240-***-****

adlu9b@r.postjobfree.com

Felipe Henriquez

OBJECTIVE

Seeking an Executive Chef position with a large high volume full-service hotel with mixed catering and outlets in order to continue to move and grow in my field.

EXPERIENCE:

Holiday Inn Capitol, Washington, DC — Executive Chef November 2006 - PRESENT

● Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies

● Develop menus and item pricing

● Hire, train, mentor, and supervise kitchen personnel

● Stay current on hotel and restaurant industry trends

● Achieved best profit margin 12 years in a row

Crowne Plaza Old Town Alexandria, Alexandria, VA — Executive Chef March 2003 - November 2006

● Achieved third place in 2004 for best profit margin out of 135 hotels 15 Ria Restaurant at the Darcy Hotel, Washington, DC — Ex. Sous Chef June 2002 - March 2003

● Assisted in menu planning, managing inventory, and other kitchen supplies, applying safety measures for the staff, and monitoring the kitchen hygiene

SKILLS

● Over thirty-three years as a Chef and Chef Assistant, familiar with food preparation techniques of French, Spanish, American, and Italian cuisine.

● Bilingual- Spanish and English

● Hardworking and adaptable

● Serve Safe USA - Food Handler Certification

● CPR Certification

EDUCATION

Universidad Nacional de Oriente, San Miguel El Salvador — 1987 American School of Continuing Education - 1992

REFERENCES AVAILABLE UPON REQUEST

240-***-****

adlu9b@r.postjobfree.com

Felipe Henriquez

REFERENCES:

Donna Vaughn, Director of Catering - Sheraton Pentagon City Hotel Phone: 703-***-****

Cell: 571-***-****

Mr. John O`Sullivan, Vice President Asset Management - Ashford Hospitality Trust

Phone: 240-***-****

Mr. Jaime Velasquez, Executive Chef -THE DARCY HOTEL Phone : 202-***-****

Contact this candidate