Douglas Kieley Executive Chef

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

Atlanta, GA 30363

acxhuw@r.postjobfree.com

404-***-****

OBJECTIVE

To continue being creative and challenged both in gourmet cooking and restaurant management.

SKILLS OVERVIEW

Over 20 years of experience in restaurant and hospitality business. Including four and five star hotels and international experience.

Skilled in menu development and execution while reaching financial goals and maintaining excellent food quality and guest satisfaction.

Extensive experience training staff with a language barrier; basic knowledge of Spanish and Polish. Excellent people skills.

Startup Experience. Involved in opening restaurants including designing kitchen layouts, menu creation, and recruiting and training staff.

CAREER EXPERIENCE

Proof of the Pudding, Atlanta GA

Executive Chef 1/2012 – Present

Responsible for 3.5 million dollars in food operations at the Georgia Convention Center. Lead the implementation of the “CulinAero” brand bringing restaurant quality food to a convention setting. Brought food and labor costs down resulting in the most profitable years in recent times. Was awarded Proof of the Pudding’s “Chef of the Year” for 2013. Became the Executive Chef of the Carter Presidential Center managing all of Proof of the Pudding’s offsite catering and aiding in onboarding Auburn University Luxury Suites.

ALON’S BAKERY, ATLANTA GA

Executive Chef 3/2011 - 10/2011

Responsible for food production and quality, food cost control, menu development, customer relations, and staff training in this busy gourmet market and catering operation.

CYN SHEA’S EXPRESS AND COMPLETE CATERING, HUNTSVILLE AL

Executive Chef 8/2006 - 3/2011

Managed all aspects of food production in a 50-seat fine dining restaurant, a 140-seat bakery café, and catering operation that included gourmet full service dinners, weddings, and corporate events. Improved the menu and presentation at the fine dining restaurant. Partnered in staff recruitment and training, purchasing of kitchen equipment, setting up operations, and creation of all menus for the bakery café, which opened in January of 2007.

EatZi’s Market and Bakery, Atlanta GA

Executive Chef 8/2001 - 8/2006

Oversaw the total culinary operations for two EatZi’s locations in Atlanta with revenue exceeding 20 million per year. Was directly responsible for maintaining cost of sales and labor within budget. Other responsibilities included scheduling, staff management, R&D, catering, holiday planning and execution, recipe adherence and guest satisfaction.

Chateau Elan Winery and Resort, Braselton GA

Executive Chef of the Inn 6/1998 - 6/2001

Entered as an Executive Sous Chef and later was promoted to Executive Chef of the Inn. Assisted the Resort Executive Chef in running multiple F&B outlet facility with 16 million in total annual revenue. Was directly responsible for the food operations in this 355-room hotel. This involved food quality and cost controls, food ordering, personnel management and all other aspects of kitchen operation.

Crowne Plaza Ravinia, Atlanta GA

Banquet Chef 3/1996 - 6/1998

Initially hired as a Restaurant Chef and later became Banquet Chef. Both positions included staff supervisions, food ordering, cost controls, and production planning. As a Restaurant Chef, was responsible for room service in this 500-room hotel, as well as creation of daily buffets and Chef’s specials. As a Banquet Chef, oversaw events of up to 1500 guests, which included kosher events.

Radisson Hotels International, Szczecin Poland

Executive Chef 9/1992 - 1/1996

As Executive Chef I was responsible for the hotel’s total culinary operations. This encompassed a 200-seat European cuisine restaurant, an 80- seat Italian fine dining, large banquet facilities, and a retail pastry shop. Total F&B revenue was 2.5 million. Originally was hired as a part of an American opening team as the Restaurant Chef. In July 1993 was promoted to Executive Sous Chef and in September of 1995 to the Executive Chef position. During the entire experience, staff training was a priority. Other challenges included locating products and vendors in Poland.

Ritz Carlton Hotel, Naples FL

Assistant Dining Room Chef 9/1987 - 8/1992

Worked in all areas of the kitchen including the main dining room and banquets.

Commander’s Place, New Orleans LA

Line Cook 9/1985 - 8/1987

Worked under Emeril Lagasse in this five star restaurant, which did up to 700 covers per night.

AWARDS

2013 “Chef of the Year” Award; Proof of the Pudding; Atlanta, GA

2013 “Most Sustainable Menu” and “Best Plated Entre”; Allie Awards; Atlanta, GA

1994 Finalist in Clear Cuts Rainbow Trout Recipe Contest; Clear Springs Foods; Buhl, ID

1993 First Place Gold Medal in Chef’s Signature Series; Sutter Home Wines; Napa, CA

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