CHAVIS MARR
Orlando,Fl
Summary
Dynamic Executive Sous Chef with 15 years in the Food and Beverage industry, recognized for enhancing food quality scores at JW Marriott. Expert in menu planning and cost control, I excel in leadership and vendor management, driving innovation and team development to elevate dining experiences.
Overview
9
9
years of professional experience
1
1
Certification
Work History
EXECUTIVE SOUS CHEF
AVI-Foodsystems
Orlando, Florida
11.2023 - Current
- Reviewed menu options to enhance profitability and functionality.
- Managed department expenses, including food costs, supplies, uniforms, and equipment to enhance retail sales close to 1.8million dollars.
- Participated in budgeting processes for designated areas of responsibility.
- Communicated operational updates and changes effectively with staff.
- Identified developmental needs and facilitated coaching and mentoring for skill enhancement.
- Oversaw a staff of 31 team members to maintain operational efficiency.
- Revamped hospital food perception while adhering to dietary guidelines.
- Implemented strategies to improve overall food service quality within the healthcare setting.
EXECUTIVE SOUS CHEF
MANGOS TROPICAL CAFE
12.2021 - 12.2023
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
- Participates in the budgeting process for areas of responsibility
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skill
- Manage a staff of 15 cooks and 4 utility workers
SENIOR BANQUET CHEF
JW MARRIOTT NASHVILLE
03.2020 - 12.2021
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
- Assists Executive Chef with all kitchen operations and preparation
- Leads shifts while personally preparing food items and executing requests based on required specifications
- Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
- Select, train and supervise kitchen staff in the proper preparation of menu items, equipment, and safety measures.
- Evaluate performance, give guidance and discipline as necessary to promote quality products
- Develop and execute seasonal menus and effectively relate them to the team
- Manage a staff of up to 35 cooks
SENIOR BANQUET CHEF
RENAISSANCE BOSTON WATERFRONT
04.2018 - 05.2019
- Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
- Select, train and supervise kitchen staff in the proper preparation of menu items, equipment, and safety measures.
- Evaluate performance, give guidance and discipline as necessary to promote quality products
- Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service
- Manage a staff of up to 10 cooks and 15 utility workers
- Increase ESS quality of food score from 91 to a 91.4
SPECIALTY RESTAURANT CHEF
SAWGRASS MARRIOTT RESORT
05.2016 - 04.2018
- Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
- Select, train and supervise kitchen staff in the proper preparation of menu items, equipment, and safety measures.
- Evaluate performance, give guidance and discipline as necessary to promote quality products
- Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service
- Manage a staff of up to 30 cooks
- Increase GSS quality of food score from 59.5 to 62.7
Education
Associate Degree - Culinary
Le Cordon Bleu College of Culinary Arts
Orlando, FL05.2012
Skills
- Strong Interpersonal Leadership and Decision-making skills
- Menu planning
- Cost control
- Vendor management
- Food presentation
- Communicate and assist the Executive Chef directly in creating innovative and trending products as well as menu development
- 15 years’ experience in the Food and Beverage industry
- Works organized to ensure proper time management
Certification
- ServSafe Manager Certified
- CPR Certified
Languages
English
Full Professional
Spanish
Limited
Websites
Timeline
EXECUTIVE SOUS CHEF
AVI-Foodsystems
11.2023 - Current
EXECUTIVE SOUS CHEF
MANGOS TROPICAL CAFE
12.2021 - 12.2023
SENIOR BANQUET CHEF
JW MARRIOTT NASHVILLE
03.2020 - 12.2021
SENIOR BANQUET CHEF
RENAISSANCE BOSTON WATERFRONT
04.2018 - 05.2019
SPECIALTY RESTAURANT CHEF
SAWGRASS MARRIOTT RESORT
05.2016 - 04.2018
Associate Degree - Culinary
Le Cordon Bleu College of Culinary Arts
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