my curriculum Vitæ
WESTIN HOTEL CITY CENTER
Washington, DC
Executive Chef, NOV 2021-Present
Work Email: vincent.lamonte@westindccitycenter.com
406 room business class hotel with 24 hour in room dining service; 20k sf of banquet space, meeting rooms, events & catering; Infamy’s full service restaurant & bar; Starbucks’s coffee bar.
JEAN-GEORGES VONGERICHTEN, HERMITAGE HOTEL 5 Star,
Nashville, Tennessee
Executive Chef, Contract Task Force, Pre-Open Team, SEPT 2021-NOV 2021
Open new operations of 122 room & suite 5 star hotel with 24 hour in-room dining service; 5k sf of banquet space, meeting rooms, events & catering; Chef Jean-Georges Vongerichten’s Drusie & Darr full-service restaurant, The Pink Hermit café & bar.
SLOW COOKED VENTURES LTD,
Lagos, Victoria Island, Nigeria
Executive Chef, Contract Task Force, FEB 2020-SEPT 2021
Restructuring existing operations of multi-unit brand restaurants while expanding into emerging markets throughout Africa & Middle East. I spearheaded all talent sourcing for all culinary positions, created & implemented new SOP’s.
ARMANI/CASA
Miami Beach, Florida
Executive Chef/F&B Director, Contract Task Force, Pre-Open Team, JAN 2019-FEB 2020
Open new operations of 52 story 400 room, 308 condo residential apartments & 32 suite property with Oceanfront Terrace full-service restaurant, Coffee Bar, Poolside Grill. I spearheaded all talent sourcing for all culinary positions, created & implemented new SOP’s.
ASSILA HOTEL BY ROCCO FORTE/LUXURY COLLECTION 5 Star Deluxe,
Jeddah, Kingdom of Saudi Arabia
Chef de Cuisine, Pre-Open Team, SEPT 2016-JAN 2019
Open new operations of 306 room, 165 residential tower apartments and 18 suite property with 24 hour in room dining service; 386m2 of banquet space, meeting rooms, events & catering; Pampas Argentine grill; Twenty Four features international cuisine; Il Caffe a full-service restaurant & coffee barista; CoCo’BA a pastry, bakery & chocolatier. I spearheaded all talent sourcing for all culinary positions, created & implemented new SOP’s.
AMLAK HOSPITALITY/QATAR FOUNDATION,
Doha, Qatar
Senior Executive Chef, Pre-Open Team, NOV 2011-SEPT 2016
Open new operations for Al Shaqab Equestrian Academy Club; the Chef’s Garden a full-service restaurant; Sportel a full-service hotel with lobby bar & restaurant, banqueting operations up to 600 including on & off property catering & events, 24 hour room service & amenities; Mathaf Arab Modern Museum of Art featuring the Art Cafe Bistro with coffee barista & health juice bar; Qatar National Library featuring grab & go retail with a coffee barista & health juice bar; Sidra Medical Research Center featuring the Garden Deli Café a buffet cafeteria; I spearheaded all talent sourcing for all culinary positions, created & implemented new SOP’s.
CRESTLINE HOTELS AND RESORTS,
Los Angeles, California
Corporate Executive Chef, OCT 2007-NOV 2011
Raised critical ESS and GSS survey scores from 14 out of 334 company managed hotels for overall satisfaction in food and beverage and quality of food by setting aggressive benchmarks and deadlines. Established Avendra procurement program, elevating purchasing bracket to highest level of 90% compliant. Conducted Q&A audits, focusing on delivering brand promise, ensuring compliance with brand standards and reviewing annual performance. Developed and implemented brand differentiators and companywide SOP and F&B brand standards in support of client brand promise. Collaborated with RVP, GM and hotel teams on action plan, timeline and processes to restructure & address F&B challenges. Oversaw auditing of regional properties while developing management tools for use by property executive chefs. Supported regional sales team efforts via engaged client interaction, resulting in gross increase of banquet and catering sales by 38% over previous quarter sales. Managed financial performance of F&B operations via market metrics, shops, P&L, manpower reports, abstracts, flash and capture reporting. Controlled spending in daily operations by implementing strategic revenue and expense monitoring systems. Developed and implemented a comprehensive detailed training program for regional wide utilization.
RENAISSANCE HOTEL AND WATERFRONT CONFERENCE CENTER,
Portsmouth, VA
Executive Chef, AUG 2004-OCT 2007
SHERATON NATIONAL HOTEL,
Washington D.C.
Executive Sous Chef, APR 2002-AUG2004
JUMEIRAH BEACH RESORT 7 Star Deluxe, Emirates Towers Hotel,
Dubai, United Arab Emirates
Chef de Cuisine, APR 2000-MAR 2002
BOURBON STREET RESTAURANT,
Shanghai, PRC
Executive Chef, JUN 1998-APR 2000
RITZ CARLTON RESORT HOTEL, 5 Star Deluxe,
St. Thomas U.S. Virgin Islands
Sous Chef, SEPT 1995-JAN 1998
EMERIL’S, NOLA’S & DELMONICO’S,
New Orleans, LA,
Tournant commis and chef de partie, JAN 1990-SEPT 1995
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Possessing an ability to implement strategic vision and planning into day-to-day operations.
