kitchen staff: supervising up to 15 BOH employees per shift
- Staffing; recruit, hire, orientation, ongoing training, and scheduling
- Prepare food items in compliance with recipes, portioning, cooking standards and waste control guidelines
- Instruct new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues
- Managing shifts of 500+ covers
- Actively involved in sanitation, menu development, private dining, and catering
- Annual sales $18M
Sous Chef
The Betsy Hotel/ BLT Steak
Miami Beach, FL
02.2010 - 04.2012
- Working directly with the executive chef on maintaining BOH functions
- Night shift closer while supervising 10 to 12 employees per shift
- Ensure the line operations are properly set up according to the restaurant standard
- Ensured proper food temperatures, maintained food for proper storage
- Followed waste control guidelines; recorded all waste on spoilage sheet
- Performs all opening, closing and side work duties as instructed by executive chef
- Annual sales: $5 MM
Sous Chef
The Capital Grille
Miami, FL
04.2007 - 02.2010
- Trained new cooks on proper recipes and food plating
- Worked broiler, grill, sauté, salad, pastry, and butchering
- Prepares food to specifications before and during operations
- Maintaining line operations; including proper set up and ongoing operations
- Annual sales $10 MM
Line Cook
Perricones
Miami, FL
07.2004 - 04.2007
- Prepared meals in an orderly and timely fashion as directed by the executive and sous chefs
- Assisted in training and certifying new team members in all kitchen stations
Education
Associate of Arts - Culinary Art
Le Cordon Bleu
Miramar, FL07.2007
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- ServSafe certification
Professional Highlights
- Culinary Manager & Trainer
- Hiring & Orientations for New Hires
- High Volume Cuisine Expert
- Extensive Butchery & Expo
- Banquets and Catering Background
- Food Presentation with Strong Attention to Detail
- SERV Safe Certified
- Inventory & Ordering Management
- Compeat
- Micros
- Hot Schedules
- Aloha
- Table 43
Languages
Spanish
Professional Working
Creole
Native or Bilingual
English
Full Professional
Timeline
Executive Chef
Tommy Bahama Restaurant
10.2023 - Current
Executive Chef
Yardhouse
05.2021 - 10.2023
Executive Sous Chef
Perry's Steakhouse
02.2019 - 05.2021
Sous Chef
Smith & Wollensky
04.2012 - 02.2019
Sous Chef
The Betsy Hotel/ BLT Steak
02.2010 - 04.2012
Sous Chef
The Capital Grille
04.2007 - 02.2010
Line Cook
Perricones
07.2004 - 04.2007
Associate of Arts - Culinary Art
Le Cordon Bleu