0000 xxxxxx xxxx , xxxx , xxxxx 00000
xxx-xxx-xxxx
abc@xyz.com

 

executive chef ▪ director of food and beverage

well-rounded and energetic professional with 10+ years of experience seeks new challenge

 and opportunity to apply consummate skills as an executive chef or director of food and beverage.

yyyyyy x. yyyyyy

professional profile                                                                  

  escalate business development through strategic initiatives that increase productivity and revenue growth; consistent record of exceeding goals and objectives

  self-motivated leader with experience in all aspects of food and beverage business operations; menu design and implementation, banqueting services, personnel management, training, quality assurance, standards compliance, and business renovations and restructuring

  communicate technical and complex information easily and concisely; ensure exemplary customer service

  demonstrate diagnostic and collaborative problem-solving skills; respond calmly to tough situations; highly organized and detail oriented

yyyyyy x. yyyyyy

employment history                                                                    

executive chef                                                                                                          09/2006 c 08/2009   

jw camelback inn resort and spa ▪ scottsdale, az

   managed daily business operations; $20m establishment with 10 food and beverage outlets, and 80,000 square feet of banquet space

   orchestrated major renovations of eight outlets; service scores were never compromised, but rather increased to #1 in the country from #32

   collaborated to develop an efficient renovation design for kitchen facilities

   coordinated and implemented opening of two franchise operations on the marriott property; ensured quality standards

   designed and delivered a new restaurant concept to the ceo of marriott; it was accepted, consolidated, and implemented through extensive training of all staff

   achieve 100% on quality assurance audit every year

   significantly reduced wage margin; reduced overtime and cross-trained staff

   reduced food cost; lowest in eight years

 

executive sous chef                                                                                                 12/2004 c 09/2006  

jw desert ridge resort and spa ▪ scottsdale, az

   managed daily business operations; $40m catering operation with 10 food and beverage outlets

   reduced food cost and produced consistent product through new strategy development and implementation

   increased food quality, and reduced labor and waste; implemented superior techniques for banquet preparation and production

   provided personnel management; hiring, interviewing, placement, and employee evaluations

 

executive chef                                                                                                          03/2003 c 12/2004  

copperwynd resort and tennis club ▪ fountain hills, az

   managed $4m annual income of alchemy restaurant

   received four diamond award, 2003

   produced all menus and promotions for the resort

 

executive chef                                                                                                          04/2001 c 03/2003  

hilton scottsdale resort and villas ▪ scottsdale, arizona

   managed business operations for this $16m establishment; four food and beverage outlets, and 22,000 square feet of banquet space

   dramatically increased sales and guest satisfaction; created a popular menu, and reevaluated room service amenity program

 

executive chef                                                                                                          01/1999 c 04/2001  

renaissance scottsdale resort ▪ scottsdale, az

   increased sales, guest satisfaction, and repeat business during tenure

   spearheaded revamping of this resort with four outlets, and 8000 square feet of banquet space

   restructured menu using local products; ensured renaissance standards were adhered to

   encouraged local recognition by attending weekly farmers market; generated enthusiasm and free publicity

   built positive rapport with sales team; encouraged excitement about resort s possibilities

 

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professional development and awards                                  

• acf certification
• cia greystone contemporary cuisine, 08/2000
• cia greystone italian cuisine, 08/2000
• cia greystone chef s excellence program, 05/2000
• scottsdale culinary institute - culinary program
• marriott western regional mediterranean cuisine
• marriott management culinary training program
• marriott cook smart
• marriott impact leadership
• co- facilitated marriott regional culinary training
• various local magazine and newspaper articles
• various local radio and tv appearances

awards

   golden platter last 5 years

   company guest satisfaction for food in both restaurant and events; #1 in the country for three years

   manager of the quarter 2008

   best spa menu 3 yrs running from spa times

facilitated classes

• cook smart a marriott class for all executive chefs
• food allergens
• catering presentation & culinary trends
• menu engineering and menu trends
• opening task force, phoenix airport marriott ▪ phoenix, az
• opening task force, calgary marriott ▪ calgary, canada
• opening task force, napa valley marriott ▪ napa valley, ca
• opening task force, vail marriott ▪ vail, co