Manager Quality Control

Location:

Posted:

July 10, 2010

• Résumé

Malcolm John Trott

Vero Beach FL

E-mail: abmee4@r.postjobfree.com

WORK HISTORY

: Executive Chef of Kelly's Caribbean Restaurant Key West Florida Rewriting all menus for

new opening, training, ordering, P/L

2002 -2006 Jeni's on South Lake / Owner

Executive Chef : fine dining, over-seeing all aspects of menu planning, quality control,

customer relations, sanitation, banquets, event planning, latest events include taping a feature

for Fox 13 Tampa, Hells Kitchen Avon Park, and Oktoberfest. I am trained in many different

styles of cooking including Continental, Cajun-Creole, and Floribbean. I have run the third

largest food operation, and cooked for Shirley Temple Black and Walter Mondale.

Manager, Mayslacks/Donatille Corp Bar Mgr.

1999-1995 Worked with George Marvin, owner of Mayslack’s,Donatille's. Banquets, bar

management, promotions, entertainment, menu planning, hiring /employee management.

1995-1993 Executive Chef, Universal Ogden

Transferred from MN to NV, ID, and St Croix in the US Virgin Islands. Served in all

positions of management team, feeding and housing thousands of people in remote locations.

1993-1990 Executive Chef, Petars in Layafete CA.

French, Italian, fine dining.

1989-1984 Production Manager, ARA/ Pacific Bell

Managed all areas of food operations at ARA’s showcase account in San Ramon,

CA.Fed over 10000 people a day, catered large corporate parties

for Lockheed, Bank of America, and Pacific Bell to private parties for clients including

Shirley Temple Black. Oversaw West Lake Restaurant and 2 V.P. dining rooms.

1982-1980 Sous Chef, Club Corp.of America, transferred from MN to AK. Catered to Vice

President Mondale.Private dining.

Education: HSD Int'l Falls MN.

2 yrs University Alaska.

Certifcation: past member of Chef Asso., Chef De Cusine, Sanitation Cert.Food Managers

Certificate

Strengths : Punctual, strong work ethic, leadership abilties, bartending and sales skills.