Executive Quality Control

Carol Buckantz **** Gary Ct D, Schaumburg, IL ****3 708-***-****

Objective

To obtain a Director of Food & Beverage/ Executive Chef position in a challenging work

environment that I can utilize my culinary, management and teaching abilities

Experience

Hilton Indian Lakes Resort, Bloomingdale IL

March 2010-January 2013

Executive Chef

• Coordinate and Execute all Food operations on property to include upscale restaurant, 3-

meal dining restaurant, banquet and convention facilities

• Develop all menus for all outlets and banquets

• Highly involved with PR of food and beverage outlets, television appearances, teaching

demos, charity events, local community events

• High volume convention and banquet business over 75,000 sq feet of meeting space

• Perform inventory, cost controlling, payroll, purchasing decisions

• Chef of the year, Meals on Wheels charity 2012

Prasino Restaurant, LaGrange, IL

April 2009-December 2009

Executive Chef

• Hired to develop and open new restaurant

• Organic when possible, sustainable, locally farm raised restaurant theme

• Developed Three meal menu; Menu also consisted of Vegan, Vegetarian, and Gluten free

• Interviewed, hired and trained all new opening staff

• Worked with local farmers and purveyors to develop menu

Entourage, Schaumburg, IL

August 2008-March 2009

Executive Chef

• Execute Restaurant Menu and Develop new menus for Private Dining that included

Banquet and wedding menus, Restaurant menu and special events menu

• Controlling food cost, labor and inventories

• Purchasing and Receiving

• Developing Sous Chef’s Managerial Skills

• Aided in the promotion of the restaurant by Chef’s Demo on local television, charity events,

and local networking events

Moveable Gourmet, Oak Park, IL

March 2006-August 2008

Owner/Executive Chef

• Owned and operated entire company

• Quality control, menu planning, inventory controls, accounting, budgets, ordering, hiring,

training of staff

• Event planning and Sales and Marketing

• Catered functions up to 600ppl offsite

• Organized all events from start to finish, onsite at every event

Wyndham Hotels-Drake Oakbrook, Oakbrook, IL

October 2001-March 2006

Executive Chef

• In charge of all Food operations for Hotel, F&B director for one year in addition to

Executive Chef responsibilities

• High volume of wedding and social business, banquets up to 700ppl

• Union environment experience, Hiring and Training of employees, 100% retention of

employees for 4 years

• Menu development

• Was sent to Winter Olympics in Salt Lake City Utah in 2002 to run culinary operations at

Wyndham Hotel

Wyndham Ambassador West Hotel, Chicago, IL

September 1999-October 2001

Executive Chef

• Ran all Food service operations for Hotel, Banquets(up to 900ppl)

• Kosher Kitchen, assisted Rabi with all Kosher food preparation

• Received Executive Chef of Year award for Wyndham Hotels and Resorts

Wyndham Hotels and Resorts, Dallas TX

September 1997-September 1999

Corporate Culinary Operations Manager, Corporate Task Force

• Traveled extensively to assist in opening Culinary operations of new hotels, Assisted in

opening 10 new hotels and 6 conversions

• Trained new Chefs on all Wyndham Culinary Specifications, Training of new staff on menus

and service

• Consulted with Chefs by troubleshooting areas needed for improvement within Culinary

development, food costs, quality, employee relations, compliance to standards

• Filled in as Chef for hotels who where without Chefs

• Worked directly with Corporate Chef to develop and train new menus, service standards

• Liaison between Corporate office and Hotels

Wyndham Hotel-Chicago, IL, Pittsburgh, PA, Nashville, TN, Bloomington, MN

June 1993-September 1997

Executive Chef

• Responsible for all Foodservice operations at each hotel, Maintain Wyndham Hotel’s

Culinary Specifications and Standards

• Payroll, Food Cost, Inventory, Productivity, and Quality Controls

• Traveled to other hotels to help on task forces while Executive Chef

• Maintained top 5 standings for best Food Cost among hotels at each hotel worked

Education

Johnson & Wales University, Providence, RI

1989-1993

• Associate Degree of Science- Culinary Arts, Bachelors of Science Degree-Foodservice

Management & Foodservice Education

• Student Teaching –West Bay Vocational School, Cranston, RI

• Saucier Club, Ice Carving Club

• Internship-Hyatt Orlando, worked in all facets of kitchen, Garde Manger, Meat Cutting,

Line cook, Banquets and Kosher food preparation

References Available Upon Request

abnxua@r.postjobfree.com

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