Service Staff

Norman E. Hargrove

****N. Kenmore Ave # ***, Chicago, IL, 60660 202-***-****

*********@*****.***

Objective To obtain a position as a Chef in a fun, friendly, yet

professional environment with room to express my

creativeness while continuing professional growth.

Experience Executive Chef

09/13- Present Nouveau Tavern, Chicago, IL

. Critical involvement in the restaurant opening process

. Kitchen layout and design with the limited space of an

existing kitchen

. Identify equipment needs; large, cookware, china,

flatware, glassware, and smallware

. Procuring vendors for the purchase of food, cleaning

chemicals and ice machines

. Menu development based on ownership's guidelines

. Create specials to display limited or different

ingredients and versatility in cooking style

. Costing recipes and pricing menu items

. Responsible for the day to day operations of the

kitchen.

. Hire and train Sous Chefs, cooks, and dishwashers

. Overseeing kitchen staff during production, and service

. Ensure guest satisfaction, and meeting or exceeding

guest expectations

. Scheduling and controlling labor maintained less than

15% cost

. Ordering and control food cost maintained near 27% cost

. Created an invoice log to track monthly food cost and

food sales

. Expedite during service to ensure quality and proper

plating

. Conduct staff yearly reviews and discipline employees

. Conduct internal sanitation audit, check the overall

cleanliness and sanitation of the kitchen, and make a

report to help prevent future violations

. Regularly make table visits, deliver food, interact with

guests to obtain guest feedback firsthand

Chef De Cuisine Pierrot Gourmet

06/12- 09/13 Peninsula Hotel Chicago, Chicago, IL

. Responsible for the day to day operations of the

kitchen.

. Overseeing kitchen staff during production, and service

. Ensure guest satisfaction, and meeting or exceeding

guest expectations

. Scheduling and controlling labor

. Ordering and helping control overall food cost

. Expedite during service

. Work stations during busy service.

. Conduct staff yearly reviews and discipline employees

. Train employees

. Menu development/ create specials

. Interview potential staff members,

. Terminate staff members

. Butchering

. Assist in internal sanitation audit, check the overall

cleanliness and sanitation of the kitchen, and make a

report along with an external sanitation auditor to make

to help prevent future violations.

Chef Consultant

09/11- 10/12 Caf Prague, Chicago, IL

. Identified and corrected issues with menu, and helping

to create unique dishes

. Identified health code violations and assisted in

corrections

. Trained cooks and owner on proper handling of food, and

trained owners on what to look for to help avoid

improper handling of food

. Suggested and physically assisted in demolition,

rebuilding, and restructuring of kitchen layout to

improve overall kitchen flow and performance

. Implemented systems to help ensure food safety

. Identified potential for theft, and loss of products,

both in the kitchen and bar areas

. Strongly suggested owners to be present or have a

manager present during service

. Overall improved ticket times, quality and safety of

food, guest satisfaction, and profitability

Sous Chef

01/08- 06/12 Peninsula Hotel Chicago, Chicago, IL

* Responsible for the "Hungry Dragon" (Employee Dining),

ensuring hotel staff's happiness, by creating meals that

are enjoyable to many cultural backgrounds.

* Oversee and train staff, food preparation and quality

* Menu creation, food ordering,

* Scheduling, cost both food and labor,

* Evaluate staff and give yearly reviews.

* Assist Banquet Chef in daily tasks, including execution of

prep, set-up for plate-ups and buffets

* Assigning duties to cooks and plating seated dinners a la

minut to insure total guests' satisfaction.

* Assist in internal sanitation audit, check the overall

cleanliness and sanitation of all the kitchens, make a

report along with an external sanitation auditor, and make

suggestions to help improve possible future violations.

Sous/Banquet Chef

02/06 - 03/07 Fort Myer's Officers' Club, Arlington, VA

* Main responsibility was to oversee banquet kitchen,

including, all food production from ordering to service,

and maintain the sanitation standards of kitchen.

* Assist Executive Chef in menu development for the

restaurant, requisition of food for day-to-day operations

for both main and banquet kitchens, checking quality of

food, ordering, training employees, and controlling food

and labor cost.

* Creating and developed a dessert program for VIP functions

and daily dinner service.

Sous Chef

05/04 - 01/06 Capital Restaurant Concepts' (CRC)

Washington, DC

Paolo's/Georgia Brown's

* Assisted in daily restaurant operations, ordering, weekly

and monthly inventory, kept food and labor costs in line,

and coding invoices

* Also responsible for training kitchen staff and overseeing

the preparation of food, expedited food orders, ensuring

quick smooth service, food quality, and consistency.

* Created daily specials and helped in menu development,

including creation of standardized recipe and costing

Education The Culinary Institute of America, Hyde Park, NY

06/00 - 11/03

* Bachelor of Professional Studies, Baking and Pastry Arts

Management

* Received Perfect Attendance awards for Associate

program/overall GPA 3.07

Training ServSafe Certified, Interviewing, Progressive Disciplining,

Performance Management, Anti-Harassment

Interests Baking, cooking, and candy/chocolate making

References References are available on request.

Contact this candidate