Manager Quality
Resume:
Paul Roy Knite
Webster, TX *****
Telephone: 478-***-****
E-mail: abn62c@r.postjobfree.com
Objective: Executive Chef
Work experience and qualifications:
* ***** ** *** ** Air Force 3 years as a Police Officer and 19 years as an Executive Chef in Oslo Norway. I am experience in international foods, menu and budget planning, expense control, staffing and training, employees scheduling, customer relations, and ensuring health and safety regulations.
Certified Culinary Chef by The Royal Norwegian Ministry of Education and Research, 2009
Professional Experience:
Kitchen Chef – July 2012 to Present
Gaido’s Seafood Restaurant
Gaido’s has been a family owned restaurant for the past one hundred years and serves up to 1500 persons. I have the responsibility over the Pelican Club.
Daily responsibilities
Ensuring the customers receive the highest quality of food and service
Insuring Health and Safety is kept at a 100% top quality level
Create a daily appetizer special
Menu planning
Recipe writing
Ordering supplies
Assistant Manager – Jan 2012 to July 2012
Golden Corral
I managed the overall operation of food production to ensure high food quality. Fallowing all company, local, state, and federal standards while delivering an exceptional dining experience to our guests and maintaining a respectful work environment for team members.
Daily responsibilities
Operate a well-managed food production department
Maintain strict compliance with health, safety, and security standards
Staff, supervise, train, and develop food production team members
Provide outstanding guest service
Assist and support the general manager as needed
Executive Chef – March 2011 to Dec 2011
Ramada Inn and Conference Center
I had room service for 350 rooms, banquet facilities for 500 persons and a restaurant setting 400. As the Executive Chef I had the overall responsibilities of the kitchen, restaurant, banquets and bar.
Daily responsibilities
Ensuring the customers receive the highest quality of food and service
Insuring Health and Safety is kept at a 100% top quality level
Personal contact with customers
Budgeting and cost control
Ordering of supplies
Menu planning
Recipe writing
Organizing food preparation
Interviewing and hiring top quality cooks and serving personal
Personal training of all employees
Scheduling employee work hours
Food Production Manager – March 2010 – March 2011
Ryan’s – Valdosta, Georgia
I managed the overall operation of food production witch includes, but is not limit to, managing food and labor costs, maintaining high food quality, adhering to all company, local, state, and federal standards while delivering an exceptional dining experience to my guests and maintaining a respectful work environment for team members.
Daily responsibilities
Operate a well managed food production department
Order all supplies needed for daily operations
Maintain strict compliance with health, safety, and security standards
Staff, supervise, train, and develop food production team members
Provide outstanding guest service
Assist and support the general manager as needed
Executive Chef - May 2001- Dec 2009
Kokkekompaniet Restaurant, Catering and Banquets - Oslo, Norway
This company aggressively grew into a $500,000 a year business. Kokkekompaniet Co. specialized in 3 and 5 course dinners for weddings, birthdays, anniversaries and various gala events. The company’s main focus was on superb international cuisine, while overseeing a kitchen staff, consisting of up to ten chefs and a service staff of eighty. The overall successfulness of the company came from my passion for high quality food and the overall satisfaction of a customer’s dining experience.
Daily responsibilities
Ensuring the customers receive the highest quality of food and service
Insuring Health and Safety is kept at a 100% top quality level
Personal contact with customers
Budgeting and cost control
Ordering of supplies
International menu planning
Organizing food preparation
Interviewing and hiring top quality cooks, serving personal
Personal training of all employees
Scheduling employee work hours
Updating company website
Sous Chef/ Executive Chef - March 1993- May 2001
Holmen Fjord Hotel and Conference Centre - Oslo, Norway
I started as an assistant cook and within 6 months I was promoted to Sous Chef. My dedication to quality, presentation and organization was recognized and I was promoted to the position of Executive Chef. I lowered the overall kitchen operating budget cost by 50%, which contributed to the company’s growth, to a 7 million dollar a year business.
Daily responsibilities
Leading a team of 10 experienced and un-experienced Chefs
Keeping Health and Safety at a top quality level
Ensuring top quality food is served to all customers at all times
Planning and cooking a la carte and banquet dinners for 350 persons
Ordering in supplies in accordance with the kitchen budget
Creating new menu suggestions weekly
Interviewing and hiring top quality cooks
Making sure all apprentice cooks receive proper training
Scheduling 14 employees work hours
Education
August 2005 - June 2009 Tonsberg Culinary Institute - Oslo, Norway
Studies included
Culinary arts/Hospitality/Restaurant Management/Nutrition
Passed with Diploma
Graduated Jan.1980 - Copley High School – Akron, Ohio
Certificates
Serve Safe Certified
Languages
English, Norwegian, Swedish, Danish
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