Manager Customer Service

Lawrence J. Phelps

**** **** ***** ** *****: 301-***-****

Greenbelt MD • 20770 ************@*****.***

SUMMARY: With over 16 years culinary experience; A creative and innovative professional self starter with background in culinary design and presentation; proven ability to produce quickly under pressure without sacrificing quality; overseeing menu and food preparation and ensuring excellent customer service.

OBJECTIVE: Ambitiously seeking the position of Food Service Director or Executive Chef for a high class/volume establishment which provides opportunity for professional growth and advancement in an environment where my experience and culinary knowledge will be utilized in preparing a wide range of cuisines.

Professional Experience

Compass Group Washington D.C

Chef Nov 2014- Present

Undertake menu planning in consultation with the Executive Chef.

Demonstrating cooking techniques and the correct use of equipment to staff

Able to cook for large numbers of diners

Managing all aspects of the kitchen & cooking areas.

Corporate Chefs Mclean V.A

Chef Manager/ Café Manager Sept 2010-Nov2014

Maintained a good food cost, by updating inventory, waste management and proper menu costing.

Highly skilled in eye appealing menus, maintaining high levels of sanitation and cleanliness and resolving various issues in a timely matter.

Proven ability to effectively handle multi- task levels of responsibility with minimal direction from supervisors while supervising personnel, providing team leadership, motivation, and development.

Demonstrates knowledge and experience of a variety of cuisines.

Front of the house management skills counting draws, labor reports,

Micros systems, petty cash, sales reports and weekly menu planning

The Melrose hotel Washington D.C

Chef March 2009-July 2010

Maintained a 25- 27% food cost, by updating inventory and cost.

Highly skilled in eye appealing menus, maintaining high levels of sanitation and cleanliness and resolving various issues in a timely matter.

Proven ability to effectively handle multi- task levels of responsibility with minimal direction from supervisors while supervising personnel, providing team leadership, motivation, and development.

Demonstrates knowledge and experience of a variety of cuisines.

Benchmark Hospitality Bethesda, MD

Banquet Chef June 2009- July-2010

Cook and directly supervise and trained staff on seasonal menu’s for the Lockheed Martin employee’s

Conduct regular physical inventories of food supplies, and assess projected needs; order all food and suppliers according to B.E.O specification.

Maintain the standards of the quality to ensure that cost of food remain economical.

Creatively plated and designed menu’s to present to the chef also effectively made specialty plates, for gluten free, vegans, and strict dietary needs.

Café Assorti Washington, DC

Executive Chef December 2008 –Sept2010

Manage, train and work in unison with staff while maintaining the ability to be a clear thinker, remain calm and resolve problems using good judgment

Experience in opening up and assisting in organizing a new restaurant kitchen, and interviewing staff for grand opening of restaurant.

Create preparation lists and calculate each dish according to owner specifications, in addition to creating and pricing out specials

Fabricate and prepare various types of meat according to recipe standards

Prepare cuisines from scratch at a high volume production with the ability to oversee culinary staff while maintaining the highest quality standards

Count inventory and responsible for bringing food cost percentage down to 27%

Display an outgoing and positive attitude needed to provide hospitality to guests

Inspect food for quality and freedom from contamination and spoilage according to FIFO, OSHA and HACCP standards

Doubletree Hotel Washington, DC

Sous Chef/Banquet Chef September 2006 – December 2008

Responsible for and successful at creating cuisine specials and pricing them to be sold on the menu and to be described and served by the wait staff

Transferred data to appropriate software program, Chef Tec and Excel ensuring standards kept at 13% above benchmark

Produced new and innovative recipe ideas that cater to the menu along with preparing foods for persons on specialized diets (i.e., diabetic, salt restricted, religious) and modified texture diets

Ensured that all the meals coming from the kitchen were well prepared with regard to quality, consistency, eye appeal, and taste

Ritz-Carlton Washington, DC

Line/Banquet Cook March 2003 - September 2006

Prepared food for banquets with a focus on quality, production, sanitation, food cost controls, and presentation

Trained and delegated responsibilities to staff and established effective follow-up procedures to ensure completion consistent with Hotel objectives

Responsible for all kitchen operations including restaurant, room service, buffets, and banquets for parties ranging from 300 to 1500 guests

Organized and performed job functions with attention to detail, speed and accuracy and ensured quality and quantity of food according to standards and specifications as determined by the hotel

Calculated the cost of menu items and maintained a low food cost percentage

Prepared food for special occasions such as meetings, and holiday celebrations

Participated in, and guided others in washing, sanitizing, and cleaning of the premises, cooking utensils, and kitchen equipment to maintain sanitary conditions

Education

AAS - Advanced Culinary Arts - Falls Church, VA - Magna Cum Laude GPA: 3.50

Actively Pursuing Certified Executive Chef (CEC)

Skill Soft Training: Food & Beverage Management

Other: ChefTec and Proficient in Microsoft Office

Commendations

Certificate of Completion: Food Manager Certificate

Received numerous First Class Certificates for Outstanding Service

Ritz-Carlton 2003 – 2006

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