Mikery Hatfield II, CCC

619-***-****

adprvc@r.postjobfree.com

Seeking Position As:

Executive Chef

Energetic, creative and persistent Certified Chef de Cuisine with more than 20 years of solid experience in the hospitality industry; extensive experience in opening large operations including premium dining in sporting venues as well as managing banquet departments for “Big Box” hotels. Precise and driven professional is actively seeking a leadership role as an Executive Chef for a progressive industry leader. Verifiable achievements in culinary arts, as well as in effectively leading, training and coaching cross-functional teams to success in customer satisfaction and service excellence; menu development, managing and catering for high volume events and banquets, maintaining inventory systems, food production and purchasing.

ACF Certified Chef de Cuisine (CCC) Inventory/Cost Management Menu Development/Preparation Interpersonal Communications/Relations Management/Product Purchasing Policy Implementation & Quality Management Catering & Food Demonstrations Customer Service/Team Building/Staff Training Professional Experience

Luxe City Center Hotel @ LA Live

Executive Chef, Los Angeles, CA October 2019 – COVID-19 Oversight of all Culinary operations for upscale Boutique Hotel in the highly competitive DTLA market

Retrained both Culinary and Service teams on efficient service standards for Banquet Service Redesigned menus for NIXXO Lounge to accomodate a robust pre theatre scene, pre & post game crowds (Lakers, Kings, Clippers) and weekly Lounge performances by various artists. Introduced new Amenity standards for VIP Guests

Oversight & management of all DHS/ HACCP compliance GateGroup International LAX

Executive Chef, Operations, Los Angeles, CA July 2017 – August 2019 Operational Chef for international flight kitchen

Oversight of food production for 12 major carriers Aligning processes across multiple departments, producing 12,000 meals daily Management of 47 culinarians and 5 Sous Chefs

Intricate execution of all spec recipes for international and domestic flights Strong process management around all HACCP compliance Menu presentations for customers, Account managers and flight attendants Monitored and trained weekly on the cook/chill process Los Angeles Airport Marriott (Burbank)

Executive Chef, Burbank, CA March 2016 – July 2017 Culinary Director for conference center Hotel with 50K square feet of meeting space Executed large scale events from 800 plated to 2000 buffet Oversight of Concierge Dining Room

Worked closely with Sales Team to create customized menus Hands on involvement with event services team from pre-con to post-con Developed new Concierge Menu, generating a 3% increase in quarterly food revenue Trained and developed 2 employees for Cook 1 promotions University of Southern California

(USC Hotel) Nov 2011 – 2016

Executive Chef, Los Angeles, CA

Collaborated with Food & Beverage Director on several exciting and aggressive initiatives to impact all aspects of the F&B operation: Banquets/Catering, Outlets, and lounge Successfully completed a 4-phase roll out of all new menus as part of an action plan to drive revenue for the new FY. (Lounge, Lunch, Dinner, Breakfast) Re-established a healthy core group of loyal guests to McKay’s by driving GSI scores thru Transient Hotel business, Banquet/Catering Group business, and an established relationship with University contacts, Museum Curators and Directors, as well as local Community groups. With new menus, new staff, and new SOP’s in place, enjoyed a steady increase in Game day event revenues (30- 40% over previous year) with revenue sales records of a million plus for 3-12’. Implemented ECO-Sure program for accurate monitoring and tracking of all HACCP standards Participated in the roll-out of the company wide “Yes I Can” program by spearheading a new shift in the Culinary Department. Raising F&B GSI scores from 6 to 9 (out of a possible 10). Received Open Tables “Diners’ Choice” Award during new menu launch (4/12) City National Grove of Anaheim Mar 2011 – Nov 2011 Executive Chef, Anaheim, CA

Spearheaded a redesigned Culinary focus with new Menu’s for the 2011 Dinner concert and Catering business

Helped to foster a new approach to compliance on Key company initiatives by bringing purchasing and vendor compliance up to 94% from 77% over previous fiscal year. Worked closely with General Manager and Regional Leadership teams to drive Wage and hour compliance to acceptable National levels. Thru training and monitoring of scheduling, production and meal periods.

Executed highly successful and profitable functions for National and local clients such as Microsoft

(4500 attendees) and SoCal Edison (550 attendees), along with various charitable Gala events for upwards of 1200 guests.

Instrumental in culinary support for sister properties (Angels’ stadium/ Honda Center/ L.A. & Anaheim Convention Centers)

Maintained a steady food cost of 17% while aligning local vendors and National accounts to maximize quality and seasonality of commodity items. Hilton San Diego Bayfront Oct 2008 – March 2011

Senior Banquet Chef, San Diego, CA

Succeeded in maintaining food cost at or below 19%; set banquet department standards, including 100K+ sq. ft. of meeting/banquet space; oversaw product purchasing and scheduling. Planned, developed and organized signature menus for the grand opening of the hotel; directed and successfully executed large events and banquets for 200 – 5,000 guests. Coordinated staffing, food preparation and plating for banquet catering functions, ensured consistent, high quality food product for all events.

