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Manager Management

Atlanta, Georgia, 30043, United States
August 11, 2012
Contact Info:

William Zachary Potts
*** ****** **** ****** • Lawrenceville, GA 30043 • 678/***/**** •
OBJECTIVE: To obtain a position that will enhance and challenge my skills
*/*7-Present Chef Manager Eurest Dining Services at Federal Home Loan Bank
Management of multimillion dollar food service operation for 400 people breakfast & lunch
On site catering for upper level management board of directors and employee parties
Management of team of 8, menus, buffets, lunch & dinner for Federal Home Loan Bank
Daily inventory of all items and client meetings
Community involvement Caterings for Midtown Assistance, YWCA, Urban League, League of Women Voters
Daily record keeping all cash handling procedures and invoicing for catering events
Q&A for Steritech & Fulton County Board of Health

3/06 – 9/07 Sous Chef, Garde Manger, Chateau Élan
Management of all breakfast, lunch and dinner cold commissary; including buffets
Responsible for all plate-ups of salads and desserts, as well as all cold items for multi million dollar banquet facility
Direct supervision of 15+ employees, including scheduling, and reviews.
Daily creation of menus for all buffets, banquets and VIP clients
7/03 - 3/06 Restaurant/Kitchen Manager, Versailles Restaurant, Chateau Élan
Management of food products for breakfast & lunch menus
Daily creation of extensive menu (30 items per day) for lunch and breakfast buffets
Ordering/requisition of all food items required for menus
Supervision of 10 person prep team
Preparation of lunch and breakfast buffets
Responsible for all breakfast and lunch banquets for Chateau élan.(100-500 people)
8/02 - 7/03 Les Clos (Fine Dining Restaurant), Chateau Élan
Prepared cold and hot menu selections for the Chateau’s premier fine dining restaurant
Skilled in preparation of entire 7 course French menu
7/01 - 7/02 Head Line Cook, Café Élan, Chateau Élan
Preparation of a la Carte items for up to 200 guests per day
Daily inventory of items for complete menu
Creation of sauces and culinary duties
5/02 – present Professional Independent Caterer
Weddings and rehearsal dinners, Social events (i.e. Rome Historic Preservation Society Annual Fundraiser) Seasonal Holiday Parties (Hallloween theme party, etc) for up to 200 people
2/01 - 7/01 Banquet Chef, Dalton Country Club, Dalton, Georgia
Creation of all sauces, entrees, and side items for buffets and banquets ranging in size from 100-500
Requisition of all food items for banquets and functions
Assisted in creation of ice sculptures
8/00 - 2/01 Banquet/Prep Chef, Cohutta Lodge, Fort Mountain, Georgia
Preparation of a variety of food items for 3-meal-a-day private lodge dining facilities
Planning and production of special events (up to 360 people)
Inventory, management and ordering of food supplies
1/00 - 7/00 Culinary Technician, Provino’s Restaurant, Rome, Georgia
Complete preparation of food items based on menus and production schedules
Monitored inventory stock for re-supply
Assisted in management of kitchen staff
1/98 - 12/99 Food Service Specialist, United States Army, Suwon, South Korea
Managed meal preparation and preparatory staff (including special dietary requirements)
Prepared menus and meals daily for staff of 500
Received and ordered food supplies for staff of ADA Dining Facility
Assembled, disassembled, serviced and maintained MKT (mobile kitchen trailer)
40 hour Kitchen Sanitation Certification Course, 40 hour Manager Training Class, Field Sanitation, AIT 10 week Culinary Training Course, Ft. Lee, VIRGINIA, ASI Food Safety Certification, Human Resources Training
Awards and Recognitions:
Chateau Élan Employee of the month, April, 2003
Chateau Élan Employee of the year nominee, 2003
Icelandic Seafood Southeast Seafood Contest Winner Best Dish
Southeast Account of the Year Eurest 2007
EDUCATION: 5/97 - Graduate - Rome High School

References available upon request