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Click here or scroll down to respond to this candidateCandidate's Name
Looking for a FT executive chef job at a luxury hotel or resort.Bluffton, SC Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLEDetail-oriented and organized Executive Chef with 15+ years of experience performing support functions to streamline operations within hospitality environments. Skilled in health and safety compliance, food management and inventory control. Experienced in leading teams and efficiently managing kitchen operations to ensure the utmost client satisfaction. Authorized to work in the US for any employerWork ExperienceResort Executive ChefWESTIN HOTEL by Marriott - Hilton Head Island, SCJune 2023 to PresentIn charge of all culinary related . 10 million f&b operation. Leads a team of 30 . 6 Food and beverage outlets. 400 room ocean front resort.Task force executive chefHilton hotels and resorts - Washington, DCDecember 2022 to March 2023 Oversee product quality by supervising all kitchen areas and food management processes to ensure client satisfaction and maintain company service standards. Managed 30 + staff members by providing guidance and training and producing direct performance reports to maxiize team performance at the end of the task. in charge of all areas of responsibity such as (banquets, room service, restaurants, bar lounge, and employee cafeteria), and all support areas (dish room and purchasing) Placed an order of small-ware that was needed for all the kitchean areas to maximize the efficiency of the personnel. Attended meetings such as BEO and leadership meetings every day to make sure of any POP UPS or revisions as well as the latest guest satisfaction comments . Redid the Afternoon Tea menu with more Local and seasonal items. Resort Executive ChefMargaritaville - Hollywood, FLJanuary 2022 to November 2022 In charge of all culinary related . 32 million dollar food and beverage operation compared to a 21 million in 2021. Three hundred and eighty rooms. 8 outlets, 30k sq ft. of meeting space . Keen supervision of 9 CDC's and Sous Chefs, Chief Steward and 80 culinarians (20 H2B's in culinary and stewarding) Was able to bring average check up by 24% YTD thoughout the resort. And a 38.8% just in banquets/ catering average check. Outdid f&b sales for March by 400k,finished the month with 3.1 million in F&B sales . Converted the coffee shop in a $1.2 million outlet . Outdid total F&B revenue for catering and banquets with $8.1 million compared to a $2.1 million in 2021. Finished food cost with a 29.3% to a 29.5% in 2021 and a 30.2% the previous year. Executive ChefTexas Health Resources - Dallas, TXDecember 2020 to January 2022 In charge of all culinary related . 890 acute bed hospital . In charge of catering, retail, patients, employee cafeteria and the doctors lounge. Produced almost 4,000 meals a day for the whole hospital. Created two different price point banquet/catering menus for internal and external groups, so the margins were more in line.Executive ChefHEI Hotels & Resorts Westin Dallas Park Central - Dallas, TX May 2019 to September 2020 More than 500 rooms and 45,000 sq. ft. meeting space. Brought food cost down to a 17.8% from a 19% the previous year. Designed all new banquet menus and brought average check up by 18%. Designed all outlet menus including Room service with the new Eat Well Westin parameters. US$ 9.8 million in F&B sales for 2019 to a $7.2 million the previous year. Brought up quality of food on both ESS and GSS by 12% points together. Scored a 98.5% in the Associate Engagement survey, 25% points higher than the previous year. Executive ChefAimbridge Hospitality Houston Cityplace Marriott at Springwoods Village - Spring, TX January 2018 to March 2019 Part of the Pre-opening team . 