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									                                                  Lawrence Wells
                                             1799 N. Decatur Blvd # 270
                                              Las Vegas Nevada, 89108
                                               1-702-485-5588 Home
                                            lawrencewells@earthlink.net
                               Cell 00 248 544 712 In the Mahe Seychelles (Present)
                                          Heartnsoulexpres@earthlink.net
                                                      Lawrence Wells
02/05/60

Professional Objective to secure a responsible position in which my experience and personal abilities will
mutually allow for optimum growth opportunities.
Professional Profile
    A complete and seasoned European / International Executive Chef, Consultant and Food & Beverage
    Director with over 34 years of experience and a strong record of achievement in a providing the
    necessary profit/loss, from/back-of- the- house management and personnel motivation expertise to
    ensure streamlined operations customer satisfaction and increased profitability.
    Excellent interpersonal communicating, listening and negotiating skill, coupled with the ability to
    establish and maintain rapport with all levels of personnel, management and clients.
    Proven background at the highest levels of (50) start-up consulting and ongoing restaurant operations.
    Chef management, personnel development and training encompassing: leadership, team building,
    planning, organizing and problem-solving all of which realized significant contribution to bottom-line
    results
    Restaurant Management Gourmet/ Cuisine Operations New Century Cuisine Coach Instructor Self
    Management Work Teams Personnel Empowerment Nouvelle Cuisine Techniques Menu
    Development/Pricing Consolidation, Liquidation, Administration, Beverage Controls, Customer
    Relations/Public Relation, Food/Labor, Cost Controls, Food & Beverage Buying Planning, Bids,
    Scheduling. Knowledge of wines and Liquors Merchandising Training Complete experience in Fine
    Dining and diversified Cuisines, Global, Cuisine Background, Eclectic, Fusion Cuisine .

    American, Texas/Mex,Brazilian,Caribbean,Classic French, Hawaiian Luau, Pacific
    Rim,Jewish,Mediterranean,Mexican,Middle Eastern,New Orleans And
    Cajun,Smorgasbord,Spanish,Soul Food,Asian,Thai,Vegetarian,Venetian,Viennese,Vietnamese.

People Oriented-Service Oriented-Results/Profit Oriented-Team Player Professional Experience
6/02-5/08 HEART & SOUL EXPRESS Las Vegas NV. General Manager/
OWNER/OPERATOR/ WORKING EXECUTIVE CHEF

Eclectic &,Fusion Cuisine
Complete Build-Out Restaurant design fast food take out & free standing 200 seats and catering. Managed
all aspects of restaurant start-up kitchen design, food concepts. In charge of all day to day operation.

2/01-5/02 MGM GRAND HOTEL AND CASINO
Las Vegas NV.

CHEF DE CUISINE Train the Trainer Stars Dining Room Cast members and executive dining room.
Serving 24,000 meals daily Controlled daily food cost @ 22% budget @ 500 thousand dollars monthly.
Train all kitchen personal and improving quality service and menu up grading and presentation for all
fellow cast members at the MGM Grand. Evaluated restaurant concepts and on going training programs in
the culinary department.

10/97-7/02 MANDALAY BAY RESORT. INC
EXCALIBUR HOTEL & CASINO Las Vegas
NV.
SENIOR ASSINTANT EXECUTIVE CHEF/ CHEF DE CUISINE /TRAIN THE TRAINER.
Bottom-line senior executive chef responsibility encompassing all aspects of both front and back
-of-the-
house food & beverage for 15 food outlets and 200 kitchen personal,19 room chefs and 160 steward
personal totally over $150 million in revenues. Instrumental in resultant revenues turning a profit first
encountered in 10 years Successfully reduced daily food cost from 56% to currently 28.1% thought with
zero waste through excellent monitoring of labor force forecasting, quality control HACCP, customer
service and troubleshooting all outlets difficulties while implementing viable solutions resulting in
profitable, efficient and smooth flowing restaurant operations Evaluate all profit/loss statements for each
outlet increasing overall operation profitability on a daily basis. Additional provide forecasting projections
based on previous history. Serve AS Train the Trainer for entire food & beverage department, presenting
diversified cooking menu development and cuisine preparation classes and seminars. Promoted to senior
assistant executive chef, resulting from job performance excellence and a proven track record.



10/95-10/97 Bravo Restaurant Group. Miami,
Florida Executive Chef/ Food & Beverage
Consultant
Responsibly encompassed development of (6) restaurant concept and start-up, entailing, but not limited to
theme creation, cuisine preparation, menu development, menu pricing and preceptor/ pre costing of menu
In charge of profit/loss, including: profit planning: food cost formulas: beverage purchasing, receiving
storing and inventory control: sales analysis: sales and cash control: break-even analysis.

