BROOKE MINORU TADENA
Mililani,USA
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Executive Chef
Hawaii International Convention Center
Honolulu, Hawaii
02.2022 - Current
- Senior food and beverage leader responsible for driving overall results in guest satisfaction and financial performance.
- Conceptualize and execute event planning within budgeting needs
- Food and Beverage CIP plans and budgeting for operational improvements
Executive Sous Chef
Hilton Hawaiian Village and Spa
Honolulu, Hawaii
10.2014 - 02.2022
- Senior chef tasked with reopening resort 5/21-12/21
- Responsible for 7 restaurants concepts and banquets events with revenue of 90 million
- Opened Virgin Hotels, Curio Collection, LV 3/2021 and Hilton Mclean, VA Corporate Office, 2022
- Hired as executive banquet chef and promoted in 2016 to executive sous chef
- Responsible for labor and food cost, forecasting, costing, capital and schedule A budgeting
- Culinary area assistance to Alana Doubletree Waikiki and Hilton Waikoloa Village Resort
- Increased team member engagement scores by 20% during current tenure
- Develop Skills Training Program for Team Member Advancements.
Executive Sous Chef
Moana Surfrider, A Westin Resort and Spa
Honolulu, Hawaii
01.2013 - 10.2014
- Senior FB leader responsible for Beach Bar, Surfrider Café, Banquets and Catering, High Tea
- Scheduling, payroll, procurement for operations
- Opening of new outlets Surfrider Café and Beach Club
- Managed opening and start up of bakeshop operations
Banquet Chef
Hilton Hawaiian Village and Spa
Honolulu, Hawaii
12.2009 - 01.2013
- 3600 full-service rooms among 7 towers, 16th largest hotel in the world
- Assist in operating all outlets averaging 60 million in annual revenue
- 100,000 sq ft banquet facilities that can accommodate 4000 guests, 32 million in events revenue
- Involved in the opening of Pronto Pickle Grab & Go amenity program
- Staff of 120 employees in kitchen staff
- Trained employees in fine service and food preparation in line with high-end standards
- Hired as chef garde manger and promoted to banquet chef in 2011.
Food and Beverage Manager
Punchout Inc. dba Leeward Bowling Center
Pearl City, Hawaii
08.2007 - 12.2009
- Controlled costs of operating food and beverage venues
- Forecasted production levels accordingly
- Developed new menu and seasonal promotions
- Managed renovation projects.
Restaurant Chef
Halekulani Resort
Honolulu, Hawaii
10.2004 - 05.2005
- House without a Key, poolside full service restaurant
- AAA Four Diamond Resort, 453 luxury rooms.
Executive Sous Chef
Sheraton Waikiki Hotel
Honolulu, Hawaii
06.2002 - 10.2004
- Chef for The Hanohano Room, annual sales at 7 million
- Interim Restaurant General Manager (5 months)
- Assisted in operating all outlets in 1600 full-service rooms
- Hosted events for Amis d’ Escoffier and Chaine des Rotisseuers.
Executive Sous Chef
Kahala Mandarin Oriental Resort
Honolulu, Hawaii
02.2000 - 06.2002
- Hotel Executive Sous and Chef de Cuisine for Hoku’s Restaurant, AAA Four Diamond
- Managed all food operations in this AAA Five Diamond Resort
- 2001 Ilima Award, Honolulu Advertiser, Best Hotel Restaurant
- 2002 Food and Wine Magazine, America’s Top 50 Hotel Restaurants.
Education
Associate in Occupational Studies (A.O.S) -
Culinary Institute of America
Hyde Park, NY01.1994
Skills
- Restaurant Operations
- Food Stock and Supply Management
- Kitchen Staff Management
- Menu Planning
- Quality Assurance
- Forecasting and planning
- Budgeting and cost control
- Decision-Making
- Performance Improvement
- Recruitment and Onboarding
Affiliations
- Travel
- Fishing
Certification
- Servesafe Manger Certification
Timeline
Executive Chef
Hawaii International Convention Center
02.2022 - Current
Executive Sous Chef
Hilton Hawaiian Village and Spa
10.2014 - 02.2022
Executive Sous Chef
Moana Surfrider, A Westin Resort and Spa
01.2013 - 10.2014
Banquet Chef
Hilton Hawaiian Village and Spa
12.2009 - 01.2013
Food and Beverage Manager
Punchout Inc. dba Leeward Bowling Center
08.2007 - 12.2009
Restaurant Chef
Halekulani Resort
10.2004 - 05.2005
Executive Sous Chef
Sheraton Waikiki Hotel
06.2002 - 10.2004
Executive Sous Chef
Kahala Mandarin Oriental Resort
02.2000 - 06.2002
Associate in Occupational Studies (A.O.S) -
Culinary Institute of America
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