C h ristopher B. H icks

*** *. ******* ******, ***. 203

Alexandria, VA 22304

Phone: 703-***-****

Objective

Experienced chef who understands how to provide excellent customer care in the

g rocery-chain environment. Skills include efficient, cost-conscious food preparation,

motivational staff management, scheduling, ki tchen sanitation and safety, as well

as knowledge of successful kitchen workflow.

E mployment

9/2008 to 1/2015 Har ris Teeter, Tysons Corner, VA

Chef

Responsible for food preparation and presentation, and ki tchen management, for

t his upscale grocery store. Primary duty was preparing breakfast, lunch, and

d inner for the store’s hot food bar, with an emphasis on customer care and

satisfaction. My duties expanded to directing the work of up to 15 staff who rotated

shift work for the fresh foods department, which included the delicatessen, pizza

p reparation, baked goods, and sandwiches. Also handled telephone inqui ries and

requests and t racked inventory. Contributed to the success of the catering division

by t racking the orders. Monitored the scheduling to make sure each department

was covered for each shift.

7/1989 to 8/2008 Giant Food, Inc., Springfield, VA

Chef /Service Deli

Cooked for Giant for 18 years and provided direct customer service in the

delicatessen. Was solely responsible for most of the prepared foods, including

meats, vegetables, starch, and marinated salads. Accountable for the food case,

ensuring all food i tems were displayed in an eye appealing and attractive manner.

A lso accountable for ensuring proper food quanti ties and food rotation to ensure

f reshness. Controlled food costs, managed production schedules and minimized

waste. Responsible for food ordering for kitchen and deli areas to meet specific

catering needs. Importantly, supervised ki tchen and food production staff to supply

p repared foods to other Giant stores. Springfield was last location but worked in

other stores as well.

4/1989 to 6/1989 First American Bank (Ogden Allied), Silver Spring, MD

Chef / K itchen Manager

Solely responsible for preparing breakfast to order and lunch buffet for 50 bank

employees. Responsible for planning all menus, including for the buffet that

changed each day with new and varied entrées, vegetables, starches, and desserts.

M anaged the food preparation and presentation for the Executive Dining room and

a ll special bank functions, including receptions and executive parties. Accountable

for all food ordering, checking deliveries, managing the budget, and ki tchen

sanitation.

Christopher B. Hicks

Resume Page 2

7/1988 to 3/1989 Guest Services, Inc. at Washington National Airport

Sous Chef

Responsible for food production, using base/raw ingredients, for 4 different

cafeterias, and involving the supervision of 15 employees. Followed a 3-menu cycle

w ith periodic changes, all planned by the Executive Chef and myself. Served

approximately 8,000 covers per day for lunch and dinner operations at the airport.

Worked directly with food storeroom personnel to ensure all necessary food was on

hand at all times to comply with menus, including for the full service restaurant.

S tood in for the Executive Chef when he was away.

11/1987 to 7/1988 J R’s Stockyards Inn, Tysons Corner, VA

Meat Cutter

Cut all steaks according to the Chef’s specifications and menu requirements.

Received and checked all food deliveries. Assisted with lunch preparations and off-

premise catering.

3/1982 to 10/1987 Sheraton-Washington Hotel (Marriott), Washington, DC

Food Storeroom Manager

S tarted as a Café Chef supervising line staff for the preparation and production of

b reakfast and lunch in one of the hotel’s restaurants. Was soon promoted to Sous

Chef, overseeing a staff of 5 food preparers for two of the hotel’s restaurants, often

a lso serving as a f loating Chef to handle t rouble spots and ensure smooth

operations across restaurants.

I n early 1985, was promoted to Food Storeroom Manager with responsibility for

requisitions, food delivery, and inventory for all 5 of the hotel’s separate restaurants

as well as for all scheduled banquets. Supervised a staff of 4 and oversaw inventory

budget, ranging between $80K and $100K each week. Assisted the Executive Chef

w ith controlling food costs. Solely responsible for proper food storage, food handling

p rocedures, and rotation of i tems to ensure freshness. Personally planned and

ordered all food for the employee cafeteria, which served the hotel’s more than 1,000

employees, as well as the Executive families who lived in the hotel.

E ducation

Occupational Studies Degree 1982, Culinary Institute of America

References on Request

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