Customer Service Manager

Chef - Experienced Chef/Sous/KM Available (Central Jersey, Philadelphia Areas)

Date: 2013-01-06, 1:47PM *****************@*****.***

Currently, I am looking for a leadership position as a Chef/Sous Chef or KM near Philadelphia/Central NJ where I can show my passion for food and be part of the current trend of using fresh sustainable produce, meats, and dairy products from sustainable farms, as well as keeping the menu inspiring, food cost low and staff organized and informed.

Responsible leadership, great interpersonal skills, the creativity, energy and passion for one's craft is what I possess. It is my sincere desire to be allowed to refine, sharpen as well as cultivate my skills and knowledge in a quality food environment. I welcome any opportunity that would allow me to enhance my culinary skillsets. I have been exposed to various culinary methods and techniques (to include high volume, fine dining, banquets /catering, international and gastro pub cuisine), which I believe can transfer over into any cooking aspect and be very beneficial to your establishment. I am confident I can make a meaningful contribution. I am your best candidate.

My resume is enclosed below, please contact me at your earliest convenience.

Thank you,

Fredrick

Fredrick F. Price

Philadelphia, PA

Phone: 215-***-****

E-mail: **************@*****.***

SUMMARY

Progressive, responsible and diverse culinary experience as an optimistic and self-motivated chef, who thrives on new challenges, leads by example, and readily adapts to ever changing demands and situations. Seeking a spirited hospitality leadership position for further development and professional growth.

QUALIFICATIONS

-Head Chef with managerial, coordinating, and menu developing experiences in various cuisines.

-Working knowledge of culinary techniques, food trends, creative preparations and presentations.

-Proven ability to handle multiple tasks and prioritize work load in a deadline-driven, demanding environment.

-Excellent written and verbal communication skills.

-Strong leadership, organizational and coaching skills

-Experience with various computer systems/ programs such as MS Office, POS systems and Chef Tec.

-ServSafe Certified Food Protection Manager.

CULINARY EXPERIENCE

HEAD CHEF

7/2008 - 10/2012 Bridgewater's Pub, 30th St. Station, Philadelphia, PA

Food Style: Gastro Pub, Rustic, International, Wild Game

-Responsible for Menu Planning and Development

-Responsible for the training, scheduling and supervision of kitchen staff.

-Expedite/Cook on the line during service.

-Maintain safety and sanitary standards.

-Control food cost, inventory, price updates and vendor communication.

BANQUET/ A.M. LEAD COOK

2/2006 - 5/2008 World Caf Live, Philadelphia, PA

Food Style: Banquets, International

-Assisted Executive Chef in the planning, development and execution of ala carte & banquet menus.

-Responsible for food requisition, production, storage and inventory for two kitchens.

-Supervise kitchen staff in absence of Executive Chef.

-Cook/Supervise on the line during restaurant and banquet service.

-Served ala carte dinners for up to 250 people and banquet dinners for up to 500 people.

OVERNIGHT COOK SUPERVISOR

2005 Federal Reserve Bank-FLIK Dining Services (Compass), Philadelphia, PA

Food Style: Corporate Dinning, American Comfort

-Supervised 3rd Shift kitchen staff.

-Maintained organizational safety, sanitation and storage logs.

-Responsible for daily food production.

SAUTE COOK

2005 Riverton Country Club, Cinnaminson, NJ

Food Style: Private Club, Regional, Upscale

-Set up stations according to restaurant guidelines.

-Followed recipes, portion controls, and presentation specifications as set by the chef.

-Restocked all items as needed throughout shift.

SOUS CHEF

2004 Utopia International Bistro, Trenton, NJ

Food Style : International, Southern Regional

-Cook/Supervise on the line during service.

-Prepared and cooked various Ala Carte and Catering food menu items.

-Scheduled daily food production and inventory.

SOUS CHEF

2003 Le Plumet Royal at The Peacock Inn, Princeton, NJ

Food Style: Bed & Breakfast, French

-Assisted Executive Chef in the planning and development of restaurant menu.

-Responsible for daily production, storage and inventory.

-Enforced menu and sanitation standards of kitchen in absence of Executive Chef.

EDUCATION

2003 - AST Degree Program Completion, Culinary Arts/Restaurant Management

JNA Institute of Culinary Arts, Philadelphia, PA

ServSafe Food Protection Manager Certification

Philadelphia Dept. of Health Food Certificate

PROFESSIONAL ASSOCIATIONS

American Culinary Federation

Penn Jersey Metro Chefs Association

OTHER PROFESSIONAL EXPERIENCE

1996 to 2001 Customer Service/ Administrative -- Various, NJ

1991 to 1996 Unit Supply Specialist (Logistics) -- U.S. Army

References available upon request.

Contact this candidate