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Click here or scroll down to respond to this candidateCandidate's Name
San Antonio, TX PHONE NUMBER AVAILABLE EMAIL AVAILABLEDynamic and energetic Executive Chef with over 15 years of experience leading culinary teams and providing diners with excellent innovative meals and service. Manage and develop culinary talent through targeted and positive support, feedback, and mentoring. Negotiate proactively with vendors to secure cost-effective pricing to help increase revenue and profit.Professional ExperienceWestin San Antonio North San Antonio, TXExecutive Chef June 2021 August 2023Served as Executive Chef by creating menus, controlling food costs, and ensuring quality finisheddishes, successfully managing culinary operations for 366 room hotel and $25K banquet spaceRevamped daily operations by re-establishing health department standards to guarantee health andsafety requirements were metSecured cost-effective pricing by working closely with vendors, effectively handling departmentexpenses for food, supplies, uniforms, and equipmentOrganized and oversaw large banqueting and catering events with a focus on exceeding guestexpectations, leading to an increase of revenue and profits of 3 millionLed kitchen personnel through individualized feedback and support, fostering a culture of teamworkRecommended changes based on in-depth knowledge and understanding of how to provideexceptional dining experiences, positively helping to transition hotel to a Westin Flagged HotelInteracted with guests and team members utilizing stellar interpersonal skills to build positive andproductive relationshipsCompleted duties in a timely manner, meeting 100% of deadlinesMarch 2020 June 2021Covid Hotel ClosedCrown Plaza River Oaks Houston, TXExecutive Chef November 2010 March 2020Recruited, hired, and trained culinary talent with a results-oriented approach to develop innovative andhigh-capacity teamsAssisted General Manager with preparing annual budget, resulting in a realistic forecast of departmentexpensesRequired strict adherence to sanitation codes, kitchen safety standards, and food storage protocols,consistently earning a 95% sanitization gradeOrdered food and supplies proactively to ensure items needed for quality menus were availableSupervised staff using strong communication skills, clearly sharing expectations and informationAdditional ExperienceSodexo Nasa Houston, TXExecutive Sous ChefOversaw operations of 3 kitchens by coordinating employee schedules, ordering food and supplies, andtraining staff, expertly helping Executive Chef in a fast-paced environmentCombined diverse ingredients in creative ways to produce unique menu items and specialsDeveloped culinary teams through strategic mentoring to boost productivityCore CompetenciesMenus, Health and Safety Requirements, Food Storage, Daily Culinary Operations, Vendors, Cost-effective Pricing, Supplies, Uniforms, Equipment, ManagementEducationBachelor of Arts in Business Administration, University of Houston Downtown, Projected 2024Associate of Applied Science in Culinary Arts, San Jacinto College District |
