AMARIN REELACHART

*** ***** ****** **********, ********, 23320 757-***-**** ac0585@r.postjobfree.com

Professional Chef / Manager with over 30+ years of experience in the food, beverage, hospitality and retail industry. Emphasis on food operations, staffing, financials, customer service. Looking to leverage my knowledge and experience into a role as Executive Chef, General Manager, Trainer, Regional Chef.

Professional Experience

LIDL US, VA.

Assistant Store Manager, August 2016 – May 2017

Hired Store Associates and Store Supervisors through intensive interview process.

Trained store staff to be proficient in stocking, bakery, cash handling, sanitation and cleanliness, handling heavy equipment, and customer service.

Personally responsible for scheduling, ordering, KPI, productivity, lean management, efficiency, expert in bakery and produce, cash management and customer service.

Trained for my role as ASM/SM in Ireland ( Ballina and Castlebar ) for 5 months.

German retail/grocery store with emphasis on the best product and prices and efficient processes.

BLACK ANGUS RESTAURANT, VA.

Corporate Executive Chef, August 2015 – June 2016

Oversaw other concepts within the group, Va originals, Black Angus Grill, Black Angus catering.

Responsible for culinary staff for all locations, hiring, menu and recipe training, development, scheduling, disciplinary, sanitation and cleanliness training, storage training.

Responsible for maintaining food and labor cost control. Ordering of food and supplies, maintaining of all equipment in good operating condition, P & L, financials, menu and recipe development, sales and marketing.

Developed catering menus and recipes for clients, organized staff for on and off site events, organized logistics for each event, coordinate event with onsite manager.

Conducted regular audits to ensure standards and procedures are maintained.

MERIWETHER GODSEY @ NORFOLK ACADEMY, VA.

Executive Chef, November 2011 – July 2015

Oversaw staff of 12, ensuring strict standards and procedures are met for all allergen sensitive students and faculty.

Developed monthly cycle menus for students and posted online for viewing.

Developed exceptionally high quality and creative restaurant menus and foods, all from scratch kitchen.

Provided catering for all school administrative and faculty functions including meeting, dinners, banquets, offsite catering.

Ordering and inventory of all food and supplies.

Maintained high standards for all sanitation and cleanliness beyond city, state, and federal guidelines.

Maintained budgetary standards.

Recorded all production usage during post meal meeting.

Scheduling of staff and maintained an open communication with staff at all times.

Open communication with school administration to always be aware of all their needs.

CULINARY INSTITUE OF VA (CIV), VA.

Café Manager/Instructor January 2011 – November 2011

219 AMAERICAN BISTRO, VA.

Executive Chef April 2010 – December 2010

HMS HOST, VA.

Food and beverage Manager/Regional Chef March 2007 – March 2010

Operated multiple concepts in Norfolk International Airport, company and national brands.

Hired, schedule, trained all staff in each concepts to brand standards.

Maintained cost controls for food, beverage, labor, and alcohol.

Operated within standards of budget set for each concept.

Maintained all HACCP, sanitation, cleanliness, brand, standards.

Traveled to different locations as needed by corporate office to open, train, and supervised all new concepts as Regional Chef.

Servsafe food and alcohol manager certified, CPR trained, Servsafe instructor and proctor.

Brand certified for new concepts.

P&L and budget.

Education

Green Run HS, Va.

University of Kaiserslautern, Kaiserslautern, Germany ( Culinary Arts )

Additional Skills

Speak English, German, Thai

Microsoft Word, Excel

Point of Sale Systems, Micros, Aloha, Squirrel, Maitre D.

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