Executive Chef Manager

P. Thomas Jones

**** ******** *****, ******** *****, VA 23454

Tel. 757-***-**** Email. *********@***.***

Highly professional and educated with over 30 years of experience in and respect for the culinary industry.

Career Experience

Stoley’s, Virginia Beach, VA

Chef/Owner – November 2005 to January 2017

*Established a very successful restaurant from scratch

*Maintained a positive cash flow and steady food cost for the duration

*Organized daily specials to maximize food usage and cost

*Created weekly & seasonal desserts

*Conducted monthly inventories to cross check costs & usage

*Planned off site catering events to connect ourselves with the community

*Composed in house private event menus to meet specific guests needs

Five01 City Grill, Virginia Beach, VA

Chef/Kitchen Manager - July 2002 to November 2005

*Manage daily operations of all menu and specials production.

*Maintain and control all aspects of food order and inventory.

*Hire, train and schedule all kitchen personnel.

*Offered possible Corporate Chef position with in company upon completion of job description and responsibilities.

Margarittaville Cafe, Key West, FL

Kitchen Supervisor - July 2001 to June 2002

*Assist with daily supervision and operation of all food prep and production.

*Work with KM on food inventory, ordering and cost control.

*Train all new kitchen personnel.

Cavalier Hotel, Virginia Beach, VA

Executive Chef - August 1999 to March 2001

*Organized at least 2 and up to 4 kitchens for the operation of 3 seasonal, 75-seat and one year round 100 seat restaurants.

*Designed all banquet food menus, to include buffet and individual course plated, to accommodate 10 to 1000 guests.

*Menu recreation for seasonal restaurants and revisions of local favorites for year round restaurant.

Cavalier Hotel (con’t)

*Staffing and training of all cooks; line, pantry, prep, banquet, stewards and kitchen management staff. Directly responsible for staffing and operation of purchasing department.

*Responsible for cutting food cost by 20%, labor cost by 15%, controllables by 30% and increased overall restaurant sales by 25%.

Henry’s Planet Seafood, Virginia Beach, VA

Executive Chef - March 1999 to August 1999

Ramada Inn, Newport News, VA

Executive Chef - October 1998 to March 1999

Ramada Plaza Resort/Gus’ Mariner Restaurant, Virginia Beach, VA

Executive Chef - January 1996 to October 1998

Ramada Plaza Resort/Gus’ Mariner Restaurant, Virginia Beach, VA

Sous Chef - March 1995 to January 1996

Education

Ford’s Colony Country Club, Williamsburg, VA

Internship, March 1992 to May 1992

Johnson and Wales University, Norfolk, VA

Associate in Culinary Arts, May 1992

Tidewater Community College, Virginia Beach, VA

Hotel Restaurant Management Course

Enrolled September 1987 to December 1989

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