Management Executive Chef

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

winter Garden

Florida ***87

Phone 203-***-****

Email: **********@***.***

Augustin Guy

Objective To obtain an Executive Chef position in a prestigious food establishment, with room for potential growth as Food and Beverage Director.

Education Graduate French Culinary Arts

Port-Au-Prince, Haïti

• Creative Menu Development

• Specialty Restaurant Operations and Banquet

• Inventory and Food Cost Control

• Staff Scheduling and Management

• French, Italian and American Cuisine

References Available upon request

Summary of Qualifications

• Executive Chef with extensive experience in creative menu composition and food paring coupled with flair innovative expression.

• Culinary dedicated to service excellence and high achievement standards in the advancement of fine dining.

• Exceptional knowledge of fresh food sourcing, creative preparation of exclusive club, restaurant and banquet service operations.

• Experienced in inventory/quality control and restaurant/kitchen management systems.

• Comprehensive educational background with demonstrated ability at implementing procedures to achieve organizational objective.

• Innovative and creative problem-solver with strong event planning and daily operations management expertise.

• Excellent interpersonal and staff management skills allow the development of strong rapport with individuals at all levels.

Awards Received

• 2001 The American Tasting Award of Culinary Excellence given by the National Board of the American Tasting Institute.

• The Swiss Hospitality Institute Cesar Ritz.

Languages

• French

• English

Culinary Management Experience

• Managed all purchasing, menu development, and costing and daily food operations.

• Forecasted, administered and monitored food service budgets and ensured culinary excellence.

• Procured food and non-food provisions through extensive purveyor knowledge.

• Established and implement quality control standards and effective policies and procedures.

• Supervised logistical support of people, equipment and supplies and managed cost.

• Developed management priorities and incorporated objectives as extension of creative processes.

• Composed and orchestrated exquisite dining and banquet events.

• Purchased food beverages, equipment and supplies for exclusive Hotel operation.

• Created Menu concepts, managed daily production, ensured quality and achieved objectives.

Professional Experience

2003 to 7/29/2016. Executive Sous –Chef, Omni Hotel at Yale New -Haven Hotel, CT

I managed all aspects of the kitchen for 24,000 feet of banquet space.

Creating new menus, training staffs for consistency.

1994-2003 Executive Chef, Southbury Hilton Hotel, Southbury, CT

Responsible for all aspects of running a 300 room hotel kitchen, including menu planning and design, staff scheduling and training, food and labor costing, banquet, catering and a la carte food production.

1987-1995 Executive Chef, The Assemblage Restaurant, Stamford, CT

Supervised a 150-seat/restaurant catering establishment. Oversee a fourteen person staff. Responsibilities included direct training, menu planning and food cost controls. Heavily involved in “off premise” catering, weddings, cocktail parties and Kosher functions.

1992-1994 Executive Chef, Holiday Inn Crown Plaza Hotel, Stamford, CT

Responsible for all kitchen production including purchasing, menu design and planning, scheduling and food costing.

1984-1992 Sous- Chef, Holiday Inn Crown Plaza Hotel, Stamford, CT

Duties included staffing and supervising of the PM shift in an haute cuisine restaurant. Created daily specials.

1979-1984 Head Chef, Trust house Forte, Wilton, CT

Responsible for planning and development of menus for all functions, hiring and training of staff, purchasing, inventory control and keeping food costs consistently below budgetary guidelines.

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