Executive Chef

Objective

To achieve executive position in the Culinary Industry

Qualifications

Culinary training at Culinary Institute Association (CIA) Greystone

Active member of the American Culinary Federation

Serv-Safe Certified in Food Sanitation

Creative in menu presentation, executing and writing

Communicate effectively with internal and external customers

Excellent time management and problem solving skills

Efficiency displayed in Microsoft Word, Excel and internet use

Experience

Executive Sous Chef 2015 to Present

Marriott Hotel, San Francisco, Santa Clara, California

Maintaining food cost and labor for all restaurant and social events

Motivating and encouraging all associates to promote a good working environment

Continually improving guests and associate satisfaction to while maximizing the financial performance in all areas of responsibility

Responsible for hiring, guiding and developing staff, scheduling, inventory and payroll

Developing innovative menu selections for special banquets themes and events in accordance with budgetary consideration

Responsible for creating menus for high end events

Sous Chef August-2012 to 2015

Marriott Hotel Waterfront, San Francisco, California

Maintaining food cost and labor for all restaurant and social events

Motivating and encouraging all associates to promote a good working environment

Continually improving guests and associate satisfaction to while maximizing the financial performance in all areas of responsibility

Responsible for hiring, guiding and developing staff, scheduling, inventory and payroll

Developing innovative menu selections for outlets and special banquets themes and events in accordance with budgetary consideration

Responsible for creating menus for high end events

Guaranteeing all prepared food products meet menu specifications

Executive Sous Chef March-2011 to August 2012

Gate Gourmet, San Francisco, California

Meeting FDA and HACCP requirements

Responsible for monthly presentations and menu executions

Maintaining food cost and labor for all Airline accounts

Motivating and encouraging all associates to promote a good working environment

Continually improving guests and associate satisfaction to while maximizing the financial performance in all areas of responsibility

Responsible for the execution of 20,000 to 23,000 meals per day

Responsible for hiring, guiding and developing staff, scheduling, inventory and payroll

Responsible for NFL, NBA and MLB charters

Participating in presentation for new account in other states

Operations Chef September, 2008 to March 2011

Gate Gourmet, Los Angeles, California

Meeting FDA and HACCP requirements

Responsible for monthly presentations and menu executions

Maintaining food cost and labor for all Airline accounts

Motivating and encouraging all associates to promote a good working environment

Continually improving guests and associate satisfaction to while maximizing the financial performance in all areas of responsibility

Responsible for the execution of 16,000 to 20,000 meals per day

Responsible for hiring, guiding and developing staff, scheduling, inventory and payroll

Executive Sous Chef 2005 - 2007

Sheraton Gateway Hotel, Los Angeles, California

Acting Executive Chef in the absence of Executive chef

Maintaining food cost and labor for all restaurant and social events

Motivating and encouraging all associates to promote a good working environment

Continually improving guests and associate satisfaction to while maximizing the financial performance in all areas of responsibility

Responsible for hiring, guiding and developing staff, scheduling, inventory and payroll

Developing innovative menu selections for special banquets themes and events in accordance with budgetary consideration

Responsible for creating menus for high end events

Executive Sous Chef 2002 - 2005

Marriott Hotel, Santa Clara, California

Acting Executive Chef in the absence of Executive chef

Maintaining food cost and labor for all restaurant and social events

Motivating and encouraging all associates to promote a good working environment

Continually improving guests and associate satisfaction to while maximizing the financial performance in all areas of responsibility

Responsible for hiring, guiding and developing staff, scheduling, inventory and payroll

Developing innovative menu selections for special banquets themes and events in accordance with budgetary consideration

Responsible for creating menus for high end events

Sous Chef 1991 - 2002

Renaissance Hotel, Los Angeles, California

Guaranteeing all prepared food products meet menu specifications

Maintaining food cost and labor for restaurant and social events

Motivating and encouraging all associates to promote a good working environment

Continually improving guests and associate satisfaction to while maximizing the financial performance in all areas of responsibility

Responsible for hiring, guiding and developing staff, scheduling, inventory and payroll

Responsible for creating menus for high end events

References Available Upon Request

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