Management Quality

KEVIN SAMUEL

*** **** **** **., *** London, NC **127 C: 704-***-**** *******@*****.***

Summary

Talented sous chef with 2 years' experience running a quality kitchen. Train and manage

kitchen personnel and coordinate all related culinary activities, including estimating food

consumption and purchasing food, selecting and developing recipes, standardizing recipes for

consistent quality, establishing presentation and quality standards, and ensuring proper safety

and sanitation in the kitchen. Recognized as an effective leader with strong strategic

planning, communication, and staff management skills. Looking leverage diverse experience

and recently acquired MBA in hotel and restaurant management in a challenging

management position.

Highlights

Project management Food safety

Strategic planning Conflict resolution

Team leadership Client communication

Research and analysis Customer relations

A ccomplishments

Boosted customer attendance by 35% by taking over Sunday brunch and changing the

menu.

Reduced food waste by 20% through proper training of staff and product utilization.

E xperience

S ous Chef Nov 2011 to Jul 2013

The First Printer Cambridge, M A

Maximized operational efficiency by coaching staff on various cooking technique

initiatives.

Ensured excellent food quality and maximized customer satisfaction while preparing

meals according to customer requests.

Proven back of house operations experience with an excellent track record in

budgeting and decreasing costs while expanding business operations.

Line Cook Mar 2010 to Feb 2011

Marriott Providence, RI

Effectively resolved problems or concerns to the satisfaction of all involved parties.

Efficiently produced quality food to the standards of the corporation.

E ducation

MBA, Hospitality 2013

Johnson & Wales University Providence, RI, United States

Minor in hospitality

Coursework in business, restaurant and hotel management

Bachelor of Science, Food Service Management 2010

Johnson & Wales University Charlotte, RI, United States

Minor in food and beverage

Courses in hospitality and restaurant management

Associate of Science, Culinary Arts 2008

Johnson & Wales University Charlotte, RI, United States

Coursework in sustainable purchasing

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