David R. Deegan

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

San Antonio, TX 78254

801-***-****

acq6k0@r.postjobfree.com

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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