Yolanda Honeycutt - Certified Executive Chef - Miami, FL
| My name is Yolanda Honeycutt. . I have learned and have the experience to run full operations of both FOH and BOH. I have learned many style of cooking from classic cuisine, international cuisine, Patisserie and Baking, fine dining to Casual Dining, Italian, French, some German Cuisine and Thai Cuisine, etc. I am very familiar in cooking American by way of State and regional and prime Meats and Seafood. I have gained and wealth of experience and education from working for myself and other companies like The Ritz Carlton in Naples, Florida as Chef Garde Manger and had the opportunity to design and open two kitchens at the same time in Miami as the Corporate Executive Chef. Even though I work in the corporate industry, I keep my foot in the door as a Certified Personal Chef. I have had the pleasure of catering large, small events and Restaurant Consulting. I have been with my present employer, a restaurant and full service catering company for over 10 years in several titles starting from Dishwasher to ACF Certified Executive Chef. I am a graduate of Le Cordon Bleu International. Before attending school at Le Cordon Bleu (Orlando/France), I received my Bachelor Degree in Business through Kaplan University. I was a Training Manager for several years traveling from Manassas, Virginia to Singapore on a regular basis, teaching process steps of making microchips for Micron Technology. It took me a little time to make a decision, if the full-time culinary was right for me, I finally concluded and I am very happy about my choice. Food is my passion. I enjoy the result and the look of satisfaction from the guest I service. I am very professional, highly business minded and know very well how to run the back and front of the house of food service. I am well educated and experienced in food inventory, cost control management, and portion control, staff hiring, training, and scheduling, corporate meeting and budget cuts and deadlines, vendor relations, and alcohol and beverage state and local regulation on serving, buying, and consuming. I am also ServSafe certified, Food Protection Certified, HACCP Certified, and a Sommelier Certification. I am very motivated and know how to deal within a team and individually. I have dealt with staff that are professionals and staff that required training. I believe in a standard, quality, and consistency. I am qualified to do Operational Management. I believe in keeping constant Food Cost, Labor Cost, and all percentages in perspective. I am dedicated, responsible and loyal. I believe in taking on projects and making them my own. |
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| 2010 Certified Sommelier: Society of America, Inc 2008 BS: Culinary Arts: Le Cordon Bleu, Orlando, Florida 2007 ServSafe Certified Instructor 2007Certified Food Protection Professional ***Equivalent to CDM*** 2007 BS: Business: General Business/ Operational and Hospitality Management/ Kaplan University, Florida 2006 Certified Personal Chef 2000 Indian River Community College: Fort Pierce, Florida Certificate of Allied Health Science and Biology: Laboratory 2000 Certified Phlebotomy 1998 Lincoln Park Academy High School: Fort Pierce, Florida; High School Diploma |
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| 10 Years + | |
| Yes | |
| Seasonings Restaurant Group, Inc Corporate Executive Chef • Food, Beverage, Catering, and In-House Services • P & L Reporting, Budget report, Monthly Inventory, Meeting with Chefs, BOH, and FOH • Ordering Wine and Spirit Supplies from designated Vendors • Monitoring Consumptions, Price Points, and overall operations of the bar and liquor cost lost prevention • Staff Training, Hiring ,Terminating, and Scheduling • Proven Track record for providing excellent food, quality of service, and great customer Service • Catering, Consulting, and Menu Design and Development , food and beverage pricing and Cost Control • SOP Development and Implementation, Enforce Regulation food safety and inspection • Implement and supervise enforced regulation for county and state Alcohol and Beverage • Design, Organize, and Set-Up Kitchen/Restaurant Design June 2008-April 2009 Ritz Carlton Hotels- Naples, Florida (Department: Garde Manger) • Menu Writing, Food Design, Inventory, and Costing • Determines how food should be presented using the Banquet and Catering orders and create decorative food displays. Prepares special meals such as Kosher, Allergenic request, and/ or substitute items. Communicates any assistance needed during busy periods to all participating departments. Monitor the quality and quantity of food that is prepared and the portions that are served. • Prepare proper plate and platter presentations for banquets. • Design, set up, and/or operate action stations for banquet or buffet. • Place orders in purchasing for the presentation ingredients. • Coordinate assignments throughout GM Kitchens January 2006 - July 2008 Walt Disney World Resort, Inc Orlando, Florida Chef I • Menu development and creative recipe execution for one of Disney’s top 10 restaurants in the world. • Plan and participate in various chef competitions for Disney several times a year. September 2006 – March 2007 Food Staff Corp: Orlando, Florida Chef I (Line and Prep) Prep Cook for Breakfast, Lunch, and Dinner for both private and corporate events through Orange County and various venues within the City of Orlando. |
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| I have learned many style of cooking from classic cuisine, international cuisine, Patisserie and Baking, fine dining to Casual Dining, Italian, French, some German Cuisine and Thai Cuisine, etc. I am very familiar in cooking American by way of State and regional and prime Meats and Seafood. | |
| My Father Thomas L Honeycutt. The greatest Chef that every lived. |
Gallery
| Crispy Duck |
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| Crab Salad Tower |
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| Ahi Tuna |
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| Lobster Salad |
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