Executive Chef Customer Service
Resume:
Eddie Williams, Executive Chef
**** ** **** ***** **** Coral, Fl 33909
***********@*****.***
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
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