Manager Customer Service

LAWRENCE SYE

****Wilmington Ave. Baltimore, M D *1230 (H) 443-***-**** s ***********@*****.***

Professional Summary

Executive Chef 18 years of experience in star hotels, leading restaurants and catering operations working in the capacity of

executive chef/ sous chef. Expert in managing food and labor cost within budgetary guidelines. Ability to maintain efficiencies

of all food production in multi outlets with regards to written standards and health regulations. Successfully managed a large

staff of chefs and cooks in a high pressure environment with large food volume. Through understanding of Food and Beverage

administrations. Objective: To utilize my ability and experience to train and develop staff members to provide efficient guest

service while maintaining my financial obligation. Achievements and skills: Have the ability and experience to prepare quality

variety dishes in the stipulated time. Have the expertise in managing inventory, bulk production and line execution. Ability to

analyze weekly food sales trends and adjust inventory levels and production needs have the ability to produce cost effective

menus and daily specials for outlets. Have also trained staff members, by conducting practical’s side by sides.

Skills

Organized multi-task Fast and efficient service worker

Customer-oriented Late-night shift availability

Good with numbers and math Friendly and helpful

Fast and efficient service worker Quick learner

Restaurant operations

Dedicated team player

Work History

08/2012 to 05/2013

Executive Chef

Stoney River Steak House – Towson, Md.

Demonstrated integrity and honesty while interacting with guests, team members and managers.

Consistently provided friendly guest service and heartfelt hospitality.

Maintained high standards of customer service during high-volume, fast-paced operations.

Built loyal clientele through friendly interactions and consistent appreciation.

04/2011 to 06/2012

Executive Chef

Buckingham's Choice – Adamstown, Maryland

Promptly and empathetically handled guest concerns and complaints.

Pleasantly and courteously interacted with customers.

Cross-trained and coordinated scheduling with team members to ensure seamless service.

Verified that prepared food met all standards for quality and quantity.

03/2010 to 04/2011

Executive Chef/ Kitchen Manager

Sticky Rice

Responsible for total kitchen operations.

Maintained clean and safe environment, including in the kitchen, bathrooms, building exterior, parking lot, dumpster and

sidewalk.

Reported to all shifts wearing a neat, clean and unwrinkled uniform.

Prepared quality products while maintaining proper food safety practices, portion control and presentation within service

goal times.

06/2008 to 03/2010

Executive Chef

John Steven Ltd – Baltimore, MD

Directly manage a staff of 8 employees.

Consistently maintain food cost goals and all financial targets.

Re-launched brand standards and implementation of food production standards.

Assembled food orders while maintaining appropriate portion control.

Strictly followed all cash, security, inventory and labor policies and procedures.

Strictly followed all cash, security, inventory and labor policies and procedures. 09/2006 to 06/2008

Executive Chef

Robert Oliver Seafood – Baltimore, MD

Manage a team 10 staff members.

Responsible for hiring of service providers and choosing vendors for high quality foods.

Introduced new menu with great success.

Frequent guest on the Tom Moyer Show at WCBM.

04/2006 to 03/1997

Line Cook

Bob Evans Restaurants – Perry Hall, MD

Produced all Ala Carte orders from cook’s line.

Responsible for opening and closing line area.

Good Cooking!

Goal times. 04/2000 to 08/2006

Sous Chef

Wyndham Hotels and Resort – Baltimore, MD

Directly manage a staff of 35 employees.

Open Shula’s Steak House Newark New Jersey.

Task force Wyndham Franklin Plaza Philadelphia.

Followed food safety procedures according to company policies and health and sanitation regulations.

Stored food in designated containers and storage areas to prevent spoilage or cross-contamination. 08/1997 to 04/2000

Sous Chef

Ralphies Dinner – Timonium, MD

Responsible for the opening day to day kitchen operations.

Execution of all bulk production soups, sauce, butchering of meats and fish.

Responsible for entire kitchen operation in absence of executive chef.

Maintained clean and safe environment, including in the kitchen, bathrooms, building exterior, parking lot, dumpster and

Sidewalk.

Reported to all shifts wearing a neat, clean and unwrinkled uniform.

1997

Education

Associate of Arts: Professional cooking and baking/ restaurant management

Oregon Coast Culinary Institute - Coos Bay, OR

Certifications

Certified food safety manager Baltimore city/Baltimore County

Serv Safe Certified

Web Chef certified food production manager

Web Chef certified in Nutrition

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