ANCILLENO SOLOMON
Houston,Texas
Summary
Experienced Executive Chef with a background of managing kitchen operations and overseeing culinary teams. Skilled in recipe design, cost analysis, forecasting, and menu planning. Known for implementing quality assurance measures and maintaining safety/sanitation standards. Adept at collaborating with nutrition teams to ensure optimal patient care and promoting wellness activities. Managed an annual revenue of $38.5 million and food cost budget of 28%. Seeking an Executive Chef position at Harris Health System to contribute expertise in culinary leadership and catering, in alignment with the organization's mission of providing healthcare services to low- income uninsured and under insured patients.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef
Houston Methodist Baytown (Aramark INC.)
Houston, Texas
08.2021 - 05.2022
- Manage the daily culinary operations of both Houston Methodist Baytown Main Hospital and Houston Methodist Outpatient Center 1 main cafés, 2 Starbucks (one coffees shop at each site), Psyche department Café (Main), two Doctor’s Lounges, all VIP/CEO and private dining catering and the AYR patient tray line food production in a scratch kitchen atmosphere
- Report to the Food and Nutrition Services Director
- Conduct meal rounds and patient tray assessments to ensure and maintain benchmark patient satisfaction scores
- Responsible for maintaining company budgets in food cost, purchasing and labor costs utilizing Company programs such as the PAM tool, Prima, SMG, MarketPRO and eTime/KRONOS
- Hire/Train/Develop/Schedule/Evaluate/Discipline/Motivate a diverse team of 50+ employees with focus on 100% staff retention
- Enforce Joint Commission and QRS hospital accrediting agency polices, Aramark standards, policies and procedures, HACCP guidelines and temperature log data entry and follow up and County Health Department and EcoSure policies
- Perform weekly inventory and daily purchasing utilizing MarketPRO
- Completed client required certified courses in HIPPA, hospital policies, CPR
- Plan/Cost/Standardize new menus and recipes utilizing Prima
- Plan and conduct daily, weekly and monthly staff meetings including preshift meetings, Safety Training, Walk-The-Talk and Huddles
- Responsible for all high-end hospital President, VIP and CEO catering events.
Executive Chef
Five Star Senior Living
Houston, Texas
03.2020 - 08.2021
- Develop programs based on Joint Commission regulations and customize to facility needs
- Work in conjunction with Corporate Dietitian for menu modifications
- Working on menu development, recipe execution, and production of the highest quality food for patients and retail customers
- Develop and implement purchasing standards
- Develop and implement HACCP standards to be compliant with federal, state, and local agency regulatory
- Training, Monitoring, Hiring Staff
- Conduct ongoing training for dietetic staff and provide educational opportunities for professional development
- Monitor implementation and account dietitians for Joint Commission compliance
- Conduct annual staff evaluation according to procedures and within the timeframe
- Maintain and enforce disciplinary policy and follows through on procedures
- Complete work schedule to ensure adequate coverage for all FANS functions
- Patient Satisfaction
- Develop and monitor evaluation processes for patient satisfaction
- Ensure processes are followed, initiate performance improvements within trouble areas
- Development and Guidance
- Develop training tools for clinical staff
- Guide clinical team in patient satisfaction
- Implement and maintain the Ambassador Programs
- Submit all required documentations, reports and financials to the Direct of Food & Beverage.
Chef De Cuisine- Banquets
Hyatt Regency Dallas
Dallas, Texas
08.2018 - 08.2020
- Responsible for the training, management, and recruitment of 100+ staff in a fast-paced kitchen environment
- Successfully managed a $38 million-dollar revenue stream while supervising a staff of 50+ culinary professionals
- Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games
- Reduced food waste 35% by overseeing use of ingredients to plan for costs, anticipated customers and popularity of items.
Executive Chef /Dietary Director- Senior Living Division
Hospital Housekeeping Systems
Houston, Texas
03.2017 - 08.2018
- Led intensive hands-on training sessions aimed at improving staff development and retention which reduced labor cost by 30% to promote long-term business profitability
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
- Increased patient feedback/satisfaction by 20% by effectively communicating with patients, families, and neighboring staff including doctors, RN's, and LPN's
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options
- Coordinated with Corporate Dietitian to execute menu planning with, recipe development and daily housekeeping operations
- Assessed inventory levels every month and placed orders to replenish goods before supplies depleted
- Created a great environment for patient satisfaction
- Patient liaison with the dietary department.
