Stephan Dermendziev

Experience

1. Executive Sous Chef

   Bellagio

   Jan 2016 — Present

   Responsible for function of all 19+ kitchens including:• Provide leadership, support and communication to all Chefs and staff ensuring kitchens are operating at optimal levels.• Assist Executive Chefs and Assistant Chefs with measurable developmental opportunities that will aid in their career aspirations.• Actively interacts with guests and address any issues or concerns.• Maintain Supervisory Role in the absence of the Executive Chef.• Oversee and coordinate execution of menus, menu engineering, and recipe costing for all outlet executive chefs.• Maintain strong relationship with engineering for repair, maintenance and capital expense.• Ensure quality of food is delivered to standard of excellence.• Coordinate with Global Sourcing and Procurement to ensure program compliance, search for innovative products and current market and industry trends.• Efficiently operates and establishes food and labor cost controls to support revenue and profit growth; demonstrating strong financial and business acumen.• Establish measurable goals and objectives that focus on profit and efficiency of operations.• Ensure Department is in compliance with all sanitation policies and procedures in accordance to federal and state regulations.• Ensure that all Chefs and Sous Chefs have all required certifications validated.• Collaborate with others proactively to strategically position property to attract and retain top talent.• Develops and executes a plan to create an environment in which employees are engaged.

Education

• California Culinary Academy

  Associate's Degree

  2001 — 2002

Skills

• Food & Beverage
• Catering
• Hospitality
• Restaurants
• Hospitality Management
• Hotels
• Food
• Menu Development
• Banquets
• Hospitality Industry