Executive Chef Sous

SIMON PORTER

**** **** ***** • DAVIE FL ***** • *****.********@*****.*** • 787-***-****

CAREER HISTORY

Executive/Corporate Chef PDKN Restaurant group Florida 2017- Present

Executive sous chef Ritz Carlton Hotel Puerto Rico 2009-2017

Chef du Cuisine Ritz Carlton Hotel Puerto Rico 2003-2009

Sous Chef Cunard Cruise Lines/RVS Seabourn 1996-2003

Chef De Parti 4 seasons Restaurant Brussels Belgium1994-1996

Cook/Supervisor Intercontinental Hotel Geneva Switzerland 1992-1994

Line Cook Royal Garden Hotel London UK 1990-1992

EXECUTIVE/EXECUTIVE SOUS CHEF

Creative and visionary leader in the hospitality industry (hotel, Restaurant, food, beverage, club and cruise line). Record of opening new operations and generating profitability, High quality food standards guest and employee satisfaction for leaders in the luxury space including PDKN Restaurant group Ritz-Carlton, Cunard, Seabourn, intercontinental Switzerland, Royal Windsor and De Vere Expert at designing and developing successful Menus profitable concepts, products and programs that improve quality and customer satisfaction in highly competitive, international environments. Core competencies:

P&L Operational Improvement Change Management Budget & Cost Controls Event Set-Up Recruiting & Training Menu Development, Tasting & Costing Quality Assurance Team Building & Leadership

Managed three major Hotel openings in 2009, 2013, 2015 and two restaurant openings in 2017 and 2018. Achieved ultra-high standards of a luxury hotels / mega-yacht. Designed, planned and coordinated multiple menu projects and many contractors, vendors, suppliers. All projects were delivered on time and within budget and were successful.

Executive/Sous Chef/Chef

Recruited to serve as a member of the Executive team, responsible for all food operations with oversight for six food outlets consisting of four Restaurants, In-room Dinning and Banquets with annual revenues exceeding $21 M.

Supervised 75 Chefs and 28 Kitchen Stewards with annual payroll of $1.7M. Increased Food & Beverage profit from 8% to 24% within 18 months and cut operating costs 5% and labor costs 2%.

Improved employee satisfaction from last in the company to second within two years.

Grew banqueting and wedding business by 42%, increasing revenues by $2.7M.

Redesigned The Vineyard fine dining 60-seat restaurant into a modern steak and seafood restaurant Prime 787.

Increased average covers from 40 to 120, growing revenues by $1M.

EDUCATION

Restaurant Management, Cambridge College England, (1987 – 1990).

Multiple hospitality, F&B, marine and regulatory trainings and certifications (1996 – 2017).

REFERENCES

Alain Gruber

President Emendare Servives, *****@***********.*** +1-954-***-****

Jimmy Dean

Executive Chef +1-954-***-****

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