Frank Hipolito
Executive Banquet Chef @Hilton San Francisco Union Square
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WORK HISTORY
Executive Banquet Chef @Hilton San Francisco Union Square
San Francisco, CA, US
Lead culinary operations for sq. ft. of banquet space, including 73 meeting rooms and a sq. ft. Grand Ballroom, delivering events from 300 to covers daily with 1,921 guest rooms. Oversee Pastry, Garde Manger, Saucier, and Hot Banquet kitchens with a core team of 55–60, scaling to 75 during peak programs.Spearheaded menu development, costing, budgeting, labor control, and quality assurance for luxury, high-volume operations.Partnered with sales/events teams to design tailored culinary experiences for high-profile clients and VIP groups.Implemented SOPs for allergen protocols, vendor quality checks, pre-event briefings, and post-event debriefs.Navigated and maintained service standards during 93-day Hilton strike in 2024, the longest in company history.
EDUCATION
UCSB
Accounting
Allan Hancock College
Associate's degree of science - Accounting
ABOUT FRANK HIPOLITO
Passionate Executive Sous Chef | Elevating Culinary Excellence in Luxury Hospitality…
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