Manager Executive
Resume:
Frank Y. Ziegler
*** *** ***** ****, *********, MD 21212
E-mail: ************.*******@*****.*** Mobile: 443-***-****
https://www.instragram.com/alsace_67
PROFESSIONAL EXPERIENCE:
JC-RESORTS LLC, SAN DIEGO USA - Feb2016 – April 2016
Corporate Executive Chef (3 month Consulting)
Responsible for overseeing projects and implementing immediate short and long term operational goals, throughout all five luxury private golf resorts and food outlets.
Built confidence and gained trust within the team, working one on one to achieve optimum performance creating memorable experiences for guests.
Creation of multiple financial templates for precise impact on profitability. Established significant food cost savings (19%) while increasing food quality.
Provided recipes and techniques increasing overall culinary knowledge for supervisors and managers through continual training.
Provided key leaders with payroll and overhead expense budgets for all culinary outlets. Increased man power in low-key positions to minimize costs. Promoted internal staff rather than outsource in order to gain employee morale.
Engaged and helped create a professional relationship with all three counties food and health departments. Sought unilateral legal usage from ROP and increased overall scores by focusing on processes and identifying bad working habits from the staff.
Sourced and developed a culinary work exchange J1-program.
Recruited culinary talents to the resorts and golf courses from top French culinary institutes.
Directly involved with the architect to create new CAD kitchen file for Temecula Creek Inn.
Generated additional food and beverage revenue by refurbishing Café Grenada coffee shop. Brought in a variety of new food items, the concept of fresh cold press juices and created an improved visual display.
Promoted new ADD food menus. Created standardized recipes and signature dishes for guests to share with wine pairings. Sourced and visited local vendors to provide the best quality food.
Worked closely with all purchasing agents to create a SOP for all resorts.
Help to re start the Chefs garden project, sourcing organic fruits, vegetables and fresh aromatically herbs based on the availability and geographic climate and location.
LORD BALTIMORE, MARYLAND USA - Feb2014 – Dec2015
Executive Chef (Back from Asia Pacific)
Responsible for overseeing operations of all 6-food outlets, in Four Star 440 room hotel
Awarded top 10 best historical hotel by USA today.
Rebuilt the overall culinary team and sourced an executive pastry chef.
Generated revenue beyond forecast.
Created menus for banquet and restaurants.
Local television appearances.
Increased basic knowledge for culinary, supervisors and managers.
Created new positions. Hired and trained Purchasing/Receiving Manager.
Created inventory stock and respective par levels stock.
Sourcing/visited local vendors.
Worked closely with Director of Sales and Catering.
Stabilized food cost to company requirements.
Created inventories for crockery, silverware and glassware.
Created new beverage menus.
Focused on food process and techniques.
Corrected bad work habits by staff.
Generated additional revenue with promotions.
Created new wine menus and sourced new menu holders.
PULLMAN JAKARTA INDONESIA - Dec2012 – Jan2014 (Pre-opening & opening)
Executive Chef
Responsible for overseeing operation of all eight food outlets during pre-opening (re branding - former Niko Hotel), in this Five Star 427 rooms hotel.
Mission to open best whole day dining in the city and hire six of the best expat chefs.
Directed performance of the culinary division while providing actionable plans for menus and kitchen production.
Worked closely with EAM and team to fulfill business objectives in food and beverage.
Research of competitor operations regarding pricing, quality and merchandising.
Ensured quality standards were met or exceeded in accordance with company guidelines. Recognized external benchmark and legal requirements in all aspects of food-related production.
Responsible for motivating, disciplining and counseling employees. Ensured job skills were consistently being improved and/or well developed.
Implementation of budget for food costs and monitored payroll and overhead expenses for all outlets.
Created a kitchen administrative office.
Introduced highest Japanese quality beef for signature Shabu & Teppanyaki restaurants.
PREVIOUS EMPLOYMENT
2010 - 2012
LEBUA BANGKOK THAILAND & OPENING LEBUA NEW DELHI INDIA
Executive Chef
2008 - 2010
WYNN RESORTS MACAU CHINA - 2 MICHELIN STAR RESTAURANTS
Il TEATRO & WING LEI
Assistant Director of Culinary Operations
2006 - 2008
THE PENINSULA HOTEL CHICAGO USA - 2 MICHELIN STAR RESTAURANT
Executive Sous-Chef
2004 - 2006
THE DELANO HOTEL FLORIDA USA
Senior Sous-Chef (Acting exec-sous)
2001 - 2004
THE RITZ CARLTON FLORIDA USA
Main Kitchen Chef
2000 - 2001
MANDARIN ORIENTAL FLORIDA USA
Banquet Chef
*EARLIEST DAYS IN MY CARIER EXPERIENCED WORKING IN A ONE MICHELIN STARS AND TWO DIFERENT THREE MICHELIN STARS RESTAURANT’S (INFO AVAILABLE UPON REQUEST)
*EARLIEST DAYS IN MY CARIER EXPERIENCED WORKING IN A US CATERING FOR FIVE YEARS
(INFO AVAILABLE UPON REQUEST)
EDUCATION
1985-1988
LPEH, CFA Storck - Guebwiller
Alsace, France
Honors Graduate, French Culinary Arts
High School Diploma
Certifications
School Bachelor’s degree - France
LMS, Labor Management System
ServSafe Certification Manager USA – MD and CA
TSI (Training System International)
GDPD (Master Of Hospitality Management) eCornell - NYC
Special Qualifications
Pre-opening and opening team member of Pullman Jakarta
Pre-opening and opening team member of Lebua New Delhi
Pre-opening and opening team member of Encore at Wynn Macau
Pre- opening and opening team member of The Ritz-Carlton, Key Biscayne
Pre-opening and opening team member of The Mandarin Oriental, Miami
Awarded the Silver Cross and the Purple Heart with two bronze stars by the French Army 1993
Awarded two diplomas for the International Gastronomic Festival in France, 1990
REFERENCES UPON REQUEST
Contact this candidate