Anthony Meyer

Chef & Culinary Arts Instructor

ad0ura@r.postjobfree.com • 702-***-****

www.linkedin.com/in/anthony-meyer-abaa5a17

Summary

Chef and Culinary Arts instructor with Executive Pastry Chef designation with 20+ years of global experience in the Food and Beverage Industry. Specializing in all aspects of kitchen management, menu conceptualization, food safety practices and classroom administration. Adept at delivering exceptional customer service while ensuring commitment to freshness, quality, and budget.

Education

Bachelor of Arts, Mass Communications

University of South Florida

Associate of Occupational Studies, Culinary Arts

Culinary Institute of America

Skills

MS Office Suite

Teaching License

Lesson Planning

Kitchen Equipment Operation

Safety and Sanitation Protocols

Recipe and Menu Development

Communication Skills

Performance Assessment

Workflow Optimization

Payroll and Scheduling

Inventory and Purchasing

Customer Service

Online Reservations Systems

Budget and Cost Control

Certifications

ServSafe - Active

Affiliations

American Culinary Federation

Slow Foods

Career Experience

Earl Rudder High School, Bryan, TX August 2021 – May 2022

CTE Culinary Arts Teacher

Taught Culinary 1, 2 and 3 as well as Principles of Human Services. Provided instruction on Front-of-House (FOH) and Back-of-House (BOH) operations as it pertains to hotels and restaurants including industry policies, procedures, ServSafe, Cap Stone, ProStart and skill development. Oversaw daily operations of classroom. Ensured compliance with health and safety practices. Taught students proper techniques on menu planning, proper safety and sanitation methods, safe and proper usage of kitchen tools and equipment, culinary terminology menu management, meat, fish, and poultry fabrication as well as general food knowledge. Facilitated classroom discussion and evaluated student performance as well as ensured adherence to course guidelines. Maintained records of student attendance, involvement, and progress. Engaged with students one-on-one and in group settings. Met required metrics for attendance and grade reporting. Collaborated with students on plans to ensure academic success.

The Hound’s Tooth Inn, Oakhurst, CA January 2019 – April 2020

Executive Chef and Innkeeper

Helmed daily operations of boutique hotel prior to closure due to Covid-19. Directed staff and maintained all personnel functions including talent acquisition, hiring, training and payroll. Ensured hotel was properly cleaned and maintained for guest arrival. Managed front-office. Greeted guests in a professional and courteous manner and registered them using designated software. Liaised with different local and online travel agencies to coordinate guest travel. Planned, shopped for, and prepared daily menus for all guests daily. Provided customer service and resolved customer issues in a prompt and efficient manner. Monitored sanitation practices to ensure that employees follow standards and regulations. https://www.onetonline.org/link/moreinfo/task/11128?r=summary&j=35-1011.00Determined production schedules and staff requirements necessary to ensure timely delivery of services. https://www.onetonline.org/link/moreinfo/task/11140?r=summary&j=35-1011.00Checked the quantity and quality of received products and managed inventory. https://www.onetonline.org/link/moreinfo/task/11130?r=summary&j=35-1011.00Supervised and coordinated activities of kitchen staff engaged in food preparation. https://www.onetonline.org/link/moreinfo/task/11132?r=summary&j=35-1011.00Determined how food should be presented and create decorative food displays. https://www.onetonline.org/link/moreinfo/task/11134?r=summary&j=35-1011.00Analyzed recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepared and cooked foods for special occasions. Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as cubs, hotels, or restaurant chains. Inspect supplies, equipment, or work areas to ensure conformance to established standards.

The Art Institute Las Vegas, Las Vegas, NV May 2016 – January 2019

Culinary Arts Teacher

Taught students proper techniques on menu planning, proper safety and sanitation methods including ServSafe, safe and proper usage of kitchen tools and equipment, culinary terminology menu management, meat, fish, and poultry fabrication as well as general food knowledge. Provided specialized instruction including Introduction to Classical French Cuisine, Introduction to Pastry and Bakery Technique, Advanced Breads, Advanced Cake and Tortes, World Cuisine England to Middle East, Pastry and Bakery – Intro for High School Students, Intro to Cooking, including Boot Camp, Menu Management and Restaurant Operations and other courses as needed. Facilitated classroom discussion and evaluated student performance. Assured adherence to course guidelines and established outcomes. Maintained records of student attendance, involvement, and progress. Engaged with students one-on-one and in group settings. Met established metrics for attendance reporting and grading submittal, working with students on plans in furtherance of their academic success.

Kelly Educational Services, Las Vegas, NV February 2015 – May 2016

Substitute Teacher K-12

Answerable for taking attendance, documenting daily notes, and maintaining classroom in teacher’s absence. Responsible for adhering to https://www.onetonline.org/link/moreinfo/task/11148?r=summary&j=35-1011.00curriculum and lesson plans assigned by the regular teacher. Followed procedures and lesson objectives. Assigned and explained homework. Oversaw students outside of the classroom, including in the hallways and cafeteria. Complied with school regulations and policies.

New York Life Insurance Company, Las Vegas, NV December 2014 – March 2015

Licensed Agent

Determined client’s needs and developed appropriate plan. Promote insurance products via networking with potential customers. Educate consumers on types of insurance coverage. Maintain documentation in confidential way.

Clark County School District / NCTA High School, Las Vegas, NV July 2013 – August 2014

Culinary Arts Teacher

Instructed sophomores on Front-of-House (FOH) and Back-of-House (BOH) operations as it pertains to hotels and restaurants including industry policies, procedures, ServSafe, Cap Stone, ProStart and skill development.

The Smith Center of the Performing Arts, Las Vegas, NV February 2013 – April 2014

Patron Services Representative

Greeted customers and furnished exceptional customer service utilizing Paciolan ticketing system. Sales representative, exceeding sales targets for Nevada Ballet Theater, Las Vegas Symphony, and The Broadway Series.

Additional Experience

Executive Assistant Manager of Food and Beverage / Group Chef, El Grande Holdings, Grappa Group, Hong Kong

Conceptualized, planned, and approved all marketing, advertising as well as food, beverage, and specialty menus.

Liaised with key stakeholders including owner to ensure sales targets were met and/or exceeded and costs were within aligned goals.

Coordinated with designers, vendors and government officials on financing, kitchen plans and bar designs.

Decreased costs and improved food and beverage quality standards across holdings in Singapore and Hong Kong.

Helmed recipe and product development as well as institution of bakery systems while stabilizing costs at Jeremiah Tower-owned restaurant, Stars, in Singapore.

Hospitality Consultant / Executive Pastry Chef / Group Chef, Cameyