CHRISTOPHER PAUL ADAMS
International Executive Chef
F & B Director
Executive Sous Chef/Banquet Chef
Marriott Hotel (Lake George, NY) 10/2022 until present Charlie's Restaurant
Cooking local American fare, Banquets for up to 200 pax and making banquet menus and recipe cards.
Account Manager/District Manager
Healthcare Service Group ( Cornerstone, MS) 07/2021 -11/ 2021 Executive Chef
Road Hawg BBQ (Gorham, NH) 09/2020 -07/2021
Worked on developing SOP for franchising options in the New England area. Increased revenue and reduced food cost by implementing numerous programs to include take-out and catering.
Multi-Unit Executive Chef
Centara Ceysands Resort & Spa 03/2019 -03/2020
(Aluthgama, Sri Lanka) (1 year Contract) due to Coronvirus Reduced Food Costs from 45% Overall to 33% Overall with use of Local Ingredients, Menu Pricing, Training & Proper Food Credits. Reduced Employee Turnover by 75% by a Positive Working Environment. Accomplished International 5-Star Executive Chef/F&B Director with a fine balance of hands on culinary cooking experience & professional P&L management skills. Extensively experienced in menu planning dynamics, food & labor cost control & employee training on a regional & an international level. Seasoned in resort, hotel, free standing restaurant & catering establishments. 603-***-****
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US Driver’s License & Passport
Nationality: United States Citizen
Education:
University of Massachusetts-Amherst
Amherst MA (1998-2002)
BS Degree in Environmental Science
BA Degree in Japanese Language
Johnson & Wales University
Providence RI A.O.S. (1989-1991)
Degree in Culinary Arts
&
Restaurant MGMT
Languages:
English (Native)
Japanese (Fluent)
Korean (Intermediate)
Indonesian (Learning)
Western Chef
Vinpearl Island (Nha Trang, Vietnam) 09/2018 -03/2019 Established a New a la Carte Live Cooking & Plating Concept for the First Time on the International Buffet Line, Ground Breaking Line, Ground Breaking Cut Food Waste by 50% by Doing Live Stations, Cut Food Cost by 25% . F&B Director/Executive Chef
Leo Palace Resort & Golf Course (Guam. USA) 11/2016- 11/2018 Effectively Managed 18 F&B Venues $12.9 million Revenue in 2016 & Increased Revenue 2017 by 12% & Increased Revenue 15% in 2018. Oversaw Over 100 F&B Staff Including Kitchen, F&B & Stewarding & Cut Staff Turnover by 65% by Providing a Great Working Environment. Created & Designed a Brand New Executive Lounge. Reduced Overall Total Labor Costs from 45% to 33% by Cross Training. Reduced Overall Food Costs from 48% to 34% by Make Home-made Foods.
5-Star Resort Hotel Executive Chef
Gyeongju Hilton (South Korea) 11/2008 -11/2016
Effectively Managed 6 F&B Outlets(Korean, Chinese, Japanese, Lobby Lounge, Poolside Café, Fine Dining Italian Restaurant & Banquets & Reduced Food Costs from 40% to 32%. Orchestrated Complete Renovations & Designs for All F&B Outlets & Created a Poolside Café. Increased GOP from 10.3 million to 18.2 million by Controlling Costs & Maximizing Profit.
5- Star Acting Executive Resort
Chef/Executive Sous Chef
Pacific Islands Club (Guam, USA) (2 year contract) 08/2006-08/2008 Increased Revenue from 25 million to 28 million by Opening & Expanding Outlets. Effectively managed 10 F&B venues servicing an 800 room Waterpark Resort. Responsible for over 200 Kitchen & Stewarding Staff. Reduced Food Costs by 10% & Labor Costs by 8%.
Multi -Unit Resort Executive Chef
Saipan Grand Hotel
Ed Cho, General Manager
July 2005- July 2006 (contract)
Acting Executive Chef
Executive Sous Chef
MC CORMICK & SCHMICK’S
Seafood Restaurants
Brian Johnston, Executive Chef
Nov 2003- Jun 2005
Executive Sous Chef
Executive Banquet Sous Chef
WYCHMERE HARBOR BEACH
& TENNIS CLUB
Jim Boucher, Executive Chef
May 2001-Oct 2003
QUALIFICATIONS & TRAINING
Certified In Sanitation
Certified in Nutrition
Certified in First Aid/CPR
Member of
Guam and Saipan Chef’s Association
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