Marvin Cole

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

Newport News, Virginia 23608

acqldi@r.postjobfree.com

757-***-****

Career Objective

It is my goal to have a long growing relationship with your company. I am a passionate culinary professional with over 12 years of successful professional culinary management operational experience. My education and hands-on culinary management experience will aid me in the success of this venture.

EXPERIENCE

January 2015- Current Sodexo/Cosi

Sous Chef/Head Baker

Responsibilities include but are not limited to supervising up to 20 foodservice employees and ensuring daily that all recipes, safety, and sanitation standards are being upheld according to Sodexo/Cosi Standards

Directly responsible for Bread production and all other baked Items throughout the restaurant.

Responsibilities also include taking inventory, ordering and receiving goods from vendors.

August 2014- January 2015 Sodexo/William & Mary Williamsburg, VA

Sous Chef

Responsibilities include supervising up to 50 foodservice employees daily. Ensuring safety, sanitation and recipe compliance standards are being upheld according to Sodexo/HACCP standards.

Directly responsible for the service of over 5,000 students daily.

May 2000-August 2010 United States Navy Norfolk, VA

Culinary Specialist, Second Class

Responsibilities include but not limited to supervising over 20 foodservice personnel on a daily basis. Ensuring the overall kitchen safety and sanitation requirements were met according to military food service standards.

Responsibilities include but not limited to maintain concurrent perishable and non-perishable kitchen inventory. Evaluate employee performance and recommend personnel training & development needs basis on evaluation.

Oversee the successful food preparation and presentation for the entire ship board staff.

EDUCATION

1996-2000 Booker T. Washington High Tuskegee, AL

Standard Diploma

2012- 2014 Stratford University Newport News, VA

B.A., Culinary Management

Skills

Knowledge of various cooking methods, timing, and plate presentation.

Skilled various dining room concepts and language between the dining room and the kitchen.

CERITFICATION

2012- 2016 Serv Safe Certified

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