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Tel: 123-456-7890  |  Email: info@mysite.com

 

Oscar A. La Fuente

8118 Kelburn Lane, Charlotte, NC 28273 Tel 704.650.0951   Email:  olafuente.binder@gmail.com

 

Profile

A creative culinary professional who excels in challenging and changing environments.  Exceptionally skilled in cutting-edge menu creation, staff management and administration, management of labor and food costs and implementation of systems.   Significant experience in opening hotels, restaurants and convention centres. Classically trained in French cuisine and the winner of the Escoffier Society Black Box Competition and part of the Canadian Culinary Banquet Team; with vast experience in all types of cuisine. Dynamic and diverse experience working in some of the best-rated hotels and restaurants in North America.

Experience

 

November 2017 – Present           QC Catering              Charlotte, NC

Director of Culinary Operations & Brand Development

  • Involve with the planning of the budget with Director of Sales & Marketing and daily operations of the catering business.

  • Manage a 4.2 million dollars annual food and beverage operation

  • Responsible for all operations of the company.

  • Responsible for maintaining the quality standards for multiple parties across the city.

  • Hire and manage a staff of 30 cooks and manage interns from Johnson & Wales.

  • Responsible for sanitation scores which averaged 95%

  • Created seasonal catering menus and custom and wedding menus.

  • Menu and recipe development with cost.

  • Purchasing, Inventory and ordering controls leading to exemplary food cost scores

  • Managed labor costs better than budgeted expectations

  • Wine and Chef’s Table Tasting events

 

August 2014 – November 2017           Sheraton & Le Meridien Hotels              Charlotte, NC

Complex Executive  Chef and Wischermann Partners Corporate Chef

  • Serves as a member of the Executive Committee in the budget planning of budget and daily operations of the hotel

  • Manage a 12 million dollars annual food and beverage operation for 605 room hotel with 68,000 square feet of banquet space

  • Responsible for five outlets, room service, Social Bar & Kitchen, Craft City Social Club, City Lights Rooftop Bar, a diverse Banquet and Catering department and Evoke Restaurant which ranks in the top 10 restaurants in Charlotte and won several awards since opening

  • As Corporate Chef, managed and directed the opening of the Sheraton Bloomington Hotel and Lela Restaurant – Wischermann Partners in 2015

  • Planning and oversight of the Westin Nashville in 2016

  • Responsible for maintaining the brand standards for a dual-branded complex.

  • Hire and manage a staff of 60 cooks and manage interns from Johnson & Wales.

  • Responsible for sanitation scores which averaged 96%

  • Created seasonal banquet and custom menus.

  • Menu and recipe development

  • Purchasing, Inventory and ordering controls leading to exemplary food cost scores

  • Managed labor costs better than budgeted expectations

  • Wine and Chef’s Table Tasting events

 

2014 – August 2014           The River Hills Country Club              Lake Wylie, SC

Executive  Chef

  • Managed 1.5 million dollars annual F&B operation for a 500 member private club

  • Responsible for the daily operation of kitchens, financial outcomes and budgets, ordering and cost controls

  • Hired and managed a staff of 15 cooks

  • Developed and led cooking classes and demos.

  • Menu creation for two outlets, banquets as well as wine and beer tastings

 

2010 - 2014           The Carolina Club of UNCC              Chapel Hill, NC

Executive  Chef

  • Managed 2.5 million dollars annual F&B operation for a 2600 member private

  • Responsible for the daily operation of kitchens, financial outcomes and budgets, ordering and cost controls

  • Increased health score to 99.5%

  • Hired and managed a staff of 20 cooks and interns from local colleges.

  • Led cooking classes and demos

  • Create the menus for 3 different outlets, banquet and holiday menus and wine tasting menus

  • Cooked for high profile guests including Vice President Joe Biden and Senator Kay Hagan.

 

2008 - 2010               The Cypress Club of Raleigh              Raleigh, NC

Executive  Chef

  • Opening Chef for the Cypress.

  • Managed 2.5 million dollars annual F&B operation for a private retirement community of 440 homes

  • Responsible for the daily operation of kitchens, profit and loss results, ordering and cost control

  • Hired and managed a staff of 30 cooks

  • Menu creation for 4 different outlets, banquets and wine tasting menus.

