Executive Chef Sous

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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