Resume

Sign in

Food Quality

Location:
Washington, District of Columbia, United States
Salary:
100k
Posted:
January 05, 2019

Contact this candidate

Resume:

Pernell Morton

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

Crofton, Maryland 21114

Email: ac74i0@r.postjobfree.com

Phone number: 678-***-****

Associates Degree in Culinary Arts

Graduated from Pennsylvania Institute of Culinary arts

Work History:

Executive Chef

The Delegate Restaurant and Columbia place catering

Thompson Hospitality

(2018-current)

Property Opening Executive Chef

Created all menu’s including the restaurant breakfast, lunch and dinner menu’s the bar menu and all catering menu’s

All menu costing and food cost budgeting

Sanitation setup and guidelines

Equipment ordering and set up

All staff hiring and training

Purveyor set up and installs

Grand opening and ribbon cutting menu’s and planning

All soft opening menu’s and comment card feedback sessions

All menu R&D

Implementation of micros training and time standards

Executive Chef

Greenbelt Marriott

Greenbelt Maryland

(2017- 2018)

Created and implemented kitchen food inventory

Created and implemented all culinary par levels for restaurant, concierge, banquets and room service items

Reduced the on-hand inventory from two weeks to four days

Created and implemented all new menus in 90 days for restaurant, banquets, room service and market café

Improved food cost budget from a 29.5% to 25% in 5 months

Raised restaurant quality of food rankings from #250 to ranked #45

Implemented concierge lounge requisition sheets to control costs for both meal periods

Introduced food storeroom requisition sheets to control all ordering and spending in kitchen

Reduced productivity by 3% by cross training cooks in different areas to maximize total hours

Improved banquet food quality from ranked #279 to ranked #110

Executive Chef

Crystal City Marriott

Arlington Virginia

(2009-2017)

Developed all menu’s and trainings for new Gastro Pub restaurant as part of hotel F&B renovation for front and back of the house

Lowered food cost to 21.6% from a goal of 22.9% in 2016

Exceeded banquet quality of food scores (ESS) last year by 5 points ending at #69 in the company out 363 exceeded the brand average by 6.6 points

Top 75 out 363 hotels last 2 years in restaurant quality of food scores exceeded the brand average by 4 points

Consistently Maintains Kitchen Engagement survey scores to 93% -95%

Passed QA audit every year as Executive Chef

Received leader of the quarter 2 times in 3 years

Raised banquet quality of food scores to 91.5% ranked #65 out of 343 in 2016

Trained all culinary staff in health and sanitation guidelines and certifications in Marriott Great food safe food and serve safe certification as well as Virginia food handlers license

Raised restaurant quality of food scores to 61.5% #96 out of 343 hotels in 2016

Designed Concierge menu, Banquet menu and room service menu all scores raised at least 50 spots in rankings in the year

Created cost effective menu’s for cost conscious local events and government groups that helped lower food cost and centralize menu to restaurant

Reduced kitchen productivity and hours by 1.5% in first 2 years with cross training each cook another area they never worked before

Executive Sous Chef

Crystal Gateway Marriott

Arlington Virginia

(2008 – 2009)

Lowered food cost from 27% to 24% in one year a property

Raised quality of food score in banquet by 40 spots in ranking in two periods to #50 in company

Created Inauguration Menus during Presidents Inauguration ceremonies

Reduced inventory on hand by $2,500 in two periods

Reduced kitchen budgeted hours by 500 hours in 6 months

Integrated kitchen Franklin Covey WIG process and elevated restaurant quality of food ranking by 20 spots

Revised Banquet, Restaurant and Room Service Menus and reduced labor by 5% and food cost by 2%

Created chef crafted amenities to all meeting planners in banquets and performed all site visits and tastings

Sous Chef

A Legendary Events Catering Company

Atlanta Georgia

(2007-2008)

Responsible for all set up and break down of off-site premise catering functions for food

Trained all new employees to company standards of presentation and prep

Led all off premise catering events and organized front of the house and back of the house with detailed plate presentations, cooking methods and serving instructions for the waiters

Responsible for all food ordering and monthly inventory

In charge of all department meetings and schedules

All functions were off premise and from private parties of 10 to 5,000

Restaurant Sous Chef / Garde Manger Chef

Ritz Carlton Atlanta

Atlanta Georgia

(2002- 2007)

Created Weekly chef table menus for the dining room

Developed all Cold menus in Garde Manger kitchen for banquets

Responsible for all pay roll in the culinary department

Maintained food cost at 23%

Trained all new managers in payroll and sanitation guidelines

In charge of all off premise catering functions, inventory, table set up, preparation, presentation and décor

Developed forecasts and yearly budgets for the culinary team

Performed table side cooking for VIP dinners and site visits for banquets

Created and rolled out all menus for holiday and weekly brunches for hotel

Participated in yearly meals on wheels VIP charity dinners

Responsible for all tastings for banquets and new hire lunches

Kitchen Supervisor / Lead Cook

Metro Center Marriott

Washington DC

(1999 – 2002)

Created Banquet Menus

Created specialty restaurant menus (first for an hourly at property)

Won Culinarian of the year

Opened and closed all shifts in the kitchen

Trained all new associates in sanitation, restaurant outlets and recipes

Wrote all banquet recipes to all menus

Worked all restaurant outlets in kitchen



Contact this candidate