D. Gabe Young

*** ****** ***** *******, ** *****

601-***-****

ad0uef@r.postjobfree.com

Georgia Blue February 2019 – present

Corporate Chef

Responsible for overseeing daily operations of multiple locations and business activities

Responsible for managing its resources, developing and implementing an operational plan and ensuring that procedures are carried out properly

Regularly evaluates organizational efficiency and makes necessary changes to maximize staff productivity

Assess the needs of the company and find ways to contribute to the big picture by ensuring daily operations run smoothly and as efficiently as possible

Ensure menu items and recipes all being followed 100% the same way at every locations

Ensure all locations are staying in compliance with health department guidelines

Graysport Catering, Jackson, MS September 2013-February 2019

Executive Chef/Owner

●Managed and operated all daily activities.

●Established high-quality standards in all kitchen operations and ensured kitchen presentation and serving were compliant with regulatory requirements for food handling and sanitation.

●Met with customers to perform taste tests to find out what customers are expecting for their catering event.

●Estimated food consumption for the event and ordered and purchased food accordingly.

●Ensured food quality and presentation met or exceeded customer’s expectations.

●Attended food shows to preview latest and most popular menu items to existing and prospective customers.

●Marketed to new customers to grow business.

Olive Garden-Jackson, MS March 2009-September 2013

Culinary Manager

●Responsible for supervision of food preparation

●Ensured all menu items were met and prepared to the highest standard.

●Monitored and reported products received to management team.

●Ensured purchasing, sanitation and safety of food was met at all times.

●Facilitated the hiring, training and development of team members while supporting the organization in achieving its goals and objectives by ensuring compliance with its management policies and practices.

●Conducted effective training of kitchen staff on new and current menu items.

●Developed and trained current employees for future kitchen lead positions.

●Provided written performance feedback to all of the kitchen staff.

P.F.Changs. ~ Ridgeland, MS April 2006-March 2009

General Manager

●Analyzed and planned restaurant sales and levels of profitability.

●Organized marketing activities, such as promotional events and discount schemes.

●Prepared reports at the end of the shift/week, including staff control, food control and sales.

●Created and executed plans for department sales, profit and staff development.

●Set labor budgets and ensured assistant managers met weekly goals.

●Coordinated operation of the restaurant during scheduled shifts.

●Responded to guest complaints and ensured their satisfaction.

●Recruited, trained and motivated staff.

Whittmyer Seafood ~ Baton Rouge, LA December 2002 – April 2006

Executive Chef

●Supervised and coordinated all culinary-related processes.

●Estimated food consumption, monitored food inventory and ordered supplies accordingly.

●Prepared and priced restaurant menus.

●Participated in development of new recipe ideas.

●Planned events providing on- the- job training and culinary demonstrations.

●Provided leadership in establishing high quality standards in all kitchen operations and ensured the kitchen was compliant with the regulatory requirements for food- handling, sanitation and safety.

Educational Experience:

Culinary Arts Of Louisiana ~ Baton Rouge July 1999-Dec 2002

Associate Degree

United States Marine Corps April 1994-July 1999

Food Service/Motor Transport

Copiah Lincoln Community College June 1992-April 1994

Wingfield High School June 1992

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