NATHAN BALLANSAW IV

ad00bv@r.postjobfree.com 469-***-****

Douglasville, Ga 30135

PROFESSIONAL

SUMMARY

Innovative Chef with an exceptional record of service. More than 20 years of expertise in all facets of cooking and management for Four Star restaurants and as a well-trained caterer for private parties and functions. Graduate of The Art Institute of Virginia Beach. Excel in supervising small to large staff and overseeing substantial food accounts. Forward-thinking professional offering more than twenty years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven management skills.

SKILLS

Management

Staff Hiring and Training Quality Assurance Expense Management Capacity Planning New Menu Items Scheduling

Private Parties/Functions Catering Services Budgets

Budget

Capacity Planning Coaching Scheduling

Performance assessments Payroll and scheduling Workflow Optimization Food Spoilage Prevention Budgeting and Cost Control

Food Preparation and Safety Kitchen equipment operation and maintenance

Budgeting

Staff Management

Cooking Client Direction

Event planning Hiring Inventory Leadership Managing

Marketing plans Quality Control Quality Assurance Safety

Sales Supervisory

Recipes and menu planning Forecasting and planning Signature Dish Creation

Food Plating and Presentation Team Leadership

Order Delivery Practices Menu planning

Vendor relations Employee training and development

WORK HISTORY Food and Beverage Director l Embassy Suites Atlanta Galleria

Budget forecasting

Hiring and training

Inspections readiness

Inventory

Maintain monthly budget

Quality control

Conflict resolution

Banquet and event management

Banquet and event menu creations

Bar and restaurant staffing and training

Director of Dining Services Dogwood Forest of Acworth

Manage Kitchen and Dining Room

Create weekly menus

Hire and Train Staff

Conduct monthly inventory

Order food and kitchen supplies

Maintain a monthly budget

Conduct department inspection

Maintain a positive work environment

Executive Chef Hilton Garden Inn Perimeter

Managed the Food and Beverage department. To include but not limited to.

Hiring and training staff members. Conducts monthly inventory.

10/2018 – 2/2020

01/2019 - CURRENT

Ordering for food and supplies for kitchen and banquets. Maintain a positive relationship with vendors.

Implement menu specials. Fulfill the hotels weekly BEO's.

Executive Chef /Consultant 01/2009 - CURRENT

Communicated on various levels to include client, customer and associate levels Oversees the overall direction, coordination, and evaluation of client accounts Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems.

Chef Primrose of Castle Hills - Carrolton, TX Managed the dietary program for the school.

01/2015 - 01/2019

Coordinating and participating in the preparation and cooking of various food items.

Created the weekly menus for the dietary program.

Dining Services Director Orchard Park of Murphy - Murphy, TX

01/2013 - 01/2015

Managed salaried managers and hourly associates in the Food Service Department Prepared and managed annual budgets Oversaw and participated in the preparation and service of food and beverage items, while following food standards for preparation, presentation, sanitation and safety.

Executive Chef Woodhaven Country Club – Fort Worth Texas

01/2010 - 01/2013

Event planning and creating menus Strong supervisory, leadership, management and coaching skills Assisted with managing cost controls and controlling expenditure Met HACCP and OSHA guidelines.

Supply Sgt United States Army 01/2004 - 01/2009

Executive Chef/Director of Food and Beverage

07/2004-12/2009

01/2000 - 01/2004

Responsible for the daily operations of the food outlets Budget control/Menu preparation, Portion Control Hiring New employees, Responsible for the budget for the Food and Beverage department Inspections/Quality Control/Training State code compliance.

New Orleans Country Club, Chef - New Orleans, LA 01/1999 - 01/2000

Transformed operations, increasing profits by 30% Created new menu Items Created and implemented Marketing plans to increase catering business sales to local businesses.

Sous Chef Worrel Bros. Restaurant - Virginia Beach, VA

01/1996 - 01/1999

In charge of food order/and preparation Worked in food stations- Grill, Salad, Sautee, and Expo In charge of making daily menu.

EDUCATION

Art Institute of Virginia Beach

1999

BS: Culinary Arts Management

Art Institute of Virginia Beach, Virginia Beach Virginia

Associate of Applied Science: Culinary Arts

1995

Norfolk State University, Norfolk, VA

ASB: Business Administration

1991

Executive Chef/Director of Food and Beverage Chateau Sonesta - New Orleans, LA

01/2000 - 01/2004

Responsible for the daily operations of the food outlets Budget control/Menu preparation, Portion Control Hiring New employees, Responsible for the budget for the Food and Beverage department Inspections/Quality Control/Training State code compliance.

New Orleans Country Club, Chef - New Orleans, LA 01/1999 - 01/2000

Transformed operations, increasing profits by 30% Created new menu Items Created and implemented Marketing plans to increase catering business sales to local businesses.

Sous Chef Worrel Bros. Restaurant - Virginia Beach, VA

01/1996 - 01/1999

In charge of food order/and preparation Worked in food stations- Grill, Salad, Sautee, and Expo In charge of making daily menu.

EDUCATION

Art Institute of Virginia Beach

1999

BS: Culinary Arts Management

Art Institute of Virginia Beach, Virginia Beach Virginia

Associate of Applied Science: Culinary Arts

1995

Norfolk State University, Norfolk, VA

ASB: Business Administration

1991

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