FRANCISCO MERIZALDE

**** ****** **. #*** *********, MD 20770 305-***-**** adcmn1@r.postjobfree.com EXECUTIVE CHEF

As a dedicated and knowledgeable professional with 20+ years of experience in chef leadership positions, I seek to bring my abilities to add value to your organization. I bring a proven track record of success in menu development and preparation, exceptional guest service standards, team leadership and productivity, and management of logistics including costs and budgeting. PROFESSIONAL EXPERIENCE

MARRIOTT INTERNATIONAL — College Park, MD

Executive Chef, 2017 – Present

Oversee budgeting, food costs, and labor, achieving departmental goals successfully.

Provide exceptional service including interactive with VIPs, table touches, and meeting planners feedback, improving or maintaining scores to drive guest satisfaction and retention.

Manage menu development, establishing standards and implementing training for daily preparations as well as Chef Specials.

Lead daily kitchen operations effectively, applying in-depth knowledge of all stations.

Direct the kitchen management team, acting as a role model for knowledge and conduct.

Establish and maintain positive professional relationships with the team, providing recommendations and coaching.

Prepare schedule and staffing levels to ensure highest standards of guest service and efficiency.

Maintain compliance with all laws and regulations including HACCP control.

Ensure adherence with purchasing, receiving, and food storage standards, including food handling and sanitation requirements.

RENAISSANCE — Ft. Lauderdale / Plantation, FL

Executive Chef / Executive Sous Chef, 2015 – 2017

Led daily operations, leveraging in-depth knowledge of employee positions to perform multiple positions’ duties in absence of employees, and determining replacements as needed.

Established goals including performance, budget, and team objectives.

Served as Task Force Manager, providing support for new openings.

Oversaw controllable expenses including food cost, supplies, uniforms, and equipment.

Provided leadership and direction according to organization goals and policies, including advocating sound financial business decisions, demonstrating honesty and integrity.

Evaluated staffing levels, ensuring exceptional standards of guest service, operational productivity and quality, and financial goal achievement.

Solicited employee feedback, maintaining an Open Door Policy to address any issues or concerns.

Addressed and resolved arising customer complaints knowledgeably.

Ensured compliance with policies, standards, and regulations at all times. CAMELBACK INN — Scottsdale, AZ / THE RITZ CARLTON — South Beach, FL / THE RITZ CARLTON — Key Biscayne, FL

Banquet Chef / Banquets Demi Chef / Garde Manger Chef / Supervisor / Cook I / Over Night Cook I

/ Cook II / Cook III / Culinarian, 2009 – 2015

Provided assistance to Banquet Chef with kitchen operations as well as Hot and Garde Manger Kitchen knowledgeably.

Supervised cooks and workers during preparation, ensuring highest levels of quality, as well as preparing and cooking foods of all types.

Directed kitchen shifts and operations, performing duties of all employees as necessary.

Handled purchasing, receiving, and food storage according to standards and policies.

Implemented training for new cooks in organization’s techniques.

Developed artistic presentation for food, researched new products, and identified high-quality products, presentations, and flavors for use.

FRANCISCO MERIZALDE Phone: 350-***-**** Page 2 GROUP BARLOVENTO CATERING AND EVENTS — Ecuador, South America Executive Chef, 2008 – 2009

Performed menu planification, scheduling, and determination of event quantities and processes.

Led training of cooks in new techniques as well as ServSafe standards, and trained other kitchen personnel and event servers.

Coordinated logistics and transportation, personnel responsibilities, costs, and purchasing control, implementing process control to optimize products and resources.

Researched new products and special products, created menus, and established standards.

Communicated with VIP customers to establish relationships and maintain satisfaction. ADDITIONAL EXPERIENCE

SAKE RESTAURANTES S.A. — Ecuador and Panamá

Corporate Chef, 2005 – 2008

ARVASA S.A. “PIM’S PANECILLO” — Ecuador

Executive Chef, 2004 – 2005

CENTRO DE FORMACIÓN EN HOTELERÍA Y TURISMO — Quito, Ecuador Instructor of SERVSAFE / G.M.P. (Food Industry Health), 2005 – 2006 INSTITUTO TECNOLÓGICO LOS ANDES “ILADES” — Quito, Ecuador Chef Instructor, “Sanidad Alimentaria” Food Safety, 2004 – 2005 RESTAURANTE “LA HERENCIA” — Quito, Ecuador

Restaurant Chef, 2004

Multiple Positions: Assistant Chef and Cook

1992 – 2004

CERTIFICATIONS

WACS Certification – Certificate Executive Chef C.E.C., Ecuador, 2007

Chef D’Cuisine Certificate C.C.C., Ecuador, 2004 o Food Industry Health / ServSafe and HACCP

o Nutrition – Professional Chefs

o Kitchen Art and Science

o Chef as a Manager

Food Allergen Course FDBEV-41-ALL-23

World of Difference HR-26-ALL-RITZ-1389

Business We Do CULTR-43-ALL-2513

Service For Guests With Disabilities OPS-134-ALL-1533

Vegan / Vegetarian and Special Veggie Food

Gourmet Food Service

Fitness Food

Fine Dinning Service

Kaiseki Japanese Gourmet Food

Kosher and Parve Food

EDUCATION

BACHELOR’S DEGREE IN GASTRONOMY

Los Andes, Ecuador, 2004

Extensive References Available Upon Request

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