Customer Service Executive Chef

Adrian Skinner

***** ***** ******• Detroit, Michigan 48221 • 313-***-**** • ***********@*****.***

CAREER OBJECTIVE: Seeking a position as an Executive Chef using competencies in food preparation, menu planning and culinary staff management.

KEY QUALIFICATIONS:

Over 10 years’ experience managing a diverse environment focusing on client and customer service

Provides team leadership and support to culinary staff

Well versed in preparing menu items and recipes

Allocate and monitor food production needs to staff to ensure requirements are met

Areas of expertise include:

Recipe Development

Food Inspection

Cutting

Food Service

Kitchen Cleanliness

Quality Assurance

Portion Control

Train and manage kitchen personnel

Safe Food Handling

Special Events

Inventory Maintenance

Kitchen Management

WORK EXPERENCE:

Chef The Salvation Army – Detroit, Michigan January 2016 – Present

Prepare and cook food in keeping with recipes, quality standards and presentation standards

Develop menus and recipes

Supervised client’s working in the kitchen

Owner Adrian’s Catering Service – Detroit, Michigan 2008 – 2015

Self-employed, owned and operated catering service for various events

Prepared an extensive range of foods, according to the venue

Supplied and assigned areas with appropriate products and utensils

Interacted with patrons to provide special request and outstanding customer service

Head Line Chef Del Frisco’s Steak House – Charlotte, North Carolina 2007 -2008

Managed line and production of food items

Supervision of eight employees on a daily basis ensuring the kitchen was properly ran and final product was correct

Operated broiler, fryers, grills, ovens, and sautés’

Executive Chef Ramada Inn Taylor, Michigan 2003-2006

Responsible for all operations in the kitchen

Hired, trained, and assigned staff duties to ensure quality culinary dishes were produced

Ordered and stocked supplies, such as food items, dishes and utensils, cleaning products, and cooking supplies

Tracked and reported expenses incurred

Created recipes for up to date techniques and trends in dining to suit customers

Controlled food and labor cost

Ensured proper equipment operation/maintenance

Adrian Skinner

Executive Chef Livingston College Salisbury, North Carolina 2001-2003

Managed the daily operations of kitchen and staff

Trained staff adequately for the kitchen

Assigned duties to staff such as food preparation tasks, or assigned line positions

Set and served menu for special events

Kept track of kitchen expenses and inventory control

Executive Sous Chef Rooster Tail Catering Club Detroit, Michigan 1999 -2001

Assisted the Executive Chef on menu planning for special events

Supervised kitchen staff on preparation of food

Ordered food items, dishes and utensils and cooking supplies from vendors

Controlled food and labor cost

Executive Chef The Dunhill Hotel Charlotte, North Carolina 1991 -1999

Trained and managed kitchen personnel

Controlled food and labor cost

Selected and developed menus and recipes

Ordered food items, dishes and utensils and cooking supplies from vendors

EDUCATION:

Henry Ford Community College Dearborn, Michigan 2010-2012 Culinary Art Program

Tennessee State University Nashville, Tennessee 1983- 1985 Associate’s Degree in Criminal Justice

CERTIFICATES AND LICENSURES:

Safe Serve Certification Kitchen Management Training

ADDITIONAL

Excellent communication and customer service acumen

Familiar with hygiene, hand washing, rules and regulations and safety codes

Listen and answer guest inquiries in a helpful and professional manner

Familiar with different types of cuisines

HONORS AND ACTIVITIES

Studied under Chef Jimmy Schmidt and Chef Charles Lowery

REFERENCES AVAILABLE UPON REQUEST

Contact this candidate