Antonio Tucker

(c) 760-***-**** adx04d@r.postjobfree.com Bermuda Dunes, CA 92203

SUMMARY

Successful culinary professional with many years’ experience in the food distributor sales and hospitality industry. Help build relations with customers through consultation which include menu concepts, recipe development, front and back of the house training, food and labor cost.

SKILLS

Client/Vendor relations

Up to date trends

Team leadership

Event coordinator

Strong communication

EXPERIENCE

Chef Tournant/Banquet Chef

Hyatt Regency Indian Wells

November 2021-Present

Indian Wells, CA

Assist Executive Chef in monitoring payroll, using Kronos and also scheduling

Aid on partial ordering which includes, produce, dry goods and dairy

Oversee main kitchen during the mornings and afternoons which include breakfast banquets ranging up to over 1000 pp.

Garde manger which provide cold food for banquets and the hotel’s market which provides a great selection of hot and cold entrees for breakfast, lunch and dinner

Help formulate recipes

Provide assistance to the restaurant during breakfast and lunch and pool operation as well

Providing cafeteria menu

Executive Chef/Culinary Consultant, Sysco Riverside, July 2013-July 2020

Riverside, CA

Provided support for the salesforce in helping build and maintain customer relations

through the Business Resource Department.

Helped coordinate concepts for our yearly food shows with recipe development to reflect the time of the year. Also, was involved with presentations and sales in our food booths.

Provided product training for the sales staff which included COP and produce

Consulted with Corporate and Merchandising in bringing in new food products

Worked closely with Vendors in customer presentations

Involved with Casino Golf Tournaments which included recipe concept, booth set-up and breakdown, coordinated with other vendors.

LAID OFF DUE TO COVID-19

Chef Tournant Mission Hills Golf Resort and Spa, January 2013-July 2013

Provided culinary and managerial support for the executive chef and the chefs de cuisine in all culinary departments. This was ranging from assisting in the restaurant which included Sunday Brunch, banquets and outside catering.

Also aided in payroll

Tucker Family Childcare, May 2010-January 2013

Co-owner with spouse at the time. Provided meals and drove clients to and from school.

TAYT’S CATERING- October 2007- May 2010

Owner

Hyatt Grand Champions- May 2002- October 2007

Restaurant Chef- served breakfast, lunch and dinner to guests ranging from 500-800pp.

Banquet Chef- supervised banquets ranging from 20- 1500 pp. which included, weddings, political events, buffets for holidays, etc… Also supervised hot food production of the centralized main kitchen, in which, was responsible in producing and delivering various goods to different departments within the hotel.

Garde Manger Chef- supervised the cold side of the centralized portion of the main kitchen which included cold production for banquets, the spa, restaurant, hotel deli,amenities and the Hyatt Regency Club,which was a separate high end club for members only.

EDUCATION AND TRAINING

Culinary Institute of America, Hyde Park, NY, AOS Culinary Arts, 1997

Ashford University, Bachelor of Arts, Service Management, Magna Cum Laude, 2012

Serve Safe Certified, 2018

Rationale White Self Efficiency Oven Trained, 2016

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