Dereyk D’Costa
Sandy
Summary
Experienced culinary professional with a 20-year track record of building successful teams and driving results. Seeking to leverage strong leadership skills in a complex Marriott property or join a luxury brand to advance culinary career. Excited about utilizing engagement strategies to develop business goals, build strong culinary teams, and add value to any property.
Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Overview
18
18
years of professional experience
1
1
Certification
Work History
EXECUTIVE CHEF
America Cruise Lines
07.2024 - Current
- Overseeing the preparation of all the meals for passengers and crew
- Setting-up, maintaining, and break down station according to FDA Standards
- Tasting all products produced to assess quality
- Being in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues
- Preparing and serving items in accordance with established procedures, recipes, portion size and presentations standards
- Maintaining accurate counts on all food items prepared ensuring no discrepancies in the amount of food needed verses amount of food prepared
- Scheduling production of all fresh ingredients to maintain an inventory of food at all times
- Cleaning and maintaining the station with exceptional safety, sanitation, and organizational skills
- Ensuring each guest has a positive and memorable experience
- Use of my knowledge of safety, sanitation, and food handling procedures
EXECUTIVE CHEF
Sodexo Inc
03.2023 - 12.2024
- Oversee culinary operations, associate and customer satisfaction
- I Oversee culinary operations, associate and customer satisfaction
- Operation like grab and go Ordering and planning of menus set by the company
- Train staff members and mentor
- Actively seeking to improve food qualities in so many different way like recipes and ingredients
- Key Achievements:
- Clients were very happy with the food trends and quality
- Since joining food cost in line with business
EXECUTIVE CHEF
Salt Lake City Marriott downtown city creek
01.2020 - 01.2023
- Oversee culinary operations, associate and customer satisfaction, and financial performance in514 guest room hotels with21,000 sq
- Ft
- Of meeting space and three meal restaurants with $11M food & beverage revenue
- Creating recipes and seasonal menu from locally sourced farm and sustainable food source
- Training, guiding, and motivating the culinary team to achieve their professional goals
- Key Achievements:
- Since joining food cost reduced from24 % to20 %
EXECUTIVE CHEF
San Ramon Marriott
01.2015 - 12.2019
- Oversee culinary operations, associate and customer satisfaction, and financial performance in368 guest room hotels with17,000 sq
- Ft
- Of meeting space and three meal restaurants with $10M food & beverage revenue
- I led a diverse team to break all-balance scorecard records in bi-annual menu planning and execution
- Creating recipes and seasonal menu from locally sourced farm and sustainable food source
- Training, guiding, and motivating the culinary team to achieve their professional goals
- Trained the purchaser and supervisors in the new procurement system (HOTSHOP)
- Trained all leads on BLT program to ensure all work is focused on providing guests with an Elite culinary experience
- Key Achievements:
- AES scores moved57 (2015) to84 (2019 AE Leadership Score improved by27 points over2015
- Guest Voice for Restaurant food quality increased from56.8 to60.8
- Guest Voice for Catering food quality rose from69.15 to84.8
- Food costs reduced from23 % to18.6 %
SENIOR SOUS CHEF
San Jose Marriott and Arcadia, a Michael Mina Modern American Steakhouse
12.2011 - 01.2015
- AAA Four Diamond500 room hotel,21,000 sq
- Ft
- Of meeting space and $12 million in food and beverage sales
- Incorporating local, sustainable, and farm-to-table products into the culinary operation helped Banquet ESS Food Quality rise to #34 in the brand and #1 in the Bay Area
- Reimagined the concierge food program for breakfast and dinner, ranking #1 in the region for breakfast and #1 in the bay area for dinner in2013
- Key Achievements:
- Streamlined food production to boost productivity and lower labor costs by1.5 points
- Reduced food cost by2.6 points and increased food and beverage profitability by4.3 percent
EXECUTIVE SOUS CHEF
Marriott Hotel, Hunt Valley, MD
11.2006 - 06.2010
- Trained, motivated, coached, and evaluated a team of20+
- Managed purchasing, menus, quality, and minimizing waste
- Developed recipes/menus based on guest preferences and seasonality
- Key Achievements:
- Created staff schedules within budget and to meet average volume
- Maintained100% ESS and ranked #34 out of328 hotels
Education
Associate of Applied Science - Commerce Stream
Institute Of Hotel Management Catering Technology
Mumbai, Maharashtra05-1991
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
Accomplishments
- Ensured safe and efficient kitchen operations while managing a BOH staff of 15.
Certification
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
Languages
Hindi
Full Professional
Spanish
Limited Working
Italian
Limited Working
Timeline
EXECUTIVE CHEF
America Cruise Lines
07.2024 - Current
EXECUTIVE CHEF
Sodexo Inc
03.2023 - 12.2024
EXECUTIVE CHEF
Salt Lake City Marriott downtown city creek
01.2020 - 01.2023
EXECUTIVE CHEF
San Ramon Marriott
01.2015 - 12.2019
SENIOR SOUS CHEF
San Jose Marriott and Arcadia, a Michael Mina Modern American Steakhouse
12.2011 - 01.2015
EXECUTIVE SOUS CHEF
Marriott Hotel, Hunt Valley, MD
11.2006 - 06.2010
Associate of Applied Science - Commerce Stream
Institute Of Hotel Management Catering Technology
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