* Excelled as the Senior Sous Chef for the 4 Diamond property with 515 rooms and F&B valued at up to $8M.* Presided over multidisciplinary operations encompassing budget development, safety management, sales forecasting, food quantity planning/forecasting, and vendor relationships.* Directed daily kitchen operations and adeptly navigated concurrent responsibilities, while ensuring prime quality and timely implementation.* Leveraged people management expertise to recruit, develop, schedule, and supervise talented candidates.* Acted as an industry subject matter expert by developing menus for events and conducting cooking demonstrations, as well as site visits and menu tastings.* Established Standard Operating Procedures and supported Executive Team members with strategic planning.* Continuously enforced a positive image of the Marriott brand, while achieving optimal ESS, GSS, and AES scores.* Strategically slashed food cost from 24.5% to 20.8% and labor cost from 13.6% to 11.8%.* Propelled underwhelming guest and event satisfaction survey scores from the bottom three of the region to consistently remain at the top three.

* Served as the Sous Chef for the 4 Diamond property with 840 rooms and $20M in F&B.* Supervised 50+ kitchen members, which included delegating tasks and reviewing work performance.

* Acted as the Executive Chef for the 3 Diamond property with 140 rooms and $3M in F&B.* Maintained operational excellence by initiating production quality standards and optimizing food preparation techniques.* Evaluated/modified financial budgets and collaboratively distributed budgets.* Minimized food cost by enhancing accuracy in food consumption estimation.* Contributed to reduced staff turnover by boosting employee morale.

* Collaborated with cross-functional departments such as Sales, Events, and Operations to ensure success through internal harmonization.* Executed cost control strategies while maintaining food, labor, and controllable costs.