Communicated with Food and Beverage Management Team and Associates to continually improve guest and associate satisfaction while maintaining the operating budget. Supported activities to drive and continuously improve financial results, guest satisfaction, human capital index and market share; conducted team member reviews, evaluation, and training Dana Resort Aug 2006 – Sept 2008

Restaurant Sous Chef (FireFly), San Diego, CA

Managed restaurant line-cooks, quality and service standard Produced Dinner Specials and conducted training with service staff on seasonal/local ingredients Facilitated service competitions for Wine Parings with service staff Responsible for Monthly inventory and weekly purchasing Implemented several training standards for both Banquet and Restaurant kitchens Delaware North Companies Mar 2004 – July 2006

Executive Chef, SPORTSERVICE (PETCO-Park, San Diego, CA)/ DNC/THS (ENCOUNTER Restaurant/LAX) Successfully executed high volume functions as Regional Support Chef: Great American Ball Park, National League Championship Series, and World Series, Busch Stadium. Received the Diamond MVP Award for Outstanding Customer Service; managed culinary operations for the Fine Dining Department.

Directed and controlled menu planning, staff training/scheduling for 3 Ala Carte Outlets, 2 Private Clubs, Banquets and Media Dining.

Ensured that purchasing and inventory objectives are consistently met or exceeded throughout entire operation; supervised and scheduled the activities of all stewarding and culinary staff. Led and coached the team towards achieving exceptional guest service and employee satisfaction results; ensured proper safety and sanitation of all kitchen facilities and equipment. Providence Saint Joseph M.C. (Aramark Corporation HSS) Oct 2002 – Mar 2004 Executive Chef/ Food Production Manager, Burbank, CA Appointed as Department Manager, supervised the activities and performance of all cooks, utility, production, and purchasing staff.

Planned and carefully executed operations for daily food production and product purchasing; designed and implemented unique catering menus for VIP functions, Submitted monthly and weekly cost analysis reports to unit controller for all food and beverage outlets that generate more than $8M in annual revenue.

Conducted cross-training of supervisors and staff on core concepts and new programs and evaluated their performance at each level.

Organized and executed large scale functions for Medical Center Staff of over 1,300 employees; maintained strict inventory controls and ensured timely reporting. Shared assuming accountability for reaching Regional Operational Objectives at sister campus

(Providence Holy Cross M.C.), including top-tier catering functions and inventory control. Bel Age Hotel (Wyndham) Mar 2000 – Oct 2002

Executive Sous Chef, West Hollywood, CA

Received Manager of the Quarter Award within the first six months of starting; named Wyndham Way Committee member and Safety Committee member.

Oversaw all food outlets of boutique hotel which generate more than $3M+ in revenue: Diaghilev (5 star dining room), La Brasserie (3 meal restaurant), room service, Banquet Kitchen and Pastry Shop. Managed monthly and quarterly inventory, ensured strict control of product purchasing in compliance with Executive Chefs food cost analysis.

Supervised food preparation and production for banquets and events; developed and introduced specials with plate presentations for both restaurants. Conducted cross-training of cooks at various levels, including HACCP roll out for culinary and stewarding departments.

Guckenheimer Enterprises Aug 1998 – Apr 2000

Executive Chef, Los Angeles, CA

Received Unit of the Quarter and Unit of the Year Award for the Courtyard Café; ensured the proper execution of weekly menu development and presentation for 800+ guests daily. Implemented production objectives for Sous Chefs and Line Cooks; directed and executed special projects for Executive Committee Events.

Hosted Seasonal Food Presentations and Demonstrations; oversaw and secured proper documentation for the HACCP Program.

Conducted daily production meeting to streamline kitchen flow; managed product purchasing and surveyed all inventories.

Other Work Experience

Warner Hollywood Studios, Sous Chef, Los Angeles, CA Apr 1995 – Aug 1998 Education & Technical Skills

Los Angeles Trade Tech, Los Angeles, CA, 1995, Professional Baking/Chef Training American Food Safety Institute Culinary Institute of America, Pro Chef II Proficient in Microsoft Word and Microsoft Excel

Professional Certifications:

L.A. County Certified SerSafe Trainer & Proctor

San Diego County Certified Food Handler Professional Foodservice Manager Certification C.A.R.E Certified

Professional Memberships:

Marriot Chef’s Guild, 1994

American Culinary Federation (L.A. Chapter, CCAC)

American Culinary Federation (Chefs and Culinarians of San Diego) Awards Received

Winner of FOOD NETWORKS “Cutthroat Kitchen” 2016

San Diego Padres’, Diamond MVP Award, 2004

Certificate of Community Recognition, City of Burbank, 2003 Wyndham Bel Age Hotel, Manager of the Quarter, 2002 Guckenheimer Enterprises, Chef of the Quarter, Unit of the Year, 1999 Volunteer and Community Service:

“Real Men Cook” Prostate Cancer Benefit

“Share Our Strengths” Taste of the Nations

“Healthy Kids Day” Burbank YMCA (Guest Chef)

References Gladly Provided Upon Request

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