George Gomez
Gaithersburg
Summary
Executive Chef Award-winning culinary professional with over 20 years of experience in a world-class hotel chain with high volume Food and Beverage. Team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Ability to build a productive, service-oriented environment with enthusiastic professionals. With an extreme focus on service and training to surpass brand standards.
Overview
21
21
years of professional experience
Work History
Executive Chef
Hilton Embassy Suites
01.2023 - Current
- Increased customer satisfaction by creating innovative menus
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Executive Chef
University of Maryland, South Campus Dining Hall
01.2019 - 12.2023
- Direct and oversee forty-one employees, three chefs, and six managers
- Responsible for implementing and executing four-week cycle menus, on 10 stations and special menus
- Oversee daily production for 7000 students serving breakfast, lunch and dinner
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
- Evaluate trends and issues to make menu improvements to create higher guest satisfaction
- Planned promotional menu additions based on seasonal pricing and product availability
- Handled and stored food to eliminate illness and prevent cross-contamination
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique
- Generated employee schedules, and work assignments
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Developed kitchen staff through training, disciplinary action and performance reviews.
Executive Chef
University of Maryland, Dining Hall
01.2012 - 01.2019
- Oversee three units Dining hall, Commissary, and Catering (Goodies To Go)
- Manage thirty-eight employees and two supervisors
- Responsible for weekly inventory and ordering using Food Pro system
- Developed weekly menu rotation of 251 North and Rudy's café
- Oversee 486,330 different grab and go items per year, shipping them to 20 different units
- Implement new presentation on all grab and go sandwiches, panini's and salads
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
- Initiated training for employees on culinary techniques to improve productivity and increase kitchen workflows
- Used root cause analysis to conduct assessments and develop improvements
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Banquet Chef & Restaurant Chef
Hyatt Regency Baltimore
01.2006 - 01.2011
- 488 room property with meeting/ banquet space of 35,000 square feet
- A $12 million Food and Beverage operation that includes a $9 million catering operation, two (2) restaurants, in-room dining and several lounges
- Schedule and Payroll of chefs and 12 cooks
- Worked with Executive Chef on monthly profit and loss statements for submission to Hyatt corporate offices
- Quarterly Menu changes in both restaurants (Pisces and Bistro 300)
- Food Cost of 22.1% for 2009 (top 10 percentile among all Hyatt properties), a 32% reduction since assuming position
- Increase of brand recognition by implementing special off-premises functions & making print and television appearances.
Lead cook
Ritz, Carlton Washington, DC
01.2005 - 01.2006
- 300 room hotel with meeting/banquet space of 15,000 square feet
- A $2 million food and beverage operation that included a nationally featured Americana cuisine restaurant (The Grill), in-room dining and a lounge
- Inventory controls and forecasting
- Safety and Sanitation training of all employees
- Monthly Profit and Loss statement reporting
- Selected chef, rated five star for Sunday Brunch in the Grill
- Set up and break down all station as lead cook on all shifts
- Supervised line cooks to monitor food safety and order accuracy
- Developed process that reduced waste and improved supply turnover.
Lead cook - Certified Trainer
Ritz-Carlton Grande Lakes
01.2003 - 01.2005
- Opening team set-up Vineyard Grill $2million in total sales first year open
- Established restaurant standards and menu
- Off premise fund raising food shows
- Collaborate and implement upscale menus with Executive chef
- As Certified trainer for Ritz-Carlton responsible for training new hires on operational standards and procedures
- Adhered to class plan and deadline-oriented training schedule
- Planned and implemented courses of instruction accounting for individual strengths and final objectives.
Education
Associates - Culinary Arts -
Culinary Arts Le Cordon Bleu
01.2001
Skills
- Menu Planning
- Process Improvements
- Training and Development
- Food Prep Planning
- Inventory Management
- Food plating and presentation
Timeline
Executive Chef
Hilton Embassy Suites
01.2023 - Current
Executive Chef
University of Maryland, South Campus Dining Hall
01.2019 - 12.2023
Executive Chef
University of Maryland, Dining Hall
01.2012 - 01.2019
Banquet Chef & Restaurant Chef
Hyatt Regency Baltimore
01.2006 - 01.2011
Lead cook
Ritz, Carlton Washington, DC
01.2005 - 01.2006
Lead cook - Certified Trainer
Ritz-Carlton Grande Lakes
01.2003 - 01.2005
Associates - Culinary Arts -
Culinary Arts Le Cordon Bleu
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