Highly skilled Executive Chef with over 20 years of experience creating fine cuisine, mentoring kitchen professionals, and successfully managing top-rated dining institution kitchens and operations.
Professional Skills
Chef Benjamin Udave is a Culinary trend consultant with over 20 years of hands-on managerial experience in the culinary field, including extensive involvement with inventory management and cost control.
Member of Management culinary team for the Home Depot Center sports stadium in Carson, CA in 2003 & Perch Restaurant in Los Angeles, CA in 2011
Experienced and knowledgeable in maintaining a high standard of food production and presentation
Effective in leading and developing culinary staff and students with a “lead by example” approach
Consistently contributed to kitchens earning a score of 90% or higher in California state sanitary inspections
Knowledgeable in the standardization of SOP for multi-unit concepts
National Restaurant Association presenter and MC for demo stages
Professional Experience
SYSCO LOS ANGELES, INC., Walnut, CA
Executive Chef/Business Resource Manager
2013 to present
BIG CANYON COUNTRY CLUB, Newport Beach, CA
Executive Sous Chef
PERCH RESTAURANT, Los Angeles, CA
Executive Chef
JONATHAN CLUB, Santa Monica, CA
Head Chef
HOME DEPOT CENTER, Carson, CA
Sous Chef, Levy Restaurants
(multiple food-outlet sports stadium)
Education
A.O.S. California School of Culinary Arts, Pasadena, CA
Le Cordon Bleu Culinary Diploma
Contact
