Taty Agustina, CEC

**** ******* ******

Pittsburgh, PA 15216

m: 412-***-****

adz2a6@r.postjobfree.com

Professional Summary

Results-driven Executive Chef with career-long record of culinary and hospitality operations, business development, and management success for leading organizations

Proven talent for aligning business strategy and objectives with established culinary vision and operations management paradigms to achieve maximum operational impacts with minimum resource expenditures. Growth-focused thought leader with expertise spanning culinary arts, team motivation, strategic development, international cuisines, catering and hospitality management, consultation operations, business development, and project management. Exceptional chef and kitchen manager with keen interpersonal, communication, and organizational skills, as well as budget management and resource allocation expertise.

Core Competencies:

Menu Design, Fine Dining

Special Events Catering & Planning

Purchasing & Inventory Control

F&B Management

Staff Training

Customer Service

Hospitality Operations

Team Leadership

BEO Pricing

Cost Reduction

Pre-Opening

Task Force

Professional Experience

Free Agent Task Force Chef Specialist – November 2022 - Present

TRAVELING CULINARE /EXECUTIVE CHEF

THE HAMILTON CURIO COLLECTION BY HILTON ( 200 ROOMS BUTIQUE HOTEL) 350 MILTON AVE ALPHARETTA,. GEORGIA

MARRIOTT CITY CENTER HOTEL ( 600 ROOMS & SUITES) Steelhead grill and Brasserie DOWNTOWN PITTSBURGH, PA1529

OMNY WILLIAM PENN LUXERY HOTEL ( 629 ROOMS & SUITES ) The Terrace room. Palm court, Speakeasy DOWNTOWN PITTSBURGH, PA 15219

HYATT REGENCY WASHINGTON ON CAPITOL HILL ( 362 ROOMS & SUITES) Article one Lounge & Bar WASHINGTON DC 20001

RANESSANCE HOTEL AND CONVENTION CENTER (940 ROOMS AND SUITES ) OKLAHOMA CITY, OKLAHOMA

Served as an Executive Chef working within the hospitality industry, Preopening.

Spearhead revitalization of existing menus to renew client interest.

Orchestrate and execute extensive banquets and catering functions, as well as small and elegant weddings and corporate meeting

Working and executing along side associate as unison met and exceeded planned food cost, kitchen labor cost, HACCP plans and food safety and sanitation.

Hired, developed, and directed a kitchen team of employees including sous chefs, cooks, receivers, dish room personnel and stewards.

Revised menus and created new weekly food specials for numerous concepts to drive sales

Create SOP for BOH & FOH, Train and execution.

CATHOLIC UNIVERICITY OF AMERICA – Chartwells - Compass Group, NW Michigan Ave, Washington DC,20001 CARNEGIE MELLON UNIVERSITY – Chartwells - Compass Group, Forbes Avenue Pittsburgh PA 15222,.August 2019-November 2022

Campus EXECUTIVE CHEF, Concept and Sustainability

Worked under direction of and mentored by Chartwells’ Divisional Chef Keith Gramlich. Responsible for oversite of Nourish Kitchen, the area nutrition and allergen specialty kitchen. Trained, developed and worked with the Dietician and the Culinary team in nutritional components, G8, allergens and other food restrictive creations, Catering & Student dining hall

Partnered, advised and consulted with the CMU Dietitian on culinary concepts with a focus on classic and trending menus which resulted in positive feedback from the CMU community.

Spearheaded revitalization of existing menus to renew client interest in UC Dining Hall and Schatz upscale restaurant and faculty lounge

Collaborated with the management team and clientele to establish nutritional value and student’s dietary needs campus wide.

Met and exceeded planned food cost, kitchen labor cost, HACCP plans and food safety and sanitation.

Hired, developed, and directed a kitchen team of employees including sous chefs, cooks, receivers, dish room personnel and stewards.

Revised menus and created new weekly food specials for numerous concepts to drive sales

Renaissance Oklahoma City Convention Center, Oklahoma City, OK August 2017 to July 2019

EXECUTIVE CHEF

Headed all culinary related activity for 940 roomS suite hotel with 24/7 dining service and in-room dining, including three outlets/restaurants and lounge with 86 to 175 seated/covers, with fully equipped 10-30 crew brigade kitchen.

Supervised performance of department, consisted of five meeting rooms with a seating capacity of up to 200 and a Grand Ballroom banquet with capacity for up to 2000, equipped with 33 full time crew, FOH, utility, gard manager, hot line, pantry, pastry, butcher and commissary kitchen.

Advise and consult on culinary concepts, with a focus on traditional and classic menus.

Spearhead revitalization of existing menus to renew client interest.

Collaborate with various management companies to establish new hotels or cultivate existing hospitality properties.

Direct and coordinate five separate properties owned by Four Diamond Properties that generate $12M in annual revenue.

Orchestrate and execute extensive banquets and catering functions, as well as small and elegant weddings and corporate meetings.

Travel abroad frequently to various countries in Europe and Asia to garner further skill and knowledge in both traditional and classical culinary items and attend soft culinary classes.

Omni William Penn Hotel, Pittsburgh, PA, August 2015 to January 2017

CHEF DE CUISINE

Directed operations of high-volume kitchen for 629 room, five-star hotel, including three outlets, grand ballroom, convention room, and meeting rooms with capacity for up to 2K people.

Organized efforts of 14 brigade crews of three kitchens and 22 commissary kitchen, including 84 full-time servers and 20 on-call staff, as well as in-room fine dining service.

Reported to and collaborated with Corporate Executive Chef.

Double Tree Hotel at Meadowland, Pittsburgh, PA, September 2013 to August 2015

EXECUTIVE CHEF

Headed all culinary related activity for a 329-room suite hotel with 24/7 dining service and in-room dining, including three outlets/restaurants and lounge with 86 to 175 seated/covers, with fully equipped 5-10 crew brigade kitchen.

Supervised performance of department, consisted of five meeting rooms with a seating capacity of up to 200 and a Grand Ballroom banquet with capacity for up to 900, equipped with 33 full time crew, FOH, utility, gard manager, hot line, pantry, pastry, butcher and commissary kitchen.

Chaired all food production, developed menus, designated food purchase specifications and recipes.

Established and monitored food and labor budget for the department.

Adhered to highest professional food quality and sanitation standards.

Sammy’s Catering, Cleveland, OH, September 2009 to September 2013

EXECUTIVE CHEF, FOOD & BEVERAGE OPERATIONS COORDINATOR

Functioned as strategic consultant for business plan and brand development for all eight of company’s venues serving up to 400 covers, with a 4-8 crew brigade in each kitchen.

Administered direction in two upscale exclusive dinner clubs, serving up to 68 members, The Ginn Suite.

Delivered catering services to Cleveland Clinic, a daily lunch buffet for up to 900 people, and Case Western University daily lunch for up to 300 people per day.

Designed and implemented innovative and rotating menus.

Motivated and directed 30-member team consisting of two executive sous chefs, garmo, pastry, butcher, and stewards in commissary kitchen for daily catering options.

Education and Credentials

Trained and Mentored by Keith Gramlich, Donato Coluccio, Jacques François, Dean S. Watson,

Training and development specialist; taskforce for Crescent Hotels and Resorts, Inner Harbor, MD

Webtrition, Foodbuy, Concept and Sustainability

Culinary Certificate, 1998

Ecole Des Trois, Lyon, France

Classically trained

Accounting Diploma, 1994

ICM School of Business, Pittsburgh pa

Diploma D3, Teaching Linguistics, 1987

IKIP Bandung, Indonesia

Awards and Honors

Think Pink breast cancer society

Professional Affiliations

Pennsylvania Restaurant Association, Member.

Volunteerism

Cuisine de Chefs, Think Pink, breast cancer support group, Guest Chef

Additional Information

Languages: English, Indonesia, Sundanese, Arabic

Technical Proficiencies: Windows, Microsoft Exchange, Microsoft Office, Power point, Excel, Aloha, Micros

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