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Customer Service Quality Control

Location:
Norfolk, VA
Posted:
October 02, 2014

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Resume:

GERALD BEAUDRY

**** * ***** **** **

NORFOLK, VA 23503

757-***-****

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



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