Thierry Sanchez Email & Phone Number

Washington Dc-Baltimore Area

- Develop a team of 6 head chefs and manage over 120 kitchen employees serving modern American cuisine producing $20 million a year in revenue- Create and implement a strategy that to increase revenue by 6.4% ($3.1 million) in one year- Maintain a 6.2 % average labor cost for last 3 years ranking in the top 10 out of 96 districts- Supervise inventory operations of all six centers- Maintain a consistent 21% food cost average to comply with company standards- Create training program implemented in 17 new locations

Washington Dc-Baltimore Area

- Led 2 sister restaurants serving modern French cuisine, each producing $1.3 million in revenue- Trained and mentored F&B Managers and Supervisors - Initiated cost control measures and vendor negotiations that reduced labor expenses by more than $12K per year and purchasing costs by 14%- Incorporated new menu items, attracting customers while respecting the tastes of existing clientele

Fairfax, Virginia, United States

- Managed all back of house operations of full-service fine dining establishment- Strategically eliminated unused items in contractual service agreements, cutting costs by 18%- Performed purchasing function for this $5 million historic establishment specializing in weddings, and fine French cuisine- Created and prepared menus for the restaurant, afternoon tea buffet, and weddings- Cultivated vendor relationships, negotiating low pricing, expediting orders, and receiving the highest quality products

Potomac, Maryland, United States

- Managed 8 people and oversaw the production of a high-volume establishment specializing in French-American cuisine- Designed and prepared daily tasting menus for dinner guests- Assisted the executive chef to train kitchen personnel

Leon, Virginia, United States

- Managed a kitchen of 5 people and reported to the Executive Chef- Created daily chef specials for restaurant and bar- Strictly enforced proper safety and sanitation standards- Prepared and supervised daily food operations

London, England, United Kingdom

- Food preparation, butchering, cleaned and maintained station- Helped the banquet kitchen for oversize events- Specialized in stocks, stews, and sauces

Lyon, Auvergne-Rhône-Alpes, France

- Follow recipes, piece controls and presentation specification as set by the Executive Chef

Lyon, Auvergne-Rhône-Alpes, France

- Trained and developed skills at all stations in the kitchen

Education record

Education record