Executive Chef
Resume:
District heights, MD, 20747
ac7sdp@r.postjobfree.com
KENNETH SUGGS
EXPERIENCE
CULINARY ARTS INSTRUCTOR, POTOMIC JOB CORPS, (MANAGEMENT TRAINING CORPRATION)/ (HORIZON YOUTH SERVICES
12/1/2016-Present
Instructs 25 students Monday-Friday from 8 am-3:30 pm
Instructs students on the principles of a la carte, buffet, banquet, and counter services
Instructs front of the house service standards and responsibilities
Instructs students on moist heat, dry heat, and moist heat with fat cooking methods and concepts
Instructs students on the fundamentals of baking using standard mixing methods (straight dough, creaming, two stage, biscuit, and muffin)
Instructs students on cake decorating, custards, pies, tarts, and plated desserts
Host 2 live events a week for new student lunch and student achievements lunch
Host the monthly culinary takeover of the cafeteria preparing foods for 400 students, staff, and guests
Caters special V.I.P. events at the Department of Labor monthly
Cater special V.I.P. events on center
ADJUNCT PROFESSOR, CULINARY ARTS & HOSPITALITY MANAGEMENT GARDE MANGER & CATERING INSTRUCTOR, PRINCE GEORGES COMMUNITY COLLEGE
08/2008-2018
Teaches introductory and advanced courses in Culinary Arts, Baking Principles, Garde Manger & Catering, Hospitality Express, Appetizers & Hors d’Oeuvres, International Cuisine, Food Production 1 & 2, Simplified Gourmet Cooking
Teaches proper food services sanitation fundamentals
Trains students on the fundamentals of banquet production, buffet design and flow, action station functions, fruit, vegetable and ice carving
Instructs students on how to prepare a wide variety of appetizers, dessert, salads, and entrees
SOUS CHEF, CHILDREN’S NATIONAL MEDICAL CENTER (MORRISON HOSPITALITY)
07/1/2013-12/1/2016
Managed production levels for retail and patient services
Customized patient food to meet special dietary needs, including gluten-free and special meals for patient with severe allergies
Supervised 12 cooks, 6 utility stewards, and 2 stock clerks
Participated in healthy cooking demonstrations for hospital employees and special guests
Served as manager on duty in weekend rotation
Prepared cash drawers and cashes out retail service associates
Prepared cash for deposit
Ordered food, beverage, food service equipment and small wears
Served as lead expert on menu engineering for maximum retail sales; Cost menu items ensuring that a 27 food cost percentage is maintained
Was responsible for scheduling employees to cover various work shifts; increased or decreased staffing depending on business need ensuring productive labor management
EXECUTIVE SOUS CHEF, WESTIN NATIONAL HARBOR
07/16/2010-06/30/2013
Responsible for all aspects of banquet preparation and execution
Developed presentation standards for plated meals and the buffet menu for banquet events
Worked on the line during busy meal periods; minimized waste by monitoring banquet standards and portion control
Monitored and maintained all kitchen logs (i.e. Waste sheets, meat count, temp logs, cleaning duties and Internal Requisition Forms)
Reviewed upcoming BEOs and created prep lists for employees
Monitored product levels relative to upcoming events and place orders as needed
Served as station chef when needed (carving, sauté, omelet, salad and dessert stations)
Trained in-room dining staff on late night meal preparation
Developed photos to correspond with menu recipe cards for all food and beverage outlets
Designed and cost out new menus; developed schedules for culinary and stewarding staff of 15
EXECUTIVE SOUS CHEF, SIDE LINE RESTAURANT (LARGO, MD)
2008-2009
CULINARY ARTS INSTRUCTOR, CROSSLAND HIGH SCHOOL (TEMPLE HILLS, MD)
2005-2009
EXECUTIVE SOUS CHEF, HOLIDAY INN (GAITHERSBURG, MD)
2003-2005
EXECUTIVE CHEF, HAMPTON INN (LARGO, MD)
2000-2001
EXECUTIVE SOUS CHEF, FOUR POINTS SHERATON (ARLINGTON, VA)
2001-2003
CHEF/CONSULTANT, STRAWBERRIES’ BISTRO (BOWIE, MD)
2003
EDUCATION
BALTIMORE INTERNATIONAL COLLEGE, CULINARY ARTS CERTIFICATE
1998
CROSSLAND HIGH SCHOOL - CULINARY ARTS CERTIFICATE
1994-1996
T.I.P.S. ALCOHOL AWARENESS TRAINING
2003
FOOD HANDLER’S LICENSE CERTIFICATE
2015
REFERENCES
CHEF EDWARD WHITFIELD
Executive Chef/Director of Culinary Arts and Hospitality Management, Prince Georges Community College
CHEF ALAN ABNEY
Sous Chef, Red Stone American Grill
CHEF WILLIAM MOORE
Chef Partner, Georgetown University
CHEF STEVE THOMAS
Executive Pastry Chef/Owner, Sweet Tooth Cakes & Pastries
CHEF NICOLE MONROE
Food Service Manager, Largo High School
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