Hi, I’m
Katia Soujol
Executive Chef
Summary
- Renowned Executive Chef with experience designing and developing new restaurant concepts including menu, policy development, staff training, and customer service protocol
- Offering an innovation menu's, and exceptional culinary experience
- Strong technical background and ability to manage small and large organizations
- Extensive Culinary knowledge
- Maintain Cleanness and HACCP policies
Overview
19
years of professional experience
Work History
IHG Hotels & ResortsBoston, MA
Executive Chef - Food and Beverage
02.2022 - Current
Job overview
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Participated in food tastings and taste tests.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
Hilton and Casino Resorts ArubaAruba
Executive Sous-Chef Food and Beverage
04.2019 - 05.2021
Mistral Hunter Restaurant Seafood ZoneHuntington Beach, CA
Owner
06.2016 - 03.2019
The Venetian Resort and CasinoMacao, S.A.R.
Sands China Senior Chef
01.2013 - 04.2016
Job overview
- Company Overview: The Venetian Macao a luxury hotel and casino resort, is largest structure hotel building in Asia, and also the seventh-largest building in the world by floor area.
- Managed all aspects of Western kitchen and Portofino Italian Restaurant, 'Crudo', 'Spiritos', and 'The Pool'.
- Lead menu creation and all business operations activities such as staff development, inventory management, P&L optimization, budgeting, and capital expenditures.
- The Venetian Macao a luxury hotel and casino resort, is largest structure hotel building in Asia, and also the seventh-largest building in the world by floor area.
- Managed budgeting for all aspects of the kitchen operation, including labor costs, inventory control, and equipment maintenance expenses.
- Raised brand awareness through participation in various industry events such as cooking competitions and charity fundraisers.
- Formulated seasonal menus utilizing fresh, locally-sourced ingredients that appealed to customers'' tastes while supporting local farmers.
- Implemented high-quality standards in food preparation, presentation, and safety, resulting in consistently exceptional dining experiences.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Long Beach City CollegeLong Beach, CA
Chef Instructor and Consultant
02.2011 - 07.2012
Job overview
- Company Overview: LBCC is a public community college in California.
- Worked as a consultant and subject matter expert in the design of a new culinary building that opened in 2016. I collaborated with the city of Long Beach and the State of California.
- I created and implemented a new curriculum for the Culinary Department with Asian, Special Diets, and Garde-Manger classes. Ensured compliance with the State of California and addressed market demands.
- LBCC is a public community college in California.
Beverly Wilshire HotelBeverly Hills, CA
Sous Chef at 'TheBlvd', Promoted to IRD & Pool Chef
07.2006 - 01.2011
Job overview
- Company Overview: A Four Seasons Hotel in Beverly Hills, California.
- A Four Seasons Hotel in Beverly Hills, California.
Education
CFA Hôtelier Nice
CFA Hôtelier
Long Beach City College
Institute Fenelon
Hutong Cuisine School
from Szechuan Cuisine
Szechuan Cuisine
Skills
- Consistency
- Leadership
- Development
- Coordination
- Creative
- Operation
- Detailing
Personal Information
Title: Executive Chef
Awards
- Chaine des Rotisseurs Maître Rôtisseur
- Award of Excellence in Sanitation
- Try out M.O.F.
- Top French Chef of the Bay Area, 1st Place
- M.A.F. Cuisine
Training
- AHA, Aruba First Aids, CPR and AED, Aruba, AW
- Red Cross, CPR, Los Angeles, CA
- First Aid Certificate, CPR and Child Rescue, Munich, Germany
- Volunteer Firefighter, BNS 1st Certification, St. Vallier de de Thiey, France
Timeline
Executive Chef - Food and Beverage
IHG Hotels & Resorts
02.2022 - Current
Executive Sous-Chef Food and Beverage
Hilton and Casino Resorts Aruba
04.2019 - 05.2021
Owner
Mistral Hunter Restaurant Seafood Zone
06.2016 - 03.2019
Sands China Senior Chef
The Venetian Resort and Casino
01.2013 - 04.2016
Chef Instructor and Consultant
Long Beach City College
02.2011 - 07.2012
Sous Chef at 'TheBlvd', Promoted to IRD & Pool Chef
Beverly Wilshire Hotel
07.2006 - 01.2011
Long Beach City College
Institute Fenelon
Hutong Cuisine School
from Szechuan Cuisine
Szechuan Cuisine
CFA Hôtelier Nice
CFA Hôtelier
Similar Profiles
MIN TUNMIN TUN
Housekeeper/Runner/Public Area Attendant at IHG Hotels & ResortsHousekeeper/Runner/Public Area Attendant at IHG Hotels & Resorts
Matthew WakefordMatthew Wakeford
Cluster F&B Manager at IHG Hotels & ResortsCluster F&B Manager at IHG Hotels & Resorts
KAREN F. SACLAUSAKAREN F. SACLAUSA
Case Manager at IHG Hotels & ResortsCase Manager at IHG Hotels & Resorts
Makenli MillwoodMakenli Millwood
Front Desk Team Lead at IHG Hotels & ResortsFront Desk Team Lead at IHG Hotels & Resorts
Jason BlackJason Black
Executive Chef / Food and Beverage Manager at American Chief of Mission ResidenceExecutive Chef / Food and Beverage Manager at American Chief of Mission Residence