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Hump Astorga

Fairfax, VA

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Steadfast and trustworthy dedication and a proven track record of success are what I offer a prospective employer, along with a desire to contribute enthusiastically to achieving company goals, as a valuable team member of a food and hospitality concern.

Work Experience

Chef de Cuisine

Sinplicity Catering
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Falls Churh, VA
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February 2012 to August 2014 (2 years, 6 months)

Responsibilities 
Responsible for all facets of food production, product ordering, and cost negotiations. I established systems, recipes, and staff training that resulted in problem free execution and client satisfaction. 
 
Accomplishments 
In the past 2.5 years, sales skyrocketed from 1 million to 2.5 million, turning a small business into a thriving industry leader positioned for continued expansion 
 
Skills Used 
Culinary, educational, vendor negotiation

Director of Hospitality and Culinary Operations

Chrysalis Vineyards
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Middleburg, VA
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January 2007 to November 2011 (4 years, 10 months)

Director of Hospitality and Culinary Operations

Chef/Owner, General Manager, Business Manager

Aster Restaurant
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Middleburg, VA
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February 2003 to April 2006 (3 years, 2 months)

Responsibilities 
Authored business plan, acquired financing, developed and designed the restaurant, executed and managed daily operations  
 
Accomplishments 
In the first year, Aster achieved critical acclaim from the clientele, local press, internet restaurant press, the Washington Post and Washingtonian Magazine.  
 
Skills Used 
Culinary, operations management, public relations

Executive Chef, Vice President Culinary Direction

RSVP Catering and Lawson's Gourmet
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Fairfax, VA
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May 2000 to February 2003 (2 years, 9 months)

Responsibilities 
Executive Chef, Vice President of Culinary Direction  
Executive Sous Chef  
 
Accomplishments 
Elevated quality levels and established cuisine consistency. Awarded “Best Cuisine of 2000” by the Washington/Baltimore chapter of International Special Events Society (ISES). 
 
Ensured the company's financial survival post-“9/11”, by controlling labor costs (reduced staff from 40 to 25), and managed food costs by training staff to accurately follow recipes and continuously updating the Synergy Computer Program. 
 
Skills Used 
Culinary, educational, operations management

Chef Garde Manger

B&B Washington's Caterer
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Washington, DC
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September 1997 to April 2000 (2 years, 7 months)

Executive Chef

Vivace Enoteca
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Washington, DC
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February 1997 to July 1997 (5 months)

Park Hyatt, Line Cook

Melrose Restaurant
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Washington, DC
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April 1996 to February 1997 (10 months)

Hyatt Regency, Line Cook

Market Street Bar & Grill
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Reston, VA
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October 1994 to April 1996 (1 year, 6 months)

Education

Philosophy

VPI -
Blacksburg, VA

1972 to 1974