Executive Chef Food

Tom L. Collins

Executive Chef

San Jose California, 1-443-***-****, adcl2m@r.postjobfree.com

EXPERIENCE

Executive Sous Chef Jan. 2020 present

Levy Santa Clara Convention Center

Santa Clara California

Executive Chef June 2017-2019

Guckenheimer

Sunnyvale California

Corporate Dinning. Food Costs. Train Staff. Ordering of products. Menu Develop on a daily basis.

Executive Chef March 2017-June 2018

Fargo Ramada-Fargo, North Dakota

Train new staff, all ordering of food items for hotel, restaurant and banquets. Scheduling of staff for proper coverage.

Responsible for new menu in hotel restaurant.

Zero complaints on food quality from kitchens. Many compliments from all groups and functions.

Monthly inventories and achievement of budgeted food cost.

Executive Chef/Director of Food and Beverage Feb 2007 – Feb 2018

Delta by Marriott Fargo – Fargo, North Dakota

Supervision of three outlets, restaurant, banquets and Starbucks. Managed food cost to meet or exceed budgeted level of 30%. Managed a staff of over fifty in all three outlets to hit labor cost monthly.

Aided in development of standalone restaurant, Urban 42. Created new menus for both Urban 42 and banquet/catering facilities.

Overview of entire F&B budget. Worked to attain budgeted revenue while keeping costs at or below predicted levels.

Executive Chef 2016-2017

Belmont Seniors Residents - San Jose, California

Conceptualizing new menu dishes and special dietary items providing exciting twists on old favorites, focusing on proper nutritional enhanced organic cuisines.

Menu development and execution using up to date techniques such as Theoretical Food Costing Models with the most relevant market information.

Safeguards all food preparation for culinary team by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

Executive Chef

Fremont Marriott - Fremont, California 2014-2016

Reorganized the culinary department increased productivity by 20%.

Successfully accomplished our budget through cost cutting measures and tight inventory controls as a result of food cost from 32% reduced to 19% within one year.

Revamped Breakfast, adding extensive offerings to appeal to client needs and boosted 15% increase in revenue.

Reputation for culinary excellence for improved quality of food and presentation in banquets by 30%

Executive Chef 2006-2014

Santa Clara Marriott - Santa Clara, California

Promoted from Executive Sous Chef to Executive Chef within 6 months.

Lead and mentoring staff of one sous chef, five supervisors, purchaser, administrator and over 50 culinary associates.

Developed and implemented a la carte menus, bars & room service menus as per corporate standards as well as upgraded banquet menus for corporate, academic, wedding and social events for up to 2,000 guests.

Food cost budgeted at 32% ending with 21% for 5 consecutive years.

Revised inventory management system to address increasing food costs. Analyzed waste logs to identify and categorize high-loss items.

Designed new innovative model for reducing waste, trained staff on stocking procedures, and implemented new profit maximizing menu-pricing technique. Model cut cost by over 19% beyond company standards immediately following implementation.

Developed policies and procedures to enhance and measure quality; continually updated written policies and procedures to reflect state-of-the-art techniques, equipment, terminology and elaborating the food culture.

Executive Sous Chef 2004-2006

Houston Renaissance - Houston, Texas

Conducted recruiting, training, coaching, performance feedback, and corrective action for more than 22 staff members during tenure. Personally, accountable for conveying company culture to new hires and placing them in positions that build off of their noted strengths. Ensured all staff received appropriate training and delivered regular spot-coaching to proactively address issues.

Developed standards for executing menus and events (quality, quantity, cost, workflow and service).

Produced a high volume of work in a timely manner, which is accurate, complete, and of high quality in food and presentation.

Act as liaison with various distributors and responsible for establishing and maintaining positive business relations throughout the fiscal year.

Negotiate with distributors and leverage amiable relationship for profit-maximizing options for all parties involved.

Head Banquet Chef 2001/2004

Marriott Waterfront - Baltimore, Maryland

Promoted from Assistant Banquet Chef to Head Banquet Chef within the first year.

Assisted the Executive Chef in the development of new menu items to reflect current trends and local taste for restaurants and banquet for hotel pre-opening.

Implemented strategies to increase efficiency within a reorganized Catering and Banquet Department.

Reformatted banquet department structure to provide consistent and effective coverage for the hotel increasing productivity by 28%.

Designed, planned and implemented creative executive menus for VIP events.

Sous Chef 1990-2001

Renaissance Hotel - Baltimore, Maryland

Promoted from Line Cook to Sous Chef during third year.

Lead the back-of-house operations and ensuring all direct reports maintain proper cleanliness, pace, and quality of product. Commanding Executive Chef for delivering clear direction during service hours in a constantly changing environment.

Created, prepared and presented wedding tastings. Created menus according to guests’ requests and preferences as discussed in consultations for over 350 clientele.

Consistently reconciled purchase orders for cost reduction and proficiency in the kitchen.

Motivated and developed employees to increase their skills & knowledge, building a stronger more cohesive team, and ensuring consistent, high-quality culinary experiences for guests.

Head Banquet Cook 1987-1990

Sheraton Hotels - Baltimore, Maryland

Review work procedures and operational problems to determine ways to improve service, performance, and safety.

Determine how food should be presented and create decorative buffet displays.

Managed time efficiently and effectively to successfully balance other duties for day to day operations

Worked side by side with the Sous Chef to create unique menu items and plate presentations.

Head Line Cook 1984-1990

Harrison Hotel - Baltimore, Maryland

EDUCATION

1983 - 1987

A.A Degree in Culinary Arts

Baltimore Culinary Art Institute

Baltimore, Maryland

SKILLS

Executive Chef to a full-service Business District Hotel of 730 rooms, responsible for all aspects of production for affairs ranging from 100 to 2,000 guests daily and a revenue of 30 million dollars per year.

Achievements & Awards

Spirit to Serve Award - 2012 Santa Clara Marriott

Service Appreciation Award - 2010 - Santa Clara Marriott

Lead of the Quarter - 2007 - Santa Clara Marriott

Service Commitment Appreciation Award - 2005 - Houston Renaissance

Outstanding Banquet Chef Award - 2002 - Marriott Waterfront

Charter Member of Pre-opening Hotel - 2002- Marriott Waterfront

Leader of the Quarter - Harbor Place - 1994

Leader of the Quarter - Harbor Place - 1990

Certifications

ISO 22000 - HACCP Certified

Serve Safe Certified

Leadership & Coaching Certified

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