GERALD BEAUDRY
NORFOLK, VA 23503
acf8up@r.postjobfree.com
OBJECTIVE
TO OBTAIN THE EXECUTIVE CHEF WITHIN YOUR ORGANIZATION, UTILIZING MY TWENTY YEARS OF EXPERIENCE IN THE
CULINARY ARTS. I AM HIGHLY MOTIVATED WITH CREATIVITY, QUALITY, AND ACHIEVEMENT. COMMITTED TO SUPERIOR
SATISFACTION AS AN INDIVIDUAL AND THROUGH TEAM EFFORT. I AM ABLE TO MOTIVATE OTHERS THROUGH OUTSTANDING
INTERPERSONAL COMMUNICATION SKILLS.
EXPERIENCE
POSTCARD INN AT HOLIDAY ISLE, ISLAMORADA, FLORIDA
EXECUTIVE CHEF/CONSULTANT (02-2014 - 08-2014)
HIRED ON TASK FORCE FOR SIX MONTHS TO BRING LABOR AND FOOD COST WITHIN BUDGET. THE PROPERTY HAS FIVE
FOOD OUTLETS, INCLUDING SHULAS 2, AS WELL AS A BANQUET AND CATERING FACILITY. THE PROPERTY DOES 6.2
MILLION ANNUALLY IN FOOD AND BEVERAGE.
OFF THE HOOK, VIRGINIA BEACH, VA
EXECUTIVE CHEF/CONSULTANT (2012--2013)
CREATED AN ISLAND THEMED MENU COMPOSED OF ORIGINAL RECIPES, CREATED MASTER RECIPE MANUAL FOR KITCHEN
STAFF, HIRED AND TRAINED ALL KITCHEN STAFF, SET UP ALL PAR SHEETS, INVENTORY SHEETS, INCLUDING ALL OPENING
SMALL WARES AND FOOD ITEMS. RESPONSIBLE FOR ALL DAY TO DAY OPERATIONS OF THE KITCHEN, INCLUDING ALL
ORDERING, INVENTORY, SCHEDULING, RECEIVING OF GOODS, CLEANLINESS OF THE KITCHEN AND RECEIVING AREAS.
INTRODUCING NEW FOOD ITEMS AND DEMONSTRATE HOW TO STORE, PREP, AND COOK ITEMS. CREATE ALL SPECIALS FOR
LUNCH AND DINNER, TRAINING STAFF HOW TO PREPARE AND PRESENT FOR SERVICE. WRITING AND COSTING ALL PARTIES
AND CATERING EVENT MENUS. WORK WITHIN ALL BUDGETS AS SET BY THE OWNERS FOR LABOR AND FOOD COST WHILE
MAINTAINING QUALITY, ENSURING ALL HEALTH DEPARTMENT AND SAFETY REGULATIONS ARE BEING FOLLOWED AS WELL AS
PROPER ROTATION AND STORAGE OF FOOD AND PAPER PRODUCTS. WORK WITH VENDORS TO INSURE THE BEST PRODUCT
AND PRICE AVAILABLE WHILE FOLLOWING ALL SEASONAL AND NEW CULINARY TRENDS.
CEDAR POINT COUNTRY CLUB, SUFFOLK, VA
EXECUTIVE CHEF (2010-2012)
RESPONSIBILITIES: SERVED AS MANAGER OF THE KITCHEN OPERATIONS, OVERSEEING ALL ASPECTS RELATED TO THE
PREPARATION, PRESENTATION, PORTIONING, PURCHASING, STORAGE, AND INVENTORY OF ALL FOOD. PLAN AND PRICE
MENU ITEMS AS WELL PARTICIPATES IN THE COOKING, BAKING, AND PREPARING OF ALL FOOD. WRITE WEEKLY
SCHEDULES ACCORDING TO BUSINESS AND PROJECTED GOALS FOR LABOR DOLLARS AND PERCENTAGES. CHECK ALL
INVOICES TO ENSURE COST AND QUALITY CONTROL. CONDUCT TRAINING FOR PERSONNEL, MONITORING OF WORKERS
PERFORMANCE, DIRECT AND COORDINATE ACTIVITIES STAFF, OVERSEE WORK PROGRESS TO VERIFY SAFETY AND
CONFORMANCE TO STANDARDS. DETERMINE PRODUCTION SCHEDULES AND STAFF REQUIREMENTS NECESSARY TO ENSURE
TIMELY DELIVERY OF SERVICE. RECRUIT AND HIRE STAFF, INCLUDING COOKS AND OTHER KITCHEN STAFF. CREATE NEW
MENU ITEMS FOR PRIVATE PARTIES, GOLF OUTINGS, WINE DINNERS AND SPECIAL CHARITABLE FUNCTIONS. DEMONSTRATE
NEW COOKING TECHNIQUES AND EQUIPMENT TO STAFF, AND MANY OTHER FUNCTIONS AS REQUIRED.
