chef

Keith Mack Jones

**** ******* ******, *****, ** 34761 ( 407-***-****

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CHEF ( STEWARD ( LINE COOK ( CATERING SPECIALIST

Bringing 5 + Years of Professional Experience in Culinary Arts & Training

as Follows:

( Menu Design ( Kitchen Management (

Business/Revenue Growth

( Meal Preparation ( Staff Management ( Team

Building

( Special Events ( Project Management (

Training Analysis

( Catering & Planning ( Customer Service (

Cost Reduction

( Inventory Control ( Purchasing

CORE COMPETENCIES

Recognized throughout career for being a visionary Chef and Corporate

Trainer leveraging in-depth knowledge of the marketplace and the competitor

landscape to significantly increase revenue and operational efficiency.

Solid organizational, communication, and team building skills. Adept at

conveying complex menu concepts in a simple and compelling manner.

Expertise in Culinary Art trends, such as food preparation, menu

development, event planning/catering, and inventory purchasing/control.

( Results-driven with extensive Corporate Training experience and solid

expertise in the areas of restaurant management, hospitality, cooking, and

conflict management.

( Highly skilled in creating eye appealing menus, maintaining high levels

of sanitation and cleanliness, and resolving various issues in a timely

manner.

( Proven ability to effectively handle multi-task levels of responsibility

with minimal direction from superiors while supervising personnel,

providing team leadership, motivation, and development.

( Demonstrates knowledge and experience in a diverse range of cuisines.

PROFESSIONAL PROFILE

Cal Dive International (New Iberia, LA) Nov. 2007 -

Present

Steward

Responsible for providing a variety of flavorful, healthy, and attractive

meals to offshore Coast Guard crews ( Maintaining the highest standard of

cleanliness and efficiency ( Supervision of the catering crew ( Close

collaborations with the Executive Steward and the Operations Manager.

Sonoco (Houma, LA) July 2007 - Nov.

2007

Steward

Responsible for the upkeep and cleanliness of facilities used by galley

staff, including the dining room, kitchen, storage room, walk-in cooler and

freezers

PROFESSIONAL PROFILE

(continued)

Ordering groceries and cooking for 140 to 160 crew members twice a day (

Responsible for the production and presentation of the lunch and dinner

meals

ESS (Lafayette, LA) Oct.

2006 - April 2007

Steward

Developed weekly menus, which included two entrees and a heart healthy

entr e ( Regularly monitored the cooking line to keep items hot and

stocked.

Club Med (San Salvador, Bahamas) Jan. 2006 - April

2006

Line Cook

Externship duties included saut and grilling station for 500 - 1000 guests

( Decoration of the buffet lines

Classic Creation (Winter Park, FL) Feb. 2005 - July

2005

Catering

Executive Assistant to head chef ( Coordinator for events serving more than

500 guests

John Michael Catering (Orlando, FL) Aug. 2005 - Dec.

2005

Catering

Prepared gourmet meals at clients' homes ( Decorating serving trays for

cheese, meats, and crackers

CERTIFICATIONS ( TRAINING

Water survival training ( Fire and rescue training ( Serve Safe Card (

Hospitality Supervision Training ( Instructional Design Course & Training

Needs Analysis Training ( Creative Training Techniques Course ( Leading

Effective Meetings & Handling Conflicts Training ( Affirming Cultural

Diversity ( Microsoft Office Training

EDUCATION

Orlando Culinary Academy

Associate of Science, 2006

Major: Culinary Arts

Honors Graduate

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