Executive Training
Resume:
Benjamin I. Miller
Elkton VA, 22827
E-Mail: *********@*****.***
Personal Objective
To obtain an Executive Chef position that will best utilize my skills and
traits.
Highlights of Qualifications
- Easy to get along with and a team player
- Dedicated, hard-working individual with a positive attitude
- Outstanding communication skills, with the emphasis being focused on
teamwork
- Accepts change willingly and utilizes new methods to its ultimate
efficiency
Work Experience
James Madison University
Harrisonburg, VA
Lead Cook
April 08- August 08
- Set up and prepared dishes for approximately 1200 students daily.
- Assisted with the day to day production of the Southern Bistro dinner
shift.
James Madison University
Harrisonburg, VA
Sous Chef
August 08- Present
- Planned the Family weekend menu in 2008, 2010, and 2011. Delegated
certain tasks out so that the completion of the meal was a complete
success.
- Oversee the day to day production in all shops to ensure customer needs
and sanitation standards were met.
- Analyze weekly inventory to maintain a suitable budget.
- Prepare special meals on a daily basis for students with Dietary
Restrictions and or Food Borne Illnesses.
- Opened East Campus Dining Hall in 2009. The first LEED Certified
building on the campus of James Madison University.
- Was in charge of the financials for the Meals On Wheels Program
that showed a reduction in cost versus prior year.
- Assisted the Executive Chef with the Grand Opening of the newly
renovated Bridgeforth Stadium in 2011.
- Planned a 3 week cycle menu for the residential dining hall with a
CPM target of $2.35.
- Came up with the 4th meal concept for Gibbons Dining Hall. It was
designed to bring in students that needed to do some extra studying, or
their working groups needed to get together. The menu was focused around
breakfast at a minimal charge of $6.00.
- Received a rating of #4 for Best food on a college campus for three
consecutive years.
Ballantyne Resort Hotel and Spa Charlotte, NC
Cook/Supervisor March 06-April 08
- Prepared simple and elegant dishes for guests ranging in size from 25-
600 including weddings, corporate events, professional teams,
barbecues, and special occasions
- Trained and Monitored approximately 15 other cooks on the use of
proper knife techniques, and other job related tasks
- Communicated with the Banquet Chef on a daily basis to ensure
customer needs were being met in an orderly fashion
- -Prioritized certain tasks in order of importance to ensure that
demands were being met and completed
Education
Johnson and Wales University
Charlotte, NC
Associate of Applied Science in Culinary Arts
May 2006
Concentration in Culinary Arts
GPA 3.3/4.0
Honors, Certifications, Associations
STEP Training
November 08-Present
ServeSafe, Certified April 06-Present
TIPS (Training for Intervention Procedures) Certified
February 05-Present
FDRP, (Federation of Dining Room Professionals) Certified
September 04-Present
Dean's List November 05-May 06
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