Chef | Henderson, NV
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| OBJECTIVE
To continue to grow as a culinarian and manager in quality establishments in the hospitality industry. | | | RELOCATE
NJ PA |
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*****Partial listing of resume.*******
******Please sign up for full access.****** . in the main kitchen
-in short, total executive responsibility for entire main kitchen
10/2003-10/2004
The Adam's Mark Hotel St. Louis, MO
Executive Sous Chef
-4 diamond 910 room hotel
-$14 mil food and beverage operation
-responsibilities over 6 kitchens and 5 F&B outlets to include a staff of approx. 70 cooks and utility and a team of 6 sous chefs
-direct responsibility in banquets with 76,000 sq. feet of space
-assist executive chef with all kitchen operations to include payroll, P&L, food costs, labor costs, menu development, sanitation, consistency and quality controls, hiring, discipline, etc.
03/1999-11/2003 Marriott International:
8/2002 - 11/2003
The Renaissance St. Louis A/P Hotel St. Louis, MO
Restaurant Chef
-$6.5 mil food and beverage operation
-responsible for all restaurant culinary operations for Italian steakhouse to include an immediate team of 8 cooks, menu development, food costs controls, food sanitation and safety, daily specials, corporate culinary promotions, consistency and quality controls, continually educate and develop my team, etc.
-developed biweekly prefixe menus to promote the varied cuisines of Italy
-assist executive chef with overall kitchen operations as needed to include payroll, P&L review, balance scorecard, game plan and action plans, etc.
-assist executive sous chef as needed with banquet operations
-total responsibilities to include hiring, scheduling, training, discipline, ensure all brand standards are met and/or exceeded to maintain and increase levels of food quality, guest satisfaction, associate satisfaction, all costs, kitchen sanitation to ensure profit
11/2000 - 11/2001
The Renaissance Harborplace Hotel Baltimore, MD
Sous Chef
-4 diamond, full service hotel
-$16.5 mil food and beverage operation
-Directly responsible for "Windows" specialty restaurant operations to restaurant, room service, and lounge
-ordering, maintaining par levels, ensuring proper utilization of all product
-total responsibilities to include hiring, scheduling, training, discipline, ensuring all brand standards are met and/or exceeded to maintain and increase levels of food quality, guest satisfaction, associate satisfaction, all costs, kitchen sanitation to ensure profit
-assist executive chef with any and all operations of the kitchen as needed (i.e. banquets, property catering, specialty shows, menu development, etc.)
3/1999 - 11/2000
Marriott's Griffin Gate Resort Lexington, KY
Sous Chef
-4 diamond, full service hotel
-$10.5 mil food and beverage operation
-directly responsible for controlling all kitchen operations for 4 F&B outlets: Griffin Gate Gardens restaurant, JW's Steakhouse, Pegasus Lounge, and room service to equal a total annual sales volume of $3.5-4 mil
-responsible for menu development/implementation, costing, recipe use records, qual
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