Director of Culinary Services

PHILIPPE AUDAX resume photo
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: 


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

Work Experience: 

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
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
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
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.
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
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)
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
Executive Sous-Chef
Dayton Art Ball. Princess Hotel
* 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: 

French, English


Passionate, quality-committed