Director of Culinary Services

PHILIPPE AUDAX resume photo
PHILIPPE AUDAX
Loveland, OH

Job Preferences: 

Desired job title: 
Director of Culinary Services
Desired occupation: 
Hospitality | Food Service
Employment type: 
Full time
Career status: 
Active job seeker
Available to start: 
03/2021

Education: 

09/198306/1986
Technical Vocation Highschool
"Culinary Arts"; Brevet de Technicien Hotelier - "B.T.H Cuisine & Restaurant"
09/198006/1983
Brevet Des Colleges - "B.E.P.C" College Jules Ferry-Paris, France
French-trained Executive Chef; Bachelor's in Culinary Arts, 
Bachelor

Work Experience: 

06/2009Present
Food Service Director/Executive Chef
Aramark at Thomas More College
Food Service, Director, Executive Chef, Executive
* Retention of the contract with the TM College
* Food, labor and profitability results consistent with targets and annual budgets
* Successful completion of start-up opening venues and concepts
* Responsible for day to day operations and client relations for the account, budgeting, P&L, marketing, sales and promotions, catering
The White House
08/200306/2009
District Executive Chef
Aramark at University of Cincinnati
Executive Chef, Executive
Leaded the culinary team in high volume (18Kdaily meals, 22 locations), complex, multi-unit foodservice operations including 3 Award-wining Residential restaurants, 9 retail locations, full service restaurant, branded concepts and full-service Catering department. Responsible for all food production including menu planning, purchasing, waste management, food and labor costs, safety & sanitation while efficiently leading and developing a team of 80+ culinary associates and Executive Chefs.
* Responsible for menus for all outlets on & outside campus.
* Training and implementation of Aramark standard of operations
* Successful opening of new outlets on campus
04/200108/2003
Executive Chef
Five Seasons Country Club
Executive Chef, Executive
* Designed, implemented menus for high end club
* Hired & trained the culinary team
* Open new facility for Corporex
09/199904/2001
Executive Chef
Holiday Inn Eastgate
Executive Chef, Executive
* Responsible for a staff of 15
* In charge of purchasing, payroll, inventory, scheduling, disciplinary actions, health inspections Property managed by Winegardner & Hammons, Inc.
11/199609/1999
Chef de Cuisine
The Bluefin Grill
* Opened a brand new seafood restaurant concept for Interstate Hotels
* Responsible for menu development and managing a staff of 12.
* In charge of cost control, hiring & training, sales & marketing
04/199411/1996
Executive Chef/Chef de Cuisine
Riverview Revolving Restaurant at Quality Inn
Executive Chef, Executive
* Responsible for food operations for the Riverview room
* Hiring, training & scheduling of a staff of 10
* Double time winner for Taste of Cincinnati (1994, 1995 & 1996)
02/199304/1994
Executive Chef
King Cole Restaurant
Executive Chef, Executive
* Responsible for a 4 stars fine dining French restaurant as well as 2 bank cafeteria, a gourmet deli, a bar & grille and 5 executive dining rooms for Bank One
* Supervised banquets & catering for private parties up to 400 people. Organized the 1993
03/198912/1992
Executive Sous-Chef
Dayton Art Ball. Princess Hotel
Executive
* Responsible for food production and service for an upscale dining room within the hotel, The Tiara room.
* Assist with the re-opening of the Princess Hotel in the Bahamas

Various Apprentices and Internships within world-renown establishments in France and US

Language Skills: 

Native:
French, English
Basic:
German

Skills: 

n/a:
Passionate, quality-committed