Christopher D. Darmstaetter is an executive chef and hospitality expert with over a decade of experience contributing to renowned dining establishments. He is proficient in numerous cooking techniques and cuisines. As Executive Chef and Director of Dining Services at Heatherwood Retirement Community, he dramatically enhanced the customer experience and increased resident satisfaction through customized training. He achieved a perfect health inspection score of 100 by streamlining safety initiatives. Darmstaetter also holds roles in marketing, events, and facility tours. He has held executive chef positions at several restaurants where he reduced food costs, strengthened revenues, accentuated unique cuisines, and increased profits.
Essam Amin
0966535614006
eamin38@yahoo.com
,
I am writing to express my interest in the position of Chef De Cuisine with Narcissus& Hotels.
I have a institution degree in culinary arts and my courses focused on nutrition, menu planning, sanitation, public health laws and regulations. I also gained valuable experience working in a kitchen
La mejora continua debe ser un esfuerzo permanente de todos los involucrados en una estructura operativa y administrativa para mejorar los productos, servicios, y procesos de una organización, es decir trabajo en equipo; considerando que las economías y las necesidades de los clientes están en constante evolución y globalización, por lo que es indispensable evaluar los indicadores para la correcta toma de decisiones en la solución de problemas contribuyendo de esta manera a la mejora continua de la organización.
Essam Amin
0966535614006
eamin38@yahoo.com
,
I am writing to express my interest in the position of Chef De Cuisine with Narcissus& Hotels.
I have a institution degree in culinary arts and my courses focused on nutrition, menu planning, sanitation, public health laws and regulations. I also gained valuable experience working in a kitchen
La mejora continua debe ser un esfuerzo permanente de todos los involucrados en una estructura operativa y administrativa para mejorar los productos, servicios, y procesos de una organización, es decir trabajo en equipo; considerando que las economías y las necesidades de los clientes están en constante evolución y globalización, por lo que es indispensable evaluar los indicadores para la correcta toma de decisiones en la solución de problemas contribuyendo de esta manera a la mejora continua de la organización.
Accomplished, flexible, and results-driven Marketing Professional with 20+ years of experience and expertise in Performance Management, Client Retention, Organization, Communication, Multi-Tasking, Problem Solving, and Time Management. Skilled in all aspects of Email Marketing management, analyzed targeting and data optimization including email performance analytics, revenue planning and accountability, manage one employee. Proven track record of increasing click through and open rates, increasing customer loyalty and new accounts, and creating a team environment with merchants, web and html designers, and marketing assistant resulting to increase in on time productivity. Committed to quality service and able to perform responsibilities with professionalism & ethics even under extreme pressure while implementing established standards and procedures.
1. CHRISTOPHER D. DARMSTAETTER
105 Brylin Drive│ Honey Brook, PA 19344 | (717) 945-2558 │ chris.d.darmstaetter@gmail.com
EXECUTIVE CHEF AND HOSPITALITY EXPERT
Culinary Master | Event Director | Workforce Leader
A dynamicculinaryvisionary,withmore thanadecade of successcontributingtostellarreputationsof renowneddining
establishments;proficientinnumerouscookingtechniquesandcuisinescomplementedbytalentforconceivingand
developingcosteffective,creative,anddeliciousmenusandrecipes.Strongleadercommittedtofosteringbestpractices
inall facetsof managementandoperations,emphasizinghealthandsafety.A passionate cookingeducatorandadvocate
of the culinaryarts.An expertincommunityengagement,businessdevelopment,costcontrol,anddeliveringaworld-
classguestexperience.Technical proficienciesinMSOffice,webdevelopmentandmodernrestauranttechnologies.
PROFICIENCIES
▪ Catering and Special Event Management
▪ New Business Development
▪ Strategic Marketing and Promotion
▪ Community Engagement
▪ Customer Service Management
▪ Web Design and Content Development
▪ Cuisine Innovation and Diversity
▪ Menu and Recipe Conception
▪ Kitchen Technology and Planning
▪ Customer Dining Experience
▪ Restaurant Performance Evaluation
▪ Purchasing and Inventory Control
▪ Financial Management
▪ Cost Control and Reduction
▪ Workforce Leadership
▪ Education and Advocacy
▪ Health and Safety Regulations
▪ Training and Development
PROFESSIONAL EXPERIENCE
Heatherwood Retirement Community, Honey Brook, PA 2010 - Present
Executive Chef; Director of Dining Services
▪ Dramatically enhances the customer diningexperience and increased residentsatisfaction through a customized training
model, which re-introduced culinary fundamentals to restaurantstaff of more than 30 employees.
▪ Achieves a perfect inspection scoreof 100 from Chester County Board of Health, a substantial increasefromprevious
evaluations,by trainingand streamliningsafety initiatives.
▪ Performs multi-functional roles,also developingand implementingmarketing initiatives and coordinatingfacility tours.
▪ Enthusiastically engages residents in events regularly drawingmore than 500 patrons.
Bistro on 10; Horsehoe Pub; Waynebrook Inn, Honey Brook, PA 2009-2010
Executive Chef
▪ Functioned as General Manager to configure,ripen, and directentire restaurantstaff,front and back of house.
▪ Reduced food cost by nearly 15% within firsttwo months; eliminated budget constraints and generated stronger revenue.
▪ Strategically accentuated uniquecuisineand more lucrativemenu items by visually augmentingthe menu presentation.
Maestros Cafe, Statesville,NC 2006-2009
General Manager; Lead Chef
▪ Created and established financial management solutions,includingcostcontrols and reportingmeasures,resultingin
stronger accountability,better revenue and profittracking,and more efficient operations.
▪ Builtand trained entire staff to meet high standards of operation and servicedelivery
▪ Enhanced marketing initiatives through fresh web design and content creation,as well development of frequently updated
newsletter to reflect menu updates, house specials,and upcomingevents.
▪ Increased overall businessthrough the expert direction of elaborate cateringevents, both on and off site, sometimes
servingparties of nearly 1000 patrons.
▪ Featured in January 2009 edition of the Lake Norman Magazine, published by the Charlotte Observer.
Fabians, Winston Salem,NC 2005-2006
Chef
▪ Streamlined operations duringlargedinner events comprisingmorethan 400 guests and ensured seamless delivery of
extensive five-course meals and wine and spiritselections.
▪ Planned and developed uniqueholiday menus
2. Christopher D. Darmstaetter
Marley’s Island Grill, Hilton Head, NC 2004-2005
Sous-Chef
▪ Spearheaded restaurantoperations as lead chef.
▪ Developed, trained and led a staff of 28 cooks, lineworkers and waitstaff.
▪ Increased profitability by restructuringmeat and fish portioningstrategies.
The Outpost, Chicago,IL 2002-2003
Chef
▪ Customized high-classseasonal fusion and winemenus to includeeclectic varieties and alternatingselectionsto
complement the venue culture, the time of year, and contemporary culinary trends.These innovativemenus were featured
in June 2003 edition of Nations Restaurant News.
▪ Developed and instructed independent cooking classoff-siteunder the kitchen label,which increased restaurantbusiness
by more than 35%.
▪ Received two stars fromthe Chicago Sun Times and Chicago Tribune.
EDUCATION & CREDENTIALS
High School Diploma – Lancaster Catholic High School
Save Serve Certified
Ramp Certified