Executive Chef & Sous Chef Hotel Operations

EDWIN FIGUEROA

EXECUTIVE CHEF EXECUTIVE SOUS CHEF HOTEL CULINARY OPERATIONS

Revere, MA 02151 857-***-**** *************@*****.*** PROFESSIONAL SUMMARY

Experienced culinary leader with 20+ years of progressive experience in luxury hotels, banquet operations, restaurants, and catering. Currently an Executive Sous Chef at the Renaissance Boston Seaport Hotel, overseeing a 30-person culinary team and banquet operations generating approximately $9.5 million in annual sales across 35,000 square feet of event space. Proven expertise in culinary operations, menu development, food and labor cost control, purchasing, staffing, scheduling, VIP events, weddings, conferences, and high-volume banquet operations. Experienced in serving as Acting Executive Chef and leading teams in demanding hotel environments. CORE COMPETENCIES

Culinary Operations Leadership Hotel & Banquet Operations Menu Development Food & Labor Cost Control Purchasing & Inventory Staff Recruitment & Development Scheduling & Payroll VIP & Special Events Weddings & Conferences Food Safety Guest Satisfaction Forecasting Vendor Relations Employee Engagement

PROFESSIONAL EXPERIENCE

RENAISSANCE BOSTON SEAPORT HOTEL — Boston, MA

Executive Sous Chef May 2022–Present

● Lead daily culinary operations and oversee a 30-person culinary team, including sous chefs, banquet culinary staff, utility staff, and purchasing.

● Oversee banquet operations generating approximately $9.5 million in annual sales across 35,000 square feet of event space.

● Partner with hotel leadership and Sales teams on VIP events, weddings, conferences, special events, and customized culinary experiences.

● Developed and implemented two major banquet menu revisions and seasonal outlet menu changes.

● Managed food and labor costs, purchasing, inventory, and daily food invoice approvals through Marriott HotShop.

● Participated in recruiting, interviewing, hiring, and development of culinary team members. ● Served as Acting Executive Chef twice during the Executive Chef's leave of absence. ● Successfully executed a VIP culinary program supporting an international tall ship visit. ● Recognized as a Quarter 2 Leader in 2023 and contributed to improved employee engagement.

CAMBRIDGE MARRIOTT HOTEL — Cambridge, MA

Senior Sous Chef February 2020–April 2022

● Assisted the Executive Chef with daily culinary operations, purchasing, food quality, and cost control.

● Developed menus for special events and partnered with Sales on tastings for weddings and group functions.

● Helped reopen kitchen operations following the COVID-19 pandemic with a limited culinary staff. ● Managed scheduling, payroll adjustments, weekly closing responsibilities, food quality, and food cost standards.

● Created and managed employee cafeteria menus.

SHERATON BOSTON HOTEL — Boston, MA

Executive Banquet Chef March 2016–February 2020

● Promoted from Sous Chef to Executive Banquet Chef with expanded responsibility for large-scale hotel banquet operations.

● Oversaw culinary operations supporting 75,000 square feet of meeting space within a 1,200-room hotel.

● Supervised sous chefs, culinary supervisors, and a culinary team of approximately 15 employees. ● Led menu development, meal planning, food costing, forecasting, scheduling, purchasing, and quality control.

● Oversaw events serving up to 1,200 guests, including three-course plated meals. ● Created customized menus and tastings for weddings, conferences, and special events. ● Partnered with Front of House leadership to maintain service standards and guest satisfaction. Sous Chef June 2012–March 2016

● Oversaw culinary operations for Sidebar, Apropos, and In-Room Dining.

● Assisted with specialty menu development and corporate menu and recipe standardization. ● Supervised and developed two culinary supervisors.

● Coordinated with Front of House leadership to establish service standards and maintain food safety and quality.

TOMMY DOYLE'S RESTAURANT — Cambridge, MA

Head Chef May 2007–February 2012

● Directed daily kitchen operations, staff performance, food quality, safety, and preparation. ● Developed daily specials and holiday menus while maintaining quality and presentation standards. ● Managed food inventory, purchasing requirements, payroll, and attendance records. ● Managed culinary operations supporting approximately $1.5 million in annual food revenue. TASTE OF THE TOWN — Boston, MA

Sous Chef April 2004–April 2007

● Managed daily kitchen operations, culinary staff, catering orders, inventory, and purchasing. ● Maintained vendor relationships and coordinated culinary production.

● Ensured food quality, presentation, and food safety standards during daily service. EDUCATION

Cambridge School of Culinary Art

● Completed coursework in Culinary Arts

Columbia Higher Education Institute, Peru March 2001-December 2002 Technical Professional Degree in Haute Cuisine

● Completed intensive multi-semester coursework covering high-volume kitchen operations, food cost controls, menu architecture, and culinary arts management.

● Trained heavily under the classical hotel-bridge structure tailored for luxury international properties and hospitality networks.

CERTIFICATIONS & PROFESSIONAL TRAINING

ServSafe Certified Management Food Safety Certification Purchasing & Receiving Certification Behavioral Interview Certified — Former Starwood Program

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