Curtis Cameron Email & Phone Number

Salt Lake City, Ut, Us

United States & Canada

Salt Lake County, Utah, United States

Member of the Tammen Hotel Group

Salt Lake City, Utah, United States

United States

Scottsdale, Arizona

Los Angeles, California

Co managed the daily workings of a 15,000 sq. foot pastry commissary kitchen while mentoring and training a staff of 60 employees. Operations included a variety of sub teams; pastry production & finishing, macaron production & filling, bakery, chocolate and product packaging. Partnered with commissary management to maintain food cost, control labor, manage daily COG, development of all future products and increase overall commissary efficiency; an integral asset in overall company annual sales of $20 million. • Maintained a steady 18% food cost for pastry commissary • Controlled the flow of over 8 million in pastry and product sales yearly • Development of logistic solutions for future company growth in Hollywood, CA

Saint Helena, California

Member of the executive committee and management team for hotel opening, giving valuable insight and decision making skills into matters outside of the food & beverage department. Developed and executed all standards, day-to-day operations, staffing, payroll, departmental budgets and training procedure. Built sustainable pastry program while meeting food cost targets and exceeding the desired level of execution and service. • Oversees, mentors and manages a pastry team of 6 • Directs and expedites the needs of the savory team in the Executive Chef’s absence • Creates and implements pastry, bread and chocolate programs for hotel and restaurant

Aspen, Colorado

Directs all aspect of the The Little Nell pastry program which include the execution and servicing of three food and beverage outlets, hotel amenities, in-room dining, banquet events, managing and mentoring a team of 10 as well as and creating the vision of the pastry program for the future. Work with department executives to review and exceed budgets, lower food costs within the hotel while pushing quality and execution standards within each department. Creates and executes all high level platted desserts, minardies and bread service for the five start restaurant Element 47. Built custom chocolate and bonbon program for hotel and outlets from the ground up Helped to maintain an average food cost of 24%Worked with other department heads to exceed $18,000,000 in food and beverage revenue

Co-directs staff of 10. Manages hiring, training and mentoring of pastry team and seasonal externs. Supervises department staffing, menu planning, budgeting, cost control and analysis for pastry department. Co-develops, creates and executes upscale desserts and banquet items for both properties. Manages and creates seasonal chocolate selections, sugar and chocolate showpieces, monthly amenities and a variety of confections. Supervises dessert production for events accommodating up to 450 people. Acted as Executive Pastry Chef and Department Manager through peak season 2012-2013.

Provided hands-on expertise in areas that included menu planning, cost control and analysis, staffing, budgeting and marketing. Trained, hired and mentored new hires and retrained existing staff of 15. Developed new specialty menu items on a daily basis for nightly specials and regular customers looking for exciting new flavors and techniques.

Helped to streamlined production, boosted revenue and created new and innovative products for the pastry department in absences of Executive Chef. Created and executed specialty chocolates and truffles for special events and amenities. Achieved a reputation within the hotel for constantly creating and producing upscale products with an attention to artistic detail for weekly menu development and special events. Gained real world knowledge of how to execute and manage large scale banquets of up to 3,000. Honed my skills in the pastry to consistently work at a 5 star 5 diamond level of expectation

Phoenix, Arizona Area

Under direction of award-winning pastry chef Perino Jermonti, augmented culinary skills and gained hands on pastry and business experience to advance professional career in the culinary arts and hospitality industry. Developed culinary and management skills including expertise in strategic marketing and public relations.

Accounting, Accounting And Finance

Activities and Societies: Phi Theta Kappa International Honors Society Beta Alpha Psi

Professional Continuing Education, Baking And Pastry Arts/Baker/Pastry Chef

Associate Of Occupational Studies, Hospitality Administration/Management

Activities and Societies: Competition Culinary Team

Associate'S Of Occupational Studies, Culinary Arts/Chef Training