Manager Real Estate
Resume:
Jeffrey A. Johnson
Livonia, MI **150
abmdey@r.postjobfree.com
POSITION: Sous Chef
PROVEN ABILITIES
Accomplished working Sous Chef with an even temperament 8+ years in the
culinary management field. The fine dinning culinary skill set I will
competently bring to your venue is knowledge of different cuisine's, food
preparation, butchery, product yield, food cost control, menu planning,
menu development, menu costing, catering experience, banquet experience,
along with a solid baking background. I am also fluent in fine dinning
front of the house guest services and set up. I am serve safe certified and
maintain high sanitation standards and high expectations of staff members
with a "Lead by Example" management style along with a lets get it done
positive attitude. I prefer cooking from scratch using fresh ingredients
indigenous to the area.
EDUCATION
Henry Ford Community College, 5101 Evergreen Rd., Dearborn, MI 48126
Associates Degree Automotive - Applied Science - Graduated 1992 - G.P.A.
3.66
The Cooking and Hospitality Institute of Chicago (CHIC), 361 West Chestnut,
Chicago, IL 60606
Associates Degree Culinary Arts. G.P.A. 3.34 (Transferred)
The Art Institute of Michigan, 28125 Cabot Dr., Novi, MI 48337
Bachelor of Culinary Management - Applied Science Program - G.P.A. 3.79
(Deans Honor Roll)
Graduation December 2010 - (4 online classes for completion)
PROFESSIONAL EXPERIENCE
Baking and Pastry Chef (part time)
(2008 - Present)
DIAMOND Bakery, 6722 Orchard Lake Rd., West Bloomfield, MI 48322
- Follow Jewish dietary laws for preparation of product.
- Old World breads from scratch; cecil, rye, pumpernickel, challas, french,
wheat and multi-grain breads.
- Prepared a variety of wash rolls, Kaiser rolls, buns, cobblers, New
Yorkers, cookies, pastries and basic cakes.
Chef
(2008 -2009)
SPECTRUM Community Services, 28303 Joy Rd, Westland, MI 48186
- Prepared 160 meals daily from scratch per Michigan Child and Adult Care
Food Program. (MCACFP)
- Prepared menus for special events, inventory, implemented HACCP and
maintained kitchens for state and county heath inspections, with out any
deficiencies.
- Reduced monthly food cost by 55%.
Sous Chef
(2008-2008)
FORT STREET Brewery, 1660 Fort Street, Lincoln Park, MI 48177
- Created and prepared daily specials with the Chef and General Manager.
- Trained night staff new hires, specials, prep work and worked line.
- Assisted with ordering, receiving orders and kitchen maintenance.
Executive Chef
(2005 -2008)
AMIRA Mediterranean Cuisine, (NBC Building Downtown) 455 City Front Plaza,
Chicago, IL 60610
- Hired and dismissed kitchen staff and mentored culinary students during
their extern ship.
- Trained Back of House staff in all areas: line set-up, prep, from scratch
recipes, specials, and consistent menu execution.
- Trained Front of House servers in fine dinning guest service techniques
and banquet techniques.
- Purchased inventory including liquor and maintained 28% food cost for 2.4
million dollar a year venue.
- Menu costing, menu planing, recipe conversions, service, market, (lunch
deli), banquets (including plated entrees).
- Taught methodologies for new recipes and specials to new hires and line
cooks.
- Preparation of: soups, starches, sauces, proteins, fish, crustaceans,
mollusks, butchery and desserts.
- Worked all line stations: Saut , Grill, Garde Manager, Pizza and
Expediting.
- Implemented Mediterranean menu from Italian cuisine.
- Regular maintenance performed on all kitchen equipment, storage and
refrigeration, to comply with local and state laws.
Garde Manager, Saut and Prep Cook
(2005- 2005)
LA PETITE AMELIA Bistro and Wine Bar, 618 Church Street, Evanston, IL 60202
- Saut , prep cook, Garde Manager, and Desserts.
- Preparation included: duck, chicken, pork, beef, fresh fish, crustacean,
mollusks, root vegetables, stocks, and sauces.
- continued -
Jeffrey A. Johnson
Page 2 of 2
Restaurant Owner (2003 -
2005)
WEBSTER'S Bar-B-Que., 25750 Ecorse Rd, Taylor, MI 48180
- 32% food costs, increased monthly gross income by 30%, and doubled market
value in 15 months.
- Ordered inventory, scheduled employees, hired and dismissed employees,
payroll, workman's comp, tax deposits, accounting (General Ledger),
marketing and promotions.
- Product preparation, submarine station, pizza station and line cook.
(grill and fryer) prepared weekly specials.
- Catered for up to 1000 people.
- Local school district lunch accounts and special events.
Real Estate Company Owner
(1999 - 2003)
Total Property Management, Inc. 32520 Avondale, Westland, MI 48185 (P.O.
Box 1072, Garden City, MI 48186)
- Bought and sold commercial real estate and residential real estate
ranging from single family to four units.
- Bought and sold Land Contracts and Mortgages at a discount.
- Rehab staff of 28 people and office staff of 5.
- Accounting (General Ledger), payroll, workman's comp, benefits, hired and
dismissed employees.
- Sold large rental portfolio in 2002. Purchased a bar and a deli after
sale and sold entire company in 2003.
ABS Test Engineer / Development Engineer
(1995 -1999)
Robert Bosch Corporation, 23400 Hills Tech Dr., Farmington Hills, MI 48331
- Installed data acquisition equipment, performed testing at appropriate
facility per scheduled test.
- Proving ground testing: GM: Milford and Phoenix proving grounds, FORD:
Dearborn proving ground and BOSCH: Flat Rock and Baudette proving grounds.
- Production trouble shooting.
CERTIFICATIONS / LICESNES
Serve Safe Certification: Certification No. 5107195
State of Illinois Food Service Sanitation License: I.D. No. 01376564
State of Michigan Chauffeur License.
SKILLS & TRAINING
- Proficient in windows, web sites, power point, Internet, e-mail and P.O.S
systems.
- Detail oriented, organized, self-starter, multi tasker, strong people
skills, excellent written and oral communication.
- Teaching assistant at the Art Institute for two semesters in the Al-a-
carte Kitchen and 3 star Front of House training.
- Voluntary events at the Art Institute: Catering Event off site for 2000
people and art in the park culinary demonstrations.
- MCACFP Trained (Michigan Child and Adult Care Food Program).
- Short term goals: obtaining a C.E.C through the American Culinary
Federation (ACF) and an Introductory Sommelier Certificate.
REFERANCES
Professional Letters of recommendation.
Contact this candidate