SENIOR BANQUET CHEF Professional Summary Dynamic Executive Chef broad spectrum international experience facets hotel restaurant operation, established track record Food &Beverage Management extensive knowledge food beverage management culinary arts. Trained educated Europe expert knowledge Traditional French, Italian American cuisines. A passionate Leader vision outstanding customer service team achievement, driven financial operational success organization. Skills Business operations expertise Inventory control record keeping Trained performance wage reviews Natural leader Service-oriented Strong work ethic Work History Senior Banquet Chef 03/2014 Current Company Name – City State The W-Atlanta Midtown flag-ship property 466 modern luxury guest rooms, 4 outlets including farm table restaurant concept, 24-hour room service operation full service luxury spa. Leader charge entire Banquet Garde Manger kitchen operations 40.000 sq. feet banquet meeting space, 3 kitchens, skyline wedding venue. Manage direct team 8 cooks, 5 banquet attendants, 2 stewarding supervisors 8 stewards. Successfully managed conversion Jean Georges Spice Market, intoTrace Restaurant concept. Direct coordinate administrative duties purchasing Culinary Department. Increased GSI (guest satisfaction index) solid 4.67 ratio Banquet/Catering department. Custom created menus directed themed events top ranking accounts clientele. Improved food cost 26% YTD foodcost 24.1% effectively managing production accurately conducting purchasing methods applying cost saving procedures. Strongly improved house food production, improving labor productivity budget. Achieved 97.6 point Steritech food safety score, 98 point score county health department. Executive Chef 04/2012 02/2014 Company Name – City State The Emory Conference Center Hotel 325 luxury guest rooms, 5 outlets including, 250 seat restaurant, Club Lounge, room service, bowling lanes Pub, Houston Mill House wedding venue. Directly Responsible culinary banquets operations 40,000 sq. feet meeting space. Leading managing team 30 employees including supervisory/management team 5 people. All financials growing property grossing 8-10 million revenue Food Beverage Department. i.e. food costing, forecasting flow-through Revenue, labor, expenses, purchasing, etc). Created maintained impeccable food preparation, visual aesthetic, quality standards areas operation. Obtained excellent Unifocus scores guest satisfaction ranging 90-96% overall. Participated contributed major decision maker F&B department ongoing improvement process culinary program. Training Development direct F&B Management Training team. Achieved food cost labor cost budget maintained excellent health inspection scores. Executive Sous Chef 08/2010 04/2012 Company Name – City State The Loews Atlanta hotel 414 luxury suites, 120 seat Southern themed restaurant bar, spa. Directly responsible managing overseeing multiple outlets including 120 seat restaurant, 24 hour room service, 37,000 sq. feet meeting space including 11,000 sq foot ballroom. 35 employees including supervisory/management team 5 people. Successfully coordinated managed banquet catering functions, financials administrate duties high volume property grossing 12-14 million Food Beverage Department. Effectively hired, trained developed high performance culinary stewarding team maintaining Loews Brand Standards improved operating procedures. Maintained improved budgetary guidelines increased guest satisfaction number 1 Loews Corporation Culinary Department. Achieved outstanding health inspection scores throughout year, obtained excellent employee survey record Culinary Department. Executive Sous Chef/Interim Head Chef 10/2007 08/2010 Company Name – City State The Intercontinental Hotel features 422 luxury guest rooms, 24-hour restaurant concept room service, luxury club lounge themed bar, 32,000 sq. foot meeting space 12,000sq. feet ballroom accommodate 850 seated dinners 1,500 theater style reception setting. Responsible overall operation Culinary Department 4 star, 5 diamond corporate flagship hotel Intercontinental Hotel Group. Improved food cost 25% budget 28.2% maintained variables labor cost within budgets times, strong contributor quality profit ownership. Directly responsible F&B outlets including 24 hour French Bistro concept (Fine Dining), XO cognac Bar Lounge, Room Service Spa Dining, Banquet Catering Operations. Directly responsible 50 employees (Including Leadership). Successfully operated interim Executive Chef transition ownership, effectively managed process well Culinary Department, financials, high profile corporate events IHG. Banquet Chef Winery Chef 03/2006 10/2007 Company Name – City State The Hotel Features 277 luxurious guest rooms, 6 Food Beverage venues, Pool Bar Golf Grill full service spa. The Winery features 120 seat Bistro, fine dining prix fix restaurant, Viking Cooking Studio various Banquet venues. Responsible aspects Culinary Department direct emphasis Banquets Catering operations overseeing 6 F&B outlets. Manager charge absence Executive Chef. Manage oversee entire culinary team 40 employees including 4 Sous Chefs. Responsible coordination administrative duties, purchasing, menu planning development out-door facilities. Promoted Winery Chef 2007. Education Bachelors Degree Culinary Arts Hospitality Management Nutrition Restaurant Techniques 1 1998 RIVB Culinary Institute City Culinary Arts Hospitality Management Nutrition Restaurant Techniques Business Administration 1 1992 Mavo College City Business Administration Certifications Serv-Safe Manager Certified Certified Managing multi-cultural diverse workforce Skills administrative, budgets, budget, concept, conversion, Cooking, clientele, Delphi, Dutch, Employee Relations, English, Features, financials, forecasting, French, German, Internet Literate, Leadership, Managing, Management Training, Market, Excel, Office, 97, Outlook, Windows 98, 98, NT, Word, Mill, profit, purchasing, quality, reception, Recruitment, safety, Spanish, supervisory