Sous Chef Signia By Hilton

OCTAVIUS ARMSTRONG

E: *********.*@*******.*** C: 305-***-****

SUMMARY

As a seasoned culinary professional, I possess extensive experience in diverse cuisines, including Italian, Cuban, French, and American. I am proficient in training staff on critical safety protocols such as HACCP, FIFO, and proper food storage, as well as developing their skills across various kitchen stations. My skill ranges from intimate tasting menus to large-scale events serving up to 3,500 guests.

EXPERIENCE

03/2024 – Present

Signia by Hilton Banquets Sous Chef – Atlanta, GA

My experience includes the organization and execution of several significant banquets

Jan 20, 2025 National College Football Championship serving 2,500 guests

Dec 21, 2024 UNCF Mayor’s Masked Ball serving 2,000 guests

Sept 9-14,2024 American’s Leadership & Commercial Conference serving 3,500 guests

03/2019 to 03/2024

Hyatt Regency Jr. Sous Chef/Butcher – Atlanta, GA

01/2018 to 02/2019

Hyatt Regency Banquets Cook 4 - -Atlanta, GA

09/2015 to 12/2017

Hyatt Regency IRD (In Room Dinning) Chef – Atlanta, GA

• Receive food ingredients and supplies from main kitchen and pantry as required for daily operations.

• Review production schedule to determine food requirements including variety/quality and quantity of food for preparation and to assemble supplies and equipment needed for daily operations.

• Season and prepare a wide variety of foods such as vegetables, fruit, meats, soups and salads in accordance with prescribed recipes.

• Slice, grind, and cook meats and vegetables using a full range of cooking methods.

Test foods being cooked for quality.

• Carve and display meats, vegetables, fruits, and salads, replenish service line(s) as necessary.

• Prepare and bake simple pastries and rolls.

• Record inventory of supplies and order ingredients/products from main storeroom calculated for daily and weekly usage.

• Instruct and functionally supervise the activities of other employees performing the same or related duties.

02/2006 to 09/2015

Hyatt Regency Miami, FL

Throughout my years at the Miami location I have held positions as Chef de Parté, Expenditer, Poissonier, Entremetier, Rotisseur, and Chef Garde Manager before relocating to the above location.

EDUCATION AND TRAINING

2012- 2013

Le Cordon Bleu College of Culinary Arts with Honors Miramar, FL,

2011-2012

HVAC Certified AA

ServSafe Certified Food Handler

ACTIVITIES AND HONORS

Hyatt All-Star Awards

Restaurant 2007 Restaurant & Banquet 2013

Restaurant 2012 Banquets 2019

VOLUNTEER

Habitat for Humanity of Miami, Beach clean-up, and assist with community clean-up.

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