Food and Beverage Manager - Chef - Kitchen/Restaurant Manager
Resume:
AARON S WILLIAMS
Dayton, NV 89403
**********@*****.***
OBJECTIVES AND ABILITIES
I look to obtain a job that utilizes my knowledge and experience with potential for growth; both mentally and professionally. I have been in the food and beverage industry for over 30 years, with the last 20 years in management. I am ServSafe certified, work well under pressure, and can be trusted with any responsibility. Where ever I have worked, I always ended up managing the kitchen and in some cases, the entire restaurant. I have a vast mental library of recipes and feel comfortable cooking any cuisine with my forte being a blend of BBQ, Cajun, and Southwestern cuisines.
EXPERIENCE HIGHLIGHTS
FULL WORK HISTORY, REFERENCES, AND LETTERS OF RECCOMENDATION AVAILABLE UPON REQUEST
2/16-8/17 CHEF DAYTON VALLEY GOLF CLUB DAYTON, NV
Duties included but not limited to food safety, sanitation, scheduling, staffing, managing the kitchen staff, menu planning, purchasing, inventory control, banquet events, daily preparation and cooking of the menu. I had a goal when I started to gain the trust of the membership so they could eat with confidence again at the clubhouse. I reached that goal as well as creating new business from the non-member homeowners through weekly and monthly events. I was also the 2017 Chili Cook Off and Oodles of Noodles People’s Choice Winner.
5/13-10/15 CHEF/F&B MGR CLEAR CREEK TAHOE CARSON CITY, NV
I was hired as the Food and Beverage Manager. There was no Chef in place so I assumed the duties of both positions. The kitchen was the size of a snack bar and not adequate to service a high end membership. I built the kitchen up with equipment to fulfill the needs of a full service restaurant as well as set the food, beverage, and linen purveyors in place. Duties included but not limited to budgeting, forecasting, staffing (front and back of the house), training, managing the kitchen and wait staff, food safety, sanitation, scheduling, inventory control, banquet events, daily preparation and cooking of the menu. I also took on responsibilities of dishwashing and maintenance.
6/08-5/13 EXEC SOUS CHEF THOMAS CUISINE MGT RENO, NV
I started as a cook and in a short time was promoted to Sous Chef. When the Chef was let go, I assumed the duties of Chef as well as Sous Chef. I was contracted to IGT of Reno where we served 30%-80% of their 3000+ employees on a daily basis. Duties included but not limited to food safety, sanitation, large batch preparation, purchasing, inventory control, banquet events, menu planning, training, and managing the kitchen staff.
12/06-12/07 EXEC CHEF SILVER OAK GOLF COURSE CARSON CITY, NV
I started out as a line cook and quickly rose to Sous Chef and then Executive Chef. Duties included but not limited to food safety, sanitation, purchasing, inventory control, banquet events, menu planning, preparation and cooking of the menu, training, and managing the kitchen staff.
CLOSING STATEMENT
I have been working in the food and beverage industry for many years and I have participated in many aspects of it. I love it, plain and simple. I am a self-starter, honest, dependable, and passionate. I believe I would be an asset to your team if given the opportunity.
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