Hilton Orlando

Executive Sous CHef

Hired as Chef De Cuisine and promoted to Executive Sous Chef of this almost 1500 room hotel. Responsible to oversee 5 separate outlets including Tropics Pool Bar, Fast Break Sports Bar, Trabucco Coastal Italian, Todovos Mexican Cantina and Scratch Market. Along with menu development, sanitation, labor costs and food cost, high emphasis was placed on developing both new and existing junior managers and team members. I was then tasked to run all aspects of the operation as Banquet Chef for this property which has approximately 250,00sq feet of banquet space.