Osmar Vasquez
Greenacres,FL
Overview
29
29
years of professional experience
Work History
Executive Chef
Banyan Golf and Country Club
West Palm Beach, FL
11.2016 - Current
- Production responsibilities include food cost, food quality control, purchasing, labor cost, menu develop and pricing, banquets and events preparation.
- An upscale golf club in Palm Beach county. Dining for 200 including a la carte menu service, banquets, buffets and private member sponsored functions along with golf tournament and a weekly Sunday brunch.
Seasonal
International Polo Club
Wellington, FL
11.2016 - 04.2019
- Served as Executive Banquet Sous Chef, for 3 consecutive seasons serving over 1,000 guests daily. The banquet functions included dressage and polo events along with private parties and weddings.
Food Director/Executive Chef
Camp Mah-Kee-Nac
Lenox, MA
05.2016 - 09.2016
- Hired to improve camp food quality and encourage healthy eating habits for campers and staff.
- Responsibilities included purchasing, budgeting, scheduling, and the high-end Parent's Day banquet and gala dinner.
- An upscale summer camp serving three meals per day to four hundred campers and staff with an emphasis on fresh product and 'In house' preparation.
Restaurant Chef
The Fountain Country Club
West Palm Beach, FL
10.2014 - 04.2016
- Directed operations for the Pub Restaurant supervising a staff of twelve, managing all inventory, scheduling and ordering.
- Redesigned restaurant menu to better reflect the tastes of the clientele, focusing on fresh ingredients and scratch cooking.
- Menu and management changes resulted in a fifty percent increase in nightly customers contributing to a one hundred and twenty percent increase in total revenue over a six-month season.
- A two-thousand-member private golf and tennis club with a restaurant seating capacity of two hundred in addition to banquet facilities for events as large as two thousand.
Executive Sous Chef
International Polo Club
Wellington, FL
11.2006 - 07.2014
- Developed and executed menus for a la carte dinner and regular functions at the Mallet Grille Restaurant.
- Managed a staff of thirteen, emphasizing a strong organizational structure, high quality products and superior service standards for large events such as weddings, receptions and wine dinners.
- One of the leading polo destinations in the world, with two restaurants, a banquet facility and over fifteen hundred exclusive clients, including A-List celebrities, top business and legal professionals and sport enthusiasts.
Lead Line Chef
Trump Organization
Palm Beach, FL
11.2002 - 05.2005
- Responsible for the entire mise en place, for a la carte Dinner service in the Fine Dining Restaurant.
Sauté Chef
Ibis Golf and Country Club
North Palm Beach, FL
10.2000 - 05.2002
- Responsible for sauté station mise en place, for a la carte function.
Apprentice Chef
The Everglades Country Club
Palm Beach, FL
11.1997 - 05.2000
- Assistant Saucier, Prep, Butcher Assistant, Sautée, Store Room, Expediting.
Timeline
Executive Chef
Banyan Golf and Country Club
11.2016 - Current
Seasonal
International Polo Club
11.2016 - 04.2019
Food Director/Executive Chef
Camp Mah-Kee-Nac
05.2016 - 09.2016
Restaurant Chef
The Fountain Country Club
10.2014 - 04.2016
Executive Sous Chef
International Polo Club
11.2006 - 07.2014
Lead Line Chef
Trump Organization
11.2002 - 05.2005
Sauté Chef
Ibis Golf and Country Club
10.2000 - 05.2002
Apprentice Chef
The Everglades Country Club
11.1997 - 05.2000