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Click here or scroll down to respond to this candidateCandidate's Name
Executive Chef/Executive Sous Chef/ Garde Manger Chef at Marriott Int.Philadelphia, PA Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLE#readytoworkAuthorized to work in the US for any employerWork ExperienceFood Service InstructorCommonwealth of Pennsylvania - Philadelphia, PAMarch 2023 to PresentWorked closely with inmates for instruction of the culinary procedures. Supervised inmates to ensure and secure a safe environment during servicing of the meals. Supervised and monitored behaviors of the inmates. Guarded and took inmates back the blocks for commissary procedures. Took inmates for medical assistance. Dealt with aggravations between inmates . Executive Chef/Executive Sous chef/Garde Manger Chef Marriott International, Inc.June 2019 to September 2023 Incharge of the whole department including banquet. Amusing the Executive Chef roll at the property In control of Labor critiques,schedules, weekly pay roll, ordering. Oversee Stewart department, assisting on guest satisfaction and complaints at the restaurant. Oversee menus and production for Employees cafeterias. Designed Garde manger Chef at the Property such as (ice carvings, fruits and veg. Displays for every wedding and banquet function. Oversee Sous chef and Lead cooks. Ext.Food Service InstructorCommonwealth of Pennsylvania-Dept Of Corrections - Phoenixville, PA December 2020 to November 2021Worked closely with inmates for instruction of the culinary procedures. Supervised inmates to ensure and secure a safe environment during servicing of the meals. Supervised and monitored behaviors of the inmates. Guarded and took inmates back the blocks for commissary procedures. Took inmates for medical assistance.Dealt with aggravations between inmatesExecutive Chef/ Garde manger ChefSheraton Hotels by marriott International - New Castle, DE May 2018 to June 2019* Oversee the entire operation, including the Banquet and Steward departments.* Responsible for payroll, hiring/training/coaching, scheduling of 13 employees.* In control of ordering.* Work with Birchstreet program for invoices/inventory.* Assist to the BEO meetings.* Inplant Eco sure standards for the kitchen.* Create menus restaurant, room service and Banquet departments.* Accomplished new record of 98% rating for kitchen Inspection, still consistent and up to date.* Established increase in sales/ revenue by 75% for banquet bookings due to improved quality, food presentation, standardizing and costing new menu.Executive Sous Chef/Certified Garde manger ChefHilton Hotel - Philadelphia, PAMay 2016 to May 2018* Run entire operation, including the banquet department.* Create daily upscale specials for the restaurant.* Designed Garde manger Chef for the property, ice sculptures and fruit carvings designs.* Responsible for: Food cost control, ordering, process invoices, employee schedule, weekly payroll, PTO.* Oversee stewarding department to meet standards, weekly employee cafeteria menu, manage, delegate and supervise sous chef.* Work directly with potential clients with wedding tastings and banquet events. Executive Sous Chef/Assistant DirectorChestnut Hill Hospital - Philadelphia, PAMarch 2015 to March 2016* Responsible for the whole operation in the hospital.* Created an upscale patient line plate up of design, quality and diverse diet types.* Manage Catering Department of 300 Guest capacity.* Daily ordering of produce, local farms vendors, bread, market connections.* Design Menu for the Retail Department.* Demonstrate capacity to develop different levels of profitable food items.* Developed different lines of items like flatbread, pizza stations, vegetarian food for retail.* Implemented a Main Line of Grab-n-Go items.* Skills include temperature logs, hygiene, minimize waste, production menu sheets in a glance, and create a standard for patient line service plate up. PHONE NUMBER AVAILABLE EMAIL AVAILABLESous Chef, Sodexo EducationUniversity of the Sciences - Philadelphia, PAMay 2013 to March 2016* Direct Assistant to the Executive Chef for the entire operation.* Responsible for the Banquet Department with capacity of up to 2,500 Guest.* Manage inventory, food cost control and purchases.* Knowledge in FMS program.* Supervise up 20 Employees.* Specialist Garde manger Chef for the entire facility (Portfolio Available) * Skilled in simple Ice Carving.* Train employees to ensure quality and presentation of the food. Lead Cook/SupervisorAspira, Inc. of Pennsylvania - Philadelphia, PA2011 to 2013* Supervise/mentor special education students enrolled in food services curriculum.* Manage sanitation processes, ensuring staff maintain strict protocols related to food and kitchen safety.* Preparation/presentation of all varieties of foods for students, faculty, special events. Pastry ChefToscana - Bensalem, PA2008 to 2011Planned production of Pastry Department in accordance with menu and special requirements and aligned with budget.* Coordinated and supervised activities of full-time and per diem staff engaged in preparation of desserts, pastries, confections, and frozen creations.* Fashioned table and dessert decorations for public display.* Crafted from scratch unique Italian and French desserts including Panna Cotta, Crme Brule, Zabaglione,Italian Rice Cheese Cake, Tiramisu, Limncello White Chocolate Mousse, Fruit Tarts, and Strawberry Shortcake.* Executed responsibilities within set budget and consistently met or exceeded budget/operations expectations.Sous ChefMain Kitchen, Courtyard by Marriott, Isla Verde - PR 2006 to 2006* Responsible for banquet activity for hotel with capacity of 200 guests; daily operations of Creole Buffet.* Successfully managed cost control, inventory, and purchases.* Managed three on-site restaurants and 14 staff; ensured corporate standards were achieved in all areas. Sous ChefWyndham Condado Plaza Hotel and Casino - San Juan, PR 2001 to 2005* First and Second Cook of Banquet; promoted to Sous Chef. Supervised 29 staff.* Performed at live cooking station for 100-500 guests ordering exotic menu items including Carven, Sauvignon, pasta, seafood, vegetarian plates, and fine desserts.* Designed and produced ice carvings for weekend brunch, daily buffet, panty and Garden mange. Creation and scope depended on location and anticipated customers. EducationCertification in Organic and Vegetarian FoodUniversity of Puerto Rico2007Associate in Culinary ArtsInstituto de Banco Y Comercio - Hato Rey, PRAugust 2000 to May 2002Skills Cuisine Italian Baking Cooking Culinary Experience Kitchen Experience Knife skills Management Training POS Banquet Experience Kitchen Management Experience Catering Labor Cost Analysis Profit & Loss Restaurant Management Event Planning Human Resources Supervising Experience French Restaurant Experience HARPC Budgeting Food Service Management Pricing Microsoft Office Merchandising Food SafetyCertifications and LicensesServSafeFood Handler CertificationFood Safety Certification |
