Customer Service Management
Resume:
John A. Bennett
San Diego, CA 92117 USA
Phone: [858] 505-0302
Email Address: CHEF-JOHN@.msn.com
Professional Focus: Executive Chef
EDUCATION: MESA COLLEGE, San Diego, CA (1988-1990)
Nutrition and Restaurant Management
UNIVERSITY OF NEW MEXICO, Albuquerque, NM (1993-1994)
Completed various undergraduate courses with an emphasis in computer
science.
PROFILE: Extensive kitchen management, menu development, food
presentation, budgeting, quality and inventory control, scheduling,
purchasing, personnel training and supervision, customer service and
client relations experience in the restaurant industry, including:
* Strong record of increasing responsibility, creative challenge, and
culinary recognition.
* Proven ability to motivate others, encourage employee morale and
increase productivity.
* Skilled in creating a team-oriented work-environment and increasing
overall productivity.
* Ability to manage/implement a timely and cost-effective completion of
multiple projects.
* Highly flexible, resourceful, and committed to the highest standards of
customer service.
* Team player and capable of working independently in a fast-paced kitchen
environment.
* Extensive analytical and problem solving skills with ability to achieve
culinary objectives.
* Excellent verbal and written communications with strong interpersonal
skills at all levels.
* Goal oriented, dedicated professional, highly motivated self-starter,
and decision-maker.
EXPERIENCE:
August 2000-December 2008 BAHIA RESORT HOTEL, San Diego,CA
Executive Sous Chef (EVANS HOTELS)
Co-Responsible for managing kitchen operations and coordinating the food
preparation at the hotel's Banquets, Cafe, and off sight catering.
Concentrating on food cost and other controls.
May 1996-August 2000 THE LODGE AT TORREY PINES, La Jolla, CA
Executive Chef (EVANS HOTELS)
Responsible for managing kitchen operations and coordinating the food
preparation at the hotel's Seascape fine dining and The Golfer's Grill
restaurants, including:
* Creating and preparing various regional cuisine for up to 500 restaurant
patrons per day.
* Coordinating continuous daily and special event catering for up to 2,500
patrons per day.
* Facilitating concession stand service during the annual Buick
Invitational Golf Tournament.
* Re-training the existing staff in order to maintain the highest
standards of food preparation.
* Assessing the overall quality of food service and implementing quality
control procedures.
* Maintaining all food costs and labor expenses within the Food and
Beverage Dept. budget.
* Receiving recognition for reducing overall food costs by 4% within the
first two months.
* Implementing cost-effective employee scheduling, resulting in decreased
payroll expenses.
* Controlling food and semi-variable expenses by utilizing strict
inventory control measures.
* Implementing policy and procedures to standardize and enhance safety and
quality control.
* Directing staff meetings to discuss the daily specials, instill
efficiency and customer needs.
* Ordering fresh food items, specialty products and the kitchen supplies
from local vendors.
* Hiring, managing, training, scheduling and evaluating up to twenty
kitchen staff personnel.
* Receiving the Evans Hotel President's Cup Award as the Most Improved
Dept. in 1997.
June 1994- January 1995 VALLEY HOSPITAL AND MEDICAL CENTER, Las Vegas, NV
April 1993- June 1994 LOVELACE MEDICAL CENTER, Albuquerque, NM
Executive Chef (Marriott Healthcare Management)
Similar responsibilities to position with The Lodge at Torrey Pines while
managing kitchen operations and coordinating the food preparation for up
to 2,000 meals per day, including:
* Implemented/maintained all of the Marriott Healthcare Division's
policies and procedures.
* Created and facilitated individualized menu plans and highly nutritional
meals for patients.
* Contributed to the medical center's successful completion and highest
rating from JCAHO.
* Managed catering services for meetings, childcare facility and 40-bed
psychiatric hospital.
* Served as the Cooking Instructor and taught culinary classes to
healthcare professionals.
* Selected by Marriott to teach culinary arts at the St. Vincent's
Hospital in Santa Fe, NM.
* Supervised, trained, scheduled and coordinated up to twenty-five kitchen
staff personnel.
October 1990- January 1993 THE MISSION VALLEY HILTON, San Diego, CA
Sous Chef
April1988- October1990 SEA WORLD OF CALIFORNIA, INC., San Diego, CA
Sous Chef
May 1984- March 1988 GEORGE'S AT THE COVE, La Jolla, CA
Sous Chef
TRAINING:
Certified Professional Food Manager (2009)
Serve safe certificate
Completed the Evans Hotels Management Certification Program. (1996)
Participate in Evans Hotels Management Improvement meetings. (1996-
Present)
Completed a Culinary Institute of America course. (1994)
Completed numerous Marriott Management Training courses. (1993-1995)
Completed beginning Windows98,power point, and Excel. (2000)
AFFILIATIONS:
Member of the Chef de Cuisine Association of San Diego (1990-Present)
(Elected to the Board of Directors 2010)
Member of the American Culinary Federation (1990-Present)
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