10/93-10/95 NATIONAL BUSINESS SERVICEC ENTERPRISE
EXECUTIVE CHEF WASHINGTON CONVENTION CENTER
WASHINGTON D.C.
Managed all aspects of convention banquet/restaurant start-ups kitchen design, food concepts and
implementation of entire food and beverage system. Labor cost @11-13% food cost @18-22%.
Troubleshooting profit for restaurant operations increasing bottom line.Montored food & beverage costs,
profit/loss statement and established budget analyst. Trained and consolidated kitchen staff accountabilities

11/92-10/93 WINNER CIRCLE RESTAURANT
NEW YORK NEW YORK EXECUTIVE CHEF

Manage complete restaurant operations serving 600 guests on a daily basis to include menu design
profit/loss for 250 seats restaurant, with annual revenues over $3 million. Assisted architects in section of
cutting-edge gourmet kitchen equipment: originated name of restaurant. Identified and selected food
service vendors, ordered food and beverage, tableware and linens.

9/91/-10/92 MRS.J SACRED COW RESTAURANT 11/86-3/89 NEW YORK NEW YORK 4/84-4/85
EXECUTIVE CHEF In charge of daily operation of 120 seat restaurant serving over 270 guests daily.
Developed menu design, produced over 140 creative recipes and overall productivity of all food
preparation. Utilized nouvelle cuisine techniques



7/90-9/91 TAVERN ON THE GREEN RESTAURANT
NEW YORK NEW YORK SOUS CHEF

Oversaw kitchen staff of a 2,000 seat restaurant supervising and preparing dishes for 15,000 guests thought
the 1990 New York City Marathon. Food cost @ 24% Labor @ 12% .Trained kitchen staff on innovative
culinary techniques, including evation of recipes and food photography. Working with the following: Gold
Medal Winning Team Of World Culinary Olympics, Frankfurt Germany And The 1990 Silver Medal
Winning Canadian National Team, Salon Culinary Singapore Assisted chefs from several restaurants
thought Paris, France at Tavern On The Green.

4-89-7-90 NEW YORK HILTON &
TOWERS HOTEL
NEW YORK NEW YORK SOUS
CHEF MAIN KITCHEN CHEF
Responsible for operation of 170 seats restaurant supervised and train 110 employees. Served 1,500 meals
daily worked with union representatives to enhance work productivity. Monitored food service for 2,500
room hotel evaluated daily menu selections. Reduced food cost from 40% to 26% troubleshoot for guest
concerns

5/85-11/86 AMERICAN HAWAII CRUISES, SS.LIBBERTY
PAPEETE, TAHITI (Pacific Rim Tour) EXECUTIVE SOUS
CHEF
Responsible for the operation of the reef restaurant planned daily menu for 24-hours food service operation.
Utilized conternational cuisine techiques.trained the 100 member kitchen staff. Researched the French And
Polynesian cuisine monitored food service budgets

4/81-4/84 VISTA INTERNATIONAL FOOD RESEARCH CENTER HILTON HOTELS WORLD
TRADE CENTER NEW YORK NEW YORK FOOD RESEACHER

Researched culinary heritage of ingredients for recipes, evaluated recipes for menu items. Coordinated
project to microfiche 4,900 tested recipes, participated in the fine dining of the 80?s program. Tested and
screened original food products, responsible for taste-tasting all recipes for Hilton Hotel Worldwide.

4/81-4/84 AMERICAN HARVEST RESTAURANT, VISTA INTERNATIONAL HOTEL WORLD
TRADE CENTER NEW YORK NEW YORK DEMI CHEF, CHEF DEPARTIE, CHEF SAUCIER


Prepared daily menu supervised and trained kitchen personal. Work the saucier station and meat butcher
seafood butcher.

6/79-3/81 AMERICAN HAWAII CRUISES, SS. Independences
HONOLULU HAWAII (South East Asia Tour) SECOND
COOK FLOATER, SAUCIER
Assisted in planning International menus, monitored all food functions. Trained gallery crew, second and
assistant cooks. Prepared entrees including Polynesian, Hawaiian Chinese, Philippine and Korean cuisine

EDUCATION
 Harry Lundberg School Of Seamanship
Saint Mary's County Piney Point Maryland
(Feb 1895) Cruise Ship Culinary Arts


FOOD & MARITIME TRADE SCHOOL 250 W.
HOUSTON STREET NEW YORK CITY (Sept,
75- June 79) Culinary Arts

NEW YORK CITY TECHNICAL COLLEGE
360 J STREET BKLYN.

HOTEL/ RESTURANT MANAGEMENT COURSEWORK
(1980-1982) Culinary Arts
VISTA INTERNATIONAL FOOD RESEARCH CENTER
3 WORLD TRADE CENTER VISTA INTERNATIONAL
HOTEL HILTON HOTEL (1981-1984) Test Kitchen


AWARDS & ACCOMPLISHMENTS
CHAIRMAN OF THE 1998 CULINARY SALON LAS VEGAS NV.
CHEF HALL OF FAME- GOURMENT FOOD SERVICES INC FIRST
PLACE SOUTH FLORIDA WHITE TRUFFLE FESTIVAL MEMBER
OF NORTH MIAMI BEACH CHAMBER OF COMMERCE
APPERARED ON THE GOOD MORNING AMERICA SHOW MEN
WHO COOK, NEW YORK CITY MEMBER OF THE A.C.F.
MEMBER OF JAMES BEARD FOUNDATION

								
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