Chef

HASSAN ABDUS-SALAAM

CREATIVE CUISINE FINE DINING

***** ******** ***. **** **********, MD. 20744

804-***-****, ******@***.***

EXECUTIVE CHEF / CULINARY ARTS PROFESSIONAL

"Offering Patrons the Finest in Food, Service, and Atmosphere"

A skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Over 20 years of progressive experience managing the provision of fine dining in the private chef sector, for healthcare and retirement communities, restaurants, campus services and catering; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; and committed to leaving patrons with an especially memorable dining experience.

KEY AREAS OF EXPERTISE

Menu Design / Development

Staffing / Training / Instructing

Catering / Banquets / Events

Dining Room / Kitchen Operations

Resource Procurement / Inventory

Conferences / Special Occasions

Supervision (Front / Back of House)

Customer Service / Guest Relations

Kitchen Design / Layout

Safety / Sanitation / HACCP

Budgeting / Cost Reduction

Consultant Specialist

Personal Chef

PROFESSIONAL SUMMARY

Asbury Methodist Village (9/2014 – Present) Sous Chef

Direct and supervise the activities of staff for Dining Room and Pub of 25-30, (food preparation, customer service, cooks and utility).

Reorganized the layout of kitchens and dining areas; worked closely with the executive chef to help develop creative diverse fine dining menus incorporating the cuisine commonly associated with independent, fine dining restaurants.

Designed and implemented a creative menu with the use of fresh, local ingredients to provide a 5-star dining experience.

Place orders for all inventory

Participate in Quarterly Chef Table

Input all invoices into financial system

In charge of food cost, scheduling and labor

Aramark Georgetown University (7/2013 – 8/2014) Residential Dining Room Manager/ Sous Chef

Direct and supervise the activities of staff of 25-30, (food preparation, customer service, cooks, line attendants and utility).

Interact with customers and maintain effective customer relations at all levels.

Maintain records to comply with Aramark, government and accrediting agency standards.

Ensure implementation of and adherence to all Aramark guidelines

Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

Maintain effective working relationship with front of the house management.

Increase employee engagement by setting clear expectations and providing the tools and resources required for them to do their jobs in excellence.

Participate in monthly QA Food and Safety Assessments.

Train, empower and motivate staff to assume ownership of the work.

Place orders, assist with inventory and whatever other projects given by Food Service Director, RDM and Director of Operations

Catering At Its Best (1998-Present) Owner/Executive Chef

Supervised the catering staff and service operations of a full service catering company (corporate events, weddings and fine-dining experiences); managing an operating budget of $1.4 million.

Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience.

Provided personal chef services for a variety of celebrities, to include Donovan McNabb and Brian Davis (Owner of The DC United Soccer Team)

Coordinated and executed catering service for all events ranging from weddings to conferences.

Directly supervise catering staff with responsibility for hiring, training, communication, performance management, retention, and administration.

Howard University, (Sodexo) Washington, DC (2004-2005) Catering Manager

Managed service operations for catering department generating $2 million in annual food sales revenue (full service catering operation for campus services).

Directed the activities of staff of 25, (food preparation, customer service, chefs, cooks, assistants, and wait staff).

Reorganized the layout of kitchens and dining areas; worked closely with the executive chef to help develop creative diverse menus incorporating the cuisine commonly associated with independent, fine dining restaurants.

Maggie Moo’s Ice Cream, Gaithersburg, MD. (2000-2004) General Manager

Managed ice cream franchise generating $350,000 in annual sales

Instrumental in the turn-around of ice cream franchise.

Developed and implemented a marketing strategy to increase revenue.

Peachtree Regional Hospital, (Sodexo) Atlanta, GA (1998-2000) Executive Chef

Managed food service and catering department generating $3 million in annual revenue.

Designed and implemented a creative menu.

Coordinated and executed catering service for all events ranging from corporate meetings to conferences.

Directed the activities of staff of 30 (trained line cooks, shift leaders and all management staff)

Inventory

Salary is negotiable

HASSAN ABDUS-SALAAM

NOTABLE EVENTS

RICHMOND MEN ARE COOKING

Won "TOP CHEF" Challenge - 2008-2010

Richmond, VA

HEART ASSOCIATION SILENT AUCTION

WASHINGTON, DC - 2010

NATIONAL SCIENCE FOUNDATION – AWARDS CEREMONY

ARLINGTON, VA – 2007-2012

ROC-A-FELLA NBA ALLSTAR PARTY

PHILADELPHIA, PA

PROFESSIONAL EDUCATION

ART INSTITUTE OF ATLANTA – CULINARY ARTS PROGRAM

A.A. DEGREE 1998

SERVSAFE® FOOD PROTECTION MANAGER CERTIFICATION

National Restaurant Association – Educational Foundation

SALARY IS NEGOTIABLE

ORGANIZATION PREPARATION PRODUCTION PRESENTATION HOSPITALITY

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