Customer Service Manager
Resume:
William Mathis
***********@*****.*** 267-***-****
CHEF
Highly Determined, Results-Driven, and Team-Spirited Chef, specializing in
Italian and French Fine-Dining Cuisine with a Southern Flare.
Overview More than twenty years of professional cooking and kitchen
management experience. Effective in demonstrating
culinary competency in Kitchen Operations. Illustrates
leadership qualities and professionalism, backed by a
consistent record of results.
Areas of Chef with managerial, coordinating, and menu developing
Expertise experiences in various foods, cultures and venues.
Trained by renowned Philadelphia Chef Fernandez and
Canadian Chef Nadine
Successful catering experience for a 37,500 sq ft venue
Maximizing kitchen productivity and staff performance
Extensive experience in budgeting, food preparation rules
and regulations by FDA standards
High Volume background with experience managing in
restaurants doing over $4 million in volume per year
Uncanny understanding of creative food preparations,
presentations, and management coordination
Proven ability to produce under extreme pressure and short
notices
Able to follow directions and details with service
Knowledgeable of various cooking methods, food cultures
and food service guidelines
Professional Hotel Monaco 2013-pres
Experience BANQUETS ent
Assists in directing and mentoring all cooks,
prep cooks and kitchen food runners
Host tastings for a chic European venue of
11,318 sq ft
Prepares menus to the desired taste and request 2007 -
of customer 2012
Ensure proper portion, arrangement, and food
garnish
People for People, Philadelphia PA
EXECUTIVE CHEF
Executive Chef for The View banquet facility
which seats 500
Executive Chef for Charter School student body
of 1,000
Hire, train, and direct four cooks and four prep
cooks
Plan menu, assure quality control, and minimize
waste
Performed purchasing function for Charter School
at 350,000 and The View banquet facility at
200,000
Implemented etiquette program for students
Westin/St Regis Hotel, Philadelphia, PA 4*/4* 1999 -
2007
SOUS CHEF
Supervised all line cooks
Managed and trained the kitchen staff in the
daily production, preparation and presentation
of all food for the hotel's restaurants, room
service and banquets in a safe, sanitary work
environment.
Assisted in the direction of back house daily
operations from pastry prep to hosting.
Created signature dishes and premium menus for
elite guests
Responsible for customer service communication
to guests
Taj Mahal Hotel and Casino, Atlantic City, NJ 1990 -
5*/5* 1999
HEAD COOK
Provided customer service communications to
guests
Created weekly specialty menus
Managed high-volume restaurant cook staff of 5
specializing in American Bistro cuisine.
Responsible for overseeing overall kitchen
operations
Education and Bok Technical School, Philadelphia PA
Certification ServSafe certified Food Protection Manager
Participant of Real Men Cook
Reference List
Chef Robert Levenson
Resorts International
Atlantic City NJ
***********@*****.***
Pastor Herbert Lusk II
Greater Exodus Baptist Church
701 North Broad Street
Philadelphia PA 19130
Pastor Sydney Flores
Assistant Pastor
Greater Exodus Baptist Church
701 North Broad Street
Philadelphia PA 19130
Mr. Michael Mc Intyre
Executive Manager
The View
800 North Broad Street
Philadelphia PA 19130
************@*******.***
Mr. Dan Hannegean
US Foods
Ms Carol Nathaniel
Business Manager
People for People Charter School
800 North Broad Street
Philadelphia PA 19130
**********@*****.***
Mr. Andre Williams
Principal
People for People Charter School
800 North Broad Street
Philadelphia PA 19130
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