vincent la monte
Contact now in Jeddah, Saudi Arabia +966 56 367 9063
    Contact in United States +011 540 273 3479
my curriculum Vitæ
Executive Chef Task Force Supporting Pre-Opening team, 2016-Present
Spearheaded implementation and establishing comprehensive culinary technical skills program for 136 personnel, including individually created lessons plans covering basic skill set knowledge and tied to performance reviews with training modules in PowerPoint format and documentation processes for completion.
5 Star Deluxe property with 306 rooms, 165 residential tower apartments and 18 Suites.  
Responsible for all food and beverage activities including 5 outlets, Pampa's, Aubergine, Il Café, Lobby Bar, CoCo Ba as well as 24 hour Room Service, 1m per month in F&B revenue.
Develop standard operating procedures related to creation and execution of new lunch, dinner, room service and amenity menu offerings.
Conducted maintenance and monitoring of departmental transfers and credits with accurate account coding resulting in improved departmental profitability.

Executive Chef, 2013-2016
Created food and physical safety action plan in accordance with regulatory compliance.
Support regional sales team efforts via engaged client interaction, resulting gross increase of banquet and catering sales by 38% over previous quarter sales.
Serve as key leadership supporting QF Qatar Foundation and QNCC Qatar National Convention Center.
Managed financial performance of F&B operations via market metrics, shops, P&L, manpower reports, abstracts, flash and capture reporting.
Reduced food cost percentage in line with budget, from a pre-opening operation of 78% FC to 32% within three months while directing multiple food and beverage outlets for Amlak Hospitality.
Controlled spending in daily operations by implementing strategic revenue and expense monitoring systems.

BLUE HARBOR RESORT & CONFERENCE CENTER, Sheboygan, Wisconsin Executive Chef, 2011-2013
Blue Harbor Resort, voted the #1 Resort on Wisconsin’s Lake Michigan coast.180 hotel rooms and 64 villas.  
Responsible for 5 food & beverage outlets that include a premier restaurant Latitude 43, a casual comfort restaurant The Beacon, Starbucks coffee at Shoreline Café, On The Rocks Bar & Grill, and Rocky Bottom pool side bar & grill in the Breaker Bay Waterpark.

Corporate Executive Chef, 2007-2011
Significantly raised local California Health regulatory agency audit code from B to A rating in less than three months by developing and implementing a food and physical safety action plan to meet regulatory compliance codes.
Raised critical ESS and GSS survey scores from 14 out of 334 company managed hotels for overall satisfaction in food and beverage and quality of food by setting aggressive benchmarks and deadlines.
Established Avendra procurement program, elevating purchasing bracket to highest level of 90% compliant.
Ranked 14 of 334 hotels on ESS and GSS scores for overall satisfaction in F&B and quality of food.
Conducted Q&A audits, focusing on delivering brand promise, ensuring compliance with brand standards and reviewing annual performance.
Developed and implemented brand differentiators and companywide SOP and F&B brand standards in support of client brand promise.
Collaborated with RVP, GM and hotel teams on action plan, timeline and processes for compliance to address F&B challenges.
Oversaw auditing of regional properties while developing management tools for use by unit chefs.

Previous experience includes:
Executive Chef; Crestline Hotel and Resorts 
Renaissance Waterfront Hotel in Portsmouth, VA, 2007 

Executive Sous Chef; Interstate Hotels and Resorts Sheraton National Hotel in Washington D.C., 2004 

Chef de Cuisine; Jumeirah at pre-opening
Emirates Twin Tower Hotel in Dubai, UAE, 2002

Executive Chef; Bourbon Street Restaurant
Shanghai, PRC, 2000

Sous Chef; Ritz Carlton Resort Hotel
St. Thomas U.S.V.I., 1998

5 year tournant as commis and chef de partie
Emeril’s, NOLA’s and Delmonico’s in New Orleans, LA,1995

Possessing an ability to implement strategic vision and planning into day-to-day operations.

Managing efficiently and effectively all the food preparation activities and facilities in various premium standard and high-volume hotel brands.

Utilization of annual budgets and daily flash P&L’s for greater control over purchasing, associate scheduling and compliance to company profit goals.

Planning all daily and special events menus as directed, demonstrating creativity and sophisticated approach to cuisine with an emphasis on technique and freshest product quality available. 

Proficiency in menu engineering, recipe development, plate cost calculation, abstract utilization, as well as, successful and strategic timeline roll outs of any and all new menu concepts.

Recommending changes on all menus by consistently striving through menu planning to improve food cost profitability with control over the quantity and quality of items to be purchased. 

Efficient production of all food and food related items in order to permit rapid turnover with minimum waste and spoilage.

Maintaining and monitoring all inventory purchasing and receiving, tracking waste and kitchen com using logs, tracking of department transfers, account coding of culinary invoices.

Maintaining vendor relationships to ensure best service and prices are available. 

Fully trained and proficient on web based procurement and inventory systems such as Avendra program to ensure product compliancy.  

Directing and coordinating a high volume of employees using annual budget, monitoring labor trackers, daily audits of associate time using software systems, such as Timesaver and Kronos, productivity and performance reports, progressive discipline tools to develop associates full potential, using a hands on approach and accessibility to enable teaching, training and mentoring.  

Proficient utilization in tracking quality assurance scores of guest and event surveys such as Marriott Q&A audits and standards. 

Organization in everyday required department head activities, using efficient time management and meeting or exceeding all set deadlines.

Proficiency in creating and managing all Microsoft Windows software programs and presentations, various food & beverage management tools.  

Certified in HACCP procedures of all food safety and physical safety issues including monitoring, documenting, training, an audit preparation

Maintaining working knowledge of all phases of production, butchering, baking and garde-manager with a minimum of 25 years of working experience in a large volume food establishment including catering and banquets, multiple specialty restaurant outlets, buffet menu cycles, coffee and bake shops, and 16 years administration experience.

Functional knowledge of data input and full system understanding for generating and usage of BEOs in Delphi and Caterpro systems.

Possessing an ability to implement strategic vision and planning into day-to-day operations.

Current on culinary trends and molecular gastronomic techniques such as sphereification, liquid nitrogen, nitrous oxide, stabilizers, foams, stratifications.

my Essential performance skills

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