Frederic Hoffmann
Executive Chef
Kailua-Kona,Hawaii
Summary
Passionate and results-driven Executive Chef with a proven track record, enhancing customer satisfaction through innovative menu planning and exceptional food quality. Skilled in team leadership and effective communication, I excel in motivating kitchen staff and fostering collaborative environments. Achieved significant improvements in productivity and employee retention by implementing targeted training programs.
Overview
19
19
years of professional experience
Work History
Resort Executive Chef
Hilton Waikoloa Village
12.2021 - Current
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Executive Chef
Alohilani Resort Waikiki Beach
12.2020 - 12.2021
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
Executive Chef
W HOTEL, Starwood Hotels and Resorts
03.2018 - 09.2020
- Developed kitchen staff through training, and performance reviews.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Executive Chef
St Regis Hotel Princeville
11.2015 - 03.2018
- Built strong partnerships with local farmers'' market vendors to ensure access to the freshest produce available throughout the season.
- Developed a strong team of culinary professionals through effective hiring, training, and mentoring strategies.
- Delivered consistently exceptional culinary experiences by focusing on quality control in every aspect of food preparation and presentation.
- Led a team of chefs and kitchen staff, fostering a collaborative work environment that enhanced productivity.
- Designed seasonal menus that showcased fresh ingredients, resulting in increased customer satisfaction.
Executive Chef
Westin Hotel Calgary
09.2012 - 11.2015
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Assisted with menu development and planning.
- Revamped outdated menus while preserving signature dishes to align with current culinary trends and customer preferences.
Executive Sous Chef
King Edward Hotel
08.2005 - 09.2012
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
Education
Associate of Arts - Culinary Arts
George Brown College
Toronto, CanadaSkills
Team Leadership
Recipes and menu planning
Coaching and Mentoring
Organizational Skills
Effective Communication
Team Collaboration
Languages
French
Native or Bilingual
Timeline
Resort Executive Chef
Hilton Waikoloa Village
12.2021 - Current
Executive Chef
Alohilani Resort Waikiki Beach
12.2020 - 12.2021
Executive Chef
W HOTEL, Starwood Hotels and Resorts
03.2018 - 09.2020
Executive Chef
St Regis Hotel Princeville
11.2015 - 03.2018
Executive Chef
Westin Hotel Calgary
09.2012 - 11.2015
Executive Sous Chef
King Edward Hotel
08.2005 - 09.2012
Associate of Arts - Culinary Arts
George Brown College