High School Sales

Christopher F. Polo

440-***-**** (cell)

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

Objective: Utilize my comprehensive education and background of sound experience to become an executive chef

in the foodservice industry and to provide excellence through service.

Experience

11/09-present Executive Sous Chef. Swissôtel Chicago. Chicago IL

• Oversee all food production of the Hotel of $15 million food sales with a food cost of

16.6%

• Work with sales teams, catering and convention services on special menus to work with in

clients budgets

• Develop tastings for clients with wedding and special events

• Organizes monthly department meetings

• Creates, develops, and trains staff on all food items menus such as banquet, IRD, Amuse

Lobby, Vitality, Spa 42, Amenities, and Geneva breakfast restaurant

• Attends daily BEO meetings and maintains proper paperwork such as revisions and pop-

ups for every food function

• Composes and administers yearly reviews to all kitchen staff

• Writes kitchen staff weekly schedule based on business levels and forecasted occupancy

• Responsible for kitchen staff payroll and time punches

• Purchases kitchen based on monthly budget on Birchstreet buying program

• Attends purchasing order meeting on a month bases

• In absent of Executive Chef, attends daily operations meetings, weekly 10 day

event/resume review meeting, and preconvention meeting with clients

• Executes on-site Kosher events up to 1000 people under the supervision of a rabbi

• Understands dietary allergies, restrictions and special religious requirement such as Kosher

and Halal

• Assist with onsite Indian catering up to 300 people

• Opened and developed the Amuse concept for hotel lobby lounge

• Participated in on site galas for March of Dimes, Fight Hunger, Universtiy of Chicago

Celiac, Misericordia

05/08-11/09 Sous Chef. Fairmont Chicago Millennium Park. Chicago IL

• Main responsibilities Aria Restaurant, but also assisted in banquets and Eno Wine Room,

and Gold Lounge

• Guided other chef’s during inventory and ordering of food and kitchen equipment for best

cost effectiveness

• Expedited lunch and dinner services, making sure that all dishes are consistent and

properly timed

• Performed weekly scheduling as needed with proper labor cost regulation/forecasting

• Handled employee’s payroll and time punches

• Taught live cooking demos with guest on how to roll sushi

• Co-creator of menu development for restaurant

• Assisted in the development of the Eno breakfast offerings

• Assisted banquet kitchen with plate up and dishing up large parties

• Knowledgeable of local union laws

• Taskforce for The Plaza Hotel, New York, New York November 2008

Education

The Culinary Institute of America, Hyde Park, NY Graduation

• Associate in Occupational Studies: Culinary Arts 04/11/2002

• Bachelor in Professional Studies: Culinary Arts Management 02/13/2004

Polaris Career Center, Middleburg Heights, OH

• High school diploma with a concentration in Chef Training 05/25/2000

Certificates, Honors,

and Recognitions

• Member of National Honor Society at Olmsted Fall High School and Polaris Career Center

• Received High Impact Leader Scholarship at the Culinary Institute of America

• Certificate of Perfect Attendance for Associate Degree at the Culinary Institute of America

• Chicago Department of Public Health Certified Foodservice Manager

• Swissôtel Manager of the Month for July 2010

• Confrérie de la Chaîne des Rôtisseurs dinner at Swissôtel December 2010

• Assisted in Swissôtel ISO 22000 certification in 2010

• Attended “The 7 Habits of Highly Effective People” seminar January 2011

• Live cooking segment for ABC 7 Chicago on hot chocolate January 15, 2012

• Proficient in Microsoft Office, Watson UniFocus, Birchstreet, Taleo Recruiting Center,

Opera

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