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DAVID STEARNS
123 Waldorf Drive
New York, New York 10001
212.555.1212
support@resumeedge.com
CHEF - Executive
Sous
Banquet
Saucier
Award-winning, innovative Chef with an exceptional record of
service and international experience at such noted
establishments as the Park Hotel and the Mark Plaza. More than
14 years of expertise in all facets of cooking and management
for Four Star/Four Diamond Hotels, Michelin-starred restaurants,
and as a world-class caterer for private parties and functions.
Member, American Culinary Federation. Excels in supervising
larges staffs of 100 or more and overseeing multi-million dollar
food revenues. Additional experience in:
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Performance Management
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Expense Management
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Payroll Forecasting/Scheduling
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Staff Hiring and Training
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Capacity Planning
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Private Parties/Functions
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Quality Assurance
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New Menu Items
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Catering Services
CAREER ACCOMPLISHMENTS
Plaza One Gourmet Catering & Delicatesssen
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Transformed operations, increasing profits
30% by creating new menu items and marketing catering
services to businesses.
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Reduced labor costs 35% through the
effective use of capacity planning.
Park Hotel
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Oversaw all food operations in this Four
Star/ Four Diamond Hotel.
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Served an international business
clientele, including U.N. diplomats and delegates.
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Increased productivity 42% by reorganizing
kitchen operations.
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Boosted outlet sales 63% by creating new
menu items.
The Mark Plaza
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Ensured efficient and flawless operations,
including simultaneous oversight of 20 diverse functions and
receptions.
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Reduced food costs 18% while also
decreasing manpower 24% by strict management of operations
and quality.
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Selected to direct the Extern Program for
culinary students.
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Chosen to assist the Executive Chef for
all VIP dinners, in conducting cooking classes, and during
special demonstrations.
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Implemented new plating system; created
new menu items.
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