Burrell Massey

Email: abqm82@r.postjobfree.com

Address: *** ***** **** ******

City: Philadelphia

State: PA

Zip: 19151

Country: USA

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

Skill Level: Director

Salary Range: $68,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

Pa 19151

(215) 476- 1228 * Cell (267) 353 - 6392

abqm82@r.postjobfree.com

A challenging position utilizing my progressive management background, creative culinary skill, and execute grounded financial knowledge of P&L responsibility... Best practices and bench marking offering continual training for an increased in performance optimization of management responsibility.

McCray & Massey Associates Consulting 06/09 - Present

MayMasseyKnight Management INC.

104 Poui Avenue

Sunset Crest, Holetown

St. James, Barbados W.I.

New generation of hospitality consulting, that brings all things labor, systems, and development into view. Focusing an eye towards development & understanding of multi-site operations, consensus building and creating positive feed back. Setting into place capital systems IE... initiated updated kitchen floor plans, labor & food budgets of 685.3K + quarterly, and financial development. Created menus design, launched new point of sales systems. Standardize programs for FOH & HOH that strengthened currant hospitality trends.

Iguana Wanna on the Bay 10/07 - 05/09

P.O. Box 2468 RB

Rodney Bay Village

St. Lucia, W.I.

Executive Chef & Share Holder

The Development of culinary programs and menus consensus of a restaurant, sports bar, and entertainment center. Organizational leadership of culinary program and wine & spirit program. Launched HACCP guidelines for an 18.7K quarterly budget. Set in place joint venture and alliances with local training programs and partnership with regional farmers & angler.

Carambola Beach Resort 02/06 - 10/07

P.O. Box 3135 Kingshill

Frederiksted, St. Croix, U.S.V.I 00851

Executive Chef

Initiated opening of fine dinning restaurant, overhaul of all multi-site restaurants and lounges. Reorganization and strengthened of banquet & convention services. Daily HOH operations IE... inventory, budget of 82.6k quarterly. Created satiation guide lines (haccp), launched chef`s table, reorganized kitchen floor plan with new engineering schedule as well as new business development for room service guidelines.

Divi Carina Bay Resort and Casino 01/04 - 02/06

25 Estate Turner Hole

Christiansted, St. Croix, U.S.V.I. 00820

Executive Chef and Food & Beverage Director

Strengthened and organization of two multi-site operations and reopening of full service bars. Launched banquets & convention services new business development plan. Executed FOH & HOH operations IE Inventory, budget & labor forecast for a 285.6K + . Created salary and commission structure and contracts for F & B department, Union negotiations, procurement, & entertainment. Implementation of best practices & bench marking, POS system & new service outlet. Restructure of inventory system and P&L responsibility. New business development on Island.

Walt Disney World Resorts 10/00 -- 01/04

P.O. Box 10000

Lake Buena Vista, FL. 32830 - 1010

Coral Reef - Epcot

Restaurant Chef / Sous Chef 10/00 - 04/02

Fine dinning seafood restaurant specializing in fresh seasonal seafood from around the world.

Le Cellier Steakhouse 04/02 - 11/ 03

Upscale fine dinning Canadian Steakhouse

Sous Chef

The English Pub

Caribbean Beach Resort 11/03 - 01/04

Performance & training programs for all cast members, sanitation and engineering liaison. ATLAS program, WDW Sommelier Training. Participated in International Food & Wine Festival 2001 thru 03, African-American Culture Events (Epcot) 2001 Ribbon of Culture Event 2002, Black Heritage Gala 2003, Food & Beer pairings 2003, Food & Wine pairings 2001 - 2004.

Divi Carina Bay Resort and Casino 09/99 - 10/00

25 Estate Turner Hole

Christiansted, St. Croix, U.S.V.I. 00820

Chef DE Cuisine 05/00 - 10/00

Sous Chef 09/ 99 - 05/00

Organizational leadership in training for grand opening of new resort & casino of a full service restaurants, bars, & banquet facility of 89525.k quarterly, P&L responsibility IE... forecasting food & labor cost, menu development & costing, daily inventory control, engineering liaison, created maintenance & sanitation guide lines, executed payroll & scheduling over site. Organized a Multi-site operation including banquet and convention services.

Education:

The Enraged Chicken 08/79

St. Charles Avenue

New Orleans, La.

Certificate in Culinary Arts

Johnson & Wales 12/ 89

Providence, R.I.

University of Pennsylvania

University City

Philadelphia, Pa.