Executive Sous Chef/ Production Manager
Bah Mar
Nassau, The Bahamas
03.2015 - 01.2017
- Responsible for the training, management, and recruitment of 100+ staff in a fast-paced kitchen environment
- Implemented root cause and corrective actions to remove production constraints and improve food quality
- Increased productivity by 32% and reduced material waste 20% by consistently seeking efficiencies
- Contributed to new plant startup and implementation of processes for manufacturing, shipping and receiving and inventory management.
Executive Sous Chef
Luciano’s of Chicago
Nassau, The Bahamas
08.2010 - 03.2015
- Responsible for the training, management, and recruitment of 100+ staff in a fast-paced kitchen environment
- Successfully managed a $15 million-dollar revenue stream while supervising a staff of 50+ culinary professionals
- Create and develop fresh authentic Italian dishes with Bahamian twist
- Continued development of our culinary and restaurant team on new dish and restaurant trends
- Payroll & Foods cost management
- Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games
- Reduced food waste 28% by overseeing use of ingredients to plan for costs, anticipated customers, and popularity of items.
Terminal Chef
OTG Management George Bush International Airport
Houston, Texas
05.2022
- Develop a culinary plan with short and long-term goals that ensure high levels of guest satisfaction
- Enhance food quality levels by establishing standards while collaborating on diverse menus to satisfy specific regional preferences
- Ensure that all menus are calculated correctly to obtain maximum gross profit
- Address quality and/or service gaps to develop continuous improvement for execution across the airport
- Embrace guest satisfaction reports and develop and execute enterprise-wide programs to enrich the overall dining experience
- Research, test and introduce new/improved products to enhance the overall dining experience
- Establish menus and products that are in line with food cost projections, operational feasibility, quality standards and guest satisfaction
- Cultivate and maintain effective partnerships with site level management to execute the culinary and service strategic plan
- Managing an annual revenue of 38.5M and a food cost budget of 28%
- Uphold and promote the organization’s values, philosophy, ethics, morality, integrity and code of conduct.
Education
Certified Chef Ice Artist -
Academy of Ice Carving & Design
Fresno, CA01.2013
Associate of Applied Science: Culinary Art -
University of The Bahamas
Nassau, Bahamas01.2010
Skills
- Team training & Development
- Banquets and catering
- Kitchen management
- Budget and cost control
- Inventory management
- Food procurement
- Menu development
- HAACP & FDA compliant
- Vendor relationships
- ServSafe & Health department Compliant
- HIPPA Compliant
- Dietary Management
- Cost Control
- Waste control
- Kitchen Operations
- Budgeting and cost control
- Kitchen Management
- Menu Planning
Certification
- ServSafe Alcohol Certification
- Texas Food Protection Manager Certification
- Houston Health Department Food Service Manger Certification
- HACCP Food Safety Certification
- ServSafe Food Protection Managers Certification
- ServSafe Food Handler Certification
- ServSafe COVID 19 Takeout Certification
- ServSafe COVID 19 Delivery Certification
- Hospitality & Tourism Management Certification
- Hospitality Mangers: Leadership Certification
Timeline
Terminal Chef
OTG Management George Bush International Airport
05.2022
Executive Chef
Houston Methodist Baytown (Aramark INC.)
08.2021 - 05.2022
Executive Chef
Five Star Senior Living
03.2020 - 08.2021
Chef De Cuisine- Banquets
Hyatt Regency Dallas
08.2018 - 08.2020
Executive Chef /Dietary Director- Senior Living Division
Hospital Housekeeping Systems
03.2017 - 08.2018
Executive Sous Chef/ Production Manager
Bah Mar
03.2015 - 01.2017
Executive Sous Chef
Luciano’s of Chicago
08.2010 - 03.2015
Certified Chef Ice Artist -
Academy of Ice Carving & Design
Associate of Applied Science: Culinary Art -
University of The Bahamas
- ServSafe Alcohol Certification
- Texas Food Protection Manager Certification
- Houston Health Department Food Service Manger Certification
- HACCP Food Safety Certification
- ServSafe Food Protection Managers Certification
- ServSafe Food Handler Certification
- ServSafe COVID 19 Takeout Certification
- ServSafe COVID 19 Delivery Certification
- Hospitality & Tourism Management Certification
- Hospitality Mangers: Leadership Certification
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