Manager Food Service
Resume:
Randy Katz
Washington, D.C. *0016
********@*****.***
Executive chef/professional summary
Bringing the past 15+ years of Professional Experience in Culinary arts and Fine dining as
follows:
• Creative flair for Menu & Cuisine Designs.
• Expertise in Business Revenue Growth
• Specialties in Special Events and Planning (banquets, catering, celebrations).
• Excellent team leadership and coordinator in all aspects of the Culinary Arts.
• Skilled and organized in Kitchen Management and Inventory Control.
• Excellent record keeping of operations and improving services.
• Strong financial analysis, troubleshooting and cost control remedies.
Core Competencies
Recognized throughout my career for being a visionary chef and catering, demonstrating solid
organizational communication, and menu development skills. Adept at conveying complex menu
concepts in a simple and compelling manner. Expertise in culinary arts, such as food preparation, menu
development, event planning/catering, and inventory purchasing/control.
• Results driven with extensive experience, and solid expertise in catering, cooking and
kitchen management.
• Highly skilled in creating eye appealing menus, maintaining high levels of sanitation and
cleanliness and resolving various issues in a timely manner.
• Proven ability to effectively handle multi-task levels of responsibility with minimal direction
from superiors while supervising personnel and providing team leadership.
• Demonstrates knowledge and experience in a diverse range of healthy cuisines.
Professional Profile
Thomas Circle Uptown Living Community Residences & Life Care Services, Washington DC
Executive Chef / Dietary Director - 12/2013-12/2014
Compass Group Executive Chef /Culinary Manager Specialist - 1/2011-11/2013
• Managed food service operations including recipe development and production.
• Instructed necessary cooking phases in collaboration with dietitians
• Planned recipes with MDS sheets.
Morrison Senior Dining (Ingleside at Rock Creek), Washington, DC
Executive Chef/Food Production Manager - 9/2005- 1/ 2011
• Managed cost controls for food & labor
• Budget of over $3,000,000 annually.
.
Morrison Senior Dining, Blue Bell, PA
Culinary Support Manager - 4/2005-9/2005
• Administered the development, planning, and preparation of daily food service
operations and catered events
• Consulted regarding healthy living dining programs and culinary competitions.
• Evaluated all aspects of food service operations, ensuring the highest level of
quality control, sanitation, and safety
Professional Services, (Abrahams Center of Jewish Life) Plymouth Meeting, PA
Assistant Food Service Director - 6/2004-4/2005
• Implemented a food standard production system and created menu for the facility.
• Managed 50 food service department associates.
• $3,750,000 annual budget.
Sodexho, Martins Run (Jewish Community Center) Media, PA
Executive Chef - 2001-2004
• Managed a Glatt Kosher facility
• Managed food and labor budget
• Designed and implemented in-house sanitation procedures
Betty the Caterer (Brith Shalom House) Philadelphia, PA.
Food Service Director -1998-2001
• Managed an independent living kitchen, operated catering events.
• Implemented Meals on wheels program that produced five thousand meals a day.
Marriott Hotels and Resorts (Interstate Corporation)
Banquet Chef - 1994-1998
• Managed banquet operations with $ 8,000,000 annual budget
Job Related Skills
ServSafe® certified
•
• American Culinary Foundation Member
• Computer proficiencies include: MS Word, Excel, Outlook Express, ACT, Key
Gourmet, and Event master
Education
Johnson & Wales University, Providence, RI
AOS - Culinary Arts -1993
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