337 rooms and 35,000 sq. ft. of meeting space. in charge of all Culinary related . Placed the order of all the OS&E for banquets and culinary. Oversaw, hired and trained 1 Sous Chef, 6 cooks and 2 stewards . Projected sales in F&B for the first year of US$5.3 million. Designed all brand new menus for banquets with a hyper local and seasonal approach. Designed new Holiday and Wedding menus . Designed Fresh Bites/ IRD menu, the M Club and also the 3 meal upscale restaurant menu for Switchover plates & pours . Switchouse plates & pours Restaurant was featured in Eater Houston and The Houston Chronicle as one of the best new-comers on upscale restaurants in the area. Executive ChefMarriott International - Houston, TXFebruary 2014 to June 2018Houston airport Marriott at George Bush Intercontinental Houston, TX May 2016- June 2018 568 rooms and more than 32,000 sq. ft. of meeting space. Provided Keen supervision to 1 Sous Chef, 2 culinary supervisors and 26 cooks. Re-designed the whole banquets and catering menus, bringing the average check up by 28%. Revamped the M Club lounge menus to be seasonal and local. Responsible for all training including Service Excellence and F&B trainings. Designed the 3- meal restaurant "Flights" menu every quarter.(seasonal, local products).Developed the new Rom Service menu to more local and indigenous aspect. Lowered food cost to a 20% flat from a 20.9% in 2016. Great results from Associate Engagement survey with a 93% from a 63% the previous year. Established standards and par levels for the Purchasing department and managed inventory lists and order guides. Finished with a combined 68.8% in ESS and GSS, 3% points higher than the goal for the year. Won "Hotel of the year " for the 2017 Western Region. Renaissance The Lodge Sonoma Resort and Spa Sonoma, CA Feb 2015- May 2016 180 room hotel with 20,000 sq. ft. of meeting space. Re-designed all banquet menus and Social menus . 80 wedding on avearge per year. Provided keen suoervision to 1 Sous chef, 2 cuilnary supervisors, 10 cooks ad 4 stewards. . Designed menu creation for Carneros Bistro. Supported and assisted the CDC . Lead the execution of the HACCP gudielines and documentation. Turned BEand Bottle grab and go outlet into a $1.1 million in F&B sales outlet. Won "Hotel of the Year" for the 2016 Western Region Costa Rica Marriott Belen, Costa Rica Central America Feb 2014- Feb 2015 400 room with 42,429 sq. ft of meeting space with 28 event rooms. Re-designed and prepared multiple seasonal menus for the Peruvian restaurant "La Isabela", Castilla Ceviche and Sushi Lobby Bar and Casa del Cafe Coffee shop. Provided keen supervision to a team of 36 culinarians, 1 Sous chef, 1 Banquet chef and 1 Pastry chef, and 10 stewards. Spearheaded the operations and the concept creation of a Sports Bar called "Bar 10" Executive Sous ChefIHE Hospitality Enterprises - San Juan, PRJune 2012 to February 2014Condado Vanderbilt Hotel Condado San Juan PR Part of the pre-opening team, hired and trained all 20 culinarians and 4 stewards. Designed all Banquet and catering menus from scratch. Created all of the SOP's related to Food and Beverage. Carried out cuinary management duties for a $1.7 million a year specialty fine dining restaurant 1919. Senior Banquet ChefMarriott International - Orlando, FLJune 2003 to February 2012JW Marriott Orlando Grande Lakes Orlando FL. In charge of the whole banquet kitchen, working side by side with another Senior Sous chef and providing keen supervision to 2 Sous chefs, 4 culinary supervisors, 22 cooks and 8 stewards. Lead the execution of the HACCP plan . Closely coordination with a 1.008 room JW Marriott and the 408 rooms Ritz Carlton attached to us. $26 million F&B sales kitchen operation. Exceeded quality of food in ESS every year. In charge of all taste panels and site-visits . In charge of the hotel cafeteria food (500-600 associates ) coming out of the banquet kitchen . EducationAA in Culinary ArtsLE CORDON BLEU CULINARY SCHOOLBachelor's degree in EconomicsUniversity of Central Oklahoma - Edmond, OKSkills P&L Management Recruiting Bilingual (English Spanish) Menu creation / Pricing Leadership Decision Making Culinary experience Labor cost analysis Kitchen management Banquet experience Purchasing Catering Restaurant experience Menu planning Management Food Safety Inventory Control Operations Management Strategic PlanningLanguages Spanish - FluentLinkshttp://LINKEDIN LINK AVAILABLECertifications and LicensesServSafeJune 2021 to June 2024Learn 2 Serve Food Allergy trainingServSafe texas Restaurant associationAugust 2019 to August 2024 |
