Oren Pinhas
North Miami,FL
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
21
21
years of professional experience
Work History
Executive Chef
Sodexo St Thomas University
02.2023 - Current
- Direct the day-to-day operations of all areas of the kitchen including outlets,banquets, stewarding, and purchasing.
- Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
- responsible for all aspects of kitchen management, restaurant management and special events catering.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversees and manages culinary operations to meet production, presentation, and service standards.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- responsible for full financial oversight of the account, including budgeting and reporting.
- Developed close relationships with suppliers to source best ingredients.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Plans menus with Food & Beverage Manager for restaurant in the Club considering guests, marking conditions, popularity of various dishes, holidays, costs and a wide variety of factors.
- Develop,implement, and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Executive Sous Chef
Kimpton Surfcomber Hotel
02.2019 - 01.2023
- Expanded restaurant menu, increasing sales by 23%
- Allergies. Developed menus, controlled food costs oversaw quality, sanitation, safety processes.
- Prepared daily task lists and recipes for timely food production, increasing productivity during shifts by 25% restaurant standards and maintain stellar business reputation.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Reviewed, updated, complied with supply ingredient budgets, saving restaurant $25K year
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw quality of meals by checking dishes before they went out, reducing number of orders sent back by 26%.
- Verified compliance in preparation of menu items and customer special requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Created and produced tasting menus for potential banquet clients.
- Managed staff of four sous chefs, five supervisors, purchaser, administrator and 50 culinary associates.
- Oversaw and prepared food for banquets for up to 2,000 people
- Oversee overall operations for a $10 million banquet food operation.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
Chef De Cuisine
Matador Room By Jean-Georges
02.2014 - 01.2019
- Managed 35 kitchen staff by planning schedules and coordinating responsibilities, increasing efficiency by
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Enforcing best practices for safety and sanitation in the kitchen.Arranged for kitchen equipment maintenance and repair when needed.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Organized and digitized recipe files onto company website to increase traffic, increasing conversions by 22%
- Hired, managed, and trained kitchen staff.
- Developed daily kitchen schedules to improve workload distribution and maintain individual goal achievement, increasing employee retention by 25%
- Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Reduced employee wages by $100,000 with $1 million over budgeted food sales.
- Monitor event activities to ensure compliance with applicable regulations and laws, satisfaction of participants, and resolution of any problems that arise.
- Ensured kitchen staffed prepared, portioned, and plated all menu items in accordance with the restaurant's standards.
Senior Sous Chef
Terrazas At The Shore Club Hotel
02.2010 - 01.2014
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Interacted with guests to obtain feedback on product quality and service levels.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Arranged for kitchen equipment maintenance and repair when needed.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Hired, managed, and trained kitchen staff.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Junior Sous Chef
Life House Hotel -
03.2007 - 01.2010
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Supervised food presentation and plating to enhance visual appeal.
- Monitored food preparation, production, and plating for quality control.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Planned and executed promotions and special events in close collaboration with management.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Directed food preparation and cooking activities to meet health and safety standards.
- Monitored food inventory and supplies to prevent waste.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Led team by example in preparing items accurately and according to high-quality standards.
Kitchen Supervisor
SHARAS THANT HOTEL
01.2003 - 02.2007
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer level.
- Acted as head chef when required to maintain continuity of service and quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Successfully completed kitchen product inventory as assigned.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Ordered food items for upcoming events per sous chef request.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
Education
Bachelor of Arts - Culinary Majors
Devier Culinary Institute
Haifa 12.1998
Skills
- Purchasing Management
- Safe Work Practices
- BOH Operations
- Catering and Events
- Organization and Prioritization
- P&L Comprehension
- Inventory Control
- Attention to Detail
- Operations Management
- Labor Costs
- Menu Development
Timeline
Executive Chef
Sodexo St Thomas University
02.2023 - Current
Executive Sous Chef
Kimpton Surfcomber Hotel
02.2019 - 01.2023
Chef De Cuisine
Matador Room By Jean-Georges
02.2014 - 01.2019
Senior Sous Chef
Terrazas At The Shore Club Hotel
02.2010 - 01.2014
Junior Sous Chef
Life House Hotel -
03.2007 - 01.2010
Kitchen Supervisor
SHARAS THANT HOTEL
01.2003 - 02.2007
Bachelor of Arts - Culinary Majors
Devier Culinary Institute
Similar Profiles
Oren PinhasOren Pinhas
Executive Chef at Sodexo St Thomas UniversityExecutive Chef at Sodexo St Thomas University
JAKE SLACKJAKE SLACK
Junior Newswriter at The Crest News, University of St. Thomas – St. Paul, MNJunior Newswriter at The Crest News, University of St. Thomas – St. Paul, MN
Kathleen ConnellyKathleen Connelly
Professor of Pragmatic Studies at University of St. ThomasProfessor of Pragmatic Studies at University of St. Thomas
Ieisha CollinsIeisha Collins
Operations Associate at DoorDash Essentials LLCOperations Associate at DoorDash Essentials LLC
Travis BrownTravis Brown
Apprentice Landscaping at Christopher BellowesApprentice Landscaping at Christopher Bellowes