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Executive Chef Staff

Location:
Fayetteville, North Carolina, United States
Posted:
August 24, 2018

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Resume:

Wayne F. Lane

**** ******* ******

Hope Mills, NC 28348

910-***-**** (h)

910-***-**** (c)

CAREER OBJECTIVE

With over twenty years culinary experience, I am a result oriented, accomplished Executive Chef eager to contribute excellence to my employer using my proven detail-oriented, ability to maximize every opportunity and to create and maintain a team work driven staff.

PROFILE

Review and analyze food and labor costs keeping within budgetary guidelines.

Designed signature gourmet dining nights.

Developed and implemented programs to ensure procurement of stock at the best price possible and with use of my master meat cutter skills, able to buy in bulk and limit waste to maximize profit.

Maintained an accurate inventory in order to purchase or requisition of food and kitchen supplies.

Perpetual sanitation training to maintain very high standards.

Continual cross training of staff to maximize coverage and standardization of recipes to ensure consistency.

Developed and implemented three ala carte menus that changed quarterly and weekly specials in conjunction with a vast variety of offerings on a banquet menu.

Dynamic communication skills with customers, staff, management and purveyors.

Assisted in the development of a new kitchen, grill and bar facilities.

Mentored via the intern/mentor programs for Fort Bragg, Fayetteville Technical Community College, Cumberland County School System and Le Cordon Bleu School of Las Vegas.

Taught a continuing education seminar for culinary teachers of Cumberland County Schools.

PROFESSIONAL EXPERIENCE

Gates Four Golf and Country Club - Fayetteville, NC 2009 to 2018

Executive Chef

Highland Country Club- Fayetteville, NC 2006 – 2008

Executive Chef

Highland Country Club – Fayetteville, NC 1997 – 2006

Sous Chef



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