Executive Chef

585-***-**** • *****.*****@*****.*** • Gainesville, FL

Career Profile

Highly skilled Executive Chef with extensive culinary experience in the hospitality industry ranging from hotel restaurant management and high-volume catering to fine dining. Recognized for ability to reduce food and labor costs and motivate staff. Strengths include:

• Customer Service

• Public Relations

• Leadership

• Financial Management

• Menu Development

• Teambuilding

Work Experience

Executive Chef

Hilton Gainesville, FL 2018 – Present

• Lead all kitchen operations including banquets, room service, and hotel restaurants

• Interview, supervise, train, and evaluate all department personnel

• Develop menu items, menu matrix, and recipes, while managing food and labor costs

• Utilize knowledge of food trends, market research, and guest needs to enhance food quality

• Apply knowledge of profitable financial management strategies to control the elements that determine profit and loss, while overseeing all major operating expenses

• Manage inventory and ordering of all products

• Implement and monitor all proper sanitation procedures

• Spearhead media representation for the hotel’s food and beverage offerings

• Communicate effectively with other managers and employees to promote teamwork

• Visit all hotel food and beverage outlets frequently to analyze and improve service Executive Chef

Royal Sonesta Harbor Court Baltimore, MD 2016 – 2018

• Directed all food and beverage operations

• Analyzed current trends and projected future needs in order to develop effective long-term strategies, ultimately reducing both food and labor costs

• Ensured all food items produced and served met high quality and consistency standards

• Actively built customer relationships through site visits, table visits, food tastings, and demos

• Developed and implemented creative a la cart menus

• Produced seasonal menu pairings with a variety of national and local wines

• Improved media relations, including participating in a local news cooking demo

• Utilized communication skills to effectively lead team and collaborate with coworkers

• Attended all meetings and trainings

• Complied with all hotel policies

Lloyd Titus

Executive Chef

Hilton Seattle, WA 2014 – 2016

• Improved the hotel’s bottom line by reducing food and labor costs

• Designed cutting-edge menus for the hotel’s outlets and catering business

• Managed high-end Chef Tables for corporate clients Executive Chef

Sheraton Edison Hotel Raritan Center Edison, NJ 2011 – 2013

• Improved hotel food and beverage systems to lower costs

• Created and implemented food and beverage menus for all hotel outlets

• Trained all kitchen staff to ensure quality and consistency of food production and service Executive Chef

Hyatt Regency Louisville, KY 2008 – 2011

• Focused on reducing food costs, ultimately saving the company 150K to their annual forecast

• Successfully increased Maritz Scores for Food and Beverage quality by 6.4% from previous year

• Coordinated food service for high profile corporate events at the Kentucky Derby and Ryder Cup Executive Chef

Hyatt Regency New Brunswick, NJ 2006 – 2008

• Achieved the Highest Associate Opinion Scores within the hotel in 2006 & 2007

• Developed and launched menu and brand re-concept in newly renovated restaurant Executive Chef

Hyatt Regency Rochester, NY 2004 – 2006

• Reduced food cost from 28% to 25% and labor cost from 8% to 7%

• Earned Manager of the Quarter award

Education

Restaurant Skills Certificate Canopy’s Restaurant Training Program 1992 Certificate in Culinary Arts Oneonta Trade school 1985 Certifications

Serve Safe Expiration: 2021

Media

WCJB Cooking Demo

Royal Sonesta - Restaurant Week

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