Chef & B, 50k+ Banquet Chef, 150-500 room focus
Resume:
David R. Deegan
San Antonio, TX 78254
********@*****.***
PROFESSIONAL EXPERIENCE
Hyatt Regency Hill Country San Antonio, TX
Banquet Chef, April 2015 $61,000/salary
- 500 rooms and suites, and 50,000 square feet of function space
-Banquet kitchen functions as a commissary for 7 outlets, as well as being the primary revenue generator for the hotel.
- Already improved quality scores by 8+ points per month in a year of double revenue.
Hyatt Regency Rochester Rochester, NY
Chef de Cuisine Banquet Chef, July 2013 to April 2015 $58,255/salary
- Oversee 2 area managers, 28+ employees, Department head in charge of developing the culinary operation, expanding business, and controlling costs and defining the brand
- 338 room & suites and 20,100 square feet of Banquet space Three meal restaurant and a 24 hour market
- As contracted business shrank, quality scores increased by 4-15% per month, labor costs shrank by 4%, Food Cost was reduced by 2% while crafting unique/modernized menu offerings
- Directly in charge of Creating contacts within community, ordering, receiving, reviewing purchases, storing, processing, and stewarding within the kitchen
Homestead Resort/Zermatt Resort, Midway, Utah
Resort Chef, August 2011 to July 2013 $52,000/salary
- Only property chef, directed stewarding, culinary, and food carts
- Managed a multicultural team of 17 FTE from scratch kitchens, while cultivating and honing a staff with varying levels of experience/training
-131 rooms & suites 10,000 square feet meeting space indoor/outdoor
- Developed the ability to connect with guests and provide genuine experiences that helped forge tangible guest’s experiences
South Seas Island Resort, Captiva Island, FL
Restaurant Chef, October 2008 – July 2011 $46,000/salary
-Quickly recognized for leadership. On accepting the position Guest Review levels were set by Director at what was considered an “Idealistic” level, within 4 months this was surpassed by 9%
- Started as Sous Chef within 2 years ran 3 meal periods, 7 FTE, setting resort standards in review and efficiency 4 million
- Developed unique offerings to accommodate the varying demographics of guests throughout the year
- Maintained numerous administrative abilities direct ordering, menu development, seasonal menu changes, food cost review, and active labor review
Culinary Institute of America, Hyde Park, NY
Student/Student Editor/Advancement Office Asst., 2006 – October 2008
- Commendation from Certified Master Baker
Grand Floridian, Lake Buena Vista, FL
Banquets, October 2007 – January 2008
- Garde Manger intern leader, Hot line leader, Epcot Food & Wine Festival team leader
Boothill Saloon, Laconia, NH
Kitchen Manager, April 2004 – September 2005
- Food Cost Potential/Actual, Managed 2 FTE per shift, Menu Initiatives
- All production, prep levels, food quality, and execution based responsibilities were under my supervision
EDUCATION
Culinary Institute of America, Hyde Park, NY
AOS Culinary Arts, 2008
- Cumulative GPA 3.03 full time student and part time employee
- Student Editor for La Papillote, Advancement office assistant, very proactive in student government meetings
ADDITIONAL SKILLS
Adept at Microsoft Excel & Word with 80+ WPM
Serv Safe Manager’s Certification
Adept Knowledge of Microsoft Office/Excel/Outlook
Strong Communication skills and the ability to inspire and excite with words and work
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