Andre Parker

Personal Chef Business - Parties By Parker

Liberal, KS 67901

ac4bd6@r.postjobfree.com

785-***-****

Service-oriented chef, cook, dining manager and personal chef with experience supervising as many as 40 team members; managing front end, back end, and kitchen operations; handling menu planning and pricing. Develops menus with consciousness of tastes and dietary needs of patrons. Proven record of increasing customer satisfaction scores and bottom-line revenue. Willing to relocate: Anywhere

Authorized to work in the US for any employer

Work Experience

Personal Chef Business

Parties By Parker - El Paso, TX

January 2013 to Present

Liberal Kansas

Private parties.

In home cooking and special celebrations.

Catering to each person, family or party needs.

Consistently provided professional, friendly and engaging service. Displayed enthusiasm and knowledge about the restaurant's menu and products. Executive Chef

Mountain View Health Care - El Paso, TX

January 2011 to January 2013

Oversee and manage food service for encore health care. Focused on rebuilding staff morale, budget and performance. Supervisor of 15 hourly employees and 1 salary employee. Skillfully promoted items on beverage lists and restaurant specials. Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.

Catering Service Manager

Lakeview Village - Lenexa, KS

January 2008 to January 2009

Oversaw staff of four that catered events for between eight and 350 attendees on campus of retirement living facility that housed between 800 and 900 residents on 100 acres. Revitalized struggling program that was performing at 30% under projected revenue, improving intake to 25% over revenue by re-pricing menu and targeting services to facility residents rather than to local businesses.

Offered high-end menu items such as chicken cordon bleu, chicken marsala, and roast beef tenderloin with brandy sauce.

Managed Lakeview Pantry grocery and convenience store. Skillfully promoted items on beverage lists and restaurant specials. Displayed enthusiasm and knowledge about the restaurant's menu and products. Food and Beverage Manager/Interim Chef

Lakeview Village - Lenexa, KS

January 2006 to January 2008

Administered food budget of $3.5 million and ran day-to-day back end operations such as ordering, pricing, and scheduling and managed team of 28.

Restructured front-of-house procedures to increase server visibility on floor; earned positive feedback that service had improved and food arrived faster and hotter. Took on interim chef position at one of facility's three restaurants upon sudden departure of chef. Focused on rebuilding morale of 15 kitchen staff and re-instilling pride in their work and food. Oversaw preparation and service of three meals daily for as many as 360 people, serving up to 760 meals per day.

Offered food choices that varied between gourmet and simple homestyle food; selections included items such as meatloaf, green and fruit salads, soups, and cracked pepper shrimp with almond rice. Handled menu planning and pricing to ensure meals adhered to strict budget. Consistently provided professional, friendly and engaging service. Regional Manager

Collegiate Culinary - Lawrence, KS

January 2005 to January 2006

Managed food service at fraternity and sorority houses, each with $1,500 weekly budget. Supervised kitchen manager at each location and up to 35 hourly employees; provided training for team members at beginning of school year and conducted performance reviews at end of year. Planned menus appropriate for needs and lifestyle of residents at each house; lunch menus included items such as chicken and pizza, while dinners were more elaborate selections such as pasta, Cornish hens, and roast beef.

Spent four weeks managing one house kitchen following departure of original chef, re-solidifying business of house that had been contemplating going with another service. Brought additional house on board due to reputation for excellent food and service, increasing number of clients to six.

Restaurant Manager

Englehardt & Associates Embassy Suites - Overland Park, KS January 2002 to January 2005

Oversaw 37 employees as breakfast captain at hotel with 250 rooms that served as many as 600 guests for breakfast on weekend mornings.

Improved breakfast service comment card feedback score from 70% to 95% on consistent basis by increasing service team members' presence and improving food presentation. Managed lunch service at restaurant that served many local businesspeople and offered simple lunch menu of salads, sandwiches, chicken, and similar fare. Took over restaurant manager position that required oversight of inventory, total responsibility for restaurant operations, and collaboration with chef and catering director. Supervised alcohol service, ensuring bartenders were handling pours appropriately and patrons were not abusing free privileges.

Education

Associate of Arts in Sociology/ Culinary Arts

Fort Hays State University Johnson County Community College - Hays, KS finest restaurants

Culinary School

Skills

Cash (10+ years), Cash handling (10+ years), problem solver (10+ years), team player (10+ years) Additional Information

Skills

Organized and efficient server Courteous, professional demeanor Quick problem solver High energy

Thrives in fast-paced environment Flexible schedule capability Committed team player Guest relations professional Cash handling expert

Up-selling capability