Manager Supervisor

Lawrence D. Tanksley (Sonny)

**** ***** *** ** ***** Unit 6

Bandera, Texas 78003

830-***-**** Cell

**********@*****.***

QUALIFICATION SUMMARY

Well-rounded culinary background and culinary skills

Skilled in:

• Multi-unit kitchen management

• Upscale gourmet cuisine

• Recruitment and development of professional culinary teams

• Outstanding inter-departmental relations

• High volume banquet production

• Menu development, implementation, and production

• Effective menu costing and food cost control

• Maximizing productivity, labor efficiency, and profitability

• Ensuring high sanitation levels and food safety practices

• Vendor relations and product procurement

• Business communication

• Computer skills

CAREER HISTORY

Cactus Catering Mexia, Texas Dilley, Texas

April 2012 to January 2013

Chef

• Preparation and production of buffets for oil field workers (80+) Breakfast, lunch, and

dinner

• Menu planning, preparation and production of catered events for banquets of company

events

• Texas Safe-Serve accredited

The Western Trail Eatery Bandera, Texas

April 2011 to November 2011

Kitchen Manager

• Responsible for menu planning, ordering, preparation and production of home-style

appetizers, salads, and entrees

• Hired and supervised all (4) kitchen employees

• Supervised kitchen sanitation and rotation of product

• Texas Safe-Serve accredited

Grand Hyatt San Antonio San Antonio, Texas

September 2010 to April 2011

Culinary Supervisor

• Responsible for preparation and production of banquet and line items for main kitchen

• Involved in menu planning for buffets and ala carte

• Receiving and rotating stock

• Supervision of entry level kitchen employees

Hyatt Regency Hotel Greenville, South Carolina

May 2008 to September 2010

Culinary Supervisor

• Responsible for preparation and production and production of banquet and line items for

main kitchen

• Involved in menu planning for buffets and ala carte

• Receiving and rotating stock

• Roving station schedule fill in for ala carte line positions

• Supervision of entry level kitchen employees

Haig Point Country Club, Troon Golf Daufuskie Island, South Carolina

October, 2005 to December, 2007

Soux Chef

• Responsible for all “heart of the house” operations of multi-outlet private club

• Created and implemented seasonally changing menus and daily specials

• Controlled food and labor costs for maximum results

• Hired and trained kitchen employees

• Coordinated and executed banquets events for 10 to 250 attendees

Lazy K Bar Guest Ranch Tucson, Arizona

April, 2004 to October, 2005

Executive Chef

• Responsible for all kitchen staff and operations

• Created daily, weekly, and special function menus

• In charge of all ordering, inventory, and cost controls

• Assisted clients with creating custom menus for weddings, reunions, and company

banquets to 300+

Berkeley Hall Plantation Bluffton, South Carolina

March, 2003 to March, 2004

Banquet and Catering Chef

• Assisted in opening 40,000 square foot clubhouse

• Supervised kitchen staff of 20+ employees

• Oversaw preparation and production for banquet events of up to 700+ attendees

• Assisted and implemented extensive menus and recipes for extremely upscale cuisine

Catering Concepts Hilton Head Island, South Carolina

April, 1997 to March, 2003

Assistant Chef

• Involved in all aspects of menu planning

• Shared responsibility for planning, preparation, and executions of banquet events for up

to 1000 attendees

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