Ashley Schuyler

Executive Sous Chef

Location 15h@2xAlexandria, VA

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Work Experience
  • Executive Sous Chef
    Mar. 2016 to Present (2 years)

    See Details

    Role & Tasks:

    - Managed kitchen operations of one of the hotel's restaurants that accrues more than $3.5 million a year in revenue
    - Planned, led, and executed back-of-house operations for events within the restaurant of up to 400 people, including menu planning and creation, up-selling, and adjusting menu items to accommodate varied dietary restrictions and needs
    - Managed front-of-house and back-of-house operations overseeing assistant managers and hourly employees within the In-Room Dining department of 2,000-room convention hotel as In-Room Dining Chef-Manager
    - Managed and assembled schedules for 50+ employees within department that maintained strict union and hotel standards
    - Planned, led, and executed suite events for up to 200 people, including menu planning and creation, up-selling, and creating a one-of-a-kind experience

  • Restaurant Manager
    Renaissance Harborplace
    Sep. 2013 to Jan. 2015 (1 year and 4 months)

    See Details

    Role & Tasks:

    - Managed five outlets in a hotel of 622 rooms, including the restaurant, both bars, room service, and the concierge lounge
    - Put together schedules for all outlets, managed department finances, acted as on-duty manager for both day and night shifts, and managed 30-40 employees
    - Planned, led, and executed parties and events for both in-hotel guests and local customers, including menu planning, wine pairing, and other details
    - Worked with other members of hotel management to provide incentive programs to the public to increase hotel traffic via public events


Advanced Knife Handling

Off-site Event Management

Cheese course

On-site Special Events


Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking



Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Food Styling

Staff education / motivation


General knife handling

Ticket Management

Gluten Free



Up to 300 covers a night

Kitchen Cleaning/Sanitation

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Beer Knowledge

Budget/cost Analysis

Cellar Organization

Classic Wine Service Expertise

Classic Wine Service Knowledge

Food & Wine Pairings

Understanding Of Viticulture & Winemaking


List Creation

Wine Knowledge

Classic Food / Wine Service

Classic Wine Service Knowledge

Menu development

Conflict Resolution

Customer service

Event Management / Organization

Experience in a Fine Dining Establishment

Experience in a High Volume Environment

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge



Business Management

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Food Safety Knowledge

Staff Education / Motivation


Microsoft Office

Certifications & Courses
Writing, Art, Drawing, Reading
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