Resume

Sign in

Executive Chef

Location:
Oxon Hill, Maryland, 20745, United States
Salary:
$65,000
Posted:
November 25, 2018

Contact this candidate

Resume:

202-***-****

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

District heights, MD, 20747

202-***-****

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

301-***-****

CHEF ALAN ABNEY

Sous Chef, Red Stone American Grill

240-***-****

CHEF WILLIAM MOORE

Chef Partner, Georgetown University

202-***-****

CHEF STEVE THOMAS

Executive Pastry Chef/Owner, Sweet Tooth Cakes & Pastries

202-***-****

CHEF NICOLE MONROE

Food Service Manager, Largo High School

301-***-****



Contact this candidate