Customer Service Executive
Resume:
Resume: Chef David V. Young
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Chef David V. Young
Hilton Head Island
South Carolina, 29926
Phone: 843-***-****
E-mail: **********@*****.***
Objectives
To acquire a position that fully utilizes my passion for cooking and the depth of my culinary
knowledge. I want to join an organization in which I can tribute my expansive culinary and
kitchen management skill set. I want to help make a good kitchen great!
Looking to work with a strong talented team of Management Professionals
Education
Currently attending Ashford University Online for Educational Studies BA
Associates Degree in Culinary Trades (2001)
Maintained A++ average
Was on Deans list for academic excellence
Voted Most Outstanding Freshman in 1st Year of Culinary Program
Member of Phi Kappa Theta Honor Society for Two Year Colleges
Received a Baking and Pastry Arts Diploma
University of Wisconsin: Studied Spanish and Science (1992 to 1995)
Experience
Executive Chef/Author/Owner (November 2009 – Currently)
Roastfish and Cornbread (70 Marshland road Hilton Head Island)
As Executive Chef I inspire all culinary excellence at Roastfish and Cornbread.
Menu creation and full implementation.
Excellence in event catering and high priority client catering
Expert in Low Country and Gullah Cuisine
Responsible For all purchases
Conducted all job interview and reviews and administer administrative discipline
Resume: Chef David V. Young
Scheduling
Monthly and weekly cleaning
Implement Strong customer service strategies
Features in New York Times and The Wall Street Journal Featured in Various magazine
publications
Cooking demonstrations and Cooking Classes
Executive Chef/Author (April 2004 to November 2009)
The Sea Shack (Hilton Head Island)
As Executive Chef I inspired all culinary excellence at The Sea Shack during my
employment.
Wrote and self-published my first cookbook while employed here
Established a strong customer service standard
Responsible for restaurant cleaning and sanitation goals
Catering
New recipes and Menu expansion
Cooking demonstrations and Cooking Classes
Implement Staff Training procedures
Eliminate waste foods
Executive Chef/ Team Leader (January 2003 to April 2004)
Hilton Head Hospital-Morrison Management Specialist (Hilton Head Island)
As the Executive Chef I inspired the staff to work as a team By Leading by Example
Coordinate and Motivated staff to reach weekly and monthly goals
Recognized at the first Non-Clinical Employee of The Month
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Resume: Chef David V. Young
Prepared Meals for Hospital rooms, Meals on wheels, Cafeteria, Doctors Lounge
Catered for Hospital Executive Board
Did Catering for Doctors and Special events
Responsible for all food ordering
Inventory
Donated time to Childrens hospital
Patient customer service surveys daily
Am-Sous Chef/ Team Leader (April 2001 to August 2002)
University of Wisconsin Fluno Center for Executive Education-Aramark Foodservice
Management
Create and implement cycle menu and recipes
Breakfast cookery (omelet stations, pasta bars, Waffle stations, Meat Carvery)
Daily lunch buffet Production
Special event catering (Wisconsin boosters, Executive offices)
Ordered all provisions for the facility
Staff development
Cleaning and sanitation
Inventory
Menu costing
Attended Franklyn Covey Seminar “Learning to Lead”
Lead team building exercises
Banquet catering
Pizza Chef/ Corporate Trainer/ Kitchen Manager (August 1995 to April 2001)
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Resume: Chef David V. Young
Pizzaria Unos Corporation, Madison Wisconsin
Train kitchen staff
Implementation of Seasonal menu
Frozen Pizza production for retail
Implement cleaning and sanitation control
Training of staff and managers for new store openings
Cost control
inventory
Skills
Fluent in Spanish
Proficient in Microsoft Word
Excellent in Customer service
Can Cook any cuisine
Work Great under Pressure
Team Player
References can be provided as requested
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