JULIUS P. PONTES

10 Dunstable Road ·    Westford, Massachusetts 01886    ·    Home- (978) 692-4294  ·   Cell- (978) 319-5097

OBJECTIVE:            To maintain a challenging position that will fully utilize my proven culinary management skills, energy,

                                creativity, and knowledge of the food service and hospitality fields. 

STRENGTHS:

                                ·Proven track record for improving food quality while maintaining low food costs

                                ·Assumed greater accountability and responsibility throughout career progression

                                ·Ability to train, motivate and retain quality management and service teams.

                                ·International training and experience with focus on European, Indian, and American Cuisines.

EXPERIENCE:        

Chef/Hobbs Brook Management  (2014 – 2015)

·Reduced operating costs of Corporate Dining facility from 85% to 65% during tenure

                                ·Improved client approval rating by introducing healthy action station options to daily menu 

Director of Dining Services / Unidine Corporation (2012 – September-2013)

                                ·Responsible for leading the day to day dining operations in a senior-living environment with 72 full time residents

                                · Oversee purchasing, food production, training, hiring, budget maintenance, and quality controls                 

·Create and maintain excellent relationships with the residents, Executive Director, and fellow department heads

Executive Chef / Nashawtuc Country Club (2007 – 2012)

                                ·Improved quality of food and beverage offerings resulting in membership increase from 400 members in

                                     2007 to 475 members in 2011

                                ·Reduced food cost from 68% in 2007 to 32% by 2011 by monitoring production, waste, and theft

                                ·Doubled the number of meal covers served in restaurant due to increased food quality, 2007 to 2011                            

Executive Chef / Beechwood Hotel, Worcester (2002 – 2007)

                                ·Uphold culinary standards for Worcester’s premier hotel venue.

                                ·Received 4 star rating for Harlequin restaurant in 2002, a shift from 3 stars in previous year                        

·Improved productivity while increasing cover counts and guest satisfaction

ADDITIONAL

TRAINING:                                           

                                ·Bahrain, Ramada International, Jeddah (Saudi Arabia), Ramada International

                                ·Zurich (Switzerland), Nova Park Hotel and the Silver Ranch Restaurant

                                ·Munich (Germany), Bierischerhoff Hotel

                                ·Paris (France), Maxim’s Restaurant, Lyon (France), Paul Bocuse Restaurant

                                ·London (England), Hilton International

MEMBERSHIP

Les Amis d’Escoffier Society

EDUCATION:         

Hotel Fachschule, Zurich Switzerland, Culinary Diploma  

Institute of Hotel Management, New Delhi, India

                                Apprenticeship, Taj Intercontinental Hotel, Bombay, India