Chef

KEVIN CARPENTER

**** ***** ******, *.*., WASHINGTON DC 20018

Mobile: 202-***-****

Email: **********@*****.***

PROFESSIONAL EXPERIENCE:

**/**** – Present George Mason University Fairfax, VA

Multi-Restaurant Senior Sous Chef

●Annual Sales Volume: $14 Million for 5 full service multi-concept restaurant operation

●Hired in as a Sous Chef. Promoted to Senior Sous Chef within 90 days.

●Hires, manages, and trains 125 BOH employees

●Manages 5 campus restaurants and 50+ catering events; Reduced food cost by 15%

●Successfully led his staff to plan and cater a GMU Global Chef conference in March 2016

(Still working)

11/2013 – 11/2014 Buca Di Beppo (Franchise) Silver Spring, MD

Managing Partner

●Annual Sales Volume: $5.2 Million - $5.2 Million

●Hired in as Sous Chef. Promoted to Executive Chef and Managing Partner in three months

●Hired, managed, and trained 60 employees in FOH and BOH duties

●Reduced food costs from 40% to under 25% within 6 months

●Reduced labor costs by 10% within 6 month

06/2003 – 11/2013 Double Tree Hotel Washington DC

Executive Sous Chef (15 Rhode Island Ave. Restaurant)

●Annual Sales Volume: $12 Million

●Hired in as Sous Chef. Promoted to Executive Chef within 3 years.

●Hired, managed, and supervised 15 Kitchen staff members and 30 banquet staff members

●Consistently maintained food cost below 25%; resulting in increased profitability

●Through measured metrics, reduced labor costs by 20%; resulting in increased profitability

●Trained and certified over 100 banquet and kitchen staff members in food sanitation

●Successfully streamlined restaurant menus and room service options for faster service

(Reason for leaving: Recruited by Bucca De Peppo for a Chef/Managing Partner position)

Additional Experience:

04/2002 – 05/2003 ESPN Zone Washington DC

Executive Chef

03/2000 – 04/2002 Hard Rock Café Washington DC

AGM of Culinary Arts

EDUCATION:

HS Diploma from Paul Laurence Dunbar High School (1986) Washington DC

Certificates: National Registry for Food Safety Professionals, DC Food Handlers License, Virginia HAACP Food License, and DC Manager Liquor License; Certified as a Proctor and Trainer for the National Restaurant Association

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