**

Eddie Williams, Executive Chef

**** ** **** ***** **** Coral, Fl 33909

786-***-****

adskuv@r.postjobfree.com

OBJECTIVES

Dynamic Executive Chef, looking to deliver a memorable culinary experience to every guest. I look to maximize profitability and provide inspirational leadership. I excel in implementing new concepts and managing multiple outlets simultaneously, including extraordinary events.

EDUCATION

Penn Foster College AZ, USA

Hotel and Restaurant Management Diploma.

Florida Atlantic Tech Center

Hotel and Restaurant Management, Sanitation, Nutrition

National Restaurant Association

Certified Instructor for Management Certification of Food Handling and Sanitation

EXPERIENCE

Executive Chef/Owner Poseidon Catering West Palm

Beach, Florida

November 2013 – Present

Kitchen overhaul services, Personal Chef Services for the elite, Restaurant refresh and concept implementation.

Owner and operator

Executive Chef Grand Resorts at Cap Cana/Salamander Hotels

Punta Cana, Dominican Republic

April 2012 – September 2013

Oversaw the culinary teams of 3 Five-star Luxury Hotels:

The Sanctuary Hotel – 167 Rooms

(Rated 5th best Hotel in Punta Cana area out of 94 others)

The Fishing Lodge – 350 Suites

The Beach Club – 250 rooms and Suites under construction

7 Restaurants, 10 Food Outlets

$7M in Food Sales

30,000 sq ft of indoor event space

Directed 24 associates on the culinary team, 14 Stewards, 7 Supervisor Chefs & 2 Managers

Company lost its management contract due to inability to drive occupancy.

Executive Chef St. Kitts Mariott Resort, Spa and Royal Casino

Federation of St Kitts and Nevis, West Indies

June 2008 – January 2012

15% All Inclusive, Transient Leisure Hotel

480 Rooms, 61 Vacation Club Villas

5 Restaurants, 9 Food Outlets

$13M in Food Sales

62 associates on culinary team, 34 Stewards 13 Managers

Reduced Department Operational Cost by .8M in 2009

Significant increase in food quality while reducing food cost by 2.3% in 2010

Increase in productivity by 3% to 4% each year.

Associate opinion survey overall satisfaction increase by 8%

Executive Chef Wyndham Sugar Bay Resort and Spa

St Thomas US Virgin Islands

March 2007 – June 2008

All Inclusive Resort

300 Rooms

$12M Food Sales

200+ Wedding events per year

4 Restaurants

50 Associates on Culinary Team

Executive Chef Marriott Hotels

February 1996 – December 2006

St. Louis Airport, Fort Lauderdale Marina, Chicago – Oak Brook

Oversaw the culinary teams of various hotels under the Marriott Hotel name.

Highlights include:

Selected to act as Regional Trainer for Food Handling & Sanitation Certification

Oversaw up to $12M in total F&B Sales

At St. Louis Airport – significantly increased employee satisfaction scores from 61% to 91%, while increasing productivity & profitability and reducing food costs.

At Ft. Lauderdale Marina – recognized in 2002 for highest profit improvement in the Culinary Department for all of Marriott International and in 2005, Manager of the Quarter for Customer Service.

REFERENCES

Available Upon Request

Contact this candidate