**** *. ******** ******

Elizabeth City, NC *****

Home: 912-***-**** Cell: 912-***-****

ac3x04@r.postjobfree.com

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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