Travis Spear
New York,United States
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Sous Chef (Hotel Operations)
José Andrés Group
10.2023 - Current
- Oversea all hotel food and beverage operations (Banquet, VIP Club Lounge, Nubulez roof top)
- Oversea 2 sous Chef De Parties and 50 cooks
- Operations includes 5 kitchens expanding across 47 floors.
- Updates pay roll completes ordering throughout all outlets
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
Consultant Executive Chef
Self Employed Services
New York, New York
06.2023 - 10.2023
- Opened Restaurant from scratch building designing kitchen menu
- Planned, organized, directed, and supervised all culinary operations.
- Hired all kitchen staff
- Created tested and costed menu for 2 floor restaurant
- Reviewed operational records and reports to project sales and determine profitability.
- Analyzed data related to customer preferences to develop new menu items or modify existing menu items.
- Implemented cost saving strategies without compromising quality or flavor profiles of dishes.
Executive Sous Chef
The Plaza Hotel
New York, United States
01.2022 - 06.2023
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ensured compliance with local health department regulations by performing routine inspections.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
Senior Sous Chef
The Plaza, A Fairmont Managed Hotel
New York, United States
05.2021 - 01.2022
- Reopening The Plaza after it has been closed for 1 year
- Overseas 4 Outlets Palm Court,Champagne Bar,Rose Club,Room Service Manages 1 management sous chef,and 1 Kitchen Manager Manages 29 Local 6 Union Cooks & 20 Stewards Complete payroll and time punch audits using timesaver Orders food and conducts inventory daily using birch street Corresponds with Executive Chef on menu changes and updates Works Closely with Restaurant GM to assure FOH are all trained properly on menu and execution Research and development for all 4 outlets
- Furloughed in April
Specialty Chef (Casa Don Alfonso Restaurant)-Pre Opening Team
The Ritz-Carlton Hotel Company, L.L.C.
St Louis, United States
10.2020 - 05.2021
- Pre-Opening Team >Oversea 20 Cooks Breakfast Lunch & Dinner Operation > Created/setup inventory data for (Plateware, China ,Equipment) > Help Manage labor/Payroll in conjunction with CDC > Created/Implemented ordering guides > Ensure menu/recipes of Don Alfonso (Michelin Starred Restaurant in Italy) are up held and followed by cooks > Task Forced at St.Regis Deer Valley (Park City Utah) from December - February Banquet Operations
Task Force Specialty Chef
The St. Regis Deer Valley Careers
Park City, United States
12.2020 - 02.2021
Senior Sous Chef
The Plaza, A Fairmont Managed Hotel
New City, New York
12.2019 - 10.2020
- Overseas 4 Outlets Palm Court,Champagne Bar,Rose Club,Room Service Manages 1 management sous chef,and 1 Kitchen Manager Manages 29 Local 6 Union Cooks & 20 Stewards Complete payroll and time punch audits using timesaver Orders food and conducts inventory daily using birch street Corresponds with Executive Chef on menu changes and updates Works Closely with Restaurant GM to assure FOH are all trained properly on menu and execution Research and development for all 4 outlets
- Furloughed in April
Chef De Cuisine
Claremont Club & Spa, A Fairmont Hotel
San Francisco Bay Area
06.2018 - 12.2019
- Overseas 3 Meal a day restaurant inside hotel Manages 22 Union Cooks & 4 Union Sous Chefs Complete payroll and time punch audits using adp Conduct labor reports using unifocus and attend labor meetings to ensure our labor standards are up to par Orders all food and conducts inventory daily using birch street Corresponds with Executive Chef on menu changes and updates Works Closely with Resturant GM to assure FOH are all trained properly on menu and execution Research and development for all 3 meal periods expanding over 5 separate menus Co-Chair of hotel sustainability committee
Sous Chef (Bourbon Steak Micheal Mina)
Four Seasons Hotels and Resorts
Washington, District Of Columbia
11.2017 - 06.2018
- Only 5 Star 5 Diamond hotel in DC Expedite orders on average of 350 covers per day Complete payroll and time punch audits using adp Conduct labor reports using unifocus and attend labor meetings to ensure our labor standards are up to par Orders all food and conduct inventory daily using birch street Overseas and manage a staff of 22 Corresponds with Executive Sous and Executive Chef on menu ideas.
