Chef
Resume:
GE ORGE A . SL ADE,
Alexandria VA
22309
Email: **************@*****.***
Top-performing, dynamic culinarian with many years of proven, progressive experience in all aspects of food preparation and production, back-of-house management, and catering/banquet operations. Honest, dependable, and dedicated self-starter, passionate about culinary and proficient in international cuisine, including French, Thai, Italian, Caribbean, and Middle Eastern cuisine. Hands-on, natural leader who leads by example with a tireless work ethic and excels at motivating employees to achieve their best. Friendly team player with excellent communication and interpersonal skills.
- CO RE C O MPETENCIES -
Cooking Back of House Management Catering/Banquet Operations Budgeting Cost Control Menu Development Personnel Management Team Building and Leadership Training and Development Employee Morale Sanitation Compliance Customer Service Troubleshooting Ordering Inventory Control
- PR OFESSIONAL E X PERIENCE –
Food Servsafe Manager Certified VA
Restaurant Manager Sunoco corporation Laredo Taco company. Over sea daily operating Budget scheduling inventory control. HAACP Menu production Food cost waste. Documentation 8\15 present Supervisor production Verizon center 2/16 present
Levy Restaurant,wizards,Capitals,Mystic
Multi level clubs,suites, catering Food production. Supervisor for 20 union cooks oversee all production Fabrication of proteins,produce all sauces, distribution of Hot boxes to designated areas multi level clubs,Buffets set up design, inventory The 3 club Restaurant and the 3 level buffet stations in the clubs Restaurant had to maintain
Produce production for The .
Lead Production Chef - Barclays Center/Brooklyn NETS, Brooklyn NY 8/2012 – Present Oversee staff of 30 union team members in production for 18 multi-concept restaurants. Gross operation sale in 8 months $ 22 Million for 2012/2013 number 3 in world . Oversee production for 14 concept restaurant in Arena for Brooklyn Taste, oversee All Haacp Nyc Food inspection,FIFO system Production Sous Chef – CulinArt Managed Dining Services, New York, NY 6 /2011 – 8/2012 Production Chef – Do & Co. International Catering, Queens, NY 10/06 – 2/2011 Plan and oversee all food preparation and production, including preparation of all sauces, fabrication of all fish and beef, and braising, grilling, and sautéing of all meats. Prepare menus and manage in-line production for first-class Emirates Airlines, EOS, Cathay Pacific, Morocco, and Austria Airlines. Ensure compliance with safety and sanitation regulations.
● Catered for 7,500 people over a five-day period at Formula 1 racing events in Montreal, Canada: VIP driver lounge, Saber family (owner of BMW), McLearns family (owner of Mercedes Benz), Ferrari, Red Bull, driver victory party
● Maintained highest grossing unit at JFK airport, the Emirates Lounge, and worked in the Lufthansa first-class lounge
Executive Chef – Creole Café, New York, NY 4/03 – 9/06 Planned and oversaw all food production and plating. Led and supervised all back-of-house staff. Ordered all food and supplies, and managed inventory control. Designed new menus, created daily specials, maintained food-cost control, managed vendor relations, and liaised with front-of-house managers, ensuring a consistent, quality customer experience.
Simultaneously employed by C enterplate as C hef for NYRA, Belmont, Aqueduct, and Saratoga Springs (4/04
– 9/06)
Executive Chef – MoGal Catering / Eden Palace, Brooklyn, NY 6/03 – Present Managed catering for various special events, including weddings and parties, serving 100 to 3,500 people. Planned all menus, directed all staff, managed food costing and pricing, and coordinated the execution of operations for all functions.
● Catered for 1,500 people at St. Paul Community Baptist Church for pastor Johnny Youngblood’s 36th anniversary.
Sous Chef – City Group and Smith Barney, New York, NY 10/01 – 1/03 Set up dining room and operations for corporate catering events. Ordered all food and supplies and ensured catering team
had all food and supplies available as needed. Planned and oversaw production and plating of all meals and daily specials.
Sous Chef – Thaliana Restaurant, New York, NY 12/01 – 11/03 Planned and prepared all stock, sauces, pasta, soups, demi, meat, and fish; braised short ribs; and prepared daily specials.
Executive Chef – Vynl Restaurant, New York, NY 9/99 – 6/01 Planned and oversaw all food production and plating, ordered all food and supplies, and directed daily kitchen operations.
Since 1996, have worked part-time, on an as-needed basis, as a sous chef at Amsterdam Café. Previously employed as a saucier at CPS Ones, as a senior cook at the Department of Corrections, as a sous chef at Teddy Bar and Grill, as a 2 nd
chef at Honeysuckle Bar and Grill, as a chef at Wells Restaurant, and as a chef for Dobbs International Services at JFK.
- ED UCATION, CE RTIFICATIONS, A ND L ICENSES - Peter Kump Culinary Arts Institute
New York Technical College
Ohio Technical College
MoGal Catering NYC Business Certification
NYS Food Handler Inspection Certificate
A-Plus Computer Support Certification
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