Ashbell Blossom
Maricopa,AZ
Summary
Culinary professional with comprehensive experience in high-pressure kitchen environments, consistently enhancing operational efficiency and driving team performance. Proven track record in implementing innovative strategies to achieve business objectives, complemented by a robust skill set in Hospitality Management, including project management, operations, and sales management. Expertise in fostering a collaborative environment that builds lasting relationships with clients and stakeholders while delivering culinary excellence in high-pressure kitchen settings. Strong background in culinary arts and effective kitchen management, with demonstrated ability to enhance menu offerings and streamline operations through creative problem-solving and team leadership.
Overview
21
21
years of professional experience
10
10
Certification
Work History
Sous Chef
Double Tree Hotel by Hilton
01.2021 - Current
- Supervised kitchen operations, ensuring compliance with health and safety regulations on day-to-day operations and ensuring alignment with company goals.
- Successfully managed the kitchen and Banquet department, increasing productivity by 95% and reducing food costs.
- Implemented new procedures that improved operational efficiency and customer satisfaction, achieving budgetary constraints.
- Oversaw budgeting and financial forecasting, ensuring profitability and maintaining within set budgetary constraints.
- Supervised kitchen operations, ensuring compliance with health and safety regulations.
- Collaborated with front-of-house teams to enhance guest dining experiences through effective communication.
AGM
MAG Group/Centurion & Escape Lounge
01.2019 - 01.2021
- Supervised and coordinated a team of 35 staff, ensuring high performance in a specific function.
- Introduced improved strategies in standard operating procedures that resulted in improvement in key business areas.
- Delivered high-impact presentations to senior management on performance metrics and strategic recommendations.
- Developed and executed training of new team members.
- Fostered a collaborative team culture, increasing overall guest satisfaction above corporate standards.
Food Service Manager
Maricopa County Sheriff
01.2013 - 01.2019
- Supervised a team of kitchen staff, providing training and support to enhance performance and efficiency.
- Provided administrative support to the senior management team and ensured adherence to policies and procedures.
- Developed and implemented menus that met nutritional standards while accommodating diverse dietary needs.
- Monitored key performance indicators (KPIs) and developed action plans to address underperformance.
- Managed daily food service operations for inmate populations, ensuring compliance with health and safety regulations.
- Conducted regular inventory assessments to maintain optimal stock levels and minimize waste.
Sous Chef
Arizona Biltmore, A Waldorf Astoria Resort
10.2010 - 11.2012
- Led kitchen team in daily operations, ensuring adherence to Hilton's culinary standards.
- Developed and implemented seasonal menus incorporating local ingredients and trends.
- Streamlined food preparation processes, enhancing efficiency and reducing waste.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Collaborated with front-of-house staff to enhance guest dining experiences through effective communication.
Executive Chef
Embassy Suites
07.2009 - 11.2012
- Developed and implemented seasonal menus, enhancing culinary offerings and guest satisfaction.
- Oversaw kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored kitchen staff, improving team performance and efficiency.
- Managed inventory control processes, reducing food waste and optimizing cost management.
- Established standard operating procedures for kitchen workflows, increasing consistency in food quality.
- Led cross-functional teams to execute large-scale catering events, ensuring seamless service delivery.
Executive Chef
Ocean Club Resorts
02.2005 - 06.2009
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Analyzed customer feedback to refine menu items, driving continuous improvement in dining experience.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Requisitioned food, selected and developed recipes, and standardized production recipes for consistent quality.
- Monitored food production to verify quality and consistency.
- Inventoried food, ingredients, and supply stock to prepare and plan vendor orders.
Education
Associates - Culinary Art
LE Cordon Bleu
Scottsdale, AZ08-2013
High School Diploma -
York Humber HS
Toronto CanadaAssociate of Arts -
George Brown College
Toronto Canada01.1996
Skills
- Menu Planning
- Strategic Planning & Execution
- Budgeting & Financial Oversight
- Project Management
- Operational Cost control
- Conflict Resolution
- Performance Optimization
- Procurements and Vendor Relations
- Process Improvement
- Inventory
- Effective Communication Skills
Certification
- George Brown College Culinary Arts 1996
- Red Seal Certificate, Toronto, Canada
- Title 4 Management Liquor Law Training
- ServSafe Manager Certifications
Timeline
Sous Chef
Double Tree Hotel by Hilton
01.2021 - Current
AGM
MAG Group/Centurion & Escape Lounge
01.2019 - 01.2021
Food Service Manager
Maricopa County Sheriff
01.2013 - 01.2019
Sous Chef
Arizona Biltmore, A Waldorf Astoria Resort
10.2010 - 11.2012
Executive Chef
Embassy Suites
07.2009 - 11.2012
Executive Chef
Ocean Club Resorts
02.2005 - 06.2009
Associates - Culinary Art
LE Cordon Bleu
High School Diploma -
York Humber HS
Associate of Arts -
George Brown College