Management Supervisor

REGINALD S. REID

**** ********* ******

Suffolk, VA 23435

757-***-****

*****.****@*****.***

OBJECTIVE: Seeking an Executive Chef position utilizing 20 years of

increasing responsibilities, A.A.S. in Hospitality Management and on-the-

job knowledge of management, purchasing and budgeting, and public

relations.

SIGNIFICANT RESPONSIBILITIES AND ACCOMPLISHMENTS

. Currently purchasing through US Foods pricing agreement via US Foods

Company.

. Certified as a Servsafe culinarian through 2015

. Served as Special Functions Chef from 2000-2009, planning, ordering

and orchestrating annual Christmas parties for over 300 physicians and

administrators for Riverside Regional Medical Center.

. Personally responsible for the President, the Board of Directors, and

any special guests that required breakfast, lunch, dinner or any

special receptions upon request.

. Responsible for ordering food, paper supplies and other provisions

weekly

. Prepared monthly work schedules

. Cost out recipes to ensure proper portion control and cost efficiency

. Prepared special meals for new moms weekly

. Understand all patients diets and particular needs (regular, puree,

mechanical and renal etc.)

. Led the Restaurant, The Swann Terrace at the Founders Inn Hotel and

Resort, in winning the "Best of the Beach Gold Award" for fine dining

in Virginia Beach.

. Dedicated to my position, worked long hours to ensure that throughout

all inspections the standards of food preparations, and sanitations

were consistent in maintaining high sanitation scores.

. Implemented proper food storage, FIFO curtailing waste and helping to

control food cost.

. Supported the Banquet Staff daily, demonstrated team work to the

entire kitchen operation while working on the Restaurant side of the

house.

REGINALD S. REID

page 2

CAREER HISTORY

Riverside Regional Medical Center - 1999 to present Executive Sous

Chef

Special Functions/ Banquet

Chef

Planned, prepared all banquets

for

Various staffs and departments

at the hospital.

SWAN TERRACE

Founders Inn Conference Center - 1996 to1998 Kitchen

Supervisor. Daily prepared

meals for an average of 50-150

USS SAN JACINTO CG-56 -1994 to 1996 Chef Supervisor. Daily

prepared meals for 360

persons. Managed the

day to day operation of the kitchen.

USS SCOUT MCM-8 - 1993 to 1994 Leading Chef. Handled

all purchases and

financial aspects of the

food service department.

SECRETARY OF THE NAVY - 1991 to 1993 Prepared many socialized

events for

AND CHIEF OF NAVAL members of Congress/Senate.

OPERATIONS Ensured guests received prompt and

courteous service.

NAVAL AIR FACILITY, - 1990 to 1991 Card Supervisor and

Central

WASHINGTON, DC Assignment/Records Desk Clerk. Ensured proper

assignment to distinguished

guest.

USS FRANK CABLE AS-40 - 1987 to 1989 Galley Baker and Cook.

Prepared assorted breads

and desserts.

GITMO BAY, CUBA - 1986 to 1987 Galley Baker. Prepared

assorted desserts and

breads.

Education

U.S. Navy Mess Specialist "A" School

Completing all necessary chef courses with an outstanding rate

Graduated from Tidewater Community College in 2009

A.A.S in Hospitality Management

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