Quality Control Manager

Shane Weese

**** ********** ******* #*** ******** VA 20176

E-Mail ****************@*****.*** (cell) 703-***-****

EDUCATION

ATI Culinary Institute, Falls Church, VA

ACF Certified Cook, May 1996

Northern Virginia Community College, Annandale, VA

School of Hotel, Restaurant and Institutional Management

A.A.S. HRIM/FD Service Mgt. /Hotel Mgt. May 1997

Self-financed 100% of college expenses

EXPERIENCE

Executive Chef/Owner

C.S.C .Catering, Broadlands VA June 2007-Present

Assist owners with all levels of work contracts

Design menus and implementation of menus

Ordering and receiving all food products and small wares

Managing all costs associated with catering operations

Maintaining facilities and quality control

Executive Chef

King Pinz Leesburg VA February 2010-October 2014

Assist owners with all levels of operations

Design menus and implementation of menus

Ordering and receiving all food products and small wares

Managing all costs associated with all operations

Maintaining facilities and quality control

Hiring, training and retaining all heart-of-the-house employees

Executive Banquet Chef

Bear Trap Dunes Golf and Country Club, Delaware, April 2006-June 2007

Assisted Executive Chef in all back of the house operations

Hiring, training and retaining all heart-of-the-house employees

Ordering and receiving all food products and small wares

Managing all costs associated with kitchen operations

Maintaining facilities and quality control

Assistant General Manager

Champps Restaurant and Bar, Fair Oaks VA, March 2003-March 2006

Hiring, training and retaining all heart-of-the-house employees

Ordering and receiving all food products and small wares

Managing all costs associated with kitchen operations

Maintaining facilities and quality control

Executive Chef

Romano’s Macaroni Grill, Reston/Arlington Val, May 2001-March 2003

Hiring, training and retaining all heart-of-the-house employees

Ordering and receiving all food products and small wares

Managing all costs associated with kitchen operations

Maintaining facilities and quality control

Culinary Manager

Red Lobster Seafood Restaurant, Manassas/Woodbridge VA 1997-2001

Hiring, training and retaining all heart-of-the-house employees

Ordering and receiving all food products and small wares

Managing all costs associated with kitchen operations

Maintaining facilities and quality control

Round Cook

Virginia Beverage Company, Alexandria, VA 1995-1997

Worked in all stations of the kitchen as needed

Trained new employees on policy and procedures in the kitchen

Staff member of grand opening

Loader/Driver

Coca-Cola Enterprises, Alexandria, VA 1992-1995

Assembled orders to customer’s specifications

Fork-lift operator

Sales Support

Delivered order to customer premise

Expediter

Red Lobster Seafood Restaurant, Herndon, VA 1990-1992

Supervised kitchen staff

Handled all food orders and provided quality assurance of food product

Trained new employees on policy and procedures in the kitchen

Assisted management with inventory and cost control

Staff member of grand opening

United States Navy, 1982-1986

ACTIVITIES

American Culinary Federation, active member, 1995-Present

Actively competing in culinary salons Cater private parties

Participate in various charities, Food for the Hungry, Link, and Chef & The Child

HONORS

ATI Culinary Institute, Class Delegate 1996

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