Manager Executive Chef

JOANNE JOJO COLLINS

**** ****** *** ********** ******** 23704 • Home: 757-***-**** • Cell: 757-***-****

• *************@*****.***

Professional Summary

To inspire passion, empower with knowledge and continually strive to succeed!Talented, dependable

Executive Chef bringing management experience dedicated to continuous improvement in the constantly

evolving and changing hospitality market. Enthusiastic team player with a strong work ethic and advanced

problem solving skills.

Skills

Passionate and effective leader Consistently meet goals

High standard success Efficient multi-tasker

Staff training/development Organized

Education

Servsafe Food Manager Certification: Servsafe, 2016

Servsafe - Virginia Beach

Certified Training: First Aid/CPR, Fire Fighting, Safety/Survival Techniques, HUET, 2014

SMS Training Academy - Lafayette LA

Vessel Personnel & Security Duties: Maritime Security, 2014

International Maritime Security Network - New Orleans

Maritime Security Awareness: U.S Maritime, 2014

MARSEC - New Orleans

Occupational Health & Safety for Seafarers: Health & Safety, 2014

Tranvag Maritime - Norwegian Maritime Authorities

Platform/ Helicopter underwater Safety Training: Safety, 2014

Lighthouse Consult Training - Macae, Brazil

Commercial Cookery I/II/III:

East Sydney Technical College -

CURRENT : Executive Chef 05/2017 to current

The Chesapeake – 955 Harpersville Rd Newport News Virginia

Executive Chef, 03/2015 to 05/2017

Tupelo Honey Cafe – 4501 Main Street Virginia Beach

Opened \'Tupelo Honey Café\' in Virginia Beach

Train all BOH staff on complete scratch-made menu from prep to line and cross-training.

Increased profitability through reduction of wastage and production recipe controls.

Monitor daily logs, menu presentation, station set-ups and flavor profiles.

Consistently maintaining the highest Steritech score throughout the company.

Training & Leadership development.

Food Safety/Handling/Storage and Procedures.

Daily interactions with ALOHA/SALESPAD/EXCEL etc.

Offshore Ship Manager, 08/2014 to 02/2015

Sodexo Remote Sites – 5749 Susitna Dr New Orleans LA 70123

Manage teams/crews on multiple offshore drilling ships in Gulf of Mexico.

Improve & exceed client expectations.

Manage multiple areas.

Strengthened company\'s business by leading implementation of daily safety communications,

training and drills.

Stock Ordering/Inventory, Waste & Recycle Management as per International Marine Laws.

HACCP/Food Safety, Handling Storage and Procedures to Norwegian/U.S standards.

Weekly Labor mandates for payroll.

Partnered successfully with Drilling Manager and Ships Captain to produce and satisfy the crews

needs and requests.

Offshore Ship Manager, 06/2014 to 08/2015

Taylors International Services – Metairie Louisiana

Improve & manage multiple areas to exceed International clients expectations.

Improve Staff productivity through increased Training, positive team building/morale,

communication, expectation & efficiency.

Improve Food Quality & embrace International cuisine.

Improve Food Safety/Handling & Storage procedures and minimizing food/waste percentages for

increased profitability.

Daily Safety talks/ weekly Safety/Fire & Emergency Drills.

Manage Labor & weekly mandates for payroll to Head Office Division.

Worked directly with Drilling manager/ Ships Captain to achieve and exceed the needs and

expectations of the crew.

Executive Chef/Camp Manager,

Easternwell Remote Camp Management – Eastern/Southern Remote Australia

Night Chef Manager,

Morris Corp Remote Camp Management – QGC Gas Fields Chinchilla Queensland

Executive Chef/ Camp Manager,

CSG Remote Camp Services – Remote Queensland

Executive Sous Chef,

Green Tee Restaurant – Alice Springs Northern Territory Australia

Corporate Executive Chef Trainer, 2005 to 2008

Red Sea Restaurant – Alice Springs Northern Territory Australia

Trained, coached and mentor staff to improve profitability through menu restructure and kitchen

management.

Food/wastage reduction and labor management.

Worked directly with Sandra Muscat Operations manager to achieve profitability.

Executive Sous Chef, 2005 to 2007

Ayers Rock Resort – Ayers Rock NT Australia

Worked directly with Executive Chef/Sous Chefs to manage multiple outlets within the resort.

Implemented innovative programs to increase employee loyalty and reduce turnover.

Developed and rolled out new menus for varied outlets, including unique outdoor desert fine dining.

Partnered successfully with fellow sous chefs to produce unique and exceptional dining experiences in

the Australian outback.

Chef De Partie,

Crowne Plaza – Surfers Paradise Gold Coast Queensland Australia

Executive Chef, 2000 to 2002

Cactus Jacks Bar & Grill – Townsville Queensland Australia

Executive Chef, 1996 to 2000

Hogs Breath Cafe – Townsville QLD Australia

Trained, coached and mentor staff to ensure smooth opening of a new restaurant.

Maintained consistency through ongoing training with signature dishes.

Increased profits by reduction of wastage/cost controls.

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