Manager Management

Robert Allen Trent

Address:**** **** *** *****

Phone:865-***-****

E-mail:abk1nq@r.postjobfree.com

Objective:

To begin a career with a reputable company. I have a degree in Culinary Arts

Management and I have 12 years of foodservice experience. I have several certifications

including Quality Management, Nutrition, Menu Planning, CPR, and Food and Beverage

Controls. I am a certified Servsafe instructor and test proctor and a Certified Culinarian

with the American Culinary Federation. I can do whatever I set my mind and body to do.

I am also CPR Certified. Given the opportunity, I will exceed customer expectations

every time.

Work Experience:

3-2010 to Present

Wellington Place Assisted Living

Oversee all aspects of food service department including staff supervision, menu

planning, ordering of food products, and cost control. We serve the special needs of our

residents by specific nutritional diets.

9-2008 to 3-2010

Pioneer College Caterers

Production Manager

Oversee all aspects of service including service staff, balancing cash register reports, and

cooking. I do all ordering, aid in hiring of kitchen staff, menu creation and development,

inventory, cost control, and all aspects of running the kitchen. We provide about 550

meals per day.

10-2003 – 6-2008

Knox Area Rescue Ministries

Director of Food Services

I provided supervision for a kitchen team dealing specifically with feeding homeless

people and planning catering events for up to 300 people on and off premise. On site, we

provided 1100 Meals per day. I also developed and implemented a culinary curriculum

for a Culinary Arts training program called the Abundant Life Kitchen which was a

collaboration between Knox Area Rescue Ministries and Second Harvest Food Bank.

5-2003 – 10-2003

Manorhouse Assisted Living

Chef/Supervisor

Cooked gourmet meals for residents while attending to their separate nutritional needs. I

also supervised the wait staff and prep cooks

7-2002 – 5-2003

Calhoun’s

Kitchen Supervisor

Oversaw the day to day operation of a restaurant kitchen. I supervised 10-25 employees,

did nightly inventory and ensured food met company standards.

3-2001 – 1-2002

Doolittle’s Italian Café

Chef

Cooked upscale Italian food.

Education:

Associate Degree Culinary Arts Management

Walters State Community College

Graduated Cum Laude

Professional Affiliations:

Certified Culinarian/ American Culinary Federation

Certified Servsafe Instructor and Test Proctor/National Restaurant Association Education

Foundation

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