Craig Nazareth
Providenciales,Turks and Caicos
Summary
Culinary professional with extensive experience in managing multi-outlet properties and delivering exceptional dining experiences. Proven leadership in coaching teams and resolving conflicts, consistently surpassing standards set by prestigious organizations. Expertise in menu planning, P&L analysis, and cost management, achieving financial objectives. Skilled in modern cooking techniques, food presentation, and event hosting for large gatherings, with a strong background in public relations and crisis management.
Overview
23
23
years of professional experience
Work history
Executive Chef
Beaches Resort and Spa
Providenciales, Turks And Caicos
2023.07 - Current
- Oversee operation consisting of 26 outlets, 3 food trucks, 2 staff canteens, banquet kitchen and In room dining
- Accomplished food cost of 15 million US dollars YOY
- Foster and promote positive working environments for all 320 cooks
- Coach and mentor 26 sous chefs
- Work closely with development of 4 Executive Sous Chefs that will help with future career aspirations within Sandals /Beaches Brand
- Maintain positive guest relations at all times
- Build annual budgets
Assistant Executive Chef
Beaches Resort and Spa
Providenciales
2017.01 - 2023.01
- Oversee operation consisting of 21 outlets, 3 food trucks, 2 staff canteens banquet kitchen and In room dining
- Successfully accomplished food cost YOY of 15 million US dollars per year
- Foster and promote positive working environments for all 320 cooks
- Coach and mentor 26 sous chefs
- Work closely with development of 4 Executive Sous Chefs that will help with future career aspirations within company
- Maintain positive guest relations at all times
- Build annual budgets
Executive Chef | Interim Director Food and Beverage
Fairmont Hotels and Resorts
Calgary, AB
2014.06 - 2017.01
- Meet with 8 Sous Chef daily to review schedules, assignments, anticipated business levels, changes and other information pertinent to job performance
- Design and implement restaurant menu, banquet menus and menu engineering and consistently rotates menu items
- Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items
- Establish measurable goals and objectives that focus on profit, product and people
- Actively interacts with guests and consistently coaches staff on guest relations skills
- Portray professional, charismatic image when interacting with all media
- Maintain positive guest relations at all times
- Resolve guest complaints, ensuring guest satisfaction
- Monitor performance of staff and ensure all procedures are completed to department standards
- Review sales and food cost daily, resolve any discrepancies
- Minimize waste and maintain controls to attain forecasted food and labor costs
- Foster and promote cooperative working climate, maximizing productivity and employee morale
Executive Sous Chef
Fairmont Hotels and Resorts
Calgary, AB
2013.01 - 2014.06
- Successfully increased highest standard of quality control in banquet kitchen
- Plan and execute multiple banquet functions for up to 2000 guests
- Responsible for organizing and executing both off site and in house Kosher Functions
- Continually enhance culinary experiences of banquet guests
- Supervise performance, attendance, attitudes, appearance and conduct of culinary team
- Supervises stewarding operations
- Manage food and labor costs to meet financial goals
- Continuously focusing on creativity of plate presentation, buffet layout and buffet flow
Executive Sous Chef
Fairmont Hotels and Resort
Winnipeg, MB
2011.03 - 2013.01
- Maintain strict kitchen quality control standards during banquet service.
- Plan and execute banquet functions for up to 2000 guests.
- Organize and deliver off site and in house kosher functions.
- Established banquet guest culinary experience through continuous menu refinements.
- Supervise culinary team attendance, attitudes, appearance, and daily conduct.
- Oversee stewarding operations to support smooth banquet service flow.
- Succeeded food and labor costs to meet financial goals.
- Drive creativity in plate presentation, buffet layout, and buffet flow.
Executive Chef/Owner
Rude Native Bistro & Myka’s Catering
Oakville, Ontario
2006.09 - 2011.03
- Responsible for working with 30 new and old employees to develop and implement company guidelines and standards that would allow us to exceed financial goals and customer satisfaction
- Managed and maintained food and labor costs for both front and back of house
- Responsible for organizing PR events/media such as fundraisers and T.V. appearances to become recognized restaurateur within community
- Worked with Chef and managers to develop, manage and implement menu’s, package deals and all promotions
- Built strong customer relationships and loyalty allowing us to expand off-site catering division
Chef de Cuisine
Four Seasons Hotel and Resort
Nevis, West Indies
2003.07 - 2006.07
- Responsible for daily menu planning in 150 seat fine dining restaurant
- Provide training and standard testing each week consisting of 15 cooks
- Work on development of new menu concepts
- Managed and maintained both food and labor cost for fine dining outlet
- Continuously exceed needs of guests
Education
Diploma - Hospitality
FIU – Florida Institute University
Online03.2024
Diploma - Culinary Arts
Pacific Institute of Culinary Arts
Vancouver, ON, CanadaCertified Bee Keeper -
Alberta Bee Association
AlbertaLevel 1 & 2 Tea Sommelier -
Metropolitan Tea Company
Toronto, Ontario01.2015
Skills
- Experienced in managing multi outlet properties
- Very successful in coaching, directing and teaching colleagues
- Strong understanding of financial goals
- Experienced in Kosher foods and kitchens
- Experienced in planning and cooking events such as weddings, corporate functions, team building, cooking classes and private parties for up to 3000
- Very strong public relations in both TV and radio
- Conflict resolution in kitchen
- Crisis management competency
- Nutrition understanding
Accomplishments
- Pre opening, Treasure Beach Village, 2026 101 keys 6 FB outlets
- Turks and Caicos Hotel Association – Executive Chef of the year 2024
- Leader of the month in January 2018 and 2023 Beaches Resort, TCI
- Successfully managed the culinary team consisting of 220 cooks through Hurricane Irma, September 2017 and rebuild in 2021 after Covid
- Retrained all 230 cooks over a 3 month period during the hotel closure after Irma. Training consisted of sanitation, modern trends, basic and advanced cooking techniques, understanding our guests and what their expectations are
- Launched 21 new menus for all outlets for grand opening after Irma
- Launched 3 new concepts, 2 food trucks, Mr. Mac, Curls and Swirls and a new Indian restaurant
- Became a member of La Chaine des Rotisseurs 2014
- Chef de Cuisine at Four Seasons when the dining room received its 4th Diamond
- Team coach/manager for the Turks and Caicos Culinary team 2022- present
Timeline
Executive Chef
Beaches Resort and Spa
2023.07 - Current
Assistant Executive Chef
Beaches Resort and Spa
2017.01 - 2023.01
Executive Chef | Interim Director Food and Beverage
Fairmont Hotels and Resorts
2014.06 - 2017.01
Executive Sous Chef
Fairmont Hotels and Resorts
2013.01 - 2014.06
Executive Sous Chef
Fairmont Hotels and Resort
2011.03 - 2013.01
Executive Chef/Owner
Rude Native Bistro & Myka’s Catering
2006.09 - 2011.03
Chef de Cuisine
Four Seasons Hotel and Resort
2003.07 - 2006.07
Diploma - Hospitality
FIU – Florida Institute University
Diploma - Culinary Arts
Pacific Institute of Culinary Arts
Certified Bee Keeper -
Alberta Bee Association
Level 1 & 2 Tea Sommelier -
Metropolitan Tea Company