Alexander Powell
Miami
Summary
Dynamic and accomplished Executive Chef with over 15 years of experience in high-volume kitchens. Specializes in menu design, budget management, and inventory control, with a strong track record of improving financial performance and guest satisfaction. Expertise in staff hiring, training, and leadership, with a commitment to fostering collaborative and high-performing teams. Known for streamlining operations to enhance efficiency while maintaining the highest standards of culinary excellence. Dedicated to driving growth and delivering exceptional dining experiences.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Senior Executive Sous Chef
Market Restaurant, Edition Hotel
07.2017 - Current
- Enhanced financial performance by leading comprehensive training programs, increasing departmental profitability by 20%
- Played a pivotal role in the launch of Jean-Georges Market Restaurant, contributing to a seamless opening and ongoing operational success
- Achieved a historic 100% ESS score through strategic service quality improvements and customer engagement initiatives
- Managed the successful relocation and retraining of 42 culinary staff, ensuring high performance and adherence to culinary excellence
- Directed a restaurant with annual revenue of $10-12 million, implementing menu changes that led to a 15% increase in guest satisfaction.
Executive Chef & Culinary Trainer
ASU Restaurant, Alexandra Resort
09.2015 - Current
- Transformed restaurant rankings from 134th to 64th locally by leading a comprehensive overhaul of training and operations
- Directed the seamless integration of culinary teams during the opening of the Edition Hotel on Miami Beach, maintaining high standards
- Boosted customer satisfaction scores by 8% through innovative menu updates and implementation of new culinary techniques
- Managed a diverse team of 23, including 2 Executive Sous Chefs, enhancing kitchen productivity and efficiency
- Oversaw a restaurant with an annual revenue of $6-7 million, achieving consistent improvements in operational performance.
Executive Chef
Element Restaurant, Bucuti & Tara Beach Resort
01.2022 - 06.2024
- Led daily and weekly training initiatives, boosting team quality and improving financial performance by 15%
- Implemented strategic menu changes and cost-control measures, achieving a 10% reduction in food costs and enhancing guest experiences
- Optimized inventory management and streamlined ordering processes, resulting in a notable increase in operational efficiency
- Spearheaded the operations of a restaurant generating annual revenue of $7-8 million.
Executive Chef
Dune Restaurant, Ocean Club
07.2008 - 04.2014
- Directed daily operations for Chef Jean-Georges Vongerichten’s 120-seat restaurant, resulting in a 7% increase in positive customer feedback
- Achieved a 5% reduction in food costs by optimizing menu design, budget management, and inventory control
- Improved staff retention by 6% through targeted hiring, training, and team-building initiatives
- Managed a high-volume restaurant with an annual revenue of $12-13 million, ensuring the highest standards of culinary excellence.
Education
High School Diploma -
New York Restaurant School
Skills
- Culinary Expertise: Menu Development, Culinary Techniques, Quality Assurance
- Management: Team Leadership, Operational Management, Cost Control, Vendor Relations
- Compliance: Health and Safety Compliance
- Customer Service: Guest Experience Enhancement, Staff Training and Development
Certification
Food Handler Certification - National Restaurant Association
References
References available upon request.
Timeline
Executive Chef
Element Restaurant, Bucuti & Tara Beach Resort
01.2022 - 06.2024
Senior Executive Sous Chef
Market Restaurant, Edition Hotel
07.2017 - Current
Executive Chef & Culinary Trainer
ASU Restaurant, Alexandra Resort
09.2015 - Current
Executive Chef
Dune Restaurant, Ocean Club
07.2008 - 04.2014
High School Diploma -
New York Restaurant School
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