1. David Edwards
573 Wynbrooke Parkway Stone Mountain, GA 30087
678-933-5506 dedwards0330@gmail.com
Objective To contribute extensive experience, educational background and culinary skills to an
Executive Chef position within a professional environment.
Skills Experienced in American and Continental Cuisine preparation as a specialist in soups, sauce
and general foods for fine dining, theme buffets and banquets. Demonstrated strong culinary
leadership and management with competence in purchasing, staff supervision, menu
development, food cost, and maintenance of inventory and expense controls.
In addition:
• 21 years of experience in Hotel and Restaurant Management.
• Experienced trainer with proficiency in interviewing, hiring, discipline, training, and
cross training new team members in various geographical locations in the culinary
department.
• Understanding and embracing the importance of effective interaction with all levels of
management to better serve the guest.
• Proficient in producing P/L statements and labor and food cost.
• Enjoy the challenge of organizing, coordinating, and implementing new concepts and
menus.
• Ability to coach and develop team members with ethnic language barriers.
Current
Wyndham Galleria-Atlanta, GA
Executive Chef
• Responsible for all kitchen duties including but not limited to, training and developing
all culinary staffing, and ordering of all supplies,
• Menu development and cost analysis, inventory and Reviewing P&L statements
• Coordinating banquets & catering functions, Tasting, and Chef Demonstrations for
top clients
• Identifying new culinary trends, techniques and presentation , as well as overseeing
the day to day Food and Beverage operations
• Create and implementing employee Action Plans for growth and development.
Experience
2014/2016 Sheraton Suites Galleria-Atlanta, GA
Executive Chef
• Responsible for all kitchen duties including but not limited to, all culinary staffing,
ordering, menu development and cost analysis, inventory, P&L statements,
coordinating catering functions for several hundred people, as well as overseeing the
day to day Food and Beverage operations.
• Create and implement new strategies to manage food cost and labor cost while
adhering to the strict Starwood Hotels and Resorts brand standards.
• Versed in creatively implementing all menus including Starwood Hotels and Resorts
program menus, The Grill Restaurant, and Banquets to craft specialty menus for
weddings, family reunions, and corporate events.
• Successfully implemented a very effective 15 million dollar renovation creating three
outlets The Grill Restaurant and Martini’s Bar, The Sheraton Link Café, and the
Sheraton (Executive) Club.

2. David Edwards
573 Wynbrooke Parkway Stone Mountain, GA 30087
678-933-5506 dedwards0330@gmail.com
• Trained and develop entire Food and Beverage staff on new concepts in all outlets.
Establishing new menus in The Grill Restaurant, The Link Café, The Sheraton Club
and Banquets.
• Created standardized recipe cards for all outlets including grab and Go Starbucks
concept.
Experience
2005/2014 Doubletree Atlanta Buckhead by Hilton – Atlanta, GA
Executive Chef
• Responsibilities include all aspects of kitchen management, menus concept,
development, training and providing leadership for supportive Staff, which includes
Executive Sou-Chef, and PM Supervisor, with $2 million in annual revenue.
• Complete annual performance reviews and develop individual goals for team
members.
• Purchasing of all supplies for the entire food & beverage operation.
While maintaining a 26% food cost YTD
2001-2005 Hilton Suites – Atlanta, GA
Executive Chef
• Responsible for all food preparation, including portion control and presentation,
maintaining 28% food cost, while maximizing productivity.
• Responsible for developing Outlet and Catering menus, labor control and monthly
department meetings.
• Manage food production for 224 rooms, 18,000 square foot meeting space, 3,100
square foot Silver Bell Pavilion
• Developed and managed 2 supervisors, 14 lines cooks & 5 stewards.
1993-2001 Atlanta Airport Hilton – Atlanta, GA
Executive Sous Chef
• Responsible for all aspects of food operation, developing a stronger management staff
by challenging their organization, coordinating skills, creativity, time management and
people skills.
• Management of overall banquet food production of $4.5 million in banquet food sales
and $7 million in total food sales.
• Supported the Executive Chef, in food cost control of 27%, labor control of 32
employees and menu development. AAA 4 Diamond/ 4 Star, 500 room hotel, with 3
restaurants and 31,700 square feet of banquet and meeting space.
1986- 1993 Hyatt Regency Hotel – Atlanta, GA
Executive Sous Chef
• Responsible for a 1,700 room hotel that consist of 5 restaurants with F&B food sales
of $30 million, 75,000 square feet of banquet space with a kitchen staff of (45)
employees, (5) Sous Chefs, and (1) Chef Torunant.
• Managed the PM shift of all 5 restaurants and Banquet functions, motivating initiative,
mutual respect, consistency and teamwork by using a hands on approach and leading
by example.

3. David Edwards
573 Wynbrooke Parkway Stone Mountain, GA 30087
678-933-5506 dedwards0330@gmail.com
Education
1984- 1986 Certificate, American Culinary Federation
1984- 1986 Business Studies, Georgia State University
1984- 1986 Apprentice, Capital City Country Club
Hilton Hotel Training
Performance for Excellence and Training
Discipline/Performance Review Workshop
CPR and First Aid Training
Hilton Supervisory Development Program
Criticism and Discipline Skills for Managers
ADA and Interviewing Seminars
Health and Sanitation Seminars
Serve Safe Certified