Paul Sagmit

Versatile, creative chef with firsthand experience with various culinary settings and has been working in management for the last fifteen years. Highly skilled in supervising the culinary line in a busy restaurant/airport lounge/country club/hotel ensuring the maintenance of hygiene and quality standards. Eager to explore and imprint new flavors.

Culinary Director

Boutique Lounges, NorAm Mar 2020 - Present

• Manage multi-unit client relations
• Oversee culinary directions, standards, and quality
• Provides menu innovation, brand consistency, and the overall culinary vision of the segment
• Works directly with the VP of culinary 
• Ensure consistency and quality across multiple locations across the US
• Design training programs, mentor unit chefs and kitchen staff, and create pathways for career advancement within the company
• Create a culture of excellence within the culinary team for each individual growth

Executive Sous Chef

Baleen Kitchen at Portofino Hotel, Redondo Beach, CA July 2019 - Feb 2020

• Plan and develop menus and specials according to budget
• Recruit train and oversee high-performance team
• Inspect outgoing dishes for cleanliness and accuracy
• Controlled food waste and implemented improved processes to minimize losses
• Supervise kitchen cleaning procedures before, during and after shifts
• Adhere to all regulations and guidelines for safe food handling

Kitchen Manager

The Gables Santa Monica CA Sept 2017 - June 2019

• Involved in the initial planning and start-up of a trendy neighborhood breakfast and
• Lunch counter-service dining with a full wait service dinner
• Coordinated with management and staff to ensure consistent quality of food and service 
• Assisted in developing seasonal menus, budget management, inventory, hiring, scheduling, and catering for corporate events
• Implemented systems and sanitation
• Meticulously managed the presentation of dishes
• Trained and motivated new kitchen staff

Executive Chef

QANTAS FIRST LOUNGE LAX, CA Mar 2015 – June 2017

Executing a la carte menu designed by Neil Perry-Rockpool. Named top lounge in North

America in 2016.

• Supervised and monitored sous chefs and stations
• Coordinated and collaborated with management and staff to ensure the highest quality of service Assisted in menu setting while effectively managing cost
• Implemented systems from kitchen sanitation to corporate policies/procedures
• Help maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately
• Make sure adequate numbers of kitchen staff are scheduled to properly handle each banquet
• Participates in employee evaluations
• Oversaw quality assurance for all dishes
• Established consistent procedures to maximize guest enjoyment
• Trained and motivated new kitchen staff
• Controlled food waste and implemented improved processes to minimize losses
• Meticulously managed the presentation of dishes

Executive Chef

TORTILLA REPUBLIC, West Hollywood, CA Feb 2012 – Mar 2015

• Supervised a trendy Mexican restaurant in the heart of West Hollywood
• Supervised and monitored high volume production in a full-service environment
• Responsible for creating daily specials
• Effectively managed food cost and labor cost
• Educated chefs and kitchen staff regarding standard hygiene and quality policies and ensure proper implementation

Chef Tournant

CHATEAU MARMONT, Hollywood, CA May 2010 - Mar 2012

• Ensures all food is prepared fresh and is of the highest quality
• Strictly adheres to all recipes, methods and instructions from supervisor
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
• Recognizes team members for successful achievements and contributions
• Coaches team members immediately and professionally to minimize deficiencies and provide encouragement

Associate of Occupational Studies | Le Cordon Bleu, Pasadena, CA 2010