Chef Manager

DAVID ALAN BEAUDET

**** ****** **. ********. * .Y. 13031 H: 315-***-****

Summary

Dynamic, resourceful and skilled chef manager with expertise in

large scale restaurant and catering operations. Skilled in front & back of the house

operations. Dedicated to professionalism and quality, while keeping an eye on costs.

Specializes in preparing menus that attract and retain customers.

Highlights

High volume sales capability ServSafe certified

Focused on customer service Focus on portion and cost control

Well-tuned on sales opportunity Inventory management familiarity

Experience

Sales Associate Jun 2015 to May 2016

Sysco Corporation - Raleigh, NC

Sales associate for the greater area of Raleigh and Fayetteville N.C. Extensive training in all products and participated in many sales and vendor meetings.

Chef Manager/Executive Chef Oct 2000 to May 2015

Aramark Corporation - Durham, NC

Supervised food operations for corporate dining facilities at GlaxoSmithKline, Wells Fargo, Strong

Memorial Hospital in Rochester, NY as well as the Blue Lake Corporate Center in Boca

Raton, FL.

Maximized profits through evaluation of food costs and menu prices.

Maintained food consistency and prices commensurate with other Aramark facilities.

pharmaceutical trade shows, catering events, etc.) at Strong Memorial Hospital.

Implemented and supported company initiatives and programs.

Sous Chef Feb 2000 to Oct 2000

Big Bear Brewing Company - Coral Springs, FL

Created and prepared daily and weekend menu specials.

Oversight of food preparation and presentation as well as daily maintenance of quality

standards.

Weekly participation in touch-base meetings, inventory, scheduling and supervision of

20 employees.

KMIT Kitchen Manager Jan 1997 to Jan 2000

Cheesecake Factory Restaurant

Instrumental in opening new $12 million/year restaurants in Sunrise & Miami, FL.

Mastered 120-item menu featuring American, Asian, Southwest, and Italian cuisine.

Lead saucier trainer for 3 Florida locations.

Certified in all areas: pasta, sauté, salad, broil, and production.

Education

Professional Culinary Arts Program

Florida Culinary Institute - West Palm Beach, FL

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