Dereyk Dcosta

Professional Culinary Leader with over 22 years proven track record of the building successful teams and driving result is seeking to utilize strong leadership skills in a complex Marriott property or join luxury brand to further my culinary career. I am looking for an opportunity to use my engagement strategies of developing business goals to build strong culinary team and add value to any property.

Oversee culinary operations, associate and customer satisfaction. l Oversee culinary operations, associate and customer satisfaction. operation like grab and go Ordering and planning of menus set by the company. Train staff members and mentor. 

Actively seeking to improve food qualities in so many different way like recipes and ingredients

EXECUTIVE CHEF | Salt Lake City Marriott downtown city creek

Jan 2020 – Jan 2023

Oversee culinary operations, associate and customer satisfaction, and financial performance in 514 guest room hotels with 21,000 sq. ft. of meeting space and three meal restaurants with $11M food & beverage revenue. 

• Creating recipes and seasonal menu from locally sourced farm and sustainable food source.
• Training, guiding, and motivating the culinary team to achieve their professional goals

• Since joinng food cost reduced from 24 % to 20 %

Jan 2015 - Dec 2019

Oversee culinary operations, associate and customer satisfaction, and financial performance in 368 guest room hotels with 17,000 sq. ft. of meeting space and three meal restaurants with $10M food & beverage revenue. I led a diverse team to break all-balance scorecard records in bi-annual menu planning and execution.

• Creating recipes and seasonal menu from locally sourced farm and sustainable food source.
• Training, guiding, and motivating the culinary team to achieve their professional goals
• Trained the purchaser and supervisors the new procurement system (HOTSHOP)
• Trained all leads on BLT program to ensure all work is focused on providing guests with an Elite culinary experience.

• AES scores moved 57 (2015) to 84 (2019 AE Leadership Score improved by 27 points over 2015
• Guest Voice for Restaurant food quality increased from 56.8 to 60.8.
• Guest Voice for Catering food quality scores rose from 69.15 to 84.8.
• Food cost reduced from 23 % to 18.6 %

Dec 2011- Jan 2015

AAA Four Diamond 500 room hotel, 21,000 sq. ft. of meeting space and $12 million in food and beverage sales.

• Incorporating local, sustainable, and farm-to-table products into the culinary operation helped Banquet ESS Food Quality rise to #34 in the brand and #1 in the Bay Area.
• Reimagined the concierge food program for breakfast and dinner, ranking #1 in the region for breakfast and #1 in the bay area for dinner in 2013.

• Streamlined food production to boost productivity and lower labor costs by 1.5 points.
• Reduced food cost by 2.6 points and increased food and beverage profitability by 4.3 percent.

November 2006-June 2010

• Trained, motivated, coached, and evaluated a team of 20+
• Managed purchasing, menus, quality, and minimize waste.
• Developed recipes/menus based on guest preferences and seasonality.

• Created staff schedules within budget and to meet average volume.
• Maintained 100% ESS and ranked #34 out of 328 hotels.

Available upon Request

EDUCATIONAL AND TRAINING

Culinary Management – Hotel Management, Catering Technology, Nutrition

Elphinstone College – B COM Maharashtra

institute of Hotel Management, Catering Technology and Applied Nutrition 

Dadar, Mumbai, India