Edward Kroes
White River Junction
Summary
Experienced executive chef with extensive knowledge of diverse cuisines and a strong reputation. Well-connected within the industry, with a wide network of professionals both locally and nationally. Demonstrating over 30 years of expertise in fine dining establishments, resorts, restaurants, country clubs, events/catering, and clubhouses. Skilled in managing, refining, and creating exceptional dining experiences that are distinctive and enjoyable.
Overview
31
31
years of professional experience
Work History
Executive Chef
Hilton Garden Inn and Event Center
03.2019 - Current
- Oversaw the execution of daily dining experience of guests in a 600 seat center
- This includes breakfast, lunches, dinner and events both large and small
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Chef
Quechee Inn At Marshland Farms
02.2007 - 03.2019
- Responsible for all aspects of food service and production
- Oversaw the execution of a variety of events
- Meeting with clients to go over food selections in events such as weddings
- Creating a desirable and delicious fine dining atmosphere
Executive Chef
The Divine Dining Group/ Fish House & City Bar
05.2005 - 02.2007
- Operation Management of upscale high volume restaurant
- Menu Development
- Staff Training and development
- Upgrading menu to maxim revenue profit and quality
Executive Chef/ Kitchen Manager
The Sage American Bar & Grill & The Hideaway Restaurant and Pub
04.2001 - 05.2005
- Kitchen Operations
- Staff Supervision
- Purchasing and Receiving
- Quality Control
- Daily Menu creation
- Utilizing High Quality, Local Ingredients
Sous Chef promoted to Executive Chef
Clinton Country Club
05.1994 - 04.2001
- Food Production
- Food Purchasing
- Safety and Sanitation
- Daily Lunch & Dinner Service
- Planning, Writing and Execution of a variety events
- Assessing cost of banquet and wedding packages
- Adhering to food cost guidelines
Education
AOS Culinary Degree -
Johnson and Wales University
Providence, RI01.1993
Skills
- Knowledge of variety of cuisines
- Food preparation and production
- Meat, game and seafood fabrication
- Hiring and training practices
- Budgeting and cost control
- Knowledge of purchasing fresh and local products
- Evaluating client's needs to make purposeful adaptations
- Task delegation to ensure effective service in both banquet and Ala carte settings
- Dining room service and operations
- Creative recipe and menu planning
- Unique signature dish creation
- Safety and sanitation guidelines, servsafe certified
- Kitchen equipment and operations maintenance
- ServSafe certification
Languages
Dutch
Native or Bilingual
Spanish
Limited Working
Timeline
Executive Chef
Hilton Garden Inn and Event Center
03.2019 - Current
Executive Chef
Quechee Inn At Marshland Farms
02.2007 - 03.2019
Executive Chef
The Divine Dining Group/ Fish House & City Bar
05.2005 - 02.2007
Executive Chef/ Kitchen Manager
The Sage American Bar & Grill & The Hideaway Restaurant and Pub
04.2001 - 05.2005
Sous Chef promoted to Executive Chef
Clinton Country Club
05.1994 - 04.2001
AOS Culinary Degree -
Johnson and Wales University
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