Marlen Thomas
Brookfield
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
28
28
years of professional experience
Work History
Executive Chef
Embassy Suites
06.2023 - 09.2024
- 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 variou
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
Executive Chef
Real Hospitality Group, Sheraton Hotels
11.2021 - 06.2023
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Modified recipes to accommodate dietary restrictions and allergies.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained Food cost percentages between 24%-30% as food cost changed.
- 1.4 million in Sales and Banquet revenue During calendar year 2022
Food and Beverage Operations Manager
Real Hospitality Group, Even Hotels
05.2021 - 11.2021
- Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
- Coordinated employee schedules, payroll and new hire training.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Created detailed reports on weekly, monthly and annual expenses and revenues.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Managed bar and wait staff and directed hiring program.
- Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime.
- Identified customer needs to respond proactively to concerns, boosting customer satisfaction scores.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Resolved customer complaints involving food or beverage quality and service.
- Audited food and beverage inventory and cost control systems and processes to keep tabs on usage and prevent shrink.
Executive Sous Chef
Sage Hospitality
01.2017 - 03.2020
- Assist Executive chef with daily operation of kitchen management and staff
- Duties include product ordering, monitoring food and labor cost and inventory control, Assure staff follows food safety standards and maintain food service records in accordance with county health department
- Organized cleaning schedules for cooks and utility staff and responsible for potential client dinner tastings and preparation of food for banquet events.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Assisted with menu development and planning.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Lead Chef/ Sous Chef
Sage Dining Service
08.2006 - 01.2017
- Responsible for preparing food daily as outlined on the food production worksheets
- Responsible for banquet and catering preparation
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Culinary Staff Cook 1
Ritz Carlton Atlanta
01.1997 - 10.2005
- Duties included daily set up of service line, lunch and dinner prep, execution of Chef's menu during high volume breakfast and lunch, food and product ordering
- Banquet and Garde Manger lateral service, duties also included training new culinary staff on Five Star Hotel Service expectations, delegating responsibility to culinary staff, and handling of any guest complaints.
- Monitored food temperature, discarding items not stored correctly.
- Stocked and rotated food items according to expiration dates.
- Followed food safety practices and sanitation guidelines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
Education
Some College (No Degree) - Music History, Literature, And Theory
Ball State University
Muncie, INSkills
- Employee Training
- Food Service Safety Training
- Performance Review
- Purchasing Management
- Inventory Control
- Cost Control
- Servsafe Certification
- Restaurant Operation
- Operations Management
- Recipe Development
- BOH Operations
- Budgeting and Cost Control
Timeline
Executive Chef
Embassy Suites
06.2023 - 09.2024
Executive Chef
Real Hospitality Group, Sheraton Hotels
11.2021 - 06.2023
Food and Beverage Operations Manager
Real Hospitality Group, Even Hotels
05.2021 - 11.2021
Executive Sous Chef
Sage Hospitality
01.2017 - 03.2020
Lead Chef/ Sous Chef
Sage Dining Service
08.2006 - 01.2017
Culinary Staff Cook 1
Ritz Carlton Atlanta
01.1997 - 10.2005
Some College (No Degree) - Music History, Literature, And Theory
Ball State University
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