Customer Service Quality Control
Resume:
Larry E. Allen
Las Vegas, NV.
*************@*****.***
Dear Prospective Employer:
This letter and resume are for your consideration for a position as a Chef for your organization, that I believe will fully
utilize my professional skills and personal abilities. I prefer opportunities for based upon team work, individual merit and
capability. My background reflects over 30 years of extensive experience encompassing all aspects of the food and
beverage industry, to include, but not limited to the following areas of proficiency:
• Executive Chef
• Grocery Store Operations
• Time Management
• Food and Labor Cost Control
• In-House/Outside Advertising, Marketing and Promotional Campaigns
• Quality Control
• Team Work Supervision and Management
• Positive Personnel Work Environment Creation
• Increasing Profitability/Decrease Waste
• Inventory Control/ Purchasing
• Breakfast, Lunch and Dinner Food Service
• Meeting and/or Exceeding Revenue Deadlines
• Customer Service and Client Relations.
I have also developed the ability to establish and maintain interpersonal communications and rapport with fellow staff,
clients, VIP’s guest and management. These are all combined with proven business knowledge, and a comprehensive
education.
My demonstrated ability in working with people from all lifestyles, within fast-paced and high-volume food and
beverage/grocery operations are benefits I will bring to your organization.
You will find me a loyal, personable, and dedicated individual. My positive personality enables me to maintain effective
and efficient performance in a conscientious manner.
In closing, I want to thank you for your time and consideration, and welcome the opportunity to meet with you and further
discuss my qualifications in detail.
Sincerely,
Larry Allen
encl.
Larry E. Allen
Las Vegas, Nv.
*************@*****.***
PROFESSIONAL OBJECTIVE
To secure a responsible position as a Chef, in which my experience and personal abilities will
Mutually allow for optimum opportunities.
CAREER PROFILE
A competent, skilled and results-driven professional with over 30 years of experience, and strong
Record of achievement in providing the necessary food and beverage/restaurant management and
Personnel motivation expertise to ensure streamlined operations, guest satisfaction, increased
Proficiency and Profitability.
Expertise includes: Executive Chef; Time management; Food and Labor Cost Control; Grocery Store
Operations; Quality Control; Team Work Supervision and Management; Positive Personnel Work
Environment Creation; Increasing Profitability/’Decreasing Waste; Inventory Control; Purchasing;
Breakfast, lunch and Dinner Food Service; Meeting and/or Exceeding Revenue Deadlines; In-
house/Outside Advertising, Marketing and promotional Campaigns; Customer Service and Client
Relations.
• Effective decision-maker; able to quickly evaluate available alternatives in a logical manner.
• Excellent communicating, listening and negotiating skills, coupled with the ability to establish
and maintain rapport with all levels of personnel, executives, VIP’s, management and guests.
• Proven background at high levels of personnel development and training, encompassing:
Leadership, team building, planning, organizing, and problem-solving, all which realized
Significant contributions to bottom-line results.
People Oriented Service Oriented Results/Profit Oriented
PROFESSIONAL EXPERIENCE
6/11 to present ALLEN’S CULINARY SERVICES
Chef
• Client List Available
10/09- 6/11 SMITH’S FOOD & DRUG, Las Vegas, NV.
CHEESE STEWARD
• Daily operation of gourmet Cheese Island.
10/8-5/09 LSG SKYCHEF, Las Vegas, Nevada
Chef
• Performed a diverse range of responsibilities to include, but not limited to: heavy production and
all timelines; all of which resulting in highly efficient and smooth flowing food and beverage
operations.
6/07-6/11 VEGAS CATERING EXPRESS, Las Vegas, Nevada
Chef
• Bottom-line business management responsibility encompassing all aspects of both front and
back-of –the- house food and beverage operations, including ownership of full service catering
company and food service management service.
9/05-5/07 COTTAGE OF GREENVALLEY, Las Vegas, Nevada
Food Service Director
• Performed menu planning of cycle menus, purchasing functions, and scheduling of employees.
10/04-6/05 SMITH’S FOOD & DRUG Las Vegas, Nevada
Deli Clerk
• Responsible for slicing of meat and cheese, frying of wide range of food and rotisserie chickens,
as well as providing superior customer service.
8/02-9/04 UNITED FOOD &COMMERCIAL WORKERS UNION, Las Vegas, Nevada
Organizer
• Represented U.F.C.W. workers in matters pertinent to union contracts, and organized campaigns.
3/02-8/03 WALMART, Las Vegas, Nevada
Produce Sales
• Responsible for floor stocking encompassing all aspects of merchandising, and customer service.
4/00-9-00 SAN LUIS REY OFFICER’S CLUB, Camp Pendleton, California
Chef
• Super vised and managed up to 25 personnel; purchased, developed and implemented daily
Production sheets, while maintaining 90% sanitation rating following U.S. Naval guidelines,
Meeting budgeted food objectives of 42%; development of time management guidelines, and
Cooking for Generals and dignitaries.
6/99-3/00 ELK’S LODGE #1561, Oceanside, California
Chef
• Recruited to analyze entire food service operations and implement viable necessary changes and
solutions achieving desired results; successfully completed rewriting, testing cost analysis, and
implementation of new banquet and catering menus.
• Reorganized hiring, training and operational methods of dining room staff while meeting all
corporate goals and objectives with superior results.
6/97-4/99 FINE HOST CORPATION, Portland, Oregon
Executive Chef/Sous Chef
• Initially hired on as Sous Chef within 30 day duration promoted to Executive Chef resulting from
job performance excellence, industry knowledge, and a proven track record.
• Trained and supervised staff of 22 personnel at three outlets located at the Oregon Health Science
University with accountabilities for writing, developing, and implementing both banquet and
cycle menus to all company specifications.
6/94-5/97 KORGAN’S STRUDEL HOUSE, Portland, Oregon
Chef
• Hired by former instructor of Cordon Blu Las Vegas and Dean at Brown University to take
control of downward trend food operation; immediately cut food costs 25 % while upgrading
quality of product. Reconstructed weekly kitchen labor from over 300 hours to 200 hours weekly
with no drop in sales while maintaining high-level quality control operations.
• Coordinated all outside events from inception through to completion.
9/92-5/94 SHORTSTOP CAFÉ, Hood River, Oregon
Owner
• Complete management of entire 30 seat café with full service menu for breakfast, lunch and
dinner engagements; food service contract with Hood River County Corrections Department
providing three meals daily meeting all state and nutritional guidelines. Provided extensive off
site catering functions.
EDUCATION Associate Degree-Culinary Arts
PORTLAND COMMUNITY COLLEGE, Portland, Oregon
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