Possessing an ability to implement strategic vision and planning into day-to-day operations.•Managing efficiently and effectively all the food preparation activities and facilities in various premium standard and high-volume hotel brands.
Managing efficiently and effectively all the food preparation activities and facilities in various premium standard and high-volume hotel brands.•Utilization of annual budgets and daily flash P&L’s for greater control over purchasing, associate scheduling and compliance to company profit goals.
Utilization of annual budgets and daily flash P&L’s for greater control over purchasing, associate scheduling and compliance to company profit goals.•Planning all daily and special events menus as directed, demonstrating creativity and sophisticated approach to cuisine with an emphasis on technique and freshest product quality available.
Planning all daily and special events menus as directed, demonstrating creativity and sophisticated approach to cuisine with an emphasis on technique and freshest product quality available. •Proficiency in menu engineering, recipe development, plate cost calculation, abstract utilization, as well as, successful and strategic timeline roll outs of any and all new menu concepts.
Proficiency in menu engineering, recipe development, plate cost calculation, abstract utilization, as well as, successful and strategic timeline roll outs of any and all new menu concepts.•Recommending changes on all menus by consistently striving through menu planning to improve food cost profitability with control over the quantity and quality of items to be purchased.
Recommending changes on all menus by consistently striving through menu planning to improve food cost profitability with control over the quantity and quality of items to be purchased. •Efficient production of all food and food related items in order to permit rapid turnover with minimum waste and spoilage.
Efficient production of all food and food related items in order to permit rapid turnover with minimum waste and spoilage.•Maintaining and monitoring all inventory purchasing and receiving, tracking waste and kitchen com using logs, tracking of department transfers, account coding of culinary invoices.
Maintaining and monitoring all inventory purchasing and receiving, tracking waste and kitchen com using logs, tracking of department transfers, account coding of culinary invoices.•Maintaining vendor relationships to ensure best service and prices are available.
Maintaining vendor relationships to ensure best service and prices are available. •Fully trained and proficient on web based procurement and inventory systems such as Avendra program to ensure product compliancy.
Fully trained and proficient on web based procurement and inventory systems such as Avendra program to ensure product compliancy. •Directing and coordinating a high volume of employees using annual budget, monitoring labor trackers, daily audits of associate time using software systems, such as Timesaver and Kronos, productivity and performance reports, progressive discipline tools to develop associates full potential, using a hands on approach and accessibility to enable teaching, training and mentoring.
Directing and coordinating a high volume of employees using annual budget, monitoring labor trackers, daily audits of associate time using software systems, such as Timesaver and Kronos, productivity and performance reports, progressive discipline tools to develop associates full potential, using a hands on approach and accessibility to enable teaching, training and mentoring. •Proficient utilization in tracking quality assurance scores of guest and event surveys such as Marriott Q&A audits and standards.
Proficient utilization in tracking quality assurance scores of guest and event surveys such as Marriott Q&A audits and standards. •Organization in everyday required department head activities, using efficient time management and meeting or exceeding all set deadlines.
Organization in everyday required department head activities, using efficient time management and meeting or exceeding all set deadlines.•Proficiency in creating and managing all Microsoft Windows software programs and presentations, various food & beverage management tools.
Proficiency in creating and managing all Microsoft Windows software programs and presentations, various food & beverage management tools. •Certified in HACCP procedures of all food safety and physical safety issues including monitoring, documenting, training, an audit preparation
Certified in HACCP procedures of all food safety and physical safety issues including monitoring, documenting, training, an audit preparation•Maintaining working knowledge of all phases of production, butchering, baking and garde-manager with a minimum of 25 years of working experience in a large volume food establishment including catering and banquets, multiple specialty restaurant outlets, buffet menu cycles, coffee and bake shops, and 16 years administration experience.
Maintaining working knowledge of all phases of production, butchering, baking and garde-manager with a minimum of 25 years of working experience in a large volume food establishment including catering and banquets, multiple specialty restaurant outlets, buffet menu cycles, coffee and bake shops, and 16 years administration experience.•Functional knowledge of data input and full system understanding for generating and usage of BEOs in Delphi and Caterpro systems.
Functional knowledge of data input and full system understanding for generating and usage of BEOs in Delphi and Caterpro systems.•Possessing an ability to implement strategic vision and planning into day-to-day operations.
Possessing an ability to implement strategic vision and planning into day-to-day operations.•Current on culinary trends and molecular gastronomic techniques such as sphereification, liquid nitrogen, nitrous oxide, stabilizers, foams, stratifications.
my Essential performance skills
vincent la monte c.e.c
contact me directly in washington DC 540-273-3479
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