Executive Chef Culinary Operations

TATY AGUSTINA, CEC

**** ******* ******, **********, ** 15216 412-***-**** ************@****.***

Professional Summary

Results-driven and globally trained Executive Chef with a distinguished record of culinary leadership across diverse hospitality environments—from luxury resorts to academic institutions. Expert in menu engineering, team development, sustainable food systems, and large-scale operations. Proven ability to align culinary innovation with business objectives to drive growth, guest satisfaction, and operational efficiency. Known for hands-on leadership, international perspective, and commitment to excellence in food quality and safety.

Core Competencies

Fine Dining & Menu Design, Sustainable Food Programs & Nutrition, Culinary Operations & Team Training, Event & Banquet Planning, BEO Pricing & Cost Control, HACCP, Safety & Sanitation Compliance, Strategic Pre-Opening & Taskforce Leadership, Procurement & Inventory Management, Culinary Innovation & Global Cuisine, Guest Experience & Customer Service

Professional Experience

Executive Chef

Hilton BNA Airport, Nashville, TN Oct 2023 – May 2025 (Pre-Opening)

• Led all culinary operations for full-service Hilton hotel during pre-opening phase.

• Designed SOPs for BOH/FOH; hired, trained and developed kitchen team.

• Developed cost-effective menus and implemented HACCP-compliant food safety procedures.

Director of Culinary – Taskforce Executive Chef

Hilton, Marriott, Omni, Hyatt Properties Nationwide 2019 – 2023

• Directed taskforce culinary operations for multiple high-profile properties.

• Drove operational excellence in catering, weddings, and corporate events.

• Created and executed SOPs, menus, staffing models, and cost-saving strategies.

• Ensured execution aligned with brand standards and elevated guest experience.

Campus Executive Chef – Concept & Sustainability

Chartwells – Compass Group (CUA, DC & CMU, PA) Aug 2017 – Nov 2019

• Partnered with nutritionists and university dietitians to develop allergen-friendly and G8-compliant menus.

• Led Nourish Kitchen operations, promoting health-conscious and sustainable dining.

• Revitalized dining hall and faculty lounge menus, increasing student engagement and satisfaction.

Executive Chef

Renaissance OKC Convention Center, OK Aug 2014 – July 2018

• Oversaw culinary operations for 940-room hotel with banquet capacity of 2,000+ guests.

• Managed 5 departments, generating $12M annually in F&B revenue.

• Developed training programs and SOPs for culinary staff of 33+ employees.

Chef de Cuisine

Omni William Penn Hotel, Pittsburgh, PA Aug 2010 – Jan 2014

• Managed three kitchens and commissary operations for 629-room luxury hotel.

• Directed banquet functions, daily outlets, and in-room dining service.

• Worked closely with Corporate Executive Chef to meet high culinary standards.

Education & Credentials

• Culinary Certificate, 1998 – École des Trois, Lyon, France (Classical Training)

• Accounting Diploma, 1994 – ICM School of Business, Pittsburgh, PA

• Diploma D3 in Teaching Linguistics, 1987 – IKIP Bandung, Indonesia

• Trained & Mentored By: Keith Gramlich, Donato Coluccio, Jacques François, Dean S. Watson

• Certifications: Certified Executive Chef (CEC), HACCP, Webtrition

• Technology Skills: Windows, Microsoft Office, Excel, PowerPoint, Aloha, Micros, Foodbuy, I buy Efficient

Awards & Affiliations

• Guest Chef – Think Pink Breast Cancer Support Group

• Member – Pennsylvania Restaurant Association

Volunteerism

• Cuisine de Chefs – Breast Cancer Awareness Events

• Mentor – Culinary Students & Sustainability Advocates

Additional Information

Languages: English, Indonesian, Sundanese, Arabic

International Research & Travel: Conducted culinary field research in Peru, Canada, France, Morocco, Italy, South Asia, and across the U.S.

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