Customer Service Chef, executive chef

Jozef Fuchs

407-***-**** • **** Lake Margaret Dr. • Orlando, FL 32806 • adp1gh@r.postjobfree.com

Accomplished leader with over 30 years of experience within the Hospitality and Food & Beverage arenas. Adept in leading and developing top-performing staff committed to creating positive customer experiences. Well versed in driving efforts to maximize profitability, quality, and performance. Areas of expertise include:

*Staff Leadership

*Scheduling/Planning

*P&L Management

*F&B Operations

*Employee Training

*Financial Management

*Quality Assurance

*Cost Reduction

*Customer Service

*Menu Development

*Inventory Control

*Purchase Orders

*Budget Oversight

*Project Coordination

*Event Management

*Food Safety

Career Highlights

Received Manager of the Year Award at a 5-Diamond and Mobil 5-Star hotel in Florida (Grand Bay Hotel/Grand Café).

Consistently met performance goals for guest satisfaction, food, quality, food costs, guest counts, and labor while overseeing catering operations for various Walt Disney locations.

Established fluid operations of a 95,000 sq. ft. meeting and banquet facility as Restaurant Chef with Walt Disney World’s Contemporary Resort.

Held key leadership roles as Disney catering lines yielded profit margins of up to 40%, realized through effective menu development strategies as well as pricing and process improvement plans.

Won the “Partners in Excellence” award, selected by Disney’s cast and management.

Spearheaded key efforts during the build of a Passover Kosher Kitchen.

Experience

Catering Chef

Walt Disney World Grand Floridian 2017-Present

Walt Disney World Boardwalk Resort 2009-2017

Walt Disney World Grand Floridian Resort and Spa 2004-2009

Walt Disney World Contemporary Resort Catering/Convention Center 1995-2004

Prepared and cooked various types of food for a diverse range of nationalities.

Improved efficiencies via the reorganization of kitchen areas and implementation of new cooking methods.

Managed inventories; executed purchase orders for new equipment and materials.

Controlled and reduced costs/expenses through strategic selection of food products.

Created methods for food preparation and storage.

Provided training and coaching to staff; shared best practices for completing daily tasks.

Monitored and evaluated staff performances; positioned numerous employees for rapid promotions.

Ensured proper presentations of food/meals for customers.

Developed custom menus for specific events, including large-scale weddings and event tastings.

Initiated safety and sanitation inspections.

Ensured compliance with all organizational policies and procedures.

Executive Sous Chef

Grand Café—Grand Bay 1987-1994

Held Executive Sous Chef role for a 150-seat capacity establishment in Coconut Grove, FL.

Assumed accountability for key operations, including menu planning, food preparation, payroll, scheduling, staff training, purchasing, cost control, and quality control.

Coordinated an instructional series of gourmet cooking courses for the general public.

Additional Employment: Biltmore Hotel-Sous Chef; Horatios-Chef; Hotel St. Michel-Sous Chef

Education

Johnson and Wales University: Associate of Science (A.S.) in Business & Nutrition

Training / Certifications

Safety & Sanitation Certification • Train the Trainer • First Level Sommelier • Compliance Training

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