Wesley Mckiddie

I work a special job called task force chef where i travel 80 percent of the year and help out as an executive chef at the hotels and resorts that my company manages including

Grand williston hotel and conference center ND

Spring field Marriott Downtown Springfield MA

Highlander Hotel Radford, VA

Westin Bonaventure Downtown Los Angeles CA

• Trained kitchen workers on culinary techniques.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Supervised up to 22 BOH staff members and delivered mentorship to strengthen kitchen skills.
• Executive Chef for 2023 NBA enshrinement ceremony for over 1000 people, delegated and executed over 8000 hors d"oeuvres
• wrote menus and costed out menus in banquets, catering and al a carte

Work at various resorts and hotels in different chef roles as a task force chef consultant living on the propertys, hotels and resorts that I work at.

-Renissance hotel, Charleston SC( Vivian Howard concept, James Beard recipient)

-Hotlel Drover, Fort Worth TX ( historic stockyards district)

-Sheraton conference center, Framingham MA

-Hilton Hotel downtown, Nashville TN

-Nautical Resort and hotel Lake Havasu, City AZ

-Sanderling Beach Resort, Duck NC

-Hilton Navarre Beach, Pensacola FL

-Carneros Resort and Spa, Napa CA

-Westin Mission Hills, Rancho Mirage , CA

-Ritz Carlton Bacara, Santa Barbra CA

-Hammock Beach Golf Resort, Palm Coast, FL

-Monitored quality, presentation and quantities of plated food across line.

-Proven leadership skills

-Skilled in all aspects of culinary, including banquets, catering, private events, a la crate fine ding and casual and breakfast Al a carte as well as pastry

- Intermediate baking skills

- Develop and facilitate recipes

• Cooked a personal and private intimate dinner for 15 people at Mrs. thicket’s property including the grounds man and house keeper
• Shopped for local fish in downtown Santa a Barbra, local produce
• Created personalized meal plans based on Mrs. thicke preferences, specifications, food allergies and dietary restrictions.

-daily shopping for provisions, utilize local produce and proteins as much as possible

-cooked for offsite caterings of up to 20

- good time Management skills

- intermediate baking as pasty skill

-Stocked pantry with clients' favorite items.

Coordinated and executed menu planning, recipe development and daily restaurant operations.

• Prepared banquet meals according to standard recipes and customer preferences.
• Consulted with executive chef to discuss banquet forecast and food selections for special functions.
• Adhered to state and local health and safety regulations for food handling and sanitation.
• Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
• Trained and coached banquet staff to maintain groups' reputation for impeccable service.

-travel up and down the southeast of Alaska on a private boat that charters up too 80 people

-prepare food for approximately 115 people including crew and adhere to dietary restrictions for both guest and crew

-help with purchasing and procurement

-Developed recipes and menus to meet consumer demand and align with culinary trends(knowing my clientele is key)

-help with patisserie baking breads and pastries when needed

-was brought in as the Exec banquet chef during there daytona 500 events

-helped bring a 44% food cost down to 23% food cost

-facilitated cooking demos

-help execute 500,000 dollars in revenue

-managed 14 kitchen associates

-helped other outlets around the resort in different areas

-taught sour dough bread baking

-Managed and trained fifteen kitchen associates

-Managed inventory to achieve targeted gross profit margin

-in charge of ala carte ordering

-successfully executed banquets

-worked all positions in the galley(kitchen)

-proficient in baking

-effectively executed and cooked for 145 passengers

-Supervised all kitchen food preparation while operating in a demanding, high-volume environment.

-directly managed over seventy five associates

-estimated  staffing needs and adjusted hourly schedules in accordance of demand patterns and budget

-facilitated and gave a hands on approach to our purchasing and inventory system

-managed inventory for a conference center style kitchen with multiple walk ins

-in charge of purchasing al a carte

-developed multiple buffet menus

-successfully closed down the property with a full staff

-utilized a farm to table restaurant

-learned basic charcuterie 

-worked at five different outlets around the resort four to five times a week  including bakery and patisse

-managed and executed a two hundred person brunch every Sunday