Senior Executive Chef
Contact: +1-786-***-**** firstname.lastname@example.org
Experienced Chef with a demonstrated experience in the hospitality industry ranging across fine dining restaurants, hotels, cruise lines and airline food.
Skills and Expertise
●Food Cost Management
Grand Bohemian Hotel (Marriott Hotels) Executive Sous Chef 2020
●Complete control of the Culinary Division with F+B revenues of $1.5M.
●Responsible for the operating budget, creative direction and daily orchestration for 204 Room, AAAA Diamond Business Hotel.
●Managed culinary operations for 2 restaurants including casual and lobby lounge & IRD.
●Supervised a culinary brigade of 30+ including the sous chef executive pastry chef and an admin assistant.
DNATA Catering, Senior Production Manager, Airline catering 2019
●Responsible for inventory management, quality assurance and operational efficiency for British Airways, TAP Airlines and LATAM airlines
●Achieved a 16.1% productivity improvement in food production by implementing Lean Production Systems
●Led the Boston team to successfully acquire 5 new airlines business accounts in 2019
●Received “Blue” rating on British Airways NSF audit May 2019. Highest rating for BA NSF
●Recipient of Lean Manager of the Year award for Dnata, 2019
Gate Gourmet Halal Senior Sous Chef, Airline Catering 2018-2019
●Handled a $17 million annual turnover account for Gate Gourmet
●Managed union and non-union staff of 80 employees (including 4 Supervisors) for daily meal productions (of 7,000 meals) serving 9 airlines
●Implemented Lean initiatives that realized 16.1% improvement in manpower productivity over 6 months
●Responsible for all aspects of event and menu planning and execution for diverse events – groups of 30-200
●Managed sourcing of perishable and non-perishable supplies, demanding consistent high-quality from vendors
Chartwells Higher education - Compass Group - Barry university, Miami Executive Sous chef 2018
● Responsible for staffing, menus, purchasing, and inventory control.
●Fully responsible of Banquet food quality and casual dining with the staff of 20
●Managed four successful restaurants and successfully opened all F&B Outlets,
●Opened two comfort stations for golfers for on course dining
Norweigan Cruise -PRIDE OF AMERICA Executive Sous Chef, Cruise 2017-2018
●Responsible for delivering team’s output based on company standards, policies and directives
●Developed a highly motivated team exhibiting highest ethical standards and delivering quality services
●Reviewed and maintained time clock reports for accurate salary payout to staff
●Managed the food costing and budgeting to meet the financial plans of the organization
LSG Sky Chef Halal Sous Chef, Airline Catering 2015-2017
●Responsible for menu designing, quality assurance and budgeting for 13 flights of Emirates and Turkish Airline
●Managed a staff of 35+ members and also dealt with outside vendors
The Setai Hotel, Miami Beach Chef de Partie, F&B 2013-2015
●Designed innovative menus encompassing all elements of cuisine for up to 700 guests.
●Presented the Lightning Strike Award twice for outstanding performance
●Nominated for Leader of the Quarter; Voted Leader of the Year
Education and Certifications
●BSc in Hospitality and Catering, Institute of Hotel Management(IHM), Gurdaspur India 2007-2010
● Certificate for Judging Nestle and MAGGI Young chef talent at MANAV RACHNA UNIVERSITY.
● Letter of Appreciation from the VICE PRESIDENT OF WACS ( World Association of Chef Society).
●Certificate for JUDGING MASTER CHEF INDIA .
●Certificate for attending the Molecular gastronomy lecture by master chef Dani Lopez.
●Certificate for participating in annual food fest from THE ART INSTITUTE OF JACKSONVILLE, FLORIDA USA, .
● Certificate for participating in a chocolate workshop held by CHEF CELINE PLANO (master chef callebaut chocolate), at the ART INSTITUTE OF JACKSONVILLE, Florida USA.
● Certification from - Indian Culinary Forum for Participating in The 9th International Chef Awards.
●Certification in SOUS VIDE, CUTTING TECHNIQUES, NUTRITION from American culinary federation and Culinary research academy .
●Certificate in HOSPITALITY LEADERSHIP from AMERICAN HOTEL AND EDUCATIONAL INSTITUTE( AHLEI).
● Certificate for Judging Curry Competition supported by Young Men Christian Association (YMCA) New delhi.
●Certification from- the World Association of chef society ( WACS), in recognition for generous support to the World Association of chef society.
●Certificate for Outstanding Trainee -from THE LALIT hotel ( Internship).