Management Manager
Resume:
Anthony McDowell
****bristol pl
brooklyn, MD ***25
************@*****.***
Objective:
To obtain a position utilizing my diverse skills in a hospitality environment.
Qualifications:
Able to perform line duties, follow recipes by performing and reading instructions and measurements. Competent in working in any food environment and performing line checks. Experience in food cost, making of menus, ordering inventory, labor cost, opening and closing of the kitchen. Computer literate.
Education:
07/2009-10/102011 Culinary Arts
Lincoln Culinary Institute College
06/2004-09/2004 Management Development Program (Marriott)
2000-2002 Dietary Management – Certificate
Baltimore City Community College
1982-1985 Diploma
Franklin Senior High
Employment:
03/2010-present Marriott renaissance lead cook
Prepare food for guest, close kitchen, prepare menus, special plates, labor
In charge of whole kitchen
02/200*-**-**** Marriott Waterfront Hotel- lead cook/Cook 4
Prep and prepare food for guest
05/2010-02/2011 Riverhead Grill – Breakfast Chef
Prep and Prepare food for guest.
03/2010-02/2011 Union Jacks – PM Line Cook/Saute Cook
In charge of pm prep cook and sauté station. Prep and prepared food for station and worked on line as sauté cook
07/2004-09/2009 Blue Sea Grill – Kitchen Manager
Responsible for all duties, open and closing of the kitchen, inventory, food cost, labor, executing BEO for parties, making of Happy Hour Menu, line checks, scheduling, cooking, making or regular menus, making specials, soups, hiring, and ordering.
02/2002-04/2007 Marriott Waterfront Hotel –Lead Cook V
Lead shift of seven for duties of the day. Properly setting up for shift. Reading BEO for parties, prepping food for parties. Making sure hot boxes stayed hot for food.
11/1999-01/2002 Cheesecake Factory – Line Cook
Performed, and prepped all food, made sure food went out according to ordering from guest.
11/1996-10/1999 Maryland Center for Veterans Education and Training – Head Cook
Prepare food for residents. Lead five residents through each shift. Open and close kitchen.
11/1992-12/1995 Panino’s Restaurant – Supervisor
Supervised a shift of five associates, prepared menus, hire staff for shift, also prepare and prep food for menus. Open and close kitchen.
12/1986-12/1989 United States Army – Mechanic
Honorable Discharge – pull and prepare parts for tanks.
Achievements:
08/2009 Serv-Safe Certified
10/2006 Culinary Employee of the Month – Marriott
02/2004 Food & Beverage Associate of the Month – Marriott
11/2002 Culinary Employee of the Month – Marriott
01/2003 Certificate of Completion for Certified Trainer
06/2003 Promotion to Cook 4
09/2004 Management Development Program
06/2001 Certificate of Appreciation for Baltimore Stand down for Homeless
References:
Available upon request.
Contact this candidate