Chad A. McDonell

**** *****

Valley Drive

Macon, Ga.

31204

478-***-****

Objective: Fulfilling a position that will allow me to fully

contribute my knowledge and skills acquired through solid work

experience.

Qualification: Bachelor of Science in Culinary Arts

Management

Mobile Five Star and AAA Five Diamond

Establishments:

The Breakers Hotel, FL

The Four Seasons Resort, FL

Cherokee Town and Country Club, GA

Certified Serv Safe, National Restaurant Association

Certified Sous Chef, American Culinary Federation

Education: Johnson & Wales University, Charleston, SC '95

Associate in Applied of Science,

Culinary Arts

Academic Honor Achievement Awards GPA

3.2

Distinguished Visiting Chef Award

Johnson & Wales University, Miami, FL

'98

Bachelor in Science, Culinary Arts

Management

Academic Honor Achievement Awards GPA

3.5

Culinary Competition Team Member,

J&WU

Experience: Medical Center of Central Georgia Hospital, GA

Sous Chef/Culinary Supervisor

. Manage Hot Food Production Kitchen

. Help Support Executive Chef

. Support Patient Services

. High Volume Cooking

. Strong Organizational Skills

Private Chef, Macon, GA

. Six Course Menu Concept

. Developing Menu on Clients' Needs

. Knowledge of Healthy Spa Cuisine

. Local Ingredients, Light Sauces

. Simple but Elegant Preperations

. Strong Organizational Skills

. 5 Years of Total Experience

The Grape Wine Bar, Jacksonville,

FL

Executive Chef (2005)

. Opened its First Franchise in Florida

. Managed all Aspect of Culinary Operations Including,

Scheduling, Training, Quality Control

. Accountable for Managing Culinary Financial Responsibilities

Including Food & Labor Costs, and Inventory within Budget

. Maintained Safety and Sanitation Standards

. Ensured Highest Level of Quality in Product

. Supervised 10-15 Employees

. Managed Staff Training and Employee Relations

Pom's Thai Bistro, Jacksonville,

FL

Executive Sous Chef (2004)

Major Responsibilities Includes Day-to-Day Operation

. Responsible for Purchases & Inventory

. Created Daily Menus

. Planned Chef Tasting Six-Course Wine Dinners

. Private Dinners with Mayor & Community Leaders

. Managed Staff Training and Employee Relations

Timuquana Country Club,

Jacksonville, FL

Executive Sous Chef (2003)

Managed Two Dining Rooms and Kitchens

. Created New Menus Daily

. Responsible for Day to Day Operation

. Hosted Wine Dinners, ACF Dinners

. Supervised 15-20 Employees

. Managed Staff Training and Employee Relations

Mobile Five Star and AAA Five Diamond Establishments

. The Breakers Hotel

. The Four Seasons Resort

. Cherokee Town & Country Club

Chefs Who Inspire Me the Most:

. Thomas Keller

. Charlie Trotter

. Norman Van Aken

Volunteer Community Services:

. Member of Martha Bowman United Methodist Church

. Caring Chefs

. Food for Hunger

. Share Our Strength

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