Creative Chef looking for job in Belize My name is Warren Weekes and I recently finished a contract in San Miguel De Allende, GTO, Mexico. I am now ready to continue my journey south. Please find my resume below of assistence. W. Warren Weekes wweekes40@msn.com 480 232 1332 Skills Summary: Extensive experience in all areas of Food and Beverage Operations ranging from Fine Dining Restaurants to High End medium-size Hotels Employment History: Quetzalotes SA de CV - Executive Chef San Miguel de Allende, Mexico September 2009-April 2010 *Development of S&OP for Bistro *Research of local organic growers and foods for Tiendita market *Undertook HR tasks, inventories and creation of various menus *Created series of Cooking Workshops for children *Catering for Charity events, Weddings, private parties and in-company events Double Tree Hotel - Executive Sous Chef Tucson, Arizona June 2007-September 2009 *High volume banquets, with 30, 000 square feet of meeting space *4 food outlets, including fine dining *Voted "Best of Tucson" Sunday Brunch *Supervision of 30+ Culinary staff members *Active involvement of all aspects of Food and Beverage Operations *Great Financial Results Crowne Plaza Hotel - Executive Chef Port of Spain, Trinidad January 2007-June 2007 *Fine Dining "rotating" restaurant *Casual, high volume restaurant *Full on-sight bakery *Responsible for all culinary operations *300 room upscale Hotel Desert Diamond Casino - Sous Chef Sahuarita, Arizona April 2005-January 2007 *High volume Casino food operation featuring five food outlets *Supervision of 100 + Culinary staff members *Fine Dining Restaurant featured as "Best of Tucson" *Responsible for scheduling, inventories, product quality and operations Border House Bistro - Executive Chef/Partner Tubac, Arizona Winter 2003-April 2005 *Designed facilities for both front and back of the house *Created complete culinary, F.O.H and Management teams *Created and instituted budget/financial operations and forecast *Development of inventories, recipes and operational procedures *Profitable, Turn-key operation *Wood roasted meats, seafoods and tapas style cuisine with infusion of local foods *Unique and innovative presentations with Sweet Potato Fritz, Fresh Caramelized Figs, Pomegranates, Plantain Banana, Coulis and Wine Reductions. El Splendor Resort - Executive Chef/Director of Food and Beverage Rio Rico, Arizona May 1998 to October 2004 (Formally known as Rio Rico Resort and Country Club) *Innovative dishes included Medjool Dates with Gorgonzola and Proscuitto, Pan Seared American Goat Cheese, Duck Confit with Gaujillo Chile / Local Pears and Guaymas Shrimp with Mesquite Bacon and Prickly Pear Soy Sauce. *Fine dining, bar / grill, country club, room service and banquet operations *Managed a 70 member Food and Beverage staff. *Financially successful *Created and maintained budgets, staffing guidelines and operational procedures. *Worked with staff members to develop a flagship department of the resort, which became a leading sales tool *Developed the "Culinary Tour of Mexico" program W. Warren Weekes, Resume continued LauJo's Bistro, Executive Chef/Partner Phoenix, Arizona January 1996 to May 1998 *Design and construction of bistro space located in downtown Phoenix *Excellent operational cost *Supervised and trained staff members *Development of an innovative culinary program Cranberry Hills, Executive Chef/Partner Phoenix, Arizona May 1991 to January 1996 *Development of a high volume, innovative restaurant with a large catering operation *Full Bakery *Continued operation under original concept *Financially successful Additional work experience includes the Fairmont Scottsdale Princess Resort, the Registry Resort, Vincent's on Camelback and Pima Community College (Culinary Arts Instructor). Education: *Army and Navy Academy *1985 Prepatory School Graduate *Scottsdale Culinary Institute (Cordon Bleu accredited) *Degree in Culinary and Restaurant Management Other: *75% Fluent in Spanish *Serve Safe, Supervisory Management and Nutrition Certified. *Manager of the year 2003 Arizona Hotel and Motel Association *Secretary, Chef's Association of Southern Arizona (2008) *Mentor, ACF Chef Apprentices I am the founder of the "Bread across the Border Foundation" which has fed and clothed more than 4, 000 families and 2, 500 children from 2002 to present. This program has been supported by Arizona businesses and individuals. | 
