Manager Executive
Resume:
Elizabeth City, NC *****
Home: 912-***-**** Cell: 912-***-****
*******************@*****.***
SUMMARY STATEMENT
Well rounded, dynamic, result oriented chef with experience in a vast array of cuisines, ranging from Southwestern and Italian, to Asian and American cuisine. I emphasize teamwork and communication in the kitchen. More than 25 years of professional cooking and kitchen management experience. I have exemplary leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. I hope to obtain an Executive or Sous Chef position in a fast-paced, challenging, upscale dining establishment that encourages creativity, professionalism, and teamwork.
EXPERTISE
Project management ● Employee relations
Leadership/communication skills ● Self-motivated
Business operations organization ● Customer-oriented
Budgeting expertise ● Team Player
CORE ACCOMPLISHMENTS
Maximizes kitchen productivity and staff performance● Ordering and inventory
Staffing, scheduling, and managing kitchen staff ● Successful catering preparation
Adhering to budgets and maintaining low food costs ● Menu design and development
PROFESSIONAL EXPERIENCE
Sous Chef, 10/2014 to present
Old Dominion University – Norfolk, VA
Insuring that all sanitation guidelines are meet
Created and executed daily specials and dietary needs
Monitoring of food waste and cross utilization of food to insure proper food cost
Overseeing the daily operations of food production
Constant monitoring of food production
Ordering and receiving products
Maintaining daily logs
Production Supervisor, 01/2014 to 08/2014
Mary Immaculate Hospital – Newport News, VA
Overseeing the daily operations of food production
Café, Dietary & Out Takes
Insuring that all sanitation guidelines are meet
Constant monitoring of food production
Working indirect contact with the Ex. Chef
Monitoring of food waste and cross utilization of food to insure proper food cost
Executive Chef, 01/2009 to 07/2013
Hampton Yacht Club, Hampton, VA
Work closely with employees and members
Created and executed daily specials and dietary needs
Fabricated all meats and seafood
Enforced and adhered to all sanitation guidelines
Assisted in all outside and inside catering events
Kitchen Manager/Executive Chef, 01/2007 to 01/2009
Apache Café – Atlanta, GA
Menu Development
Staffing and scheduling of up to 10 employees
Establishment specializing in Caribbean and Southern Cuisine
Managing the kitchen to the highest efficiency by monitoring ticket times, overseeing food preparation, and controlling labor and food costs
Kitchen Manager/Executive Chef/Sous Chef, 01/2006 to 01/2007
Vino Libro – Atlanta, GA
Catering of Private Events
Inventory and Ordering
Maintaining an efficient and effective kitchen
Menu planning, budgeting, and creation of food dishes
EDUCATION
Associate of Occupational Science: Culinary Arts, 2005
Le Cordon Bleu – Tucker, Georgia, USA
Current Serve Safe Certification, USA
Member of ACF
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