Executive Chef Food Service
Resume:
Temple Hills, MD. *****
Cell 860-***-****
E-mail *********@*******.***
Allerick Clancy
Summary of qualifications
**** - **** *****/********** **** Service
Twenty years of successful Food Service industry-related experience with consistent increasing responsibilities in food production management, purchaser of food and supplies, trained staff on proper food preparation, menu creativity, plate presentations, storage usage of equipment, sanitation and safety procedures, actively involved in cost control, menu development, private dining and catering as well as special items for in – house special events.
A motivated chef with demonstrated ability to organize and operate a kitchen to it’s maximum potential. Extensive experience with purchasing, inventory control, budgeting and HACCP Regulations to ensure safe quality food service.
Education
1989 – 1992 Johnson & Wales University Providence, RI.
Bachelor of Science Degree in Food Service Management
Associate of Science Degree in Culinary Arts
Culinary Practicum
Professional experience
CATERING CHEF
January 2013 – September 2016 Federal Reserve
●Responsible for all catered events for the Federal Reserve Board.
Senior Sous Chef
October 2010 – January 2013 Washington Plaza Hotel
●Responsible for all outlets in hotel in the absence of Executive Chef. Supervised staff making sure quality food is presented to the guest at all times.
●Responsible for orders for the following day and train new hires for their hired positions.
Personal Executive Chef
January 2009 – October 2010
●Responsible for creating breakfast, lunch and dinner menus Monday to Friday. Occasional weekend events between 12 and 150 people.
●Placed and received all food orders, hired extra staff when need. Kept track of food cost and labor cost.
Senior Sous Chef
September 2007 – December 2008 Jury’s Doyle Hotel Washington, D.C.
●Responsible for the staff in their daily station set-up, production and all Banquet events.
●Placed and received all food orders, help Chef Keep track of food cost.
Executive Chef
July 2004 – August 2007 Dish Caterers Washington, D.C.
●Responsible for staff scheduling, staff supervision, and helping in the kitchen.
●Accountable for ordering, budgeting food & labor cost and inventory.
● To insure this upscale catering business maintains it’s highly respected reputation.
Executive Chef
April 2002 – July 2004 Lucas & Co. Catered Events Avon, CT
●Responsible for staff scheduling, staff supervision, and helping in the kitchen.
●Accountable for ordering, budgeting food & labor cost and inventory.
●To insure this upscale catering business maintains it’s highly respected reputation.
Executive Chef
DEC. 2000 – Dec. 2001 Sheraton Hartford Hotel East Hartford, Ct.
●. Responsible for operating the kitchen, scheduling, helping out with banquet events and supervising staff.
● Accountable for ordering, budgeting food & labor cost and inventory.
● Creating Profit & Loss Statements monthly.
● Creating quarterly budgeting goals.
Sous Chef
June 1992 – 2000 Hartford/Farmington Marriott Farmington, CT.
● Responsible for supervising daytime kitchen staff, scheduling, assisting with banquet events.
Awards received
“Most Original Menu” S.O.S. Fund Raiser, July 2002
Management Development Program, May 2000
Foundations Of Leadership, August 2000
Servsafe Sanitation Certification, July 2000
Awarded the Bill Tiefel Award, October 1996
Servsafe Sanitation Certification, Dec. 1996
Associate of the Month, July 1996
Certified New Hire Trainer, April 1996
Servsafe Sanitation Certification, October 1994
Associated of the Month, September 1992
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