Executive Training
Resume:
Marshall Levy
Plantation, Florida 33324
Email *********@***.***
PROFESSIONAL EXPERIENCE:
**** ** ******* ********** ******* Club, Lake Worth, FL.
Executive Chef
. Private Club with 500 members
. Menu planning for member and outside functions
. 150 seat casual Restaurant and 150 seat banquet hall
. Responsible for all aspects of daily kitchen
operations
2010 to 2011 Parkland Golf and Country Club, Parkland, FL.
Executive Chef
. Responsible for all member and private functions.
. Purchasing, inventory and scheduling for staff of 12.
. Training personnel in innovative cooking techniques.
. Responsible for cost control an menu planning
2007 to 2010 Sun Dream yacht Charters, Ft Lauderdale, FL.
Executive Chef
. Overseeing all food and beverage for three luxury
yachts
Up to 500 people.
. Preparing food for weddings, cooperate and private
functions.
. Responsible for purchasing, scheduling, training staff
of 15.
. Reduced food coast from 40% to 29%.
2004 to 2007 Hyatt Regency Pier Sixty-Six, Ft. Lauderdale, FL.
Executive Chef
. A 4star 4-diamond resort.
. Facilitating banquet function up to 1000 people.
. Purchasing and receiving for all of food outlets of the
Resort.
. Supervision of three restaurants on property including
20,000 square feet of meeting and banquet facilities.
. Created all existing Banquet and Restaurant menus on
resort property.
Marshall Levy...Page 2
2001 to 2004 Turnberry Isle Resort and Club, Aventura, FL.
Sous Chef
. A 5star 5-diamond resort.
. Overseeing three restaurants
. Overseeing banquet kitchen with a staff of 15.
. Banquet annual revenue in excess of $12 million.
. Preparing upscale meals for members and outside
functions.
1997 to 2000 David's Custom Caterers, Tamarac, FL.
Executive Chef
. Supervised staff of 12 for extravagant parties of up to
1,500 guests.
. Produced over $5 million annually
. Reduced food costs from 39% to 26% and labor costs from
20% to 15%
1994 to 1997 Dupont Plaza / Eden Roc Hotel Miami, FL
Executive Chef
. Transferred/promoted from Eden Roc Hotel.
. Supervise all phases of kitchen operations, including
purchasing, inventory, scheduling/training, menu
planning, cost control, etc.
. Served as consultant for extensive kitchen renovation
plans.
Eden Roc
. Promoted to Executive Sous Chef in charge of all food
production for two restaurants, kosher kitchen, banquet
functions, scheduling, purchasing and training; smoothly
operated kitchen during entire renovation process.
. Assisted in planning/opening Jimmy Johnson's Bar & Grill
1992 to 1994 Trump Taj Mahal, Atlantic City, New Jersey
Area Chef
. Simultaneously managed the New Delhi Deli, a 500-seat
restaurant that produced $4.9 million annually and the
Rock and Roll Cafe a 400-seat restaurant generating $3.5
million annually.
. Oversaw operations of both kitchens with a unionized
staff of 75, preparing 4,000 to 6,000 meals daily.
. Handled all administrative duties including inventory
control, delegation of position/station assignments, and
preparations/monitoring of forecasting,
scheduling/training staff, and participation in union
grievance proceedings.
Marshall
Levy...Page 3
1986 to 1992 Southside Restaurant Chestnut Ridge, New York
Owner/Operator
. Established 3-star Nouvelle restaurant, overseeing all
stages of construction, as well as ordering forecasting
supplies and restaurant equipment; worked closely with
architect.
. Managed all phases of operation for restaurant and
lounge; including purchasing; inventory, cost control,
menu planning: personally promoted/generated numerous
banquet scheduling.
. Interviewed, hired and trained personnel in innovative
cooking techniques.
1980 to 1986 Sheraton Hotel Hasbrouck Heights, New Jersey
Executive Chef
. Managed 3-star Nouvelle restaurant and banquet hall,
overseeing preparation of up to 250 meals daily and $5
million yearly banquet production
. Influenced owners to change from Italian to Nouvelle,
significantly increasing nightly volume.
. Restaurant cited by The Bergen Record as having
excellent food... "Exquisite in taste and
texture top quality."
. Critiqued as "Chef of the Week" by Paterson News and The
Dispatch of Union City.
EDUCATIONAL BACKGROUND:
Culinary Institute of America, Hyde Park,
New York
Major: Culinary Arts
References upon request
Contact this candidate