VALMY P. JUDES

Fort Lauderdale, Florida

973-***-**** adyqgc@r.postjobfree.com

EXPERIENCE

PROFESSIONAL EXPERIENCE

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Biscayne Bay Marriott Hotel-Miami, Florida

Executive Sous Chef

Annual Sales Volume: $7 Million F&B, $3 million in full service, $4 million BQT

Managed 3 outlets, including Gold Coast, full service restaurant open breakfast, lunch, and dinner, seating 300 between indoor and outdoor also with PDR seating 30,guests,

Gold Coast Volume: Breakfast 350-400 guests, Lunch 150-200 guests, Dinner 300-350 guests per day

BQT facilities with the Grand Ball Room seating of 1000 guests and 7 Jr. Ball Rooms seating 200-300 per room and theCafé for employees feeding about 100+ per employees per day

Managed all culinary related areas of 500+ guest hotel

Helped take food cost down from budgeted 29.6% to a 28.6% - menu matching, using other outlets to help with cost, preparation sheets with portion control strategy, properly making purchases within other property outlets to help each other achieve cost goals

Manager Labor- in charge of scheduling for Gold coast and BQT facilities. Broke it down by outlet, cross utilization of cooks, pulling from different outlets and cooking on line to avoid overtime

Associate Engagement Survey of 92% from a team of 26+ employees

In charge of weekly employee scheduling, payroll, and disciplinary action

In charge of BQT production, inventory, daily BEO meetings

Menu design and tastings for all events on property

(Reason for Leaving: new management, was with Marriott for 30 years and wanting new opportunities)

7/2015 - 7/2021

Marriot Culinary Operations Support Resources Team- Miami, Florida

Executive Sous Chef

Supported other properties all over the country as Executive Sous Chef of the Marriot Company

oGaylord – Nashville, TN - Supported the daily operation in six different outlets

oRitz Carlton Central Park – NYC – In charge of the kitchen’s daily operations including both purchasing and scheduling duties, ensuring proper kitchen sanitation, proper food handling, attended and conducted daily BEO meetings

oJW Marriott – Atlanta, GA – Served as Executive Chef for four months

oThe Ritz Carlton and Resorts – Kapalua, Hawaii – Supported the daily operations as expediter in different outlets and in the banquet kitchen

oThe Marriott Marquis – Washington, DC - worked in multiple outlets, and ensured proper food handling and kitchen sanitation

oThe Renaissance Midtown – Atlanta, GA – Supported culinary team in the daily operations of the restaurant and banquet kitchen

oRenaissance Hotel Downtown – Washington, DC – Supported daily operations in the banquet kitchen in the absence of the banquet chef.

oMarriott Marquis Downtown – Houston, TX – Assisted the banquet chef in the daily operations in the absence of the Executive Sous Chef

oRitz Carlton – Marina del Rey, CA – Assisted with the menu changes, annual QA audit preparations and the hiring of an Executive Sous Chef

oGaylord National Maryland – Assisted the banquet chef in the daily operations in the absence of the Executive sous chef

oSt Regis Beach & resorts Harbour Beach FL – Supported outlets as needed and ensured proper food handling and kitchen sanitation.

oThe Miami Beach Edition Hotel Miami FL – Assisted with the menu changes, annual QA audit preparations and the hiring of an Executive Sous Chef

oBoston Copley Marriott Hotel– Supported the culinary team in the daily operations of the restaurant and Banquet Kitchen

oOakland City Center Marriott Hotel, CA – In charge of the kitchen’s daily operations including both purchasing and scheduling duties, ensured proper kitchen sanitation, proper food handling, attended and conducted daily BEO meetings

(Reason for Leaving: went back to home base in Miami)

7/2009 – 7/2015

Newark Airport Renaissance- Elizabeth, NJ

Executive Sous Chef

Annual Sales Volume: $7.4M

Facilitated all food preparation and production for main kitchen, The Ironbound Restaurant, banquet, room service and employee cafeteria

Managed food preparation and storage according to New Jersey sanitation and Marriott standards

Coordinated breakfast, lunch and dinner for up to 1,200 guests per day in banquet and a la carte settings

Monitored food labels and controlled costs on a daily basis

Formulated forecast in present payroll, food costs, and various yearly budgets to the executive committee

Created menus for both a la carte and banquet service

Tracked and continuously strived to improve a guest satisfaction survey and event satisfaction survey on a weekly basis.

Ensured proper preparation of weekly schedule of 20+ culinary associates.

(Reason for Leaving: started OSR program)

ADDITIONAL EXPERIENCE

1989-2009

Hanover Marriott Banquet Chef -Whippany, NJ

ADDITIONAL EXPERIENCE & CERTIFICATIONS

Certified Food Safety Manager

Serve Safe Certified

M.C.R.B Certified

National Registry Food Safety Professional

Teppanyaki Training

ADDITIONAL LANUANGES

French

Creole

REFRENCES

Chef Matthew Blaire, Previous Executive Chef Marriott, Miami Fl, -848-319-646

Jules Levers, Director of Operations, Marriott, Miami Fl,-954-***-****

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