Executive Chef Room Service
Resume:
Christopher N Ochiltree
Grand Prairie, TX *****
**********@*****.***
To earn a position in Food and Beverage, which will enable me to use the knowledge and skills I have acquired, bringing this knowledge to a progressive company.
Authorized to work in the US for any employer
Work Experience
Executive Chef
The Westin Dallas Stonebriar Golf
Resort & Spa
September 2020 – November 2022
Maintaining high quality culinary inspiration with Texas Hill Country flavors
Managing smaller teams to still create memorable moments
Creating menus from Texas BBQ, Spa Wellness & Fun Banquet styles
Managing waste, food cost, labor & all the other challenges we all deal with since Covid -19
Director of Food & Beverage
The Beeman Hotel
January 2019 – September 2020
Previously (Magnolia Dallas Park Cities)
Responsible for all F&B operations, Labor, Food and Beverage
Understanding the change & creating a safe, positive environment for our guests
Created New Concept Change – Texas BBQ – Created menu and helped guide smoker as a part of new culture. Have built positive partnerships with local breweries and distilleries to bring Texas into our Bar
Executive Chef
Hilton Dallas/Rockwall Lakefront
February 2013 to September 2018
Managing 6 - food outlets keeping food cost at 26% and labor in line
Reviewing and managing P&L within department lines
Executive Chef
Hilton Garden Inn - Dallas, TX
August 2011 to February 2013
Maintained all daily operations of kitchen and 17,000 sq ft meeting space
Maintained consistent food cost of 24.5%
Managed front of house operations, banquets and room service (165 rooms)
Executive Chef
Hilton Garden Inn - Dallas, TX
September 2009 to August 2011
Maintained all daily operations of kitchen
Responsible for management of food cost and waste
Managed front of house operations/banquets and room service (142 rooms)
Sous Chef/Chef
Bailey's Prime Plus/Patrizio's - Cedar Hill, TX
May 2009 to September 2010
Maintained all daily operations of kitchen
Responsible for management of food cost and waste
Organized operations on opening team
Executive Chef
Eurest Dining - Dallas, TX
April 2008 to April 2009
Maintained all daily operations of kitchen
Responsible for management of food cost and waste
Executive Sous Chef
Omni Dallas Hotel Park West - Dallas, TX
September 2007 to April 2008
Oversee all daily operations of Main Restaurant - Dover's Grille, a 337 Room/Room Service Operation, and the Conference/Meeting Center
Executive Chef
Jim Lee Events, Catering - Dallas, TX
January 2006 to September 2007
Oversee all daily operations of kitchen, inventory & scheduling for The Starlight Room Events Center
Activities
Enjoy family, golf and traveling
Education
A.A.S. in Culinary Arts
Johnson & Wales University - Charleston, SC May 1998
Texas Tech University - Lubbock, TX 1994-1996
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