Lamont Odum

Experience

• 

  Westin Southfield Detroit

  Jun 1997 - Aug 2008

  Kitchen supervisor

  • June 1997- June 1999 hired in as Dishwasher.• June 1999 promoted to Line Cook• February 2004 promoted to Lead Line Cook• December 2005 promoted to Kitchen Supervisor• Maintained cooking times for 3 different style restaurants. 12 minutes for appetizer, 20 minutes for entrée.

• 

  Starters Sports Bar and Grill

  Mar 2008 - Aug 2008

  Lead Line Cook

  • Assisted owner in developing the beginning of his brand standards. Setting up and organizing kitchen and prep area for the culinary staff. • Created and implemented their brand training for the culinary staff.

• 

  Crescent Hotels & Resorts

  Aug 2008 - now

  Executive Chef

  • August 2008 hired as Line Cook• October 2013 promoted to Sous Chef• November 2017 Promoted to Executive Chef• Hands on mentoring and training all line cooks and banquet cooks, while improving food quality to Marriott brand standards. • 2017 Maintained a 32% Food cost to a budget of 31%• 2018 maintained a 27.9% Food cost to a budget of 29.6%• 2019 maintained a 26% food cost to a budget of 28%• Developed restaurant and banquet menus including food cost for pricing while staying within the property food and beverage labor budget. Show less

• 

  Sheraton Detroit Novi Restaurant

  Mar 2020 - now

  Executive Chef