Frank Y. Ziegler

*** *** ***** ****, *********, MD 21212

E-mail: acv6qf@r.postjobfree.com Mobile: 443-***-****

https://www.instragram.com/alsace_67

PROFESSIONAL EXPERIENCE:

JC-RESORTS LLC, SAN DIEGO USA - Feb2016 – April 2016

Corporate Executive Chef (3 month Consulting)

Responsible for overseeing projects and implementing immediate short and long term operational goals, throughout all five luxury private golf resorts and food outlets.

Built confidence and gained trust within the team, working one on one to achieve optimum performance creating memorable experiences for guests.

Creation of multiple financial templates for precise impact on profitability. Established significant food cost savings (19%) while increasing food quality.

Provided recipes and techniques increasing overall culinary knowledge for supervisors and managers through continual training.

Provided key leaders with payroll and overhead expense budgets for all culinary outlets. Increased man power in low-key positions to minimize costs. Promoted internal staff rather than outsource in order to gain employee morale.

Engaged and helped create a professional relationship with all three counties food and health departments. Sought unilateral legal usage from ROP and increased overall scores by focusing on processes and identifying bad working habits from the staff.

Sourced and developed a culinary work exchange J1-program.

Recruited culinary talents to the resorts and golf courses from top French culinary institutes.

Directly involved with the architect to create new CAD kitchen file for Temecula Creek Inn.

Generated additional food and beverage revenue by refurbishing Café Grenada coffee shop. Brought in a variety of new food items, the concept of fresh cold press juices and created an improved visual display.

Promoted new ADD food menus. Created standardized recipes and signature dishes for guests to share with wine pairings. Sourced and visited local vendors to provide the best quality food.

Worked closely with all purchasing agents to create a SOP for all resorts.

Help to re start the Chefs garden project, sourcing organic fruits, vegetables and fresh aromatically herbs based on the availability and geographic climate and location.

LORD BALTIMORE, MARYLAND USA - Feb2014 – Dec2015

Executive Chef (Back from Asia Pacific)

Responsible for overseeing operations of all 6-food outlets, in Four Star 440 room hotel

Awarded top 10 best historical hotel by USA today.

Rebuilt the overall culinary team and sourced an executive pastry chef.

Generated revenue beyond forecast.

Created menus for banquet and restaurants.

Local television appearances.

Increased basic knowledge for culinary, supervisors and managers.

Created new positions. Hired and trained Purchasing/Receiving Manager.

Created inventory stock and respective par levels stock.

Sourcing/visited local vendors.

Worked closely with Director of Sales and Catering.

Stabilized food cost to company requirements.

Created inventories for crockery, silverware and glassware.

Created new beverage menus.

Focused on food process and techniques.

Corrected bad work habits by staff.

Generated additional revenue with promotions.

Created new wine menus and sourced new menu holders.

PULLMAN JAKARTA INDONESIA - Dec2012 – Jan2014 (Pre-opening & opening)

Executive Chef

Responsible for overseeing operation of all eight food outlets during pre-opening (re branding - former Niko Hotel), in this Five Star 427 rooms hotel.

Mission to open best whole day dining in the city and hire six of the best expat chefs.

Directed performance of the culinary division while providing actionable plans for menus and kitchen production.

Worked closely with EAM and team to fulfill business objectives in food and beverage.

Research of competitor operations regarding pricing, quality and merchandising.

Ensured quality standards were met or exceeded in accordance with company guidelines. Recognized external benchmark and legal requirements in all aspects of food-related production.

Responsible for motivating, disciplining and counseling employees. Ensured job skills were consistently being improved and/or well developed.

Implementation of budget for food costs and monitored payroll and overhead expenses for all outlets.

Created a kitchen administrative office.

Introduced highest Japanese quality beef for signature Shabu & Teppanyaki restaurants.

PREVIOUS EMPLOYMENT

2010 - 2012

LEBUA BANGKOK THAILAND & OPENING LEBUA NEW DELHI INDIA

Executive Chef

2008 - 2010

WYNN RESORTS MACAU CHINA - 2 MICHELIN STAR RESTAURANTS

Il TEATRO & WING LEI

Assistant Director of Culinary Operations

2006 - 2008

THE PENINSULA HOTEL CHICAGO USA - 2 MICHELIN STAR RESTAURANT

Executive Sous-Chef

2004 - 2006

THE DELANO HOTEL FLORIDA USA

Senior Sous-Chef (Acting exec-sous)

2001 - 2004

THE RITZ CARLTON FLORIDA USA

Main Kitchen Chef

2000 - 2001

MANDARIN ORIENTAL FLORIDA USA

Banquet Chef

*EARLIEST DAYS IN MY CARIER EXPERIENCED WORKING IN A ONE MICHELIN STARS AND TWO DIFERENT THREE MICHELIN STARS RESTAURANT’S (INFO AVAILABLE UPON REQUEST)

*EARLIEST DAYS IN MY CARIER EXPERIENCED WORKING IN A US CATERING FOR FIVE YEARS

(INFO AVAILABLE UPON REQUEST)

EDUCATION

1985-1988

LPEH, CFA Storck - Guebwiller

Alsace, France

Honors Graduate, French Culinary Arts

High School Diploma

Certifications

School Bachelor’s degree - France

LMS, Labor Management System

ServSafe Certification Manager USA – MD and CA

TSI (Training System International)

GDPD (Master Of Hospitality Management) eCornell - NYC

Special Qualifications

Pre-opening and opening team member of Pullman Jakarta

Pre-opening and opening team member of Lebua New Delhi

Pre-opening and opening team member of Encore at Wynn Macau

Pre- opening and opening team member of The Ritz-Carlton, Key Biscayne

Pre-opening and opening team member of The Mandarin Oriental, Miami

Awarded the Silver Cross and the Purple Heart with two bronze stars by the French Army 1993

Awarded two diplomas for the International Gastronomic Festival in France, 1990

REFERENCES UPON REQUEST

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