Management Quality Control
Resume:
CURTIS CHRISTIAN
*** ****** ****** #** • Alexandria, VA 22314 • H: 703-***-**** • C: 571-***-**** • ****************@****.***
Dedicated, enthusiastic and detail-oriented culinary professional with 26 years experience, having extensive skill in menu development, food preparation, sanitation, culinary staff management and training, as well as, possessing vas knowledge of kitchen equipment and cooking techniques in a fast-paced environment. Exceptional ability to communicate clearly with staff and patrons. Well versed in handling food inventory, rotating of stock and ordering of supplies. Food safety certified and has received Virginia Food Manager Certificate.
CORE COMPETENCIES
Menu Preparation (including special diets)
Quality Control
Order synchronization, preparation, garnishing and final presentation
Special Event Catering
Inventory Management
Cost Management
Hygiene & Food Safety Management
Hospitality Training
CULINARY EXPERIENCE
Chef/Head Cook
May 2015 to
TCMG, Arlington, VA
Food regulation compliance
Food preparation
Quality Control
Kitchen staff training
Management of food deliveries
Menu development
Supply ordering
Food cost control
Maintained hygiene and food safety standards
Handled situational emergency staff coverage
Sous Chef
November 2014 to April 2015
Main Event Catering, Arlington, VA
Food regulation compliance
Food preparation
Quality Control
Kitchen staff training
Management of food deliveries
Menu development
Large event catering for 200+
Supply ordering
Food cost control
Maintained hygiene and food safety standards
Sous Chef (4)
August 2012 to November 2014
Sodexo-Marymount University, Arlington, VA
Food regulation compliance
Food preparation
. Control
Kitchen staff training
Menu development
Large event catering
Supply ordering
Food cost control
Maintained hygiene and food safety standards
Chef/Head Cook
October 2003 to January 2012
Moral Welfare and Recreation, Arlington, VA
Food regulation compliance
Food preparation
Quality control
Kitchen staff training
Management of food deliveries
Supply ordering
Food cost control
Maintained hygiene and food safety standards
Handled situational emergency staff coverage
Head Line Cook
September 2004 to October 2005
Iron Chef Morrou Ouattara Farrah Olivia Restaurant, Alexandria VA
Food regulation compliance
Food preparation
Quality control
Kitchen staff training
Management of food deliveries
Supply ordering
Food cost control
Maintained hygiene and food safety standards
Handled situational emergency staff coverage
Sautée Chef
August 2000 to September 2003
Mt. Vernon Country Club, Alexandria VA
Food regulation compliance
Food preparation
Quality Control
Kitchen staff training
Large event catering
Maintained kitchen sanitation regulations
Head Cook Supervisor
April 1998 to July 2000
Sunrise Assisted Living, Springfield VA
Food regulation compliance
Food preparation
Quality control
Kitchen staff training
Management of food deliveries
Supply ordering
Food cost control
Maintained hygiene and food safety standards
Handled situational emergency staff coverage
EDUCATION & TRAINING
Department of the Navy - Navy cook and leadership training- 5 years of service, Rank E4, Honorably Discharge
Southeastern Culinary Arts Institute-1998 to 1992
Food Preparation, Nutrition and Sanitation via Us Navy St. Augustine Florida
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