Kalanialii Bennett Guerrero is a chef and owner of Bennett's catering based in Kamuela, Hawaii who has over 15 years of experience in the culinary field. They have extensive knowledge of international and domestic cuisines and are able to accommodate special requests. Guerrero has experience in all aspects of restaurant operations and management, including food production, butchery, team leadership, and customer service. They currently work as a Sous Chef at Browns Beach House in Fairmont Orchid and have held several culinary roles throughout their career.

1. Kalanialii Bennett Guerrero P.o Box 1933 Kamuela Hawaii, 96743
Contact # 808-756-2726
Highlights and Qualifications
Chef/Owner of Bennett’s catering(Volunteer and donation based)
Knowledge in many different types of cuisines both international and national
Able to create dishes to special requests (allergies,health conditions etc)
Creative in specialson utilization as well as specialty ingredients and product
Extensive experience in all areas of restaurantproduction and management
Extensive experience in butchery and meat production and fabrication
Able to work independently as well as a leader and cooperativeteam member
Punctual,dependable, positive,motivated and hard-working
Fastlearner and very well knowledgeable
Able to perform multipletasks in a fastpaced environment
Able to provideserviceand quality to banquet functions of all sizes
Skillsand Experiences
Food service
Performed all kitchen functions;prep, sauté, grill,butcher,pantry, dessert, management etc
Cleaned and arranged work area and kitchen in order of complianceto health and safety codes
Experience in experience in breads pastry and dessert
Able to observe food in its finished stateto ensure quality
Responsiblefor orderingand receivingand inventory to control food costand control
Extensive trainingon decorative plates and or dishes
Performed as a server in a finediningestablishment
Utilized effective listeningand communication skillsto understand needs and concerns of customers
Management
Acting chef cuisinefor longperiods of time
Effective labor and costcontrol
Effectively Led and managed teams of up to 20
Consistently made positiveprogression on JD power, and LQA efforts
Provided trainingto employees in all areas of production
Assisted customers in resolvingissues and complaints
Knowledgeable Word, Excel, Outlook, Birtchstreet, Avero, Watson,Time Saver etc.
Menu engineering creation and development
Teaching and buildingpeopleup in their careers is an addictivepassion of mine
Education
FRHI F&B essential management 2015
Fairmont Leadership promise training 2014
Train the trainer certified trainer program 2013
Western culinary institute, AOS degree in Culinary arts Graduation date October 27, 2003
Le cordon bleu certificate for culinary arts Graduation date October 27, 2003
Honokaa high school Graduation date June 2002
Hawaii Food Safety Certification 2002

2. Kalanialii Bennett Guerrero P.o Box 1933 Kamuela Hawaii, 96743
Contact # 808-756-2726
Work history
Sous Chef Browns Beach House FairmontOrchid April 2014-pres.
Cook 1 FairmontOrchid Mauna Lani Resort June 2012
Cook 2 FairmontOrchid Mauna Lani Resort December 2011
Lead cook Hawaiian Stylecafe Kamuela,HI 2006-2011
Lead cook Tommy Bahamas Mauna lani resort 2006-2010
Cook 2 Mauna lani bay Hotel Kohala coast,Hi 2004-2006
Cook 2 Hapuna princehotel Kohala coast,Hi 2005
Line cook Merrimans Waimea Kamuela,Hi 2003-2004
Chef/owner Bennett’s fine catering Kamuela,Hi 2003-2014
Intern Bernardus lodge Carmel Valley,Ca 2003
Kitchen manager Pasta fresh Cedar mills,Or 2002-2003
Cook 3 Mauna lani bay Hotel Kohala coast,HI 1999-2002
Temporary cook 3 Mauna lani bay Hotel Kohala Coast,Hi 1999
PresentRoll and Responsibilities:
 Providingengagingleadership to staff and engaging the growth of each individual.
 Providesincereand engaging serviceto guests.
 Conducting daily lineups,and monthly department meetings to ensure communication and clear
expectations of staff and direction of department.
 Acting Chef de CuisineFromApril 20,2014 – April 2015
 Menu engineering and menu development
 Utilizingtools such as Avero, Birchstreet, to help develop menus and track data to efficiently run daily
operations.
 Organization of daily operation as well as futureevents through effective communication.
 Food Cost management reflecting budgetary needs.
 Consistently developingand engaging staff and guidingto increasescores in JD power, LQA, and Yearly
colleagueengagement survey.
 Continually drivingcolleagues to grow and continue learningand keeping food fresh and excitingto learn.
 Purchasingand receivingand creation of schedules for items special ordered.
 Creating weekly schedules keeping within labor standards.
 Participatein hotel committees and objectives to help serve as a representative.
 Conducted annual,probationary,and disciplinary reviews.
 Leading a team of 19 professionals.
References
Hubert Des Marias Executive Chef Hubert.DesMarais@fairmont.com 808-315-0181
Matthew Schaefer Chef De Cuisine Matthew.shaefer@fairmont.com 808-217-2969
Doreen DeSilva HR Director Doreen.desilva@fairmont.com 808-345-3124
Michael Zachman Executive Sous Chef Michael.zachman@fairmont.com 808-345-2630
Darrren Ogasawara Executive Chef dogasawara@google.com 408-636-3816