Service Food
Resume:
KEVIN McDONALD
**** ******* ******, **, ********* 403
WASHINGTON, DC 20012
PROFESSIONAL OBJECTIVE
To be associated with an organization in the position of Chef, which will allow me to display my knowledge and expertise in culinary skills where there is an opportunity for growth and advancement.
EXPERIENCE
Aramark Food Service American University - March 2009 to May 2015
Washington, DC
Kitchen Supervisor - Supervised the daily food service operations for a four week cycle menu (soups, sauces, meats, seafood, pasta stations and Deli).
Level One Restaurant - March 2009 to December 2009
Washington, DC
1st Cook - I prepare soups, sauces, and the daily specials for the restaurant.
Gill Grilling Company - September 2007 to March 2009.
University of Maryland, College Park, MD
Sous Chef - Supervised the daily food service operations for the fraternities and sororities for lunch and dinner. Ordered food and prepare menus.
Kims Cafe- July 2005 to September 2007.
Federal Court Building, Montgomery County
Chef - Prepared breakfast and lunch, also prepared soups, meats and desserts. I coordinated catering events with court officials and judges.
HOWARD UNIVERSITY - August 2003 to July 2005.
Washington, DC
Sous Chef - Overseeing of line cooks when needed. I assisted with banquet duties, ordering and receiving food. I prepared soups, sauces, meats, also some baking.
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BETHESDA COUNTRY CLUB - June 2002 to July 2003.
Bethesda, MD.
Banquet Sous Chef - I insured quality service was met which included ordering and receiving of produce, maintaining a low food cost for high quality food. I worked with the line cooks when needed on the line. I prepared soups, sauces, meats, also some baking.
HILTON ARLINGTON TOWERS - November 2000 to July 2001.
Arlington, VA.
Round Cook - I prepared banquets, specials for Dan & Brads Restaurant (daily). Baked breads, pastries, made ice creams, sorbets etc. When needed I prepared the employees meals. I prepared meats, soups sauces, also some baking. I sautéed on line.
SODEXHO FOOD SERVICES - October 1995 to February 1997.
Federal Court Building, Washington, DC.
Chef- Café operations, prepared daily specials, ordering foods, and worked with court judges coordinating banquets, etc.
CULINARY SERVICE - February 1994 to September 1995.
Washington, DC.
I was on call to provide food service in the capacity of a sous chef, (sometime four to five times a month) at the same locations. I provided daily specials, soups, sauces, main courses, (institutional cooking).
EMBASSY ROW HOTEL - June 1993 to January 1994.
Washington, DC.
Sous Chef- Managed banquet department. I was responsible for ordering of foods daily. I coordinated employees' meals, rotation of employee schedule and setting up banquets for fine dining.
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WILLARD INTERNATIONAL CONTINENTAL HOTEL - November 1990 to September 1992.
Washington, DC.
Chef- Tourneau, banquets and some butchering, cafe restaurants and setups - international style cooking.
CAPITOL HILTON HOTEL - November 1989 to November 1990.
Washington, DC.
Banquet Chef - I was responsible for ordering all meats for banquets and parties from a range of 20 to 4,000 guests. I worked with a staff of four including one chef. Additional duties included Garde Manager.
STAN HOPE HOTEL - September 1986 to June 1989.
Manhattan, NY.
Chef- Duties included Saucier, Poissanier, Butcher, Garde Manager in a European Style Kitchen.
MARRIOTT MARQUIS HOTEL - September 1985 to September 1986.
New York City, NY.
Chef- I broiled and sauté. I started in Room Service Kitchen and move to Banquet Kitchen. I was promoted to I.D. Trainee in View Restaurant of the hotel.
MAYFLOWER HOTEL - December 1980 to September 1985.
New York City, NY.
Sous Chef- I prepared soups, sauces, meats and fish. I assisted in coordinating, preparing for buffets, banquets and parties.
HILTON HOTEL - June 1976 to December 1980.
San Francisco, CA.
Cook - Assisted with preparation of lunch, dinner, soups and sauces. This position serves as a valuable application for future vocational goals, also served actively in the U.S. Navy Reserves during which I honed my skills by cooking for the officers and crewmen.
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WINDOWS OF THE WORLD - January 1976 to June 1976. World Trade Center, Manhattan, NY
Cook - Preparation of breakfast, lunch and dinner.
GRANDMA'S TABLE- January 1974 to January 1975. Staten Island, NY.
This position was my apprenticeship into the world of bona fide cooking. I was fortunate that the owner allowed me to explore all facets of cooking, e.g., preparing breakfasts, lunches and dinners. During that time I was a student at the Culinary Institute.
EDUCATION
CULINARY INSTITUTE OF AMERICA - New York City, NY. - January 1 975 lo June 1976.
NEW YORK CITY COMMUNITY COLLEGE - September 1973 to December 1975. Bachelor of Science Degree for Hotel and Restaurant Management.
FOOD AND MARITIME TRADE HIGH SCHOOL - September 1969 to June 1973. Food Handlers Licensee - June 17, 2003.
REFERENCES
Troy Williams 202-***-****
Michael Lamb 202-***-****
Ronald Jones 202-***-****
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