Summary
Overview
Work History
Education
Skills
References
Timeline
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PATRICK SHORT

Las Vegas,NV

Summary

Trained culinary arts professional dedicated to enhancing the dining experience by delivering high quality cuisine. Focused on customer satisfaction, providing an attention to detail on presentation and flavor profile. Motivated leader with a propensity for communication and team building. Predisposed to troubleshoot for creative solutions.

Overview

8
8
years of professional experience

Work History

Sous Chef

Pendry Hotel
Newport Beach, CA
07.2023 - 06.2024
  • Worked on the leadership team to achieve the successful grand opening of the Pendry Newport Beach
  • Managed the onboarding and orientation of new associates, providing training and guidance
  • Played an important role in developing menus, recipe testing and producing matrixes for three hotel outlets
  • Executed service and managed the transition between breakfast, buffet, lunch and dinner
  • Collaborated with the Executive Chef to develop and offer weekly specials, frequently updating the menu to incorporate local ingredients and seasonal dishes
  • Achieved high performance service and provided world class food for an exclusive members club
  • Closely monitored the hotel occupancy forecasts to properly prepare for events and club programming
  • Ensured food and labor budgets were being met and implemented strategies to reach financial goals

Executive Chef

OEB Breakfast Co.
Newport Beach, CA
12.2021 - 08.2023
  • Assisted in opening the first OEB franchise in California
  • Acted as hiring manager, conducting interviews and training all kitchen staff
  • Delegated preparation and service tasks to associates and enforced proper kitchen etiquette
  • Maintained knowledge of and enforced adherence to health and safety standards
  • Executed ordering of product and carried out bimonthly inventory procedures
  • Developed and managed staff schedules, dedicating efforts to lower labor and food expenses

Line Cook

Montage
Laguna Beach, CA
11.2020 - 11.2021
  • Served as line cook in the culinary department of a luxury hotel
  • Performed in a high volume kitchen brigade preparing soup, stock, pasta, risotto etc.
  • Managed extensive prep lists and executed elaborate cuisine

Line Cook

Ostras! Tapas & Bottle Shop
Ashland, OR
11.2018 - 11.2019
  • Served as line cook on garde manger and sauté stations
  • Received apprenticeship tutelage

Line Cook

Thai Pepper
Ashland, OR
10.2016 - 10.2018
  • Started as a dishwasher, promoted and served as line cook on curry and sauté stations
  • Trained and developed staff

Education

Culinary Arts - Professional Culinary Program

CulinaryLab Cooking School
Tustin, CA
05-2021

Skills

  • Communication
  • Leadership
  • Team Management
  • Problem Solving
  • Menu Development
  • Culinary Knowledge
  • Quality Control
  • Creativity

References

  • Ben Martinek | Culinary Director | (949) 813-1597
  • Jason Koningen | Executive Chef | (604) 916-1826
  • Don Dastrup | Executive Sous Chef | (949) 536-4551
  • Alex Ayala | Executive Chef | (714) 222-4733

Timeline

Sous Chef

Pendry Hotel
07.2023 - 06.2024

Executive Chef

OEB Breakfast Co.
12.2021 - 08.2023

Line Cook

Montage
11.2020 - 11.2021

Line Cook

Ostras! Tapas & Bottle Shop
11.2018 - 11.2019

Line Cook

Thai Pepper
10.2016 - 10.2018

Culinary Arts - Professional Culinary Program

CulinaryLab Cooking School
PATRICK SHORT