LA MARINELLA TROTTORIA ITALIANA, VIRGINIA BEACH, VA
EXECUTIVE CHEF (2006-2010)
RESPONSIBLE FOR EVERYDAY OPERATIONS OF THE KITCHEN, INCLUDING ALL ORDERING, INVENTORY, AND MAINTAINING
FOOD COST. RESPONSIBILITIES ALSO INCLUDE HIRING AND TRAINING OF KITCHEN STAFF, CREATING DAILY SPECIALS, WINE
DINNERS, NEW MENU ITEMS, AND OVERSEEING CATERING FUNCTIONS AND PRIVATE PARTIES.
CROC’S 19TH STREET BISTRO, VIRGINIA BEACH, VA
EXECUTIVE CHEF (2006-2007)
RESPONSIBLE FOR EVERYDAY OPERATIONS OF THE KITCHEN, KITCHEN STAFF, INCLUDING ALL ORDERING, INVENTORY AND
SCHEDULING. CREATING NEW MENU ITEMS AND DINNER SPECIALS. RESPONSIBLE FOR ALL ORDERING AND PRODUCTION OF
FOOD FOR CATERING FUNCTIONS, PRIVATE PARTIES, AND WINE TASTING WIITH PAIRED MENU ITEMS.
BELLA MONTE INTERNATIONAL CAFE AND MARKETPLACE, VIRGINIA BEACH, VA
EXECUTIVE CHEF (2003-2005)
RESPONSIBLE FOR EVERYDAY OPERATIONS OF THE KITCHEN, KITCHEN STAFF, INCLUDING ALL ORDERING INVENTORY AND
SCHEDULING. DEVELOPING NEW MENU ITEMS AND DINNER SPECIALS. RESPONSIBLE FOR ALL ORDERING AND PRODUCTION
OF FOOD FOR CATERING AND PRIVATE FUNCTIONS.
RIVERWALK CAFE & OYSTER BAR, STUART, FL
EXECUTIVE CHEF (2000-2003)
CREATE AND DESIGN PLATE PRESENTATIONS, ENTREES AND COMPLETE THEME MENUS. PREPARE SPECIAL DIETARY NEEDS
ENTREES UPON REQUEST. DEVELOPING DAILY AND WEEKLY SPECIALS AND MENU PROMOTIONS. COORDINATE SCHEDULES
AND OVERSEE ALL KITCHEN ACTIVITIES, INCLUDING STAFF TRAINING FOR EXCELLENCE IN CUSTOMER SERVICE. OBSERVE
EMPLOYEE NEEDS AND WEAKNESSES, INCLUDING ASSISTING IN ESTABLISHING GOALS AND PRIORITIES. ESTABLISH AND
MAINTAIN INVENTORY AND QUALITY CONTROL WITHIN OR BELOW BUDGET, AND NEGOTIATE PROFICIENTLY WITH VENDORS.
MAXIMO’S, NAPLES, FL
EXECUTIVE CHEF/GENERAL MANAGER (1997-2000)
CREATED AND DESIGNED PLATE PRESENTATIONS, ENTREE, AND COMPLETED THEME MENUS. DEVELOPED DAILY AND
WEEKLY SPECIALS AND MENU PROMOTIONS. UTILIZING MY EXPERIENCE TO ESTABLISH AND MAINTAIN INVENTORY AND
QUALITY CONTROL WITHIN OR BELOW BUDGET. FACILITATED ALL ASPECTS OF THE RESTAURANT AND PREPARED
SCHEDULES FOR STAFF.
PAZZO ITALIAN CAFE, NAPLES, FL
EXECUTIVE CHEF (1995-1997)
IMPERIAL GOLF CLUB, NAPLES, FL
EXECUTIVE CHEF (1990-1995)
DIXIE GRILL/GROWLERS GRILL AND BREWERY, DAYTON, OH
HEAD CHEF (1986-1990)
URBAN SUBURBAN TAVERN, DAYTON, OH
KITCHEN MANAGER/HEAD CHEF (1984-1986)
THE PANTRY RESTAURANT, PORT HURON, MI
LINE COOK (1978-1984)
EDUCATION
MICHIGAN STATE UNIVERSITY, EAST LANSING, MI
BS CULINARY ARTS/AS HOTEL RESTAURANT MANAGEMENT
***ARTICLES OF ACCOMPLISHMENT AND LETTERS OF RECOMMENDATIONS, AVAILABLE UPON REQUEST