Executive Control

M anuel Ch r istian Mascrier

**** ****** **** *****

F rederick M D 21701

Cell: 703-***-****

Home: 301-***-****

**********@***.***

Experience:

*/**/****- */**/2013

E xecutive Chef.

Department of Transportation.

Sodexo Government Revenue of $ 5 Mi llions/Year Washington DC Cafeteria, Executive

D ining Room, Catering facility, 30 Employees, food control, labor control, food production,

menus planning for cafes, bistros, restaurant, and catering department. Maintaining food

sanitation (HACCP) according to Sodexo and Health Department standards.

H i r ing and t raining employees, maintaining compliance with broad line distr ibutors.

E xperience: 4/4/ 2009-

2/01/2011

Executive Chef.

Area Culinary Director.

International Monetary Fund

Washington DC

Sodexo Corporate Services

Revenue Over 7 M illions/Year

Two cafeterias, two bistros, one restaurant, Catering Facility.

Responsible of 60 employees, food control, labor control, food production, menus planning

for cafes, bistros, restaurant, and catering department.

Working very t ightly with event planners on special menus for all dignitaries, from all over

t he world in the conception and creation of specifics demands, using Fresh, local, Organic

i ngredients, Sustainable products in all aspect and in all part of the operation.

Maintaining food sanitation (HACCP) according to Sodexo and Health Department

s tandards.

H i r ing and t raining employees, maintaining compliance with broad line distr ibutors.

E xecutive Chef.

2004-2009

Area Culinary Director.

Mar r iott In ternational Head Quarters

Bethesda MD

Sodexo Corporate Services

Revenue 4 Millions/Year

Oversee 34 employees, One Cafeteria, Convenient Store, Catering Facility.

Responsible for all managerial culinary, administrative, creating and executing menus for

V IP parties outside my unit.

Maintaining food sanitation (HACCP) according to Sodexo and Health department

s tandards.

H i r ing and t raining employees, maintaining compliance with broad line distr ibutors.

Executive Chef.

2002-2004

Goodwin House

Fairfax VA

Sodexo Healthcare

H igh end Retirement Community 340 Residents

Responsible for all managerial culinary, administrative, t raining duties.

Creating weeks cycle menus, as well as catering.

Budget, labor cost, ordering with a budget of $23.000 weekly in raw food.

E xecutive Chef.

1999-2002

Meristar

Alexandria VA

Responsible for Two Hotels, Radisson and Holliday Inn Suites.

Revenue Over 5 M illions/Year

Responsible for all managerial culinary, administrative, t raining duties.

Room service, Restaurants, Banquet Facility, establishing budget forecast, Food control,

L abor control, Food production, Ordering.

Creating Menus for the restaurants according to seasons, local ingredients, elaborating

special menus for private reception, social function, wedding, bar mitzvahs. H i r ing, t raining

to maintain a high level of food quality, and productivity, according to production sheets.

Executive Chef.

1991-1999

French Embassy

Washington DC.

In charge of an executive dining room, pastry kitchen, one restaurant, a cafeteria and a

banquet facility up to 900 guests.

Developing creative menus, to accommodate the test and specification of the Ambassador

guests.

Organized banquet production, implement ordering and inventory systems to maximize

p rofitability and efficiency, maintaining food cost and labor cost, without compromising

quality of food.

Assigns specific duties to employees, t rain and supervise staff in preparation of menu

i tems.

E xecutive Sous-Chef.

1986-1991

Sofitel Hotel

M iami Florida

One formal restaurant, one casual restaurant, one pastry shop, room service, banquet

k itchen, kosher ki tchen.

Control procedure for food quality and cost, maintening health and safety standars. During

my time with Sofitel the company Accord dispatched me in several sisters’ property.

Houston, Minneapolis, Toledo, Chicago, for either replace Chefs during absences due to

vacation, paper work, or Grand Opening.

Banquet-Chef

1984-1986

Hotel In tercontinental

M iami Florida

Banquet Ki tchen, Garde Manger, Banquet Facility up to 3000 guests

Affiliations

ACF Executive Member

1975-1978 Ecole Hoteliere Mederic Paris CAP

1975-1978 Hotel In tercontinental Paris

Apprentice under Master Chef Le Goff, Commis, 1 er Commis, Chef de Partie Saucier,

Garde Manger Chef de Partie Tournant, Hotel Intercontinental London Chef de Partie

Saucier

1978-1979 Ecole de Charcuterie & Traiteur Amiens CAP

1979-1981 Service National (Navy Trooper) Sergeant

1996 Associates Degree Culinary Ar ts

1997 Certificate of Achievement in Epicurean Cooking

2000 Recipient, Golden pin Award, Legal Seafood

2001 Foundation of leadership

2001 Food and Beverage Management and Control

Diverse Recognitions, Certificates, Medals in different cooking competitions

Fluent in: English

F rench

I n termediate: Spanish

Word

Outlook

Excel

American Citizen

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