CHRISTOPHER MCLEOD

**** **** **** ****, ******** Beach, Virginia 23456 757-***-**** acrvsk@r.postjobfree.com

OBJECTIVE

A multifaceted, solutions-focused, and customer/employee oriented hospitality, and event services professional offering operational management experience and demonstrated track record of success within a variety of environments in the food and beverage industry. Looking for a position as a Chef de Cuisine/Executive Kitchen Manager so I can employ my love for food in conjunction with providing quality services by managing kitchen activities and staff in order to provide the best culinary services and experience.

HIGHLIGHT OF QUALIFICATIONS

Over 8 years’ experience in a culinary setting

Expert in managing kitchen activities as a whole

In depth knowledge of coordinating and catering banquets

Hands on experience in ensuring sanitation and hygiene standards at all times

Menu management

Highly experienced in food cost, labor and waste control

Highly experienced in food order, non-food ordering

Self-driven and highly motivated

In depth knowledge of first aid

Very skilled with computers and technology

EXPERIENCE

April 2015-Present

Chef de Cuisine, Tupelo Honey Café

Responsible for all BOH human resources including hiring, evaluations, terminations, raise approvals and completion of necessary paperwork.

Collaborate with GM in making employment and termination decisions: including evaluating and disciplining kitchen personnel as appropriate.

Knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

Directly responsible for meeting BOH labor hour and labor cost objectives.

Create weekly BOH schedule and manages staffing requirements.

Maintain efficient scheduling and cross training of staff.

Direct monthly and weekly inventory of food product and implementation to weekly Prime Cost reporting.

Attain budgeted food and labor cost objectives in BOH.

Order all food products, BOH small wares and equipment according to specifications.

Ensure all deliveries are received in correct unit count and condition in accordance with the receiving policies and procedures.

Manage invoices and submit daily to the accounting department.

Ensure proper storage and rotation of products and supplies.

Implement roll out of new or revised menu products.

Responsible for quarterly inventory of all supplies of CGS and equipment.

Direct BOH training in Prep, Line and Dish.

Manage employee 30, 60, 90 day employment cycle.

Direct on-going training of BOH management team.

December 2007-April 2015

Executive Kitchen Manager, Kelly’s Tavern

Coordinated large parties and banquets for guests up to 150. Ensured kitchen was properly staffed, and food was properly prepared for banquet.

Ensured food quality and quantity by developing a well trained staff through mentoring, guiding, advising, and disciplining staff members.

Monitored food waste by training staff to pay attention to detail and take pride in their work and quality.

Manage inventory levels using proper training techniques of prep cooks and line cooks to maintain proper portion sizes and minimal waste.

Using the strengths of each staff member, ensured appropriate staffing and scheduling.

Coordinated all food ordering, and non-food, maintaining costs under set company parameters month-in and month-out.

Directly responsible for cost control and labor; through minimal waste, proper training, inventory control, and Proper scheduling maintained excellent food and labor costs.

Developed several menus, including costing, pricing, and menu design.

Responsible for baking fresh deserts, i.e. Cheesecake, Carrot cake, daily.

Prepared dishes to the highest quality standard day-in and day-out, to set an example to all staff members.

December 2009-March 2011

Sous Chef, Fredrico’s

Trained and developed staff to multiple menu changes and features.

Maintained the highest level cooking standards and procedures for all dishes prepared, food preparation, and baking.

Prepared elegant Italian dishes, from scratch daily to order for each guest.

Maintained a high standard inventory control, and product purchasing.

Developed several menus, including costing, pricing, and menu design.

Responsible for baking breads, and crusts fresh daily.

November 1997-November 2006

United Stated Marine Corps

Highly trained in leadership, through multiple leadership courses and years of hands on experience.

Responsible for conducting objectives as a team leader, and team member.

Responsible for mission logistics.

Ensured mission objectives were completed under directives of the laws of war and Geneva Convention.

Worked efficiently and effectively under high stress and pressure situation daily to complete and coordinated objectives.

Trained Marines to be effective and efficient at all times.

Up held the highest standards and traditions daily.

EDUCATION

2007- 2008

Culinary Art Degree (Associates Applied Science), Culinary Institute of Virginia

1993-1997

High School Diploma, Salem High School

Excellent References available upon request

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