Paul Glavey
Lighthouse Point,FL
Summary
Accomplished Chef with strong culinary experience and management skills. Well versed in a wide assortment of cuisines and menu development. Adept at managing and multitasking in a high-volume, fast-paced work environment. Experienced in controlling food and labor cost to maximize profit.
Overview
12
12
years of professional experience
1
1
Certification
Work History
OSR Executive Sous Chef Americas/Canada
Marriott International
04.2022 - Current
- Provide expert operation support across all Marriott brands.
- Westin Maui- 6 months- developed new menu for Luau increasing quality of food by 25%. Trained staff on new menu, proper techniques, and proper presentation.
- Sheraton Maui -5 months- After Lahaina fires created shelf to sheet inventory, created menus to feed displaced staff and first responders with products on hand.
- Westin Maui-3 months- Assisted Executive Chef with reopening of all outlets. Wrote firing guides, recipes, and trained staff on proper preparation and plating standards.
Executive Sous Chef Promoted to Executive Chef
Hamilton Hotel Hilton Curio Brand
06.2021 - 04.2022
- Coordinated with ownership in opening, creating menus French Bistro and upscale Southern Cuisine concepts.
- Coordinated with ownership with hiring of all new kitchen staff
- Established strong relationships with local vendors, ensuring use of fresh, high-quality ingredients.
- Created shelf to sheet inventory, order guides, to properly manage and control par levels and inventory.
- Manage setup with all vendors for new account
- Achieved targeted 28% food cost by implementing cross utilization for two different outlets out of one kitchen.
- Created standardized recipes, developed use cards to have consistent product and spearheaded training of all new hires.
- Managed all schedules and staffing to control labor cost.
- Planned promotional menu additions based on seasonal pricing and product availability.
Temporary Task Force Sous Chef
Renaissance Hotel
04.2021 - 06.2021
- Operation support for opening of new Vivian Howard restaurant
- Manage banquet production.
- Monitored food production to verify quality and consistency.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Trained and managed kitchen personnel and supervised related culinary activity.
OSR Sous Chef Americas
Marriott International
01.2019 - 07.2020
- Operation support for multiple brands in Marriott Hotels
- Renaissance Hotel-Charleston 6 months- Oversaw transition from 3rd party back to Marriott brand restaurant.
- Set up all new accounts with vendors and created ordering guides.
- Developed new menu and trained staff on preparation and presentation of food.
- Marriott Hotel-Marina Del Rey-6 months-Developed shelf to sheet inventory, par levels and worked with vendors to reduce food cost by 6% to meet budget.
Kitchen Supervisor
Marriott Hotels
05.2016 - 01.2019
- Supervise staff of ten cooks in kitchen with $3,000,000 annual revenues
- Assisted in developing new restaurant concept, 19 North.
- Critical role in developing new menus for newly renovated onsite event experience
- Plan, prepare and supervise banquets for up to 500 people.
Lead Cook
Waldorf Astoria
10.2015 - 05.2016
- Efficiently handled high-volume orders of over 300-500 night while maintaining superior food quality through precise execution of cooking methods in flagship restaurant of resort.
- Evaluated food products to verify freshness and quality.
- Continuously improved cooking techniques by staying current with industry trends and participating in professional development opportunities.
Kitchen Supervisor
Marriott Hotels
08.2013 - 10.2015
- Supervise staff of five cooks in kitchen with $3,000,000 annual revenues
- Critical role in improving food quality to 14 out of 356 properties in Marriott brand.
- Expert at repurposing food to minimize waste, resulting in 23% food cost.
- Plan, prepare and supervise banquets for up to 500 people.
Sous Chef
Ernie’s Italian Chophouse
10.2012 - 04.2013
- Decreased food cost 10% by fabricating meats in-house versus purchasing prefabricated meat
- Worked with staff to meet ServSafe standards of kitchen operation
- Developed and prepared specialty products such as fresh pastas, sauces and featured menu items
- Created a consistent dining experience by implementing standardized recipes.
Culinary Externship
Sola Luna
06.2012 - 10.2012
- Immersive cultural cooking experience focused on all aspects of Neapolitan cuisine.
- Trained on use of fresh ingredients and traditional techniques in pasta making
- Assisted in preparation and cooking demonstrations of Neapolitan dishes with Head Chef
- Created consistent dining experience by implementing standardized recipes.
Education
Associate of Science: Occupational Science -
Le Cordon Bleu of Culinary Institutes
10.2012
Skills
- Culinary Trends
- Decision-Making
- Vendor Relationship Management
- Coordinating Kitchen Staff
- Waste Reduction
- Forecasting and planning
- Coaching and Mentoring
Certification
- Manager ServSafe Food and Safety
- Cost Control Certified
- Marriott Spirit to Serve Supervisor Training
Timeline
OSR Executive Sous Chef Americas/Canada
Marriott International
04.2022 - Current
Executive Sous Chef Promoted to Executive Chef
Hamilton Hotel Hilton Curio Brand
06.2021 - 04.2022
Temporary Task Force Sous Chef
Renaissance Hotel
04.2021 - 06.2021
OSR Sous Chef Americas
Marriott International
01.2019 - 07.2020
Kitchen Supervisor
Marriott Hotels
05.2016 - 01.2019
Lead Cook
Waldorf Astoria
10.2015 - 05.2016
Kitchen Supervisor
Marriott Hotels
08.2013 - 10.2015
Sous Chef
Ernie’s Italian Chophouse
10.2012 - 04.2013
Culinary Externship
Sola Luna
06.2012 - 10.2012
Associate of Science: Occupational Science -
Le Cordon Bleu of Culinary Institutes
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