Byron Deloatch
Stone Mountain,GA
Summary
Accomplished executive chef with over 20 years of experience in leading and managing kitchen operations. Proven track record of creating innovative and delicious dishes while maintaining high standards of food quality, sanitation, and safety. Skilled in menu development, food cost control, and kitchen staff training. Adept at working in fast-paced and high-pressure environments, with a focus on delivering exceptional dining experiences to guests. Strong leadership and communication skills, with a hands-on approach to managing kitchen teams.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef
Embassy Suites By Hilton Phm Management
08.2023 - 12.2023
- Oversees back-of-house operations
- Hires, trains, and manages kitchen staff
- Sets the staffing schedule
- Leads pre-shift meetings
- Develops recipes and menus
- Determines plating and presentation plans
- Orders and evaluates the quality of new food
- Stocks the kitchen with necessary supplies.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Executive Chef
Delta Hotel Marriot
08.2022 - 08.2023
- Responsible for (2) food outlets and larger events, up to 500 guests preparing Breakfast, and Dinner weddings were just a few of the types of events I planned for
- Designed new menus, training Conducted all inventory counts.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Executive Chef Task Force
Hilton Shreveport, Louisiana
03.2023 - 05.2023
- Creating menus, for the Restaurant and Banquets, responsible for staffing ordering and food cost, hired an Executive chef, for ongoing Business
- Banquets for 150- 500 guest plated and buffet style, Train staff for new menu, and food safety.
Task Force Executive Chef
Transformation Hospitality Solutions, Elvis Presley Graceland
01.2023 - 02.2023
- Executive chef Responsible for two food outlets, and coffee shop, planned and designed the Brunch menu for Lisa Maria Presley Repast Brunch for over 500 Guest
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Task Force Executive Chef
Hilton Netherland Plaza
12.2022 - 01.2023
- Acting Executive Chef, Responsible for (2) food outlets and larger events, up to 500 guests preparing Breakfast, Lunch, and Dinner weddings were just a few of the types of events I planned for
- Designed new menus, training and hiring new cooks and sous chefs
- Conducted all inventory counts, oversaw Roaring Twenties New Year's Eve Event up to1000 Guests.
Executive Chef
Westin Transformation Hospitality Solutions
12.2021 - 04.2022
- Acting Executive Chef, Responsiblefor (3) food outlets and larger events up to 1,000 guest preparing Breakfast, Lunch, and Dinner weddings were just a few of the types of events I planned for
- Designed new menus, training and hiring new cooks and sous chefs
- Conducted all inventory counts, oversaw stewarding of kitchen area, scheduled repair and maintenance of equipment
- Ordered restaurant supplies for three restaurants located on the property consisting of 500,000 sq ft
Executive Chef
Transformation Hospitality Solutions Hilton Phoenix Resort at the Peake
06.2021 - 12.2021
- Prepared for weekly events and meals for party counts of up to 650 guests
- Law enforcement guests, ballet schools, weddings were just a few of the types of events I planned for
- Designed new menus, training and hiring new cooks and sous chefs
- Conducted all inventory counts, oversaw stewarding of kitchen area, scheduled repair and maintenance of equipment
- Ordered restaurant supplies for two restaurants located on the property consisting of 49,000 sq ft
- Of meeting space, 563 guest rooms, a lazy river and patio areas.
Executive Chef
PHM Management ,Weston Hotel
05.2021 - 06.2021
- Directed all kitchen staff, to include utility staff, scheduling, ordered of all kitchen supplies to include produce, seafood, utensils, dry and canned goods, dairy products and equipment
- Conducted all inventory counts, oversaw stewarding of kitchen area, scheduled repair and maintenance of equipment
- Selected of appropriate menu items to fit each restaurant
- The hotel has 259 rooms, with banquet spaces up to 10,000 sq ft
- (each) of banquet space
- Prepared meals for banquets from (10-750) guests.
Executive Chef
Marriott City Center
06.2019 - 03.2021
- Managed entire food production activities, inventory and ordering environment for customized food
- Prepared Meals for Banquets from 10- 2000 guest developing impressive menus
- Maintained hygiene of the kitchen and serving areas as well as the coordinating kitchen operations and food ensuring that all the kitchen activities are in adherence to food safety for hotels, restaurants, and sanitation practices resorts.
- Streamlined kitchen operations with effective inventory management and cost controls.
Food and Beverage Director
The Kessler Collection Mansion On Forsyth
07.2014 - 06.2019
- Oversaw all outlets, including 700 Drayton Restaurant (three-meal restaurants-Room Dining Successfully implemented Impact training standards in all food and beverage outlets and created consistency among operational departments Increased revenue in 700 Drayton Restaurant by 22%, Catering by 25%, and Increased Food and Beverage customer satisfaction, between 2014 and 2016
Executive Chef
Bon Secours Hospital
10.2011 - 06.2014
- Responsible for creating a standard weekly menu for patients based on instructions from nutritionist
- Assisted in creating and preparing meals for patients with special needs
- Supervised kitchen staff to make sure that the kitchen was always clean
- Ensured food safety and handling based on ServSafe guidelines.
Education
Associates in Culinary Arts -
Culinary Institute of America
05.2003
Bachelor of Science degree in Business Management -
Rutgers University
Piscataway, NJ06.1991
Skills
- Culinary Experience
- Food Safety
- Banquet Experience
- Kitchen Management Experience
- Food Production
- Web Design
- Supervising Experience
- Catering
- Food Spoilage Prevention
- Recipes and Menu Planning
- Hiring, Training, and Development
- Food Prep Planning
Certification
- AED Certification, Present
- ServSafe, Present
- CPR Certification, Present
- Food Handler Certification
Timeline
Executive Chef
Embassy Suites By Hilton Phm Management
08.2023 - 12.2023
Executive Chef Task Force
Hilton Shreveport, Louisiana
03.2023 - 05.2023
Task Force Executive Chef
Transformation Hospitality Solutions, Elvis Presley Graceland
01.2023 - 02.2023
Task Force Executive Chef
Hilton Netherland Plaza
12.2022 - 01.2023
Executive Chef
Delta Hotel Marriot
08.2022 - 08.2023
Executive Chef
Westin Transformation Hospitality Solutions
12.2021 - 04.2022
Executive Chef
Transformation Hospitality Solutions Hilton Phoenix Resort at the Peake
06.2021 - 12.2021
Executive Chef
PHM Management ,Weston Hotel
05.2021 - 06.2021
Executive Chef
Marriott City Center
06.2019 - 03.2021
Food and Beverage Director
The Kessler Collection Mansion On Forsyth
07.2014 - 06.2019
Executive Chef
Bon Secours Hospital
10.2011 - 06.2014
Associates in Culinary Arts -
Culinary Institute of America
Bachelor of Science degree in Business Management -
Rutgers University
- AED Certification, Present
- ServSafe, Present
- CPR Certification, Present
- Food Handler Certification
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