Staff Supervisor
Resume:
Charles E. Harris Jr
Davie, Fl. *****
**********@*****.***
Summa ry of Qua l if ication
Chef with managerial coordination and menu developing experiences in various food styles.
M anage P&L & labor cost, excellent wri t ten and verbal communication skills. I have
u ncanny knowledge of creative food preparation, presentation and coordination with my
management. Proven ability to produce under extreme pressure and short notices. I’m able
to follow direction and details of orders precisely. I have the ability to manage and support
s taff development.
Education
Johnson and Wales University
Culinary Arts AA 95-97
McFatter Technical College
Business Administrative office Specialist
Certificate 2014-2015
Work Experience
7/07-Present Personal Chef /Owner
Moca Charlie’s Catering B altimore Md .
Chef for hire subcontracted: One BAL Harbor Hotel, Doral Spa & Count ry Club, White
House Catering, Gulfstream Casino, K.O.D. (King of Diamonds Gentlemen’s Club) The W
Hotel South Beach & F.O.P. (Fraternal Order of Police) Baltimore Md. Teacher assistant,
and culinary contractor & Educator of Culinary Ar ts H igh school t rade division of
Baltimore City Public School. Cooking demonstration & class, Catering & Planning Events
for (2-150) pp. Personal food shopper, Cooks & prepares healthy meals in the prophecy of
your home.
3/11-5/12 C ulina ry Lead & Supervisor
C ha rt wells-Compass Group M iami FL
Prepared cold & cooked meals daily for student, faculty & guess in University’s cafeteria @
Johnson & Wales University 1200- 2200 ppl preday. Teach In tern student proper culinary
terminology and cooking skills. Manage day to day operation with hourly employees, Assist
catering when needed.
10/08-6/09 B anquet Chef
Brass Elephant H istorical Restaurant B altimore, Md
Oversee all off premise events and production. I would cater to all the needs of the clients.
Coordinated menus, wait & cook staff setup & breakdown for catering events. When needed
worked as Chef in the restaurant.
7/07-6/09 C hef
Giant Supermarket B altimore, Md
Day to day food operation and production prepared all foods for the Deli. Weekly food sale
i tems including entrees, appetizers, salads, soups sandwiches etc. Managed ki tchen,
i nventory, ordered and received of food used in kitchen daily production.
4/96-6/97 L ine Cook
5/06-6/07 Supervisor
Pacific T ime Restaurant M iami, FL
(Under Chef / Owner Jonathan Eismann Food Network Celebrity Chef )
Worked all station of the kitchen: sauté, Wok, Grill, Broiler
11/05-4/06 B anquet Sous Chef & Restaurant Chef
Crowned Plaza Hotel K ing of P russia Pa .
24000 Sq. Ft Event space
40000 Sq. Ft Fitness Center
130 seat State of the art Amphitheater
18 Meeting Rooms
136 Gust Rooms
Managed day to day operation for the Bar & Restaurant of the hotel. Created daily Bar &
Restaurant entrée’s, appetizer & drink’s special. Hi red and t rained new employees.
8/03-1/05 Sous Chef
The Palm Restaurant P hiladelphia Pa .
135-210 Seats $6-13m Lunch and Dinner operation
Trained and worked with new employees in :
• Los Angeles, Ca.
• B al H a rbor M iami,
• Orlando FL
• New York
Expedited, Supervised and managed the ki tchen. Ordered and received all food product
Prepared daily lunch special. Cut fresh meat and fish for daily service.
2001-2003 E xecutive Sous Chef
( New restaurant opening )
C afé Asia Restaurant & Night Club B altimore Md. & Rosslyn Va.
52000 Sq. Ft Night Club
100 seats $2.5-10.5m Lunch, Dinner and late night Bar menu.
Training and development of kitchen staff
Responsible for all kitchen staff scheduling
Assisted with P&L, budgeting, ordering and receiving of all food and restaurant supplies
Contact this candidate