Hector Campos
Executive Chef
- Role
- Executive Chef - Task Force at Sage Hospitality Group
- Location
- Nashville, TN, US
- LinkedIn followers
- 500 followers
About Hector Campos
International Professional Culinary Experience in Food & Beverage Management.As Executive Chef continues to work in a Magnificent Companies, where passion, skills and knowledge are and allow me to go continue growing in my professional career.Assisted to several InterContinental Hotels Group• Intercontinental Río de Janeiro / Sao Paulo, Brazil • InterContinental Panamá • Kempinsky Hotel “St Petersburg” Russia• InterContinental Santiago, Santiago de Chile• InterContinental Miami / Atlanta- Opening Hotels Experience as Task Force Chef • August 2003 - Grand Hyatt Hotel Sao Paulo, Brazil• May 2001 - Park Hyatt Hotel Resort & Casino Mendoza, Argentina • April 1992 - Park Hyatt Hotel Buenos Aires, ArgentinaSpecialties: •Good communication skills allowing effective interaction at all levels•High commitment to staff development, willing to embrace change, flexible in adapting to a wide range of cooking styles and volume.•Focused on maximizing kitchen productivity and staff performance •Catering management, experience catering for up to 1500 guests•Very Creative Passion and Natural flair at writing menus
Experience
Executive Chef - Task Force
Jan 2014 — Present · US
The Nines, Portland The Logan, Hilton, Philadelphia UNC Marriot Charlotte,NCNIA Hotel, Menlo Park, CAHutton Hotel, Nashville The Ritz Carlton - ChicagoRenaissance, Blackstone - ChicagoMarriott Tech Center - Denver, ColoradoThe Westin Cleveland,Hilton College Station, Texas Il Lugano Hotel - Fort Lauderdale,FL
Skills
- Culinary Management
- Culinary Education
- Menu Development
- Sanitation
- Restaurant Management
- Food & Beverage
- Gourmet
- Recipe Testing
- Certified Food Safety Manager
- Banquets
- Servesafe -Certification
- Wine
- Banquet Operations
- Culinary Skills
- Food Cost Analysis
- Food Preparation
- Seafood
- Gastronomy
- Cooking
- Hospitality Industry
- Food Cost Management
- Cuisine
- Pre-Opening
- Hospitality
- Food Quality
- Menu Costing
- Opening Hotels
- Micros
- National Restaurant Association
- Food Service
- New Restaurant Openings
- Hotel Management
- Recipes
- Italian Cuisine
- Restaurants
- Fine Dining
- American Culinary Federation Member
- Food
- Pastry
- Hospitality Management
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