Hospitality
Resume:
Ernest Bailey
Fort Lauderdale, Florida 33316
acd7qv@r.postjobfree.com
http://www.linkedin.com/profile/view?id=85058402
Target position: Sous Chef - Chef de Partie
QUALICATIONS
. Able to production cook via stations such as Hotline (Saute), Pastry,
and Garde Marge (Pantry)
. Adheres to company policy and procedures and health department
regulations (HACCP)
. Produces food from scratch utilizing recipes in accordance with
proper presentation protocols
. Able to effectively utilize all kitchen equipment, tools, supplies and
sanitation methods
. Advanced computer skills utilizing like Microsoft Word, Excel, Access,
and PowerPoint programs
Work Experience
ChefErnest.com
Chef / Owner
05/2013 - 01/2014
(Culinary demos / catering)
. Effectively trained up to 20 customers and others via weekly web demos
on scratch cooking production
. Prepared varied scratch food and pastry items utilizing in-house
recipes and procedures
. Supervised 100% of vendor, equipment, and needs analysis required for
day-to-day operations
. Consistently created and produced two weekly savory and pastry items
for weekly features (specials)
. Ensured communication to four vendors customer's fresh food needs and
purchased accordingly
Ferraro's Restaurante
Chef Consultant
05/2013 - 05/2013
(Two-meal, modern Italian concept)
. Communicated with ownership about specific needs during revamp of
kitchen processes and operations
. Responsibility included evaluating floor planning, and equipment
needs, but also up to five vendors
. Contributed to creation of standardized production procedures and
standardized recipes
. Consistently planned and produced up to four menus including:
standard, features, catering, and dessert
Merritt Hospitality - Renaissance Hotel
Line Cook
09/2012 - 12/2012
(Four-star, 230-suite luxury hotel, 100-seat American concept)
. Ensured production and communication of proper rotation and storing
procedures for line and banqueting
. Ensured food was fresh and of the highest quality during preparation
and plating of up to 150 covers
. Maintained sanitation standards through consistently cleaning
production stations and storage areas
Sage Hospitality - Il Lugano hotel - da Campo Osteria
Line Cook
05/2011 - 08/2012
(Four-star, 104-suite luxury hotel, 84 seat Restaurant, and Banquet
services)
. Supervised up to ten (10) employees including Line Cooks, Pastry
Cooks, and Stewards
. Consistently reported cost center accounting with AP and reduced
processing time by 10%
. Assigned to performed as Chef Instructor for 20+ covers at "Cheese",
"Chef's", and V.I.P. functions
. Executed features (specials) menu which included scratch made cakes,
ice creams, breads, and muffins
. Contributed to 2% lower food cost through inventory and waste
management by maintaining daily logs
(Continued)
Crowne Plaza Hotel - Luckey's Management
Chef de Partie - Internship
06/2010 - 09/2010
(Four-star, 144-suite luxury hotel)
. Chef de Partie at Kiki's, a concept located in the Luckey's managed
Crowne Plaza
. Contributed by manning Garde Marge, Pastry, Grill, Saut, and Expo
stations
. Lead for V.I.P. parties up to 25 covers
. Assisted in production of weekly pastry / dessert features including
cakes, ice creams, breads, and muffins
Delaware North Companies - TRS
Chef de Partie
03/2010 -06/2010
Fort Lauderdale, Florida
(Multiple-outlet QSR)
. Chef de Partie at DNC's managed Pasha, and Chili's TOO!
. Manned stations during lunch and dinner services each averaging 300 +
covers daily
. Suggested and implemented ongoing program to prevent continued service
of damaged product
. Decreased shrinkage by 10%, while increasing opportunity for 100%
guest satisfaction
Education Management Corporation - Chef's Palette
Chef de Partie - Student Worker
07/2009 - 03/2010
(45-seat fine-dining establishment)
. Contributed as Lead in absence of Executive Chef for Lunch service of
up to 50 covers
. Contributed as Ma tre D and/or Server for V.I.P. and banquet functions
for up to 150 covers
. Created menus that paired wines with menu items
. Updated Micros POS system to reflect current our current feature and
seasonal menus
Mancini Restaurant
Chef de Partie
02/2008 - 08/2009
(Four-star, two-meal, 82-seat modern Italian concept)
. Worked Pastry, grill, and saut stations for up to 200+ covers
. Created culinary feature menus which normally included weekly pastry
items
. Performed daily ordering and inventory of produce, dairy, bread, and
general goods
. Created weekly pastry / dessert features including cakes, ice creams,
breads, and muffins
Education
BPS Marketing: Bachelors of Science
Graduated: 2001
Lynn University, Florida
Associate of Arts degree in Culinary Arts - Honors: Summa cum laude
Graduated: 2010
The International Culinary School at The Art Institute of Fort Lauderdale
Associate of Arts degree in Baking and Pastry - Honors: Summa cum laude
Graduated: 2013
The International Culinary School at The Art Institute of Fort Lauderdale
Certificate in Culinary Arts
Graduated: 2008
McFatter Votech, Florida
Certification and Awards
ManageFirst - Human Resources Management and Supervision (NRAEF)
ServSafe - Food Manager / Food Handler / Sanitation Certificate (NRAEF)
exp. 2017
Certified Culinarian - American Culinary Federation (ACF)
First Place - Slider - Winterfest White Party 2012
First Place - Dessert - Symphony of the Americas - Wines of the World -
2012
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