Executive Chef Candidate - Culinary Leader

Junior Poyser

East Orange, NJ • ************@*****.*** • 215-***-****

Executive Chef Candidate Culinary Leader

Visionary culinary professional with 24+ years of experience leading luxury hotels, fine dining restaurants, and high-volume operations. Recognized for designing innovative, profit-driven menus and building world-class teams. Adept at balancing creativity with business acumen, ensuring flawless execution of multi-outlet operations while elevating guest experiences. Skilled in Mediterranean/Caribbean fusion cuisine, menu engineering, cost control, and large-scale event management. Executive Leadership Experience

Executive Sous Chef

Andaz 5th Avenue by Hyatt – New York, NY

March 2025 – Present

- Direct daily culinary operations for luxury hotel property, ensuring consistent excellence across outlets and banquets.

- Collaborate with Executive Chef on concept development and seasonal promotions, incorporating Mediterranean/Caribbean fusion identity.

- Manage budgets, P&L, and vendor relationships to drive profitability while maintaining brand standards.

- Mentor and develop BOH staff, creating a pipeline of talent for future leadership.

- Elevated guest satisfaction scores by implementing rigorous quality, consistency, and plating standards.

Executive Sous Chef

Dominick Hotel – Manhattan, NY

August 2023 – October 2024

- Oversaw all BOH operations including staffing, purchasing, and compliance with NYC DOH standards.

- Drove menu engineering initiatives to optimize revenue and elevate guest satisfaction.

- Introduced cost-control systems that improved margins while sustaining premium quality.

Executive Sous Chef (Promoted from Sous Chef within 3 months) The ONE Group – New York, NY

March 2021 – August 2023

- Advanced rapidly due to performance, leadership, and innovation.

- Directed culinary teams across multi-concept, high-volume hospitality operations.

- Designed menus and seasonal promotions, aligning with corporate brand vision.

- Balanced guest expectations with operational efficiency, overseeing vendor partnerships and cost control.

- Championed training initiatives to strengthen performance across diverse kitchen brigades.

Sous Chef

M. Wells Steakhouse – Long Island City, NY

October 2018 – March 2020

- Assisted in menu development, incorporating premium ingredients and innovative flavor profiles.

- Supervised daily kitchen operations, ensuring consistency and adherence to fine dining standards.

- Supported training and mentoring of line cooks to improve performance and efficiency.

- Collaborated with FOH leadership to deliver seamless guest experiences.

- Maintained food cost control, vendor relationships, and sanitation compliance. Sous Chef

Surf Out Restaurant – Fire Island, NY

April 2018 – October 2019

- Supported high-volume seasonal operation, balancing efficiency with quality.

- Trained and mentored team members, serving as acting head chef during peak periods.

Sous Chef

Duling Kurtz House – Exton, PA

February 2015 – March 2018

- Managed staff scheduling, inventory, and menu adaptation for diverse guest needs.

- Maintained top-tier sanitation, quality, and safety standards.

- Trained and mentored new staff members in kitchen safety, sanitation, and cooking techniques.

Personal Chef

German Embassy – Kingston, Jamaica

August 2013 – February 2015

- Designed and executed private dining menus for high-profile clients and diplomatic events.

- Sourced and prepared meals tailored to dietary preferences and restrictions. Education

Master of Science in Food Science – Monroe College, New Rochelle, NY (2024) Bachelor of Science in Food Science & Engineering – International Culinary & French Academy, Paris, France (2012)

Associate of Science in Culinary Arts & Chef Management – Institute of International Qualifications & Recognition, Kingston (2004)

Certifications

• ServSafe Food Protection Manager

• OSHA 30

• Food Safety Certification

• Food Handler Certification

Core Executive Competencies

• Culinary Concept & Menu Development

• Budgeting, P&L & Cost Control

• Multi-Outlet Hotel & Banquet Operations

• Luxury & Fine Dining Leadership

• Mediterranean/Caribbean Fusion Cuisine

• Vendor Negotiation & Supply Chain Management

• Team Building, Mentorship & Succession Planning

• Food Safety, Sanitation & Compliance

• Guest Experience & Brand Alignment

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