Jr. Sous Chef (Seasons & Room Service)
Four Seasons Hotels and Resorts
Washington, District Of Columbia
12.2016 - 11.2017
- Only 5 Star 5 Diamond hotel in Washington DC Help create menus with Executive Chef for Room Service and Seasons Resturant Oversee all Seasons and Room Service kitchen staff Audit Payroll and labor for kitchen staff Order and purchase food for Room Service and Seasons Kitchen Create and run 5 star Sunday Brunch in conjunction with other Sous Chefs
Hotel Restaurant/ Room Service Cook (Peacock Alley)
Waldorf Astoria New York
New York City
07.2014 - 12.2016
- Ensure Lobby restaurant and dinner room service goes out in a timely manner Uphold to Luxury 5-Star standards Cook and prepare food in accordance with menu and recipes Cook and prepare food for Peacock Alley Lunch and small plates Prepare and putout VIP parties for private dining rooms Prep and prepare Waldorf Astoria Sunday Brunch Fills in for shifts in other outlets such as Waldorf Astoria's newest restaurant LA Chine
Line Cook
Hilton Woodbridge
Woodbridge
06.2013 - 07.2014
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Assisted Head bartender with Food & Drink Pairings and making cocktail syrups
Community Coordinator
Statdrive Inc
03.2013 - 09.2013
- Worked under Community Managers and assisted in moderating forum,and posting upcoming gaming events on Social media sites such as Twitter,Facebook
- Moderated Twitch channels during gaming events
- Reached out to other websites to gain affiliations.
Line Cook
Crowne Plaza Hotel
Edison, New Jersey
05.2010 - 06.2013
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
- Practiced safe food handling procedures at all times
- Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
Education
Associate of Arts and Sciences (A.A.S.) - Culinary Managment
Middlesex County College
01.2013
High School -
J.P Stevens High School
01.2011
Skills
- Culinary Skills
- Catering
- Food & Beverage
- Menu development
- Sanitation Standards
- Culinary techniques
- Kitchen Staff Management
- Forecasting and planning
- Food preparation techniques
- Safe Food Handling
Certification
Rouxbe Waldorf Astoria Cooking Course
Personal Information
Title: Executive Sous Chef (Hotel Operations)
Phone: (347) 637- 9076
Timeline
Executive Sous Chef (Hotel Operations)
José Andrés Group
10.2023 - Current
Consultant Executive Chef
Self Employed Services
06.2023 - 10.2023
Executive Sous Chef
The Plaza Hotel
01.2022 - 06.2023
Senior Sous Chef
The Plaza, A Fairmont Managed Hotel
05.2021 - 01.2022
Task Force Specialty Chef
The St. Regis Deer Valley Careers
12.2020 - 02.2021
Specialty Chef (Casa Don Alfonso Restaurant)-Pre Opening Team
The Ritz-Carlton Hotel Company, L.L.C.
10.2020 - 05.2021
Senior Sous Chef
The Plaza, A Fairmont Managed Hotel
12.2019 - 10.2020
Chef De Cuisine
Claremont Club & Spa, A Fairmont Hotel
06.2018 - 12.2019
Sous Chef (Bourbon Steak Micheal Mina)
Four Seasons Hotels and Resorts
11.2017 - 06.2018
Jr. Sous Chef (Seasons & Room Service)
Four Seasons Hotels and Resorts
12.2016 - 11.2017
Hotel Restaurant/ Room Service Cook (Peacock Alley)
Waldorf Astoria New York
07.2014 - 12.2016
Line Cook
Hilton Woodbridge
06.2013 - 07.2014
Community Coordinator
Statdrive Inc
03.2013 - 09.2013
Line Cook
Crowne Plaza Hotel
05.2010 - 06.2013
Associate of Arts and Sciences (A.A.S.) - Culinary Managment
Middlesex County College
High School -
J.P Stevens High School
Rouxbe Waldorf Astoria Cooking Course
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