Amine Soussi-Tanani

***** ******** **** *******

Germantown, MD 20874

240-***-****

Objective:

A position working with a hospitality operation and utilize both my previous work experience as well as my interpersonal skills.

Experience:

More than seventeen years in the hospitality service industry, including Executive Chef, management, and personalized customer service.

Employment:

Sheraton Pentagon City Arlington VA 2013- present

Executive Chef

Responsible for the entire food service operation, preparing schedules, arranging food safety and sanitation for all employees.

Training and communication to ensure quality, consistent food and increased customer satisfaction.

Worked closely with vendors to insure savings and cleanliness,

Prepared and coordinated menus for weekly cafeteria, weekly specials, and holiday buffets.

Achieved the lowest food cost in the division of 23%.

Identified food purchasing requirements with concentration on reducing waste and minimizing food cost.

Rotated as Manager on Duty to ensure operational effectiveness of all hotel activities and functions.

Planned, developed, and priced all new catering menus for all markets.

Collaborated with Catering team for all menu pricing and customization.

Responsible for all ordering with vendors.

Hilton, Washington DC/Silver Spring, MD 2004-2013

DoubleTree/ Homewood Suites/ Hampton Inn, Washington DC/Silver Spring, MD

Executive Chef

Responsible for the entire kitchen staff, preparing schedules, arranging food safety and sanitation for all employees.

Handled all training of culinary staff to ensure quality and consistency.

Worked closely with vendors for improved savings and timely ordering.

Prepared and coordinated menus for weekly Sunday Brunch, weekly specials, and holiday buffets.

Achieved the lowest food cost in the division of 27.8%.

Identified food purchasing opportunities to improve savings and limit waste.

Rotated as Manager on Duty.

Acting Food & Beverage Director from January to June 2003

Planned, developed, and priced all new catering menus for all markets.

Hyatt Regency, Bethesda, MD 1995-2001

Sous Chef, Plaza Café

Supervised nine employees, prepared schedules, coordinated food safety and sanitation training.

Developed goals for food operations, worked with kitchen staff to improve efficiency and solved any operational problems while remaining within budget.

Rotated as Manager on Duty with oversight of hotel in the absence of the GM.

Prepared and coordinated menus for weekly brunch buffets, daily specials, and worked with Executive Chef in reengineering main dining menus.

Promoted to Executive Sous Chef, ensuring all operations ran smoothly in the absence of the Executive Chef.

Armadillo Grill, Bethesda, MD 1993-1995

Kitchen Manager / Cook

Supervised the line and ensured proper preparation, sanitation, and general working order of the kitchen staff.

Education and Classes:

ServSafe Certified in Maryland and Virginia

Behavioral Interviewing & Tactics, BF Saul Company 2000

Management Program, BF Saul Company 1999

Hotel School of Culinary Arts, Bachelors Degree in Nutrition 1986-1991

Awards:

Manager of the Quarter and Best F&B Department 2006

Best Dish in Silver Spring – Gazette Newspaper 2006

Appreciation Award from Montgomery County Police Department for serving them Thanksgiving Dinner for the last 10 years.

Interviewed and article written by Sara Torrence, CMP, for Southwest Airlines Magazine

“Chef Recommends” 2003

Food Cost Leadership Award BF Saul Company 2002

Manager of the Quarter and Year Hyatt Regency 1996

Languages:

Fluent in Arabic, French, Spanish, and English.

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