Chef with lots of Catering experience

John B. Mitchell

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

Unit 205 Lutz, FL 33558

Cell Phone: 813-***-****

Email: *********@*****.***

CHEF

Driven by Pride - Passion - Professionalism, and committed to provide consistent, fresh, delicious meals with quality presentation through my skills in all styles of cooking and strong leadership to orchestrate a positive kitchen environment.

OBJECTIVE

Looking for a challenging Chef position that through my ability to heighten responsibility, personal growth and professional achievement, will increase the emphasis of quality food preparation and the presentation to meet and exceed the kitchen and the facility's expectations.

CAREER SUMMARY

An experienced Chef with proven success of over 25 years of hands-on administrative responsibilities and great cooking skills in diverse restaurant environments with small and mid-sized staffs. An established track record for identifying complex problems; resourceful and inventive in developing timely and effective solutions. Excellent reputation of skills in handling both supplies and customers with overachieving results. Team player that develops rapport with all co-workers and staff

PROFESSIONAL EXPERIENCE

John B. Mitchell

References Available Upon Request

Bethany Center, Lutz, Florida July 2007 - present

Catholic Resort featuring dining for 300

Executive Chef / Catering Manager

* Participated with developer on design of initial kitchen facility design; responsible for complete start-up preparation of all kitchen and catering facilitation and management; developed and implemented menus, policies, staffing, catering quality presentation organization, and all daily operational procedures in accordance to the establishment's evolving and changing policies, while continuing to monitor the over all performance of the kitchen.

* Responsible for all menus with food prep and cooking details; responsible for all food ordering to service same day meals and multi-event catering.

* Created kitchen ability to easily adapt and handle special dietary requests for all patrons of retreats and events

* Department Manager and responsible for all kitchen prep and cleanup; developed bi-weekly scheduling to accomplish servicing the changing daily events and meals.

* Have established an Identity for the Bethany Center, from a Retreat Center with no identity, to a highly regarded Retreat and Event Center recognized for its gourmet cuisine to fit all levels of pricing with excellent hospitality; grown from a one-man staff to a staff of 13, with catering sales that have increased every year.

Eurest Dining Services, St. Petersburg, Florida Feb 2006 - July 2007 Compass Group: Restaurant at Fidelity Investment Services Executive Chef

* Transfer within Compass Group upgraded my position to a Corporate Dining Facility.

* Responsible for all food ordering for complete servicing of daily meals and special catered events; oversee all kitchen prep and cleanup.

* Implemented rotation of Theme Menus that steadily increased sales. PROFESSIONAL EXPERIENCE

John B. Mitchell

References Available Upon Request

Bon Appetit, St. Petersburg, FL March 2005 - Feb 2006 Compass Group: Food Services at Eckerd College

Catering Chef

* Responsibilities were from selection of menus, overseeing prep and cook of all foods for all catering (varied in size/menu); responsible for all kitchen staff, organization, and sanitation and hygiene of kitchen.

* Overseer of on Campus Catering Department a working part of high volume/made from scratch catering.

* Involved in the redesign of certain stations for greater food serving facilitation in the main café, serving up to 700 students per meal. Creative Catering, Grand Isle, VT 2000 - 2004

Located at the Grand Isle Lake House

Kitchen Manager

* Responsible for complete planning, set-up, and execution of on-site functions, daily meetings, weddings and business retreats.

* Event planning included all types able to be hosted by Grand Isle: In-door, Outdoor; complete banquet set-up and breakdown.

* Position included my responsibilities as an on-site facilities manager. Spirit of Ethan Allen Shoreline Catering, Burlington, VT 1997 - 1999 Shoreline Catering Dinner Cruise Ship

Chef, Kitchen Manager

* Developed Seasonal Menus and developed pricing and budget for dinner cruise ship

* Responsible for all food ordering, and maintained hiring and scheduling of kitchen and banquet staffs

PROFESSIONAL EXPERIENCE

John B. Mitchell

References Available Upon Request

Flotsam LTD, Corporate Yacht, Sarasota, FL 1996 - 1997 Private Corporate Yacht

Chef, Kitchen Manager

* Achieved high-level success with maintaining and providing full complete kitchen services on board a private corporate yacht.

* Masterfully developed menu and supply rotation for extended periods at sea. The Burrito Company, Burlington, VT 1987-1995

Quality Food Manufacturer

Owner / Operator

* Essential member of the Church Street Marketplace with history of effective marketing, successful sales and steady growth over a seven-year period.

* In-depth knowledge of retail sales and catering, marketing specialized salsa recipe to area restaurants.

* Developed initial setup/start-up including: hiring staff; design of procedures and menu evolution.

* Set up cost effective purchasing, ordering and inventory procedures, resulting in minimized operational costs.

References Available on Request

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