Henry E. Washington III
Marietta, GA 30067
ad44rb@r.postjobfree.com
Objective
To obtain an opportunity for a full time Executive Chef position with an exciting establishment that promotes growth and development.
Experience
Barcelona Wine Bar
4/23-present
Sous Chef
Atlanta, GA
Duties:
● Responsible for inventory and other systems
●Managing work groups, writing schedules, and maintaining labor costs
●Assisted with managing P&L
●Developing recipes for specials
●Training management team
●Food cost analysis and maintenance
●Purchasing of food and small wares
●Maintaining company systems including recipe adherence and disciplinary actions
●Creating menu items complete with recipes and costing of materials
C&S Seafood and Oyster Bar
3/22-6/22
Executive Chef
Sandy Springs, GA
Duties:
● Responsible for inventory and other systems
●Managing work groups, writing schedules, and maintaining labor costs
●Assisted with managing P&L
●Developing recipes for specials
●Training management team
●Food cost analysis and maintenance
●Purchasing of food and small wares
●Maintaining company systems including recipe adherence and disciplinary actions
Governor’s Gun Club
7/21- 3/23
Chef
Kennesaw, GA
Duties:
●Maintaining systems
●Game planing future system logistics
●Creating new and exciting menu items
●Preparing menu items
●Ordering and receiving inventory
Punch Bowl Social
11/18-7/21
Executive Chef
Arlington, VA & Atlanta, GA
Duties:
● Responsible for inventory and other systems
●Managing work groups, writing schedules, and maintaining labor costs
●Assisted with managing P&L
●Developing recipes for specials
●Training management team
●Food cost analysis and maintenance
●Purchasing of food and small wares
●Maintaining company systems including recipe adherence and disciplinary actions
Cafe Deluxe
1/17-11/18
Sous Chef
Bethesda, MD
Duties:
● Responsible for inventory and other systems
●Managing work groups, writing schedules, and maintaining labor costs
●Assisted with managing P&L
●Managing and constructing menus in accordance with the chefs desires
●Purchasing of food and small wares
●Maintaining company systems including recipe adherence and disciplinary actions
McCormick & Schmicks 01/15- 1/17
Sous Chef
McLean, VA
Duties:
● Responsible for inventory and other systems
●Managing work groups, writing schedules, and maintaining labor costs
●Assisted with managing P&L
●Managing and constructing menus in accordance with the chefs desires
●Purchasing of food and small wares
●Maintaining company systems including recipe adherence and disciplinary actions
Elephant & Castle 05/06-12/14
Culinary Manager
Washington, DC
Duties: - Manage location with average weekly sales of $ 55,000
-In charge of repair and maintenance of equipment
-Responsible for development and advancement of staff
-Manage work groups, write schedules, and maintain labor costs
-Detailed management of P&L
-Manage all corporate systems, including recipe adherence and food quality standards
-Creating daily specials
Gordon Biersch 2004-2006
Pastry Chef/ Prep Cook
Washington, DC
Duties: - Created pastries for banquets
-Preparation of menu items
-Assisted chef with execution of daily prep, cleaning, and sanitation lists
-Responsible for maintaining par levels
-Responsible for maintenance and cleanliness of equipment
GRAND GENEVA RESORT AND SPA
Baker 2002-2003
Lake Geneva, Wisconsin
Duties: - Prepared pastries for 3 venues and multiple daily events
-Assisted Chef in planning and execution of wedding receptions and banquets
- Helped to maintain food cost
-Developed new bakers through delegation and follow up of BEO’s
-Managed a staff in a teaching environment
-Utilized and maintain advanced culinary skills
Education
PENNSYLVANIA CULINARY INSTITUTE 2001-2003
717 Liberty Ave.
Pittsburgh, PA
Associates Degree in Specialized Technologies
ServSafe Certified
ABRA Licensed
VA & MD Food Handlers License