  • Responsible for sanitation scores which have averaged at 97%

  • Responsible for nutritionally balanced and special need based menus and food for the “Rosewood Health Center” assisted living building with 40 rooms

 

 

2006 - 2008              The Umstead Hotel & Spa              Cary, NC

Executive Sous Chef / Interim Executive Chef

  • Achieved 5 Diamond Award by AAA presented after first four months of operation

  • Responsible for all aspects of kitchen and menu development associated with opening the hotel.

  • Hired as Executive Banquet Chef then promoted to Executive Sous Chef

  • Managed 10 million dollars annual F&B operation for 150 room hotel with 10,000 of square feet of banquet space.

  • Hired and managed a staff of 24 cooks and interns from local colleges.

  • Responsible for all ordering, cost control and labor cost

  • Co-created the restaurant menus for Heron’s, banquet and wine tasting menus.

  • Co-created menu for the “James Beard Award” September 2007

 

 

2003 – 2006              Starwood Hotels & Resorts - Westin Hotel      Charlotte, NC

Executive Banquet Chef

  • Served on task force to open the hotel in 2003

  • Managed 19 million dollars annual food and beverage operation for 700 room hotel with 48,000 square feet of banquet space.

  • Hired and managed a staff of 40 cooks and managed interns from Johnson & Wales.

  • Responsible for sanitation scores which averaged 100%

  • Created seasonal banquet and custom menus.

  • Managed purchasing and inventory  acting as interim director of Purchasing

  • Responsible for all ordering, cost control and labor cost

  • Wine and Chef’s Table Tasting

  • Responsible for developing kosher style events

  • Home hotel for the Carolina Panthers

  • Managed cost projections and maintained 100+ health inspection scores.

 

2003                    Starwood Hotels & Resorts - Westin Harbour Castle        Toronto, Ontario

Sous Chef / Chef De Cuisine

  • Managed staff of 70, food and labor costs, inventory, ordering and sanitation

  • Developed seasonal and custom banquet menus

  • Named to the task force to assist other properties:  acted as Executive Sous Chef at Westin Providence in addition to the Westin Charlotte

 

 

2001-2003           Liberty Entertainment Group - Liberty Grand        Toronto, Ontario

Senior Sous Chef

  • Co-designed kitchen and business plan  including supplier selection, hiring and training to support the opening of Liberty Grand Conference Center, a 24 million dollar annual operation with 100,000 square feet meeting and banquet space serving events from 700 to 6000 people

  • Opening and Closing party for the Toronto Film Festival (4500 to 5500 guests)

  • Toronto Fashion Week events from (1500 to 3000 guests)

  • Increased sales 9% through improved menus and reduced labor costs.

  • Managed kitchen and culinary department and staff of 50.

 

 

 

2000-2001              Wild Fire Grill and Bar                                             Toronto, Ontario

Chef de Cuisine

  • Managed labour and food costs, menu creation, kitchen sanitation, scheduling and training of staff for 250 seat restaurant and sales of 2.8 million dollars

  • Menu and recipe development

 

1996-2001 Progressive Chef positions in Toronto’s most lauded free-standing restaurants and hotel including Fairmount Royal York Hotel, Scaramouch Bar and Grill, Canoe, and Auberge du Pommier.

 

Education / Training

 

  • 1995-1996       Humber College   Toronto, Ontario:   Culinary Management

  • Starwood Six Sigma Green Belt Certified

 

Awards & Community

​​

  • Chef Collaboration Member

  • Member of Piedmont Culinary Guild

  • Serve-Safe Certified

  • An active member of the ACF

 

  • Obtained Red Seal in 1999

  • 1997 Gold Medal at Black Box competition sponsored by World Master Chef Society

  • 1997 Silver Medal as an apprentice for Team Canada for World Black Box banquet competition.

  • Participated in creating the menu for the James Beard House in September 2007

  • Volunteer for  JDRF, Cystic Fibrosis Foundations and March of Dimes – Master Chef Auctions

Language

English, Spanish