Samuel Diaz

**** ******* *****, ****** ******, MD 20190, advcwk@r.postjobfree.com 917-***-****

ACCOMPLISHMENTS

NYC & DC experienced chef of several cuisines such as American, Latin, European and Asian inspired food dishes for fine dining and casual establishments. Astute ability to develop staff members and management to drive F&B sales and customer service experience. Develop strong working relationships with farmers, vendors and Chefs needed to make a kitchen operate smoothly daily.

Highlights & Special Skills

Outstanding communication skills, Fluent in English and Spanish.

Proficient in Microsoft Office.

Staige at many well-established fine dining Michelin starred restaurants in NYC and Europe.

Frequent visitor of farms and artisanal proveyers to expand knowledge of ingredients and products

EXPERIENCE

01/2022-12/2022 Yours Truly Hotel- Washington, DC

Executive Chef

350 Room Hotel with four F&B Outlets

15,000 square feet of meeting space with 15 private rooms

8.5 million dollars in Food & Beverage sales annually

Headed kitchen of 15 and 2 Sous chefs.

Created seasonal Latin inspired menu in Mercy me that boosted revenue

Successfully created and costed banquet menu’s to increase revenue and improve guest experience

Planned and prepared special chef duet dinners to showcase versatility of banquet rooms

Reviewed monthly P&L statements and made appropriate adjustments to meet the monthly/yearly Forecast

Created private dinner/wedding menus for clients ranging anywhere from 60-200 people

Created S.O.P for employee training, cooking procedures, steps of service and banquet requisitions

Launched Patio Argentinian Grill Events to showcase versatility in event space that boost food revenue

Maintained the appropriate food and labor cost to increase yearly revenue

02/2019-01/2022 Capitol Hill Club- Washington, DC

Executive Sous Chef

10-million-dollar plus in food & Beverage sales annually

7,000 square feet of meeting space with 15 private rooms

Four Food & Beverage Outlets

Headed kitchen of 25 and 2 Sous chefs.

Created seasonal menu in restaurant outlet, banquet and private menus for breakfast, lunch and dinner.

Oversaw the execution of two restaurant outlets, fifteen meeting/banquet rooms, employee cafeteria

Inhouse Garden- planned, seeded, and cultivated raised gardens beds of herb and vegetables

Planned and prepared special menus for Weddings, Easter, Mother’s Day, and Special Events

Maintain appropriate food/labor costs while reaching our Yearly forecasted budget

Created daily/weekly food specials for Senators, Congressmen, and government house officials.

Designed themed biweekly menus/events to improve sales and generate value to members

Effectively created all canapes, appetizers and hors d'oeuvres for inhouse events

05/2017-1/2019 Black Salt/Republic Restaurant Georgetown/Takoma Park- Washignton DC

Executive Chef

4.5-million-dollar Food & Beverage sales annually

Headed kitchen of 3 sous chefs and 17 kitchen staff members.

Created seasonal menus for brunch, lunch, and dinner.

Worked with surrounding community agriculture to implement menu items that improved and educated diners on sustainability

Implemented charcuterie, sausage, and cured meat procedures to expand on menu diversification

Showcased produce, meat and seafood from the surrounding community farms and region

Executed house made baked goods including - focaccia, doughnuts, cinnamon rolls, english muffins etc.

11/2015- 05/2017 Hilton Hotel- West Palm Beach, FL

Executive Sous Chef

400 room hotel with Six Food & Beverage Outlets

25,000 square foot of meeting space with 21 private meeting rooms

Opening Executive Sous Chef of Hilton West Palm Beach along with assisting in the opening of the Conrad Hotel Chicago, IL

Awarded the 2016 & 2017 Hotel of the Year Award and the Food & Beverage Excellence award

Headed the Culinary department of 35 cooks, 10 stewards, 6 managers and 4 sous chefs.

Part of weekly L.M.S meeting and development of schedules for all culinary outlets

Executed daily/weekly special events, weeding’s, wine diners and off-site farm Brunch/Dinner events

Maintained the appropriate food cost on a monthly and yearly basis

Created S.O.P for employee training, uniform policies, and steps of service

Assisted in O.S.E purchasing for a new hotel property

Oversaw pastry department and created seasonal desserts for banquets and restaurant outlets

Met and exceeded expectations for our forecasted revenue sales and P&L statements

Generated a new streamline of revenue by implementing an outdoor/poolside kitchen

6/2014 – 12/2015 The East Pole- Broome Street Hospitality New York, NY

Chef de Cuisine

Supervised daily a staff of 13 and 3 sous chefs

Facilitated the creation of daily specials and all menu changes.

Increased restaurant revenue sales with well received daily specials, and special farm private diners.

Completed all kitchen ordering, and weekly/monthly inventory.

Maintain appropriate food/labor costs while maintaining quality.

Established excellent working relationships with vendors and local farmers.

Worked with surrounding community agriculture to implement menu items that improved and educated diners on sustainability

6/2013 - 6/2014 Conrad Hotel Battery Park New York, NY

Senior Sous Chef

463 room Hotel with 3 Food & Beverage outlets

Managed a union kitchen staff of 24

Attended all daily management planning, outlook, and forecast meetings.

Completed all food ordering for daily/private/catered events.

Competently scheduled all kitchen staff personnel to maintain appropriate labor costs.

Oversaw the execution of all service periods, including room IRD, private and catered events.

Spearheaded the rooftop garden vegetable/herb program for use in daily specials.

Increased daily restaurant revenue with new menu concepts, special events and express lunch service options.

Part of weekly L.M.S meeting and development of schedules for all culinary outlets

1/2013 – 6/2013 Europe

• Martin Berasategui, San Sebastian, Spain *** Michelin star

• Hix Soho, London UK

• Pollen Street Social Mayfair, London UK**Michelin star

• Novi Djeram Belgrade, Serbia

9/2010 - 01/2013 Brinkley's- Broome Street Hospitality New York, NY

Chef de Cuisine

Managed a kitchen staff of 10 cooks.

Assisted in the creation of upscale gastro pub menu for lunch, dinner and brunch

Maintained food/labor cost numbers while improving food quality.

Developed recipe costing spread sheets, inventory sheets and recipe books in preparation of second location launching in 2012.

Butchered all prime cuts of mead and seafood

10/2008 - 9/2010 Chanterelle/Macao Trading Company New York, NY

Sous Chef

Trained all new Kitchen Personal, assisted in stations during high volume

Supervised and maintained a staff of 20 with a menu of Chinese/Portuguese under the direct guidance of David Waltuck.

Established and maintained relationships with all new purveyors while assisting in the creation menu.

Maintained daily ordering and weekly inventory controls.

Attended all weekly management/owner meetings.

Trained in various kitchen techniques like Sous Vide, Dehydrating, Smoking, Dry Aging and Pickling.

Expedited dinner and late-night kitchen service

EDUCATION

Johnson and Wales University Miami, FL

Bachelor degree of Science Culinary Arts

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