Malcom Sanz Email & Phone Number

New York, Ny, Us

Greater New York City Area

Brooklyn, New York

Pik Nik Bbq

246 Room Newly Renovated Convention Hotel
Corporate Hotel for West Paces Hotel Group
Assisted in educational initiatives for Auburn University in partnership with AUHCC
Executed daily operations in Banquet and A La Carte Kitchens
Review of monthly P&L Statement
Monitor Daily Budgets
Assisted in the creation of Annual Budget for Culinary departments
Assisted in the controlling of Food and Labor
Managed Culinary staff of 22 and a Stewarding Staff of 9
Daily ordering and inventory responsibilities
Executed Daily specials in accordance to industry trends and market needs
Direct Liason with Executive Chef John Hamme

145 Room Newly Renovated Boutique Hotel
Executed daily operations in Banquet and A La Carte Kitchens
Assisted in the composition of and design of the Catering and A La Carte Menus
Assisted in the controlling of Food and Labor Budget
Managed Culinary staff of 11, 1 Sous Chef and Stewarding Staff of 6.
Daily ordering and inventory responsibilities
Executed Daily specials in accordance to industry trends and market needs
Assisted in the training of all Culinary and Stewarding Staff

467 room Convention Hotel
12 Million dollar Food and Beverage Revenue
Managed a kitchen staff of 20 employees
Training staff classical cookery
Creation of Banquet menus, Amenities, outlet menus
Training of menu simplification and new banquet menus
Assisted in the management of the entire food and beverage department including Food and Beverage Outlets and Banquets, Stewarding, Culinary Banquets and Outlets
Ran 23% Food cost for the year 2004
Assisted in management of Food and Beverage Check book

Managed Cold Banquet Kitchen, for 1467 room Convention Hotel, with 85,000 square feet banquet space
***Managed production of all salads, working lunches, receptions, plated functions, and VIP events
***Established effective training methods for banquet cooks, maximizing productivity and minimizing labor
***Monitored food wastage and minimized costs
***Monitoring staff to adhere to Starwood standards of sanitation, and safety
Enforcing all points of Asi survey, to a achieve targeted goals
***Direct Liaison and Executive Chef and Executive Sous Chef to Establish Market trends to new presentation standards
***Assisted in Operational Budget, Food cost control and labor cost control
***Established Strong Relationship with Staff

Supervised all aspects of Culinary Department for 350 room full Service Hotel with over 7 million in annual culinary volume
*Established effective training methods for banquet and outlet cooks
* Included training and development of mis en place standards and maximizing creativity
* Training students from accredited culinary schools
* **Ensure stewarding , banquet, out lets kitchens are maintained for high standards of sanitation, adhering to established standards and policies
* **Training all culinary staff to adhere to WHMIS standards
* **Monitor and maintain high standards for quality of food in Banquet and Outlet kitchen
* **Monitor and analyze market and menu competition
* Identify market needs and trends
* Develop menus based on guest requirements and food popularity
* Work closely with executive Chef and outlet managers to develop special menus in accordance to promotions
****Direct Liaison with Purchasing Director to ensure purchase of quality goods and cost efficiency
****Member of opening team

Managed culinary aspect of 3 outlets in a 438 room luxury hotel
* Responsibilities included food ordering, organization of restaurant and pertaining outlets as well as training and menu implementation, in these outlets
* Educated employees on the importance of consistency in presentation and preparation
* Assisted where needed and worked closely with group contacts to ensure guest satisfaction
* Promoted to Hyatt regency Calgary as restaurant Chef

Ranked 17th Best Golf and Country Club in Canada
* Rotation Through Whole Kitchen
* Responsible for Production of Soups, Sauces, Specials, and Overall production of Culinary Prep
* Worked All aspects of Kitchen; * **Trained at Ola Bar and Restaurant, Culinary Art Catering, Ave and Dave Raw Bar and Grill
* **Trained through all culinary departments including the boulanger and Pastry department
* **Completed over 7000 hours of volunteered and paid training
* **Restaurant experience included 150 - 200 covers of fine culinary fair