YVONNE TKACZ
Allen Park,MI
Summary
High-performing Chef offering 33 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
33
33
years of professional experience
1
1
Certification
Work History
EXECUTIVE CHEF & BANQUET MANAGER
EMBASSY SUITES HOTEL
11.2010 - Current
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- 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.
- Responsible for ordering, receiving and complete financial control over food and beverage costs for banquet events, suite service and restaurant activities
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
SOUS CHEF SUPERVISOR
EMBASSY SUITES HOTEL
11.2009 - 10.2010
- Manage prep for full-service restaurant and banquet, inventory, and ordering.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
SOUS CHEF
TOURNAMENT PLAYERS CLUB
01.1991 - 11.2009
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion. 18 years of major golf tournament planning.
EXECUTIVE CHEF
TOURNAMENT PLAYERS CLUB EAGLE TRACE
01.1995 - 08.1996
- Responsibilities included training, menu planning, purchasing, department budgets and hiring.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
LEAD COOK
TOURNAMENT PLAYERS CLUB PRESTANCIA
12.1992 - 04.1994
- Responsibilities included cold food entrees, menu planning, and month end inventory.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
ASSOCIATES DEGREE - Hotel Restaurant Management and Culinary Arts
Henry Ford College
Dearborn, MI01.1992
Skills
- Forecasting and Planning
- BOH Operations
- Customer Service
- Food Prep Planning
Certification
- SERVSAFE CERTIFIED - FOOD PROTECTION
- TIPS CERTIFIED
Timeline
EXECUTIVE CHEF & BANQUET MANAGER
EMBASSY SUITES HOTEL
11.2010 - Current
SOUS CHEF SUPERVISOR
EMBASSY SUITES HOTEL
11.2009 - 10.2010
EXECUTIVE CHEF
TOURNAMENT PLAYERS CLUB EAGLE TRACE
01.1995 - 08.1996
LEAD COOK
TOURNAMENT PLAYERS CLUB PRESTANCIA
12.1992 - 04.1994
SOUS CHEF
TOURNAMENT PLAYERS CLUB
01.1991 - 11.2009
ASSOCIATES DEGREE - Hotel Restaurant Management and Culinary Arts
Henry Ford College
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