PASQUEL SOLE’

Houston,TX advkbl@r.postjobfree.com /704-***-****

MAJOR BRAND EXPERIENCE

Hilton Hotels & Resort (Hilton, Doubletree)

Omni Hotels & Resort

Marriott Hotels & Resorts (Sheraton, Westin)

Four Seasons Hotels & Resorts

MANAGEMENT COMPANY EXPERIENCE

HEI

PM Hotel Group

Aimbridge

Brookdale

TITLES & POSITIONS

Executive Chef

Food & Beverage Director

Chef & Beverage Director

Director of Culinary & Dinning Operations

SYSTEM PROFICIENCIES

Micros

Windows

Delphi

Aloha

BirchStreet

Avendra

Profit Sage

ONQ

MARKET SEGMENT

Food & Beverage

City / Conventional

Resort/ Leisure

CONTRACTOR EXPERIENCE

Westin Hotel Park Central, Dallas, TX.

600 Guest Rooms and Suites, 45,000 sq ft BNC, 2 Dinning Options

DFB/Executive Chef

June 2022 thru October 2022

Food and Beverage revenues forecasted to produce revenues of 12M

AKA Hotel Brickell, Miami, FL

168 Luxury Guest Rooms and Suites, 20,000 sq ft BNC, 2 Dining Options

Executive Chef

February 2022 thru June 2022

Proactive hands-on coaching and development of culinary department

Beauport Hotel, Gloucester, MA

94 Luxury Guest Rooms and Suites / Ocean Front 10,000 sq ft BNC / 2 Restaurants

Executive Chef / FOH Manager

September thru December/21

1606 Restaurant (900 covers daily) Oyster Bar (400 covers per day) IRD (90 covers per day)

Provided proactive leadership regarding prep/cooking/expediting/and team coaching daily in the absent position of Executive Chef.

Adhered company policy and health welfare regulations

Purchasing and storage controls (Food and Beverage perpetual inventories)

Food tastings for BNC events

Freshly designed seafood features daily (Soups, Appetizers, Entrees)

Lead informative and inspiring daily shift lineups

CONTRACTOR EXPERIENCE

JW Marriott Hotel, Austin, TX.

1012 Guest Rooms / 115,609 sq ft BNC / 6 outlets

Executive Chef

April /21 thru September /21

Corner Restaurant (1200 covers per day avg) Pool/Edge (500 covers per day avg) BNC ( 1000 covers per day avg)

Exercising daily proactive culinary support regarding prep/cooking/expediting/and team coaching daily.

Assisted in maintaining cleanliness and organizational standards of operating kitchens for both culinary and guest use-wares.

Recommendations for cost effectiveness and labor productivity

High volume/quality prep of proteins/sauces/mise en place

BNC Garde Manger for high volume /quality plated and buffet events.

Inspiring and encouragement with new and previous team members

Participation of culinary and FOH team daily lineups.

TASK FORCE EXPERIENCE

Omni Champions Gate Hotel

720 Guest Rooms / 250,000 sq ft BNC 30-day interim culinary coverage seasonal peak

Omni Shoreham Hotel

850 Guest Rooms / 100,000 sq ft BNC / 5 outlets

Task Chef

August 2008

Various vacation breaks for salaried kitchen chefs

Execution of several large banquet events

Collaborate with purchasing manager and executive steward.

Omni Hotel Los Colinas

450 Guest Rooms/ 18,000 sq ft BNC / 3 outlets

Task Chef

July/2007

Conceptual Planning for Trevi’s (Brand theme Restaurant) to be showcased in various hotel markets (Orlando, Richmond, Los Colinas)

OTHER TASK FORCE EXPERIENCES

Hilton Hotel Nashville, 3-week Vacation coverage for Executive Chef.PM Hotel Group

Four Seasons Hotel,Miami Beach, 6-week Restaurant / Banquet Tournant Chef

PROFESSIONAL EXPERIENCE

Hilton Hotels, Dallas /IAH GWP Houston, TX

Executive Chef / Chef & Beverage Director

2/2016-5/2020

Culinary and F&B Purchasing Department Leadership, Sales and Marketing development and planning.

Eliminated all department temp labor costs.

Quantify P&L, effective budgeting, and weekly forecasting.

Increased food revenues 25% while decreasing cost from 28 to 21%

Lowered Department payroll productivity from 2.25 to 1.5 while adding purchasing duties to culinary operation entirely.

9M Food Revenues

The Villages at the Woodlands Waterway, The Woodlands, TX

Culinary Director

10/2014-2/2016

Startup of facility,

Purchasing and standardizing resident use ware and menus.

Interviewing, hiring, and training of culinary and dinning services staff.

Collaboration with sales and marketing staff on showcasing seasonal theme events.

Meeting with residents and families weekly to discuss satisfaction /quality concerns.

Sheraton Waterside Hotel, Norfolk, VA.

Food & Beverage Director

11/20012- 9/20014

Implemented a success forecasting system for departmental scheduling and purchasing.

Increased properties brand positioning on GSI scores to within top 75 for breakfast.

Introduced sous vide into batch prep for productive savings on labor and price savings.

Prepared and rolled out new BnC, ala carte and beverage menus with photo specs and detailed recipe information.

700 + rooms, 75,000 sq ft BnC

Increased dinner cover averages 20% via training and beverage sales.

12M Department Revenues

Omni Hotels & Resorts, Charlote, NC

Executive Chef

7/2009-10/2012

Training and development of domestic and international culinary students

BirchStreet Procurement effective utilization

Trevi’s Ristorante concept theme roll outs for various properties

Taste of Omni Chef showcasing the travels to Argentina, Spain and France.

Implemented storeroom and operational daily perpetual inventories contributing to 21% annual food cost compared to 29%.

Introduced a $250k account to hotel.

8M Food Revenues

OTHER EMPLOYMENT

Hillstone Restaurant Group, Lead Cook, Assistant Kitchen Manager

Four Seasons Hotels, Tournant

LANGUAGES

English

Various French/Italian dialect

PROFESSIONAL DEVELOPMENT, AWARDS AND CERTIFICATIONS

American Hotel & Lodging Educational Institute /CFBE

Culinary Institute of America / PPC

Food Science Certificate, JWU Charlotte.NC

Professional Cook Program, JWU Charlotte, NC

Wine and Food Pairing ll,Greystone

ServSafe Management Certificate, National Restaurant Associate

Court if the Master Sommelier, Level 1

Victoria International, Hospitality Business Management

Howard Hughes Hotels,Culinary & Hospitality Apprenticeship, LV,Nevada

VOLUNTEER WORK

Gideons International Prison Ministry

Big Brother / Sister of America

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