Craig R. Baldwin
37201 Paseo Padre Parkway, Apartment 120, Fremont, California
2069317359
craig.baldwin01@gmail.com
Executive Chef
Versatile and creative culinary professional with extensive experience in all aspects of food preparation, encompassing ŕ la carte dining and fine-dining in Italian, Southern, American cuisine.
Expert at providing strategic direction to maximize productivity to kitchen staff, chef, cooks, culinary assistant, apprentice, and sous chef. Skilled at developing menus, cost-effective recipes, and deliverables; exceeding culinary expectations with high level of professionalism. Equipped with strong customer service and communication skills essential in ensuring the satisfaction of customers and guests.
Marriott International, Various Locations | 2007–Present
Executive Sous Chef - San Francisco Airport Marriott Waterfront, Burlingame, CA 2018–Present
Senior Sous Chef - Seattle Marriott Redmond, Redmond, WA 2017–2018
Sous Chef - Renaissance Charlotte South Park, Charlotte, NC 2013–2015
Sous Chef - Long Island Marriott, Uniondale, NY 2007–2009
Work under the executive chef in managing operations of the Culinary Department
Provide supervision to 43 full-time associates and 3 sous chefs and a kitchen supervisor
Adeptly oversee Restaurant Concept Flights 101 and Hangar Steakhouse
Closely confer with sous chefs to set goals based on their monthly performance reviews
Carried out daily operations of the Culinary Department with 1 kitchen supervisor and 12 full-time associates and directly reported to director of operations
Organized and implemented a banquet concept by creating menus with team leaders to the only concept of its kind in all of Marriott called M-Space to maximize revenue
Keenly supervised 11 associates and oversaw daily operation of the Culinary Department
Assumed accountability in purchasing, bookkeeping, scheduling, payroll, and new hire training
Performed changing of menu every season with Southern Bistro Restaurant Flagstone
Presided over all facets of hiring, training, and supervising 35 kitchen employees as well as in spearheading pre-shift meetings to provide staff updates on menu items and to guarantee efficiency in operations during dining hours
Used skills in promoting ŕ la carte dining as well as developing par lists and daily specials, soups, and protein fabrication
Took charge of communicating daily with purchaser to acquire necessary ingredients
Key Highlights:
Successfully handled the $16M total and food and beverage (F&B) operations
Obtained 2017 budget for total department profit, as well as 5% annual revenue growth from previous year
Successfully attained a score of 80% in an engagement survey for the Culinary Department
Partnered with the executive chef in maintaining food cost under budget with a 23% food cost in 214
Drove efforts in maintaining position in the top 10 of employer satisfaction survey (ESS)
Overall Quality in 2014; and above brand standard in guest satisfaction survey (GSS) Food Quality
Created new menus and seasonal menu for steak and seafood restaurant in partnership with sous chefs, as well as carried out improvement of casual dining menu which focused on cost efficiency
Successfully generated buffet menu to offset business to other outlets in the hotel
Generated profitable food cost margins, continually attaining 27% in food and 15% of labor cost within company standards by maintaining food cost and developing checklist for the kitchen
Acquired 99% accuracy in meeting brand standards throughout yearly audit
Executive Sous Chef - Brays Island Plantation, Sheldon, SC 2015–2017
Attended to all facets of purchasing, bookkeeping, scheduling, executing payroll, and training for new-hires
Efficiently supervised three managers and eight full-time associates, while overseeing day-to-day operations of the Culinary Department
Accomplished monthly menu changes in coordination with a la carte sous chefs
Established goals for sous chefs based on monthly performance reviews
Sous Chef - Presbyterian Hospital Charlotte, Charlotte, NC 2012–2013
Observed strict adherence to all dietary requirements of patients in the hospital
Held responsibility in carrying out all order and schedule in the Culinary Department, including all production in the kitchen, management of a total of 181 employees, and orientation with new-hire training program
Kept food cost within company guidelines with a detail of decreasing waste
Executive Chef - Thomasville Medical Center, Thomasville, NC 2011–2012
Offered extensive support to new-hire and training and development; as well as took charge of running production of the kitchen, creating menus for hospital catering and retail dining, and maintaining food cost in accordance with company standard, with detail in lessening waste
Strictly adhered to all patient dietary requirements in the hospital and presided over culinary meetings to provide information to hospital staff on census and different concerns in inter and intra-departments
Developed menu for hospital catering and retail dining
Sous Chef - White Horse Village, Newtown Square, PA 2009–2011
Upkeep storage and inventory, as well as effectively handled all purchase developed in the facility
Spearheaded pre-shifting meetings to keep staff up-to-date on issues and concerns in the department and facility and oversaw new-hire training and development
Made certain that the facility complied with all applicable dietary requirements
Partook in the resident’s food committee meetings to guarantee food satisfaction among residents, as well as in Accessibility Committee to ensure that the facility accommodates residents’ handicaps and impairments
Closely coordinated with executive chef in developing seasonal menus
Key Highlight:
Played an integral part in enabling the organization to receive the Center for Excellence award
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