Marquis Blunt
Las Vegas,NV
Summary
To obtain a position where I may use my skills and experience to further help build and grow a restaurants customer base and profits margins through high standards and great guest experiences.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
11
11
years of professional experience
Work History
Executive Chef
Hilton Garden Inn Hotel
05.2025 - Current
- 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.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Lead Line Cook
Esthers Kitchen
05.2024 - 06.2025
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Sous Chef
St. Kilda
01.2020 - 12.2023
- Open restaurant, checking food order freshness and setting up mise en place per station to ensure great service.
- Validated cleaning procedures and food quality daily.
- Making sure brunch was set up for easy transition into dinner service.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Sous Chef
ALBA
08.2015 - 12.2019
- Ran inventory, placed food orders, and operated equipment maintenance weekly.
- Lead the line high volume service through effective communication and time management proficiently.
General Manager
Chipotle Mexican Grill
12.2014 - 08.2015
- Create and manage staff schedules of 30+ employees.
- Trained management to on opening, closing and running financially successful shifts through great customer experiences.
- Creating a team of Top performers, who are all empowered to achieve restauranteur level standards.
Education
Bachelor of Arts - Culinary
CIA
06-2013
Associate of Arts - General Studies
SCC General College
Lincoln, NE06-2011
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Hospitality service expertise
- ServSafe certification
- Hiring, training, and development
- Kitchen management
- Kitchen staff management
- Kitchen operations oversight
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Designed whole new menu, including meal selections, beverages and pricing.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 40.
Timeline
Executive Chef
Hilton Garden Inn Hotel
05.2025 - Current
Lead Line Cook
Esthers Kitchen
05.2024 - 06.2025
Sous Chef
St. Kilda
01.2020 - 12.2023
Sous Chef
ALBA
08.2015 - 12.2019
General Manager
Chipotle Mexican Grill
12.2014 - 08.2015
Bachelor of Arts - Culinary
CIA
Associate of Arts - General Studies
SCC General College
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