Partrick Riddles Email & Phone Number

Part of the opening team of the JQH Marriott Center. Responsible for all opening procedures including kitchen set up, menus, staffing, training, all inventories, and kitchen design. Directed all kitchen duties, purchasing, receiving, al la carte restaurant, 17,000 square feet of meeting space, and all menu pricing throughout the Hotel. Also, monitored a 19% food cost and 10 % labor cost, while maintaining a 95% health inspection score from opening day. HOSPY ‘s 2012 awards, won first place for upscale Hotel in North Texas.

EXECUTIVE CHEF Responsible for all operations in Food and Beverage which includes: 16,500 square feet of banquet space, all purchasing and receiving of all food and beverage, implemented all food and beverage menus through out the Hotel. Also, labor control, food cost, food training, Starbucks, off site catering, monthly inventory, monthly F&B transfers, and developing staff. Hotel is currently under renovation and my job duties are: Revamp the kitchen, maintain inspections, responsible for all F&B punches, and kitchen equipment. Hotel is maintaining a 20% liquor cost and a 23% food cost from January 2008 to November 2009.

EXECUTIVE CHEF Based at the Addison Sambuca Restaurant an up scale high volume restaurant, responsibilities include: Developed Sambucas catering corporate menus for 5 restaurants, revamped corporate restaurant menu, trained Restaurant Chefs on menus, and worked out of corporate office on back of the house policies and procedures for the company (labor, job descriptions, food inventory, cost control, food quality, and, closing BOH cleaning procedures for all restaurants.) Also off property catering, cooking classes, inventory, scheduling, task force, while maintaining a 26% food cost.

EXECUTIVE CHEF Directed total operations management for Food and Beverage. Responsibilities include: 13,000 square feet of banquet space, all purchasing and receiving of all Food and Beverage, developed banquet menus, restaurant menus, bar menus, and catering menus. Also off property catering, cooking classes, inventory, scheduling, all accounting responsibilities of Food and Beverage, also brought food cost down to 24% from 38%. The Hotel is ranked number 6 in the Hilton Company for quality Food and Beverage.

Directed total operations management for multiple outlets. Responsibilities include: 23,000 square feet of banquet space, developed Banquet menus and pricing, created and implemented Restaurant lunch and dinner menus based on seasonal costs. Oversee all food outlets in the Hotel while training my staff and Sous Chef. Developed five course wine dinner menus, off site task force, purchasing, scheduling, off site catering, while maintained a 26% food cost. Also, monitored profit ranging from 5.5 million in food and beverage.

Directed total operations management for multiple outlets. Responsibilities included: Banquets 30,000 square feet, casual three meal a day restaurant, room service, bar dining, Pizza Hut, Wedding tasting, culinary staff training, developing Sous Chef and cooks, purchasing and receiving all kitchen food, punch edits, payroll, inventory and scheduling within productivity. Maintained a 26% food cost, and the hotel is in the top ten of the company for food quality. Was transferred to Arlington from Colorado Springs for a promotion as E executive Sous Chef, also monitored profit ranging from 5.1 million in food.

Sous/Banquet CHEF Directed total operations management for multiple outlets, including causal restaurant, banquets, off-site catering, chefs table and private parties. Responsibilities included: menu preparation and design for banquets, culinary staff training, revamped bar menu, training on quarterly restaurant menu, off-site task force, and culinary public demonstrations. Monitored profit ranging from 3.8 million in food and beverages.

FINE DINING CHEF Directed total culinary operations of Dovers Grille, a Four-Star fine dining restaurant.Responsibilities included: menu design, cuisine preparation, and presentation. Also, P.M. banquets, five course dinners throughout the hotel, culinary staff management, scheduling, and culinary training. Responsible for costing out menus for bar, restaurant, room dining, and concierge.

SOUS CHEF Responsible for three-a-day restaurant and Sunday brunch. Revamped restaurant menus and presentation. In charge of staff scheduling. Full time butcher, and saucier for all outlets of the Country Club. .

LEAD COOK Managed lunch and dinner of 700 covers per day at top rated four - star restaurant. Responsibilities included: butcher, seafood account, produces account, and expedited orders.

LEAD COOK Assumed all management duties in the absence of Chef and Sous Chef. Directed total operations for lunch and dinner banquets, fine-dining restaurant, pool area, and saucier at private country club.

High School Diploma

Associates Of Arts, Culinary Arts

Education record