Customer Service Training

Michael Collins

Email: ********@*****************.***

Address:

City: Frankfort

State: KY

Zip: 40601

Country: USA

Phone: 502-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.The last ten years have owned my own Catering business and have opened a French style Bistro.In the last year have been with Aramark Corporation as an Executive Chef for Kentucky State University.

Educational Background:

High School Dipolma from Johnson and Wales University, Charleston SC 1/2001 to 5/1987 (Culinary Arts)

Job History / Details:

Summary

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.The last ten years have owned my own Catering business and have opened a French style Bistro.In the last year have been with Aramark Corporation as an Executive Chef for Kentucky State University.

Highlights

Institutional and batch cooking

ServSafe certified

Strong attention to safe food handling procedures

[French] cuisine expert

Focused and disciplined

Effective planner

High volume production capability

Extensive catering background

Focus on portion and cost control

Hospitality and service industry background

Inventory management familiarity

Beautiful presentation of food

Results Driven

Cost control

Inventory Control

Hiring and discipline

Great personality

Motivated

Able to meet all deadlines

Always trying to improve the Bottom line

Accomplishments

Successfully managed a kitchen staff of 40 employees during high volume dinner services for more than 500 diners each night.

Experience

September 2011 to Current

Aramark/ Kentucky State University Frankfort, Kentucky

Executive Chef

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Reduced food costs by [29 Provided courteous and informative customer service in an open kitchen format.

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.

Implemented and supported company initiatives and programs.

Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.

Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.

Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.

Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.

Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.

Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.

] percent by expertly estimating purchasing needs and buying through approved suppliers.

January 2009 to Current

Bistro 241 Frankfort, Kentucky

Chef/Co-owner

Provided courteous and informative customer service in an open kitchen format.

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.

Verified proper portion sizes and consistently attained high food quality standards.

Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.

Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.

Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.

February 2001 to October 2008

Artiste Catering Frankfort, Kentucky

Chef/Owner

Catering Events up to 1500 people, Catering Sales,Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.

Verified proper portion sizes and consistently attained high food quality standards.

Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.

Maintained updated knowledge of local competition and restaurant industry trends.

Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.

Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.

Regularly interacted with guests to obtain feedback on product quality and service levels.

Education

1987 Johnson and Wales University Charleston, South Carolina

Associate of Arts Culinary Arts

Contact this candidate