KITCHEN MANAGER
Resume:
Acacia T. Chambliss **** N. Luna Ave Chicago, IL *0639
773-***-**** ***************@*****.***
EDUCATION:
Harold Washington College Chicago, IL
Hospitality Management Anticipated 2015
Certified Purchasing Officer in the state of Illinois 2013
Certified food and Beverage Cost Control Officer 2014
Illinois Institute Of Art- Chicago Chicago, IL
Culinary Arts 2005
Relevant Coursework included: Basic Culinary Skills; Food Safety and Sanitation Certificate; International Cuisine; Major in International Culinary Arts; Minor in Nutritional Cooking
Earned above average grades while working part-time and participating in campus activities
PROFESSIONAL HIGHLIGHTS:
More than 10 years of hands-on experience in high end catering operations in a corporate setting
Working knowledge of Sysco and Testa Order Guides for supplies and produce; well-organized and efficient in inventory tracking and perishable reports
Strong background in most phases of Culinary Arts, Baking and Pastry
Familiar with Point-Of-Sales (POS) machines and their operation
Familiar with Daily Sales Reports and cost control
Pleasant speaking voice with a proven ability to provide excellent guest service
Professional demeanor in dealing with problem solving; excellent interpersonal skills with team members and employers
EMPLOYMENT:
Food For Thought Catering Chicago, IL
Chef/ Manager January 2015- September 2015
Received and examined foodstuffs and supplies to ensure that quality and quantity met established standards and
Supervised, coordinated activities of a team of two cashiers and one prep cook to prepare and cook food for College Students
Delegated responsibility for up selling products and food items to college students
Mariano’s Fresh Market Chicago, IL
Level 2 Chef March 2014- January 2015
Responsible for the daily production of gourmet sandwiches; filling and maintain the hot food bar and keeping a clean and sanitized kitchen
Guckenhimer Inc. Chicago, IL
Sous Chef August 2009 - April 2013
Supervised, coordinated and participated in activities of cooks and other kitchen personnel engaged in preparing and cooking high end foods
Selected and developed recipes, applying personal knowledge and experience in food preparation
Key Contribution(s)
Spearheaded cost cutting menu ideas and executed the daily production of those ideas for 70-100 people
Norwegian Cruise Lines America Honolulu, HI
Garde Manger Chef October 2005 – July 2009
Supervised and coordinated activities of a team of two chefs to prepare and cook food aboard passenger ship
Trained a team member in designing and preparing fruit displays and platters for 700-950 people daily
Delegated responsibility for preparation of food to team members
Bloomingdales Café Chicago, IL
Salad / Sandwich Cook July 2004 - August 2005
Selected and developed recipes, applying personal knowledge and experience in daily preparation of dressings, and Vinaigrettes from scratch
Was instrumental in developing new menu items that were featured as daily specials (pastries, cookies, cakes, etc.)
Corner Bakery Café Chicago, IL
Sandwich Maker January 2002 - June 2004
Responsible for the daily production of gourmet sandwiches; designed and prepared fruit displays and platters daily
VOLUNTEER EXPERIENCE:
Carol’s In Home Child Care Chicago, IL
Office Assistant / Kitchen Worker
Performed basic bookkeeping duties; created nutritional snacks for children 6 months - 5 years young.
Acacia T. Chambliss 1605 N. Luna Ave Chicago, IL 60639
773-***-**** ***************@*****.***
REFERENCES:
Britany Barnes
Park Lake Presbyterian Child Care Facility
Food Service Manager
Orlando, FL
Brighid Caruso
Compass Group USA
General Manager
Shamburg, IL
Ulysses Freeman
Family Dollar Inc.
General Store Manager
Chicago, IL
Brandon Davis
Integra Medical Equipment Inc.
Equipment Repair Technician
Chicago, IL
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