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Manager Executive Executive Chef

Woodbridge, Virginia, 22193, United States
$75,000 + per year
January 16, 2017

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Nelson D. Marmol

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

Woodbridge VA, 22193



Profile: Executive Chef, with more than 30 years of demonstrated expertise and a formal college degree in the Culinary Arts. Demonstrates outstanding leadership and communication abilities in kitchen and banquet management as well as coaching the culinary staff. Ensures creative and outstanding food quality, presentation, and guest experiences. Adept managing all front of house and back of house operations and also creating modern and diverse menus at premier restaurants, hotels, private clubs, and resorts. Focuses on a high standard and consistency of products while contributing to bottom line profitability. Currently seeking a full-time position in which to contribute my operational management and culinary expertise in providing excellence in leadership and service resulting in a memorable fine dining and banquet experience.

Core Competencies:

• A passion for developing and mentoring people

• Proven track record of achieving financial results

• Guest oriented with the highest degree of honesty and integrity

• More than 5 years of experience with Executive Chef operational background and knowledge

• Exceptional people and problem solving skills

• Top notch communication and writing skills

Career Related Skills:

Executive chef /sous chef / banquet and catering manager/ food and beverage/bar manager/FOH manager/BOH manager/ fine dining restaurant management /kitchen manager full service

Professional Executive Chef:

Troon Golf Management Company, Working for Potomac Shores Golf Club, Executive Chef/FOH


04/2016- Present

1750 Dunnington Place

Dumfries VA, 22026


• Executive Chef /FOH Manager, responsible for entire Restaurant operation with 14 employees, including FOH and BOH Personnel for a very unique JACK Nicholson Signature Golf Club that Caters to our Residents, Members, and General Public.

• Key role as a Chef/Manager has helped the club increase sales by 50% by improving and double ling the size of the menu, Coaching FOH staff on how to verbalized the presentation and upselling our menu products. Interacting with guest created guarantee for their satisfaction, also increased banquet sales by 50% more.

• Re-organized inventory charts, to minimized waste, and improve our bottom line margin.

• Being that it’s a smaller operation, I form part of the labor operation to maintain our labor cost low.

• As the Executive Chef of the Potomac Shores; the complex developers invited me to be part of the photo and video shoot for marketing purpose of the Potomac Shores’ home sales.

National Republican Club of Capitol Hill, Banquet Chef & Capitol Hill Club Executive Sous Chef, 03/2011-04/2016

300 First Street, S.E.

Washington, D.C. 20003


• Executive Sous Chef responsible for all culinary and back of the house personnel for this exclusive 45,000 square foot Private Club that caters to the Republican Congress, Senators, and Lobbyists.

• Instrumental in increasing revenue from $1.5 million in 2011 by managing banquet space and 2 outlets resulting in an increased $4.5 million in earnings over 5 years.

• Outstanding leadership and communication in the areas of: selecting, training and coaching the culinary staff and recruiting new chefs.

• Manages, trains, delegates work tasks, and mentors a team of 26 employees, including dishwashers.

• Ensures outstanding food quality and presentation as a top priority of our Executive Chef. Maintains an organized and sanitary kitchen and handles administrative functions such as: inventory control, product ordering and culinary labor cost control.

• Understand and follow the food allergy procedure and special orders/restrictions.

• Performs a daily “walk through” inventory to prioritize product utilization.

• Assigns production duties to all kitchen staff.

• Identifies and communicates inventory and equipment needs to ordering Manager.

• Completes a daily product order.

• Performs a pre-shift line check to ensure quality of all items.

• Responsible for the purchase and ordering of all food product and supplies for the restaurant.

• Champions seamless kitchen service on a consistent basis.

• Works side-by-side with Executive chef Gilbert and Sous Chef Rodolfo in implementing new menus that has brought new flair to the Capitol Hill Club, along with special events like, Easter, Mother’s day, Valentine’s Day, Wine dinners, and our yearly Gala Dinner.

• Also plans and develops other events such as rotating French, Italian, Irish, German, and fusion international dinners, vegan and vegetarian, wild game menus, and charity events that has become a big part of what our guest are looking forward to.

Hilton Worldwide, Executive Sous Chef, 11/2008-03/2011.

Double Tree Hotel, Crystal City

300 Army Navy Drive

Arlington, Virginia 22200


• Executive Sous Chef responsible for front-of-the-house and back-of-the house operations, kitchen management, food preparation, inventory and staff for this 632 room, 55,000 square feet of banquets and meeting space.

• As manager of this location, revenue averaged around $10 million between banquet space and 4 outlets and due to my efforts, I was awarded manager of the quarter in 2010.

• More than 5+ years of experience managing high volume kitchen production including banquet halls and large catering events.

• Served as a proven leader of a culinary team that plans, produces and presents items for the hotel and banquets.

• Strong menu planning, costing and production control skills.

• Ability to oversee multiple areas of production and maintained the highest standards of food quality, presentation, sanitation and safety.

• Proficient in Microsoft software; inventory programs; ordering systems.

• Demonstrated and proven understanding of current culinary market/trends and creative food presentation.

• Managed, scheduled, mentored, and trained a group of 41culinarians in a union environment.

• Identified, addressed, and documented individual employee performance problems according to standard operating procedure.

• Disciplined and/or terminated as necessary according to procedures.

• Tracks high cost items according to standing operating procedure

• Held daily meetings with staff to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.

• Also responsible for overseeing the Embassy Suite Hotel kitchen operations in absence of the Executive Chef.

• Regularly planned and implemented new and exciting seasonal menus.

• Personally trained staff to utilize production charts, and understanding the importance of FIFO.

World Hotels, Florida Hotel & Conference Center, Sous Chef & Kitchen Supervisor, 06/2007-12/2008.

1500 Sand Lake Road

Orlando Florida, 32809


• Kitchen Supervisor and Sous Chef responsible for 518 rooms with 50,000 square feet of Banquet space, with 3 Food and Beverage outlets; totaling more than $12 million in annual Food and Beverage sales.

• Supervised and managed a team of 35 Kitchen Staff in the areas of: food preparation, inventory, menu planning, cost control, special event operations, and daily service.

• Developed a daily check list for monitoring all sanitation, for: food, food handlers, and HAACP compliance.

• Spearheaded and executed all large banquets productions in both hotels.

• Created policies and procedures as well as mentored and supervised steward department and training.

• Served as acting Executive Chef for a period of two months.

Flannigan's Seafood Bar & Grill, Kitchen Manager & Assistant Restaurant Manager, 05.2006-05/2007.

8695 N.W. 12th Street

Doral Florida, 33126


• Kitchen manager/assistant restaurant manager responsible for the entire kitchen production and staff.

• Responsible for weekly schedules, weekly forecasts, and actual sales and reports.

• Ensured Kitchen was HAACP ready every day and ensured all service standards were in place by 11 a.m. daily.

Created new recipes and specials.

Held daily and monthly meetings, created statistical and production reports.

Also handled FOH operations such as: the opening and closing of cash registers, checks, service checks, cash handling, and beverage control.

A.F. Restaurant Inc., (Denny's), General Manager, 04/2004-05/2006.

Hialeah Gardens Florida, 33018


• Responsible for staff, food production, cost control, inventory, sales, sanitation, and daily operations.

Grand Palms Golf Club Hotel and Resort, Sous Chef, 05/2003-04/2004.

110 Grand Palms Dr.

Pembroke Pines FL, 33027


• Sous Chef responsible for BOH operations at this premier Golf Club and Resort, totaling 170 rooms, 20,000 square feet banquet and meeting space, with $4 million in food and beverage revenue per year.

Additional Professional Experience:

Dynamic Restaurant LLC Denny's, Restaurant Manager, 07/2000-03/2003.

Fort Lauderdale Beach Florida, 333016


Murphy's Law Irish Pub, Restaurant Chef, 02/1998-06/2000.

Coconut Grove, Miami Florida 3306

Romano’s Macaroni Grill, Sous Chef, 01/1997-02/1998.

Pembroke Pines, Florida 33027

Beverly’s Gourmet, Restaurant Chef, 08/1995-01/1997.

Light House Point, Florida 33064

Pal’s Charley’s Crab, Lead Line Cook, 07/1993-08/1995.

Deerfield, Florida 33406


• Bilingual in English and Spanish


• American, French, Asian, Latin, Cajun, Caribbean

• European, Mediterranean, Mexican, Vegan and Vegetarian

• California style cuisine, Organic and South American.


• Microsoft Office Suite (Word, Excel, PowerPoint, Outlook, Access).

• Inventory programs; ordering, cost control, and human resources systems such as: Delphi, Fidelio, People Soft.


October 1991 to April 1993

Associated degree Culinary Arts

Florida Culinary Institute; 1126, 53rd Court

West Palm Beach Florida, 33007

Courses Include: *Sanitation *International Cuisine *A La Cart Cookery Fundamentals *Hospitality *Garde-Manger *Baking/Pastries *Food/Labor Control *Facility Planning Management Systems *Basics Introdu

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