Food manufacturing production leader
Resume:
William Wright
Madison, MS *****
************@*****.***
OBJECTIVE
To secure a position at your establishment that utilizes my managerial skills while allowing me to take on new responsibilities with the potential for advancement.
WORK HISTORY
Executive Chef, Northwest Forest Conference Center
January 2004-Present
I am responsible for production of a high quality lunch buffet that is offered on a daily basis to all employees up to and including the owners of this multi-million dollar entity. Also responsible for numerous daily food and beverage functions that consisted of weddings, meetings, classes, and any other groups that required foods. This compound consist of seven buildings that were normally booked for food functions. Also developed and ran a successful off-site catering division.
Production Manager, Houston Culinary Center by HEB
September 2005-June 2013
I was responsible for a staff of about sixty partners. This is a production kitchen that produces for HEB Café on The Run, all HEB Delis and Cooking Connection. Team leader duties include, but are not limited to, production volumes, labor hours, food cost, departmental sales, purchasing, weekly inventory, scheduling, menu development, and special events. As a Production Team Leader, I developed recipes and built manufacturing lines that brought this small kitchen from producing for seven locations, to producing 8.5 million pounds annually. I also taught classes and participated in such programs like MMM, TWI, 6s, advanced HACCP, PIE, QA, SQF and VPP
Executive Sous Chef, Raveneaux Country Club
August 2004- September 2005
Sous chef responsible for fine dining restaurant, a short order café, and all special functions. I also supervised all kitchen and wait staff for day and night shifts.
Sous Chef, Marriott at Greenspoint
May 2002- August 2004
Sous Chef responsible for all food production and service for three outlets and all associates in the food and beverage department. Also responsible for all banquet production and service. I attended all food and beverage managers meetings and organized daily, weekly, and monthly kitchen meetings. Developed and maintained sanitation and safety programs and oversaw all stewarding staff. I attended several Marriott training programs and also, created and maintained company documents via computer and all HACCP records and documentations were my responsibility. I also participated in the hiring, terminating, and maintenance of all kitchen associates
EDUCATION
High School Diploma, Northwest Rankin Attendance Center, 1996
Associate’s Culinary Degree, The Art Institute of Atlanta, 1998
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