Certified Executive Chef

Viktor Schmidt, CEC

**-*** ****** ****** ****** Kona Hi 96815

808-***-**** ( ************@*****.***

EXECUTIVE CHEF

Certified Executive Chef with comprehensive experience in

directing all aspects of dining and kitchen operations, Directly

supervised culinary teams of more than 30 cooks and 8 chefs, well

versed in logistics, inventory control, creative menu design and

cooking. Executive chef in charge, when cooking for several

Presidents, and many celebrities and dignitaries. Show cases

Pacific Rim Cuisine as well as local Hawaiian Regional. Has done

many television shows both local as well as national. Very good at

marketing, and in special guest requests. Outstanding at concept

development and in creating the culinary dream.

o Skilled in system and process improvement, implementation of purchasing

programs, team leadership, staff hiring, management, and motivation, as

well as training and development. Well-versed in team building and

mentorship.

o Proficient in budget control, price structuring and cost containment,

customer service, problem resolution, and guest satisfaction improvement;

increased annual revenue by 24%.

o Practiced in international cuisine streamlining with ability to produce

and manage all special requests to include dietary and religious cuisine.

o Highly adaptable, creative and innovative, with exceptional strategic,

conceptual, analytical, and execution skills. Confident, quick-thinking,

perceptive, personable, and energetic.

o Experienced both union and non union hotels. Excellent on contract

negotiations.

EXPERIENCE

Sheraton Resort and Spa, Honolulu, Hi ? 07/12 to present

Executive Chef

Opened new restaurant and trained culinary team. Acted as a mentor for the

Kona junior chefs association. Marketing of new restaurants to include

several television shows. Over saw complete culinary operation of the

entire resort. This includes resorts convention center and 4 outlets. Over

saw purchasing and stewarding department. Resort has received positive

reviews on farm to table and Hawaiian Regional Cuisine. Created a forty

mile menu concept with local vendors and media. Mentored culinary students

to winning a medal with American Culinary Federation.. Vice President Kona

Chefs Association.

? Marketing of new restaurants

? Hiring and training culinary team

? Development and design of resorts new menus

? Forty mile menu concept

? Created a show case facility for the resort

Hilton Prince Kuhio hotel, Honolulu, HI ( 08/07 - 07/12

Executive Chef

In charge of all culinary, purchasing, stewarding, banquet

operations, safety and sanitation with staff of 40 including 6

Managers and a Chief Steward. Over sees all day to day culinary

operations. Accountable for 11 million dollars food and beverage,

multiple outlets, 603 guest rooms with banquet space that holds

900 people.

o Played a key role in increasing restaurant revenue to 24%. This

equated to bottom line profit flow through of 30%.

o Increased productivity 50%.

o Boosted guest satisfaction measured score to 95% from 67%.

o Reduced turn over by 30% by training and team building and cut

overtime by 20% by cross utilization and creative planning.

o Writes marketing plans to include monthly analysis on all outlets,

forecasts annual food and beverage budget and monthly presentation.

o Increased SMERF market share with creative design and flexibility.

o Social media tracking and development, to include television and radio

presentation.

Hilton hotel, Anchorage, AK ( 2001 - 08/07

Executive Chef

Managed 12 million dollars food and beverage operations of a 600 room

hotel, opened and designed concept for fine dining roof top restaurant and

trained and develop staff. Vast experienced on menu development for

presidents, and dignitaries, large volume off sight catering, safety,

sanitation and quality control.

o Increased food and beverage revenue by 40%.

o Marketed restaurants by conducting weekly cooking classes.

o Created purchasing program, thus reducing food cost by 2 % points.

o Menu development and trained staff on all culinary aspects for

multiple outlets.

o Consistently ranked top ten of all guest satisfaction scores.

o Social media tracking and development, to include television and radio

presentation.

Sheraton hotel, Anchorage, AK ( 1994 - 2001

Executive Chef

Managed culinary operations of 375 room hotel with over 10 million dollars

in annual food and beverage restaurant. Opened and designed concept of a

120 seat fine dining, hosted annual events, brunch and private buy outs.

o Increased revenue of 3 million dollars on the first year of opening

Josephine's fine dining with 80% increased in wedding and group events

and weekend brunch traffic by 50% due to marketing and quality.

o Developed marketing plan with convention visitor bureau.

o Conducted off-site catering events of up to 4000 people.

Marriott in-flight catering, Anchorage, AK ( 1984 -1994

Production Chef

Mastered working on large quantity production for airline kitchen. I

consistently met or exceeded guidelines related to sanitation and customer

satisfaction

o Trained on large volume first class cuisine.

o Supervised team of 60 production members.

o Developed menu specifications and presented to clients.

o Performed daily quality control and sanitation audits.

o Directed cooking and food presentations.

United States Army, Anchorage, AK ( 1981-1984

Food Service Specialist

Served in US Army feeding large volume of multi branched military. Awarded

United States Army Chef of the Year 1984

EDUCATION/ACHIEVEMENTS/MEDALS/AWARDS

American Culinary Federation / Certified Executive Chef Hyde Park, NY .

2000

Culinary Continuing Education / Credits, University of Alaska Anchorage,

Anchorage, AK ( 1999-2001

Management Training Program / Certificate, Culinary Institute of America,

Hyde Park, NY ( 1987

Hospitality Management / Certificate, Anchorage Community College,

Anchorage, AK ( 1984-1986

Food Service Training Program / Certificate, United States Army, Anchorage,

AK ( 1980-1984

Apprenticeship Program / Certificate, Regis College, Weston, MA ( 1975-1980

Chef of the year / AK Hospitality Association, Anchorage, AK ( 2006

Manager of the Year / Hilton Corporation, Anchorage, AK ( 2002

Food and Beverage Manager of the Year / AK Hotel and Motel Association,

Anchorage, AK ( 2000

Chef of the Year / American Culinary Federation, Anchorage, AK ( 1999

Bronze Medal / American Culinary Federation, Weston, MA ( 1980

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