Staff Executive

*** *. ****** *** . ******** Heights, VA *****

Phone 804-***-**** . E-mail ************@*****.***

Willie Miller

Executive Profile

Over Twenty years of professional experience as a

dynamic, resourceful and skilled Executive Head

Chef with a proven success record in both fine

dining and catering.

Summary of qualifications

ServSafe Certified

TIPS Certified

Extensive food/beverage knowledge

Food regulation compliance and enforcement

Kitchen staff management, training, and

productivity

Developing menus and pricing structure

Ability to build strong customer relationships

Supply ordering

Food cost analysis and control

Experience with restaurant dining and catering

events

Education

1992 Johnson & Wales Culinary School

Norfolk, VA

Culinary Arts

Associate of Arts

1990 Navy Culinary Arts

San Diego, CA

Culinary Arts

Associate of Arts

Professional experience

March 2013 to Current Marriott Richmond West Glen

Allen, VA

Executive Chef

Maintain strict food and labor costs within the department. Prepare and

cost-out menus for restaurant and catering events. Maintain high ratings

of sanitation inspections. Prepare scheduling and training for culinary

and steward employees. Monitor and maintain HACCP charts for the kitchen.

Create daily specials for restaurant dining. Prepare and host food

tastings with all wedding planners and other event coordinators. Prepare

all catering events based on BEO instructions and client needs. Maintain

proper inventory levels and placing necessary orders to ensure adequate

supply based on forecasts and BEOs.

September 2012 to March 2013 Positive Vibe Caf

Richmond, VA

Executive Chef

Re-wrote menu with new items and cost-out for increased revenue. Worked

closely to train and supervise staff with special needs. Developed staff

to work at their highest level of expertise and prepare them to excel

outside of the restaurant.

December 2010 to August 2012 Hilton Garden Inn Downtown

Richmond, VA

Executive Chef

Informed patrons of establishment specialties and features. Inspected and

cleaned food preparation areas to ensure safe and sanitary food-handling

practices. Educated staff in the preparation, cooking, garnishing, and

presentation of food. Planned and prepared food for parties, holiday

meals, luncheons, special functions, and other social events. Spoke with

patrons to ensure satisfaction with food and service. Supervised kitchen

staff of 20 people and ensured proper event set-up, food preparation,

kitchen clean-up and proper shut down.

October 2009 to November 2010 Hilton Hotel & Spa Short

Pump, VA

Executive Chef

Carefully interviewed, selected, trained and supervised staff. Clearly

and promptly communicated pertinent information to staff, such as large

reservations or last minute menu changes. Scheduled and directed staff in

daily work assignments to maximize productivity. Prepared and executed new

menu implementations. Skillfully interacted with external vendors to

obtain the best quality in pricing and product. Developed and maintained

a staff that provided hospitable, professional service while adhering to

policies and business initiatives. Regularly updated computer systems

with new pricing and daily food specials. Purchased adequate quantities of

necessary restaurant items, including food, beverages, equipment and

supplies.

February 2008 to October 2009 Marriott Richmond Downtown Richmond, VA

Banquet Chef

Reduced labor costs by six percent while maintaining excellent service and

profit levels. Prepared food for large functions. Wrote the schedule for a

staff of ten. Ensured the banquet event orders are correct and followed.

November 2005 to February 2008 Renaissance Hotel

Plantation, FL

Sous Chef

Responsible for all kitchen operations such as banquet events, buffet

lines, room service orders and hotel restaurant. Responsible for all

garnishes for main courses, pasta, soups and potages. Executed various

kitchen stations and assisted with, meat, fish, saut or pantry Executed

daily production lists and goals Supported all kitchen operations when

chef was absent. Supported all kitchen operations when chef was absent.

Managed food and produce receiving process with 100% accuracy.

January 1995 to November 2005 Harbor Beach Marriott

Ft. Lauderdale, FL

Food Production Manager

Ensured that proper production for our fine dining restaurant met the

standards daily. Trained staff in handling fresh product instead of

frozen. Assisted and reported to the Executive Sous Chef with any changes

in production or food quality. Maintained the use of left overs from the

restaurant .

References Available Upon Request

Contact this candidate