Manager Management
Resume:
Executive Sous Chef / Chef de Cuisine / Sous Chef
Macio D. Sexton Sr.
Hamilton, NJ
***********@*******.***
Education and Professional Associations
A.O.S in Culinary Arts/Restaurant Management-Certificate in Pastry Arts
Currently enrolled in DeVry University Online to Obtain BA in Hospitality Management
Serve-Safe Certified (Certificate 2001-2006)
Serve-Safe Certified (Certificate 2010 in Middlesex County
Culinary Skills / Knowledge
Kitchen Management Meat Fabrication
Hiring and Training Nutritional Cooking
Planning and Organizing a Restaurant Advanced Menu Development
Recipe Development Staff Training and Development
Roasting, Braising, Sautéing Skills Project Management
Professional Experience
The Wyndham Princeton Forrestal Hotel and Conference Center, Plainsboro,
New Jersey 07/2009– Present
Sous Chef
Responsible for overseeing all aspects of food preparation at a casual/upscale restaurant.
Reorganized kitchen operations for a larger profit margin and more consistent cliental. Key
player in effectively training kitchen staff. Assisted Executive Chef in the preparation of all
catering engagements.
Delta‘s Fine Dining Restaurant, New Brunswick, New Jersey 01/2008 – 07/2009
Chef de Cuisine
Supervised cooks and managed the preparation, portioning, garnishing, and storage of all food
items. Estimated food consumption, nutritional value, and purchases food for a high class
restaurant. Assisted in cooking and preparing of food. Maintained kitchen and storage facilities
in sanitary condition.
Green Acres Country Club, Lawrenceville, New Jersey 11/2001 – 11/2008
Executive Sous Chef
Served as an Executive Sous Chef in locally recognized country club. Assembled food according
to established guidelines, prepared food for grilling as well as salad preparation. Cooked food
according to club recipes. Performed a wide range of kitchen duties. Responsible for food and
labor cost and interactions with general manager and sales team on a regular basis.
Rat‘s Fine Dining, Hamilton, New Jersey 06/1995 – 11/2001
Sous Chef
Served as a Sous Chef responsible for all catering and banquet functions. Supervised a team of
12 line cooks and 4 prep cooks, 5 utility workers. Prepared all salad dressings, vinaigrette soups,
sauces and stocks etc. Responsible for food/labor cost
Freelance Culinary Experience
T.R.Y J‘s Restaurant, Trenton, New Jersey 09/2005 – 07/2008
Food Consultant/Personal Chef
Developed menus and recipes for restaurant. Assisted owners with hiring and discharging of
restaurant employees. Trained BOH and FOH employees as menu items and company polices.
Assisted owners with marketing and advertising for restaurant.
Macio’s International Salad Company, Hamilton, New Jersey 01/2005 – Present
Director of Operations
Developed international recipes on 6 international cuisines with all use of natural ingredients.
Provide our products to corporate and local offices on a contract basis.
References Furnished Upon Request.
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