CLINTON O. HALL
Chesapeake, VA 23324
Professional
Objective: To acquire a challenging position which will utilize my technical and customer service skills in a professional environment
Education: University of North Carolina at Elizabeth City August 1985 - May 1990
Bachelor of Science- Industrial Technology/Engineering
Curriculum included:
*Calculus l/II *Architectural Graphics
*Physics I/II * Computer Analysis
*Industrial Analysis * Technical Writing
*Quality Assurance *Quality Control
* AC/DC Circuits *Drafting I/II
Special Skills: Drawing graphic designs, mechanics, accurate typing (40-45 wpm)
Computer Software: Word 6.1, Lotus 1-2-3, Quatro-Pro, Harvard Graphics, Quicken, PC Write, Windows 95, Windows 98, Windows NT Excel 2000, PowerPoint
Military: Army National Guard Reserves Head Chef
E-5 sergeant 229th Military Police Company May 1990-May 2001
Experience:Bon Secour Maryview Medical Center Lead Cook/Sous
Portsmouth,VA. May 2017-Present
Duties include responsible for the daily operation of the kitchen, by providing
professional leadership and direction to the culinary team and ensuring that all
recipes, food preparation and presentations meet dietary specifications with a
commitment to quality. While also meeting standards for purchasing, sanitation,
producing production schedules through automated production system, cleaning
schedules, temperature logs, and culinary training. ServSafe Certified.
Cedar Manor Assisted Living (Snelling) Chef
Cheasapeake, VA. December 2016-March 2017
Duties include preparing a dietary meal for residence and their guest. Making sure
meal was presentable. Leading kitchen staff in a manner where kitchen operations ran
smoothly. Standardize production recipe to ensure consistent quality.
CHKD(Sodexo) Grill Cook
Norfolk,VA. October 2015-April 2016
Duties include working exclusively on the grill in a standard kitchen that’s serves a
wide variety of foods prepared in many different ways. Ensuring that ingredients
are stored properly and maintaining an inventory of food and other items needed for
grill station. Also sometimes responsible for preparing these dishes prior to being
cooked, which may involve cutting or carving meat, fish or poultry: as well as
assembling, measuring and mixing other ingredients for each particular dish.
Founders Inn Banquet Chef
Virginia Beach, VA. October 2013- August 2014
Duties include responsible for designing and executing meal services for multiple
guests, effectively directs and manages a team of cooks, and must also identify
the best attributes and idiosyncrasies of each cook to determine who fits best into
specific role
ArtFx Press Operator/Trainer
Norfolk, VA. July 2012-September 2013 Duties include preparing, operating, and maintaining the printing press in the Press room. Read work orders, check for special instructions from staff. Run a test print to see if there are any errors or if any adjustments need to be made. Make adjustments to presses or stop presses when print quality is bad
Devils Lake Yacht Club Sous Chef
Manitou Beach, MI March 2012-July2012
Duties include responsible for inventory, cleanliness of the kitchen, organization and constant training of all employees. Responsible for line checks and rotation of all products. Taking command from the head chef and following through with them. Responsible for all sautéed items, prepares all grilled foods, prepared roasted and braised Meats, and prepared hot appetizers
Kmart Restaurant Cook (part time)
Adrian, MI March 2010 -January 2012
Duties include providing excellent customer service. Provides food service according to industry standards. Assists in training all new restaurant associates. Maintains a clean and efficient restaurant. Ensures all associates working in the restaurant understand the importance of cleanliness in food preparation.
Applebee’s Neighborhood Line/Prep Cook
Bar and Grill
Adrian, MI January 2008 - March 2009
Duties include playing a key role in the operation of the restaurant. Involved in all aspects of the food and preparation. Responsible for the preparation and cooking of menu items. Maintained sanitary standards by making sure dishes and utensils
used were clean. Also knowledge of cooking methods including broil, sauté, grill
A+ Personnel Services Laboratory Technician
Kerneos .Inc
Virginia Beach, VA January 2007-March 2007
Duties include sampling testing, and database entry of products. Pulling fondu mill samples on odd hours and deposit into the appropriate bucket in the Polab Unit in the SECAR Plant. Then runs a blaine on this sample. Also runs a chemistry, flow/set, loss of ignition, 6hr and 24 hr strengths test on all other necessary samples. Then entering all results into the Sample Manager Program for review.
Reliance Temporary Services Warehouse/Quality Control
Chesapeake,VA August 2005- January 2007
Duties include various warehouse position including supervising, taking inventory and production. Also taking incoming calls to rectify customers concerns.
MDV/Nash Finch Auditor/Supervisor
Norfolk, VA June 2002-July 2005
Duties include official examination and verification of records done by selectors in a warehouse environment. Making sure that products selected by the selectors are correct and are ready for shipment. Also recording errors made by selectors to issue payment deductions. Printing of error reports and selectors production rate for management to review.