Executive Chef Fine Dining

TODD BAGGETT

*** *********** **. ****** *******, Fl

407-***-****

************@*****.***

OBJECTIVE

To secure a culinary leadership position with a quality oriented, food driven organization, that can utilize my culinary and leadership experience.

Progressive culinary and leadership experience in

the hospitality industry to include:

Hotels

Hospitals

Free Standing and independent restaurants

Fine Dining and Contemporary Cuisine

Multiple Concepts

Culinary Consulting

Extensive culinary experience includes, but is not limited to:

Purchasing

Cost Controls

Purchasing

Forecasting

In-Room Dining

Banquets

Fine Dining Cuisine

Catering

Coaching and Progressive Discipline

Previous Employers include:

2019-Present Chef/Owner Florida Sands Consulting

Culinary Training and Staff Development

Menu Development

P and L Management

Private Catering and Banquets

2018-2019. Chef/Manager Delmonico's-Italian-Steakhouse, Oviedo (Covid 19 Layoff)

2018-2018 Executive Sous Chef Hutchinson IslandResort and Spa, Hutchinson Isl.

(Contracted)

2017-2018 Executive Chef/Manager-Florida Hospital, Orlando

2012-2016 Executive Chef Ocean Prime, Tampa, Miami,Dallas, Orlando

2011-2012 Consulting Chef- City Fire American Oven & Grill, Orlando

2008-2011 Executive Chef-Beluga

Education Associates degree in Culinary Arts, Culinary Institute of Ft. Lauderdale

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