Kelli-Ann Chin
Coral Springs,FL
Summary
Innovative Executive Sous Chef with 10+ years of culinary experience in the hotel industry. Deep-rooted passion for creating exceptional food and knack for crafting specialty dishes and menus for special occasions. Seeking opportunity with reputable company to enhance culinary skills and continue professional growth.
Overview
15
15
years of professional experience
Work History
Executive Sous Chef/Banquet Chef
Hilton Beach Resort
11.2017 - Current
- Ordered food supplies, maintained inventory, and managed budgeting of resources
- Write banquet's menu and oversees staff for execution of functions
- Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback
- Ensured compliance with local health department regulations by performing routine inspections
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner
- Monitored food costs on a weekly basis to maintain target profit margins
- Directed kitchen operations for high-profile banquets serving up to 200 guests, ensuring a 95% customer satisfaction rate through meticulous planning, menu development, and staff coordination.
Chef De Cuisine
Bahia Mar Hotel
01.2017 - 11.2017
- Revamped menu for outlets and special events
- Hiring of team members and helping to shape the skills of the team
- Restructure the ordering and purchasing of inventory to prevent spoilage
- Controlling and maintaining food and labor costs within the department
- Scheduling of team to merged with forecast to accommodate guest needs
- Attend Meetings for operational purposes to generate sales in department
- Designed and executed seasonal menus, increasing restaurant revenue by 25% through innovative dish creations and efficient kitchen management techniques.
Sr Sous Chef
Hilton Marina
10.2013 - 01.2017
- Supporting the executive chef with special events and everyday tasks
- Creating detailed menu for the restaurant, holidays and dietary restrictions guests
- Ordering and purchasing inventory for various departments
- Supervision of kitchen staff to help execute a smooth service
- Assist and attend meetings like beo, daily operation, etc
- Directed the preparation for high-volume banquets serving up to 300 guests, ensuring consistent quality and timely delivery, while reducing food waste by 15% through strategic inventory management and portion control.
Jr Sous Chef
Hyatt Regency Hotel
02.2012 - 07.2013
- Trained kitchen workers on culinary techniques
- Improved performance of team members resulting in high-quality meals produced daily
- Assisted Executive Chef in menu planning, recipe development and kitchen operations
- Plated dishes according to established specifications for presentation purposes
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day
- Supervised kitchen staff and coordinated meal preparation, ensuring timely dish execution and quality, contributing to a 20% increase in positive customer feedback over six months
- Assisted in the creation and execution of daily menu specials, resulting in a 20% increase in customer satisfaction ratings over a six-month period.
Supervisor
Westin Beach Resort
09.2009 - 02.2012
- Work with Executive chef to create special menu
- Ensure all areas are clean before and after service
- Placing order for outlets
- Working expo to ensure the quality of food
- Ordered necessary supplies and equipment to maintain efficient operations in the kitchen
- Worked closely with front-of-house personnel during peak hours ensuring customer satisfaction.
Education
Executive Certificate - Hospitality and Tourism Management
Florida Atlantic University
Boca Raton, FL07.2023
Associate of Science - Culinary Arts
Le Cordon Bleu College of Culinary Art
Atlanta, GA01.2006
High School Diploma -
Bridgeport High School
St Catherine, Jamaica07.2002
Skills
- Recognizing staff’s strengths and weaknesses
- Ability to efficiently resolve problem
- Able to thrive in a high-pressure environment
- Budgeting and Cost Control
- Sanitation Guidelines
- Banquets and Catering
- Ability to multi-task while remaining focused on the goal
- Food presentation
- Menu development
- Kitchen Management
Timeline
Executive Sous Chef/Banquet Chef
Hilton Beach Resort
11.2017 - Current
Chef De Cuisine
Bahia Mar Hotel
01.2017 - 11.2017
Sr Sous Chef
Hilton Marina
10.2013 - 01.2017
Jr Sous Chef
Hyatt Regency Hotel
02.2012 - 07.2013
Supervisor
Westin Beach Resort
09.2009 - 02.2012
Executive Certificate - Hospitality and Tourism Management
Florida Atlantic University
Associate of Science - Culinary Arts
Le Cordon Bleu College of Culinary Art
High School Diploma -
Bridgeport High School
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