Executive Chef

**** ** ***** *******

Miami FL *****

H :786-***-****, Cell: 305-***-****

Cell in Jamaica: 1-876-***-****

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

Objective

Executive Chef, Corporate Chef, F & B Industry Consultant

Experience 2008 Sandals Ocho Rios, Jamaica

Executive Chef

Coordination and direction of all the food production for this 10 restaurants Jamaican resort, while maintaining food and labor costs within budgetary level.

2006 - 2008 Luxury Resorts & Spa Miami Beach, FL

Executive Chef

Responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. Provides training for all staff and controls food and labor costs while maximizing guest satisfaction.

2003 -2005 The Great Wolf Lodge Williamsburg, VA

Consultant The Lake Resort Villamoura, Portugal

The Statler Hotel, Cornell University Ithaca, NY

Thierry’s Catering & Event Design Miami, FL

Wyndham Hotels & Resorts St. Thomas, VI

Responsible for evaluating existing menus and facilities, products available and staff schedule. Works with the Executive Chefs and team in place to analyze menus and make the necessary modifications. Redefined Hygiene and Security Standards. Creates new attractive buffets and custom-designed catering events.

1998–2002 Club Med Management Services, Inc. Miami, Fl

Corporate Chef

Responsible for defining and establishing food preparation and service standards for all restaurants in 17 Club Med villages located in the US, Bahamas, Mexico, and Caribbean. This responsibility included the follow-up to assure both qualitative and quantitative results, while successfully working within budgetary measures.

• Established a vast array of international menus with the Executives Chefs in each resort

• Participated directly in continuous training and professional growth of Executive Chefs in order to evolve the F&B product

• Evolved food preparation and efficient meal production by introducing new equipment, new methods, while improving kitchen organization.

1987-1998 Club Mediterranee, SA Paris, France

Executive Chef

Assigned to various Club Med resorts worldwide with capacities of 500 to 1000 guests, including Africa, Portugal, Italy, Brazil,

Thailand, Tahiti, The Maldives, Mauritius Island, and the United States. Directed kitchen operations for multiple restaurants in

both traditional and ethnic. Managed staffs of 50 to 100 persons, maintaining leadership role and motivating teams.

Responsible for the quality of the food products, menu creation, and the respect of the established service standards, and for maintaining food cost and operational budgets. Brought standards to higher levels. Participated directly in the purchasing of both fresh and frozen products. Responsible for the team of Sous-Chefs, and the support staff in each kitchen operation, including the training, and supporting the professional growth of key potential individuals.

1981- 1987 Club Mediterranee SA Paris, France

Chef

Working under the leadership of several Executive Chefs in various Club Med resorts worldwide. On a rotational basis, responsible for garde manger, meat, poultry, and fish preparation; and ethnic dishes in different international theme restaurants. Extensive experience with exposure to a multitude of diverse menus, food products, a variety of work, methods and culinary traditions.

1979- 1981 La Lande St.Martin Nantes, France

Chef

High quality and high volume ‘a la carte” restaurant, specialized in seafood.

Education & Personal Culinary School of Nantes, France. Obtained B.E.P. with a C.A.P. option in traditional cuisine. Additional training and employment at the renowned, “Le Crébillon” restaurant, in Nantes, France.

Green Card holder

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