Human Resources Microsoft Office

Summary

I have ** years of experience, including as an Executive Chef, as a Cook and as a Line Cook in industries including Health Services. Most recently, I have been working as an Executive Chef at Flik Lifestyles from June 2016 to August 2016. My skills and experiences include: Cooking, Counseling, Human Resources, Inventory Management, Materials Management. I hold a Diploma degree in Culinary Arts from Burlington County Institute of Technology and hold a Bachelor of Science (BS or BSc or SB) degree in Culinary Management from Art Institute of Philadelphia. Experience

Military Service

Skills

TBU, Coaching, Cooking, Counseling, Human Resources, Legal, Microsoft Office, Quality, Inventory Management, Materials Management, Army, Supervisory Skills, Team Work, Progress, German

Languages

German

Occupational licenses and certifications

Certificate: Food Service Specialist, U.S. Army, 1995; Virginia Certificate: Servsafe Certification, Restaurant Association of America, 2013; New Jersey Certificate: Hazardous Materials Certification, U.S. Army, 2009; Oklahoma Certificate: Manager Development Course, U.S. Army, 2006; Outside U.S., Germany Certificate: Supervisor Development Course, U.S. Army, 2006; Outside U.S., Germany Driver's License

New Jersey, Class D/Regular

Education

Marlon R Harris

609-***-**** (Cell)

PO BOX 151

Florence, NJ 08518

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

Flik Lifestyles, Darby, PA June 2016 to Present

Executive Chef

Directed preparation, seasoning and cooking. Planned menu items. Ordered supplies. Kept records and accounts. Participated in cooking. Checked quality of raw food products. Inspected cooking tools and equipment to be sure they met established standards. Instructed cooks and other workers in food preparation, cooking, garnishing and presentation. Estimated amounts required of supplies such as food and ingredients. Flik Lifestyles, Philadelphia, PA Jan. 2016 to Present Cook

Prepared soups, meats, vegetables, desserts, fish and shellfish. Prepared raw produce for cooking or eating. Cooked foods by baking, roasting, broiling, frying, sautéing and steaming. Maintained detailed menu knowledge. Maintained clean and tidy personal appearance. Maintained professional dress code. Met federal regulations regarding food preparation. Seasoned and cooked foods to recipe. Tested foods to check cooking progress. Tested foods by tasting, touching, smelling and piercing with utensil. Portioned foods consistently. Arranged foods on dishes. Mandy's Railway Diner, Heidelberg, Germany May 2010 to Jan. 2013 Line Cook

U.S. Army, Fort Bragg, NC Feb. 2003 to Apr. 2010

Supply Coordinator

Received items to stock storage yards. Unpacked merchandise, equipment, supplies and materials. Counted items received. Labeled items with identification tags. Compared requisition orders with stock. Inspected inventory for damage. Maintained electronic records of inventories, price lists, shortages, shipments, expenditures, goods used and goods issued. Distributed requisitioned supplies. Cleaned and maintained supplies, tools, equipment and storage areas. Operated motor vehicles, fork lifts and pallet jacks. U.S. Army, Fort Bragg, NC Apr. 1999 to Feb. 2003

Cook

Used software tools including: Microsoft Office. Directed kitchen activities. Planned menu items. Ordered supplies. Kept records and accounts. Ensured that food quality and cleanliness met federal regulations. Monitored sanitation procedures and kitchen cleanliness to ensure standards and legal regulations were met. Performed human resources duties such as training, developing, coaching, counseling and evaluating. Ensured efficiency of kitchen operations. Supervised cooks. Inspected cooking tools and equipment to be sure they met established standards. Instructed cooks and other workers in food preparation, cooking, garnishing and presentation. Sergeant, Food Service Specialist July 1995 to Mar. 2010 United States Army

Quartermaster Branch

Veteran Discharge : Honorable

1995 Burlington County Institute of Technology, NJ Diploma: Culinary Arts

2016 Art Institute of Philadelphia, PA

Bachelor of Science (BS or BSc or SB): Culinary Management Page 1 / 1

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