Chef De Cuisine Atlanta, GA- Responsible for managing the day to day operations of all food service outlets within the hotel which include in room dining, lobby bar, banquets, The Sundial and the employee cafeteria ➢ Trained and managed, a full kitchen staff which included cooks, stewarding and contracted labor ➢ Maintained budgeted goals regarding food and labor cost ➢ Estimated food consumption in regards to purchasing for all food outlets ➢ Established and coordinated preparation assignments for the culinary staff regarding daily banquet event orders and daily operation requirements ➢ Wrote menus with knowledge in the current food trends for banquets and the Lobby Bar➢ Performed Manager on Duty for the entire Hotel when needed.
As the Chef De Cuisine for The Westin Peachtree Plaza I Assisted in the improvement of the quality and presentation of the food for banquets , the lobby bar and in room dining by ensuring that food items were in stock, recipes were being followed and the food was executed in a timely manner. I also revised line checklist to ensure faster and more efficient setup.
Sous Chef , The Sundial at the Westin Peachtree Plaza. Supervised the daily operation and culinary production for a multimillion dollar a year tri level food complex which includes an extensive lounge menu, a full service 320 seat restaurant, and banquet functions ➢ Daily food ordering of all food products for all levels to include but not limited to produce, meats, seafood and dry storage items ➢ Wrote menus and recipes for the Sundials seasonal menus, special event menus and holiday menus and also executed and implemented each menu to include but not limited to food production, line organization, tasting events, menu descriptions and provided training to the servers and culinary staff on the preparation, presentation and delivery of new menu items. ➢ Trained new employees on their specific stations on the Sundial line in regards to set up, food preparation and closing procedures ➢ Attended and participated in pre planning, weekly beo and pre shift meetings which are imperative to the daily operations as far as communication, delegation and operational improvements ➢ Contributed suggestions and observations for the efficient and effective operation of the restaurant ➢ Attended and participated in off property special events and catering.
My accomplishment while I was the Sous Chef of the Sundial include writing and executing restaurant and holiday menus for the Sundial in the absence of an Executive Chef. I received Supervisor of the Quarter for 4th Quarter 2010 and 3rd Quarter 2011 I also completed a successful task force assignment in New York at the Sheraton New York Hotel and Towers for the Clinton Initiative in 2011.