Customer Service Executive

Alexander Zeppos

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

Gaithersburg, MD 20882

**********@*****.***

H- 301-***-****

C- 301-***-****

Objective

To execute by using my experience and creativity, coaching and helping others to learn and grow while maintaining cost effectiveness with in all departments. Utilizing local farms and seasonal ingredients while continuing to learn in this fast paced ever-changing world of culinary arts.

Paladar Latin Kitchen & Rum Bar 2015 - Present North Bethesda

Executive Chef / Corporate Trainer

Lead BOH staff in conjunction with corporate executive chef and CEO of Paladar, duties include budgeting, food cost, payroll, scheduling, ordering, receiving, inventory and HAACP plan development. I am the Hub store chef of menu and special development and corporate trainer for all new chefs and managers. Menu training for FOH staff.

Wegmans Food Markets 2012 - 2015 Maryland Division

Chef

Oversee all of prepared foods operations. Operational duties include budgeting, food cost, payroll, scheduling, ordering, receiving and inventory. Extensive training of all staff, BOH and customer service. Champion of production at scale for all food bar production and menu planning. Merchandising for all holiday and special programs. On and off premise special events.

Logan Tavern 2011 - 2012 Washington, D.C.

Chef de Cuisine

Lead BOH staff in conjunction with corporate executive chef and CEO of Eat Well DC, duties include budgeting, food cost, payroll, scheduling, ordering, receiving and inventory. Menu training for FOH staff. Have consistently lowered food cost every month without sacrificing quality of products in the 8-year history of the establishment. Have been designated to source and utilize local vendors and farms for menu.

Growlers of Gaithersburg 2006 – 2011 Gaithersburg, MD

Director of Operations / Executive Chef

Renovated and designed the venue and have been running the whole operation. Oversee a staff of 50 employees and operate kitchen, bar, live entertainment, brewing production, labor, beverage and food cost, payroll and accounting. Booking of all parties on and off premise. Meet with investors monthly to go over operations. Have really focused on business side of the culinary industry.

Awards: Zagat Rated. Brewers Association of Maryland Brewing Medals (2 Gold, 3 Silver & 4 Bronze)

Local 16 2004 – 2006 Washington, D.C.

Executive Chef

Worked on all aspects of menu research and recipe development. Duties included all planning of kitchen design and stationing. Budgeting, payroll, scheduling, ordering, receiving and inventory. Off-Premise functions and catering. Menu training for FOH staff.

Awards: Hottest Bar Scene Nominee in Washington D.C. by RAMW Awards. Zagat Rated. Voted best Pick-Up Spot.

Zaytinya / Jaleo 2000 – 2004 Washington, D.C.

Executive Sous Chef

Worked along side of Jose Andres with menu research and recipe development for Zaytinya. Duties included all planning of kitchen design and stationing. Budgeting, payroll, scheduling, ordering, receiving and inventory. Finding purveyors and specialty goods from overseas. Oversaw staff of 50+, with production, quality and consistency of cuisine. Off-Premise functions and catering. Volunteering by teaching and educating cooks at the DC Central Kitchen. Menu training for FOH staff.

Awards: James Beard Foundation, best new restaurant nominee for Zaytinya. Winner of best new restaurant in Washington D.C. by RAMW Awards. Noticed by every major food and wine publishing. Jose Andres, winner of Best Mid-Atlantic Chef 2003, James Beard Foundation and three-time nominee.

Ardeo 1998 – 2000 Washington, D.C.

Executive Sous Chef

Duties involved were taking charge of staff, ordering, receiving and daily specials. Payroll and monthly inventory. Assisted chef with special menu’s and restaurant menu items.

Awards: Zagat Guide, Top Brunches in Washington D.C.

Café Deluxe 1997 - 1998 Washington, D.C.

Lead Line Cook

As first cook assisted with daily specials, made sure line was ready for service. Maintenance of kitchen, food quality and consistency. Headed closing duties and sanitation of kitchen at end of shift.

Occidental Grill 1996 – 1997 Washington, D.C.

Externship

Six-month period during school was to learn in an actual working environment. Worked all aspects of the kitchen. Assisted in all banquets and special functions. Shadowed chefs with ordering and receiving. Worked in pastry department for a couple of weeks. High volume restaurant, great introduction and experience into the world of Washington D.C. restaurants.

Outback Steakhouse 1993 - 1995 Germantown, MD

Lead Line Cook

First introduction into the hospitality industry. An incredibly high volume restaurant. My speed, coordination, and cleanliness were tested daily throughout this venture. I worked all stations throughout the kitchen. Assigned to head closing duties. Helped with Kitchen Management duties. Off-Premise functions and special events.

Culinary Institute of America, 1997 Hyde Park, NY

Graduated with an Associates Degree in Culinary Arts.

Food and Management Sanitation Certificate.

Certifications / Skills:

Trilingual English, Greek and Spanish

Well versed in Microsoft Excel and Word

Safe Mark Certification

Montgomery County Food Handlers Certification

Washington DC Food Handlers Certification

Alcohol Awareness Certification

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