COREY SHAW

**** ****** **** #*** ******* FL *****

Cell: 407-***-****: ac0z9h@r.postjobfree.com

Objective:

Works well as a dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste.

Skills:

Strong attention to safe food handling procedures

Effective planner

Knowledge of all cooking technique

Inventory management proficiency

Accomplished in large event catering

Hospitality and service industry background

Extensive catering background

Exceptional customer service

General knowledge of computer software

Meet budgetary & financial guidelines

Scheduling

Experience:

Oakmonte Village at Lake Mary, Lake Mary, FL December 2015 -Present

Director of Food & Beverage (Siena Memory Care)

Achievement of budgeted food sales, beverage sales, labor costs and profitability.

Teamwork-Relations with co-workers and management, Report any deficiencies in equipment and facilities.

Proper hiring procedures followed, Responsible for overseeing all scheduling within the department.

Design exceptional menus, purchase goods and continuously make necessary improvements.

Chef (Siena Memory Care)

Cooking up tasty, nutritious and well balanced meals for clients.

Assisting in the basic preparation of food under the supervision of the Head Chef.

Deciding on the quantities of food to be cooked and size of portions to be served.

Creating dishes for clients with special dietary or cultural needs.

Sodexo at Rollins College, Winter Park, FL September 2015 –July 2016

Sous Chef

Writing up annual performance reviews of all kitchen staff.

Inspecting meals and trays for attractiveness as well as palatability.

Monitoring portion control, with the aim of ensuring that all meals are profitable.

Ordering co coordinating the delivery of food supplies.

Carrying out all other duties deemed necessary by the Head Chef.

The Meatball Shoppe, Orlando, FL October 2014- August 2015

Chef

Cooking and serving attractive meals made to individual requirements.

Demonstrating cooking techniques and the correct use of equipment to staff.

Liaising with managers and kitchen staff regarding customers’ orders.

Ensuring that all administrative processes are followed and recorded as required.

Involved in the recruiting and hiring of all kitchen staff.

C. Shaw Page: 2

CVI Orlando, FL August 2012 –October 2014

Kitchen Manager

Kept the kitchen clean, organized and well stocked.

Monitored food waste and inventory levels; Resolved food quality issues

Verified proper portion sizes and consistently attained high food quality standards.

Carefully interviewed, selected, trained and supervised staff.

Lowered total operating costs by 10% in first year and maintained average of 26% food cost and 11% labor cost

Winter Park Tower, Winter Park, FL December 2010 – July 2012

AM Cook

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Carrying out regular temperature checks on fridges, freezers and food storage areas.

Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.

Planned breakfast, lunch, dinner menus, as well as special menus for in-house special events and catering.

Education:

Baltimore International College, Baltimore, MD

Major: Culinary Arts

Neptune High School, Neptune, NJ

Major: General Academic Degree: Diploma

Awards/Certifications:

National Restaurant Association Serve Safe Certification 2001, 2008, 2010

Serve Safe Certification Manger: 10/2013 Exp: 10/2018

REFERENCES: Available on request

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