Bachelor of Arts / Architecture 05/83

Walt Disney World Resort Sommelier 4/2004

Pathways to Leadership (WDW) 10/2003

PROFESSIONAL / COUMMUNITY ACTIVITIES;

Walt Disney World Food & Wine Festival,

Taste of the Nation Gala, Presidential Summit on Volunteerism

Mercy Health Corp. Benefit and Standards, Red Cross of American

Wood, Stone and Steel culinary training classes (Winter Park, FL.)

Second Harvest Program (Philadelphia), SOS (Philadelphia, N.Y., San Francisco), Manna Volunteer (Philly), Taste of St. Croix, USVI

CIA and Johnson & Wales and WDW training classes & seminars.

Half-Iron Man Triathlon (St. Croix), CASA (ST. Croix),

THE BRIEF BIOGRAPHY OF EXECUTIVE CHEF BURRELL M. MASSEY JR.

Chef Burrell M. Massey Jr. comes from an extensive culinary background; Burrell began his culinary training in New Orleans under the supervision of chef Armand Jonte` and Jay Blair at Commander`s Place and then on to The Enraged Chicken. While in New Orleans, he specialized in classic French cuisine, regional Caribbean, and South East Asian disciplines.

Burrell has also attended Johnson & Wales University Baccalaureate program as well as many training programs and conferences. In addition to holding a Master`s Degree in Environmental Engineering and a under graduate Degree in Architecture, which has afforded him the opportunity to work and travel around the world. Such places as Peru, Argentina, Brazil, Poland, Italy, France, The Caribbean, Miramar, Uganda, Morocco, Spain, Thailand and Lithuania.

Burrell has worked as a Chef for the Walt Disney World Resorts in Epcot as well as in The Resort`s of Walt Disney World. He has worked as the Executive Chef & Food Beverage Director of the Divi Carina Bay Resort and Casino in St. Croix and Carambola Beach Resort follow by 4 1/2 successful years at Walt Disney World Resorts. Chef Burrell was selected each year to dazzle guest at the annual International Food and Wine festival, As well as the Black Heritage Celebration, participating in the making of promotional commercials featuring the Temptations singing group. While at Disney, Burrell acquired his Sommelier`s certification. During his off hours, chef Burrell taught cooking classes at Wood, Stone, & Steel in Winter Park Florida along with various community activities.

Chef Burrell is well remember in his hometown of Philadelphia as the Executive Chef of Warmdaddy`s Southern Cuisine and Live Blues, and the renowned Zanzibar Blue Jazz Club and International cuisine along with other area fine dinning establishments in the tri-state area. He also served six years as the Corporate Catering Manager of Mercy Health Corporation in Philadelphia where he fine-tuned his skills as a corporate banquet manger and special events director.

Included in his many accomplishments Chef Burrell has been blessed, working and training in some of the finest kitchens with some of the premier chefs from around the world among the following:

Commanders Palace, New Orleans, La. - Armand Jonte`

The Royal Sonnesta, Acklins, Bahamas - Michael Rainey

Divi Carina Bay Resort, St. Croix - Michael Madsen

Walt Disney`s International Food & Wine festival, Orlando, Fl. - Michael Pythoud

The Windjammer, New Orleans, La. - John George Cooper

Aqua, San Francisco, Ca. - Gerard Benice

The Fire Grill, Rodney Bay Village, St. Lucia - Bobo Bergstrom

Director of Human Resources:

I am Burrell M. Massey an Executive Chef as well as a Food and Beverage Director for limited and full service independent hotels, resorts, and free standing restaurants for over 20 years. I am am a Chef with exceptional organizational leadership that holds to a policy that elicits open communications, respect, and trust between myself and corporate administration as well as the team members of diverse departments.

I am self-motivated, energetic, and delgate to allows best practices and bench marking to be a tool in consensus building. This tool of consensus building still allows my direct reports the task of performing their duties with-in the policies of the resort. Performance optimization leads to growth and developed.

This I believe helps to engender hard work and team loyalty as well as dedication and commitment from team member in the department.

Quality assurance and guest satisfaction is a key priority as I am constantly working towards these goals along with new business development and controlling cost to exceed overall financial objectives. I posses an outstanding record of accomplishment in corporate administration, organizational leadership and crisis management that always applied ethical business sense in every endeavor.

I desire a position that will provide a challenge and meet my passion for the Culinary Arts, based on measure performance standards and where management celebrates success.

I do believe that yours is that company

I look forward to an interview with your firm and hope that we can develop a long-term rewarding relationship that is mutually profitable. I am open to relocation.

Best Regards,

Burrell M. Massey

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