Staff Training

Kannon Willis

Fayetteville, GA

*****************@*****.*** - 678-***-****

Nearly ten years of professional cooking and kitchen management experience. Exemplify leadership qualities

and professionalism, backed by a consistent, verifiable record of achievement.

WORK EXPERIENCE

Banquet Chef

Sterling Spoon - Atlanta, GA - 2014 to 2014

Creating recipes for all banquet and catered function

The incumbent must be able to work a flexible schedule, work well under pressure, and meet multiple &

sometimes competing deadlines

Practiced sanitation and safety to ensure the total customer satisfaction

Sous Chef/Banquet Chef

Ruth Chris Steak House - 2010 to 2013

Managed a culinary staff of 25-30

• Developed high-end banquet for luncheon and evening dining.

• Works closely with the Sous and Executive chefs to produce rich, eclectic, and delicious banquet items for

a diverse and dynamic menu.

Sous Chef/ Banquet Chef

White Water Country Club - Fayetteville, GA - 2006 to 2010

Managed a culinary staff of 4- 7

• Controlled a weekly food inventory of $ 2000 - $3000

• Developed varied menu styles

Lead Line Cook/Kitchen Manger

Johnny Carino's - Fayetteville, GA - 2005 to 2006

Oversaw all grill operations

• Night shift leader: lead closer

• Assisted in training of entry-level managers &employees

Line Cook

Walt Disney World - Orlando, FL - 2004 to 2005

Managed inventory and maintained relationship with the Chefs

• Assisted in Supervision/Training of a crew of 2-4 cooks

• Organized and oversaw preparatory functions for pastry & cold foods

EDUCATION

Associate of Arts in Culinary Arts

Art Institute of Atlanta - Atlanta, GA

September 2004

ADDITIONAL INFORMATION

Areas of Expertise

• Sous Chef /Banquet Chef experience with million-dollar, upscale establishments

• Training and development specialist; teaching instructor

• Successful catering experience (1,200+ people)

• Maximizing kitchen productivity and staff performance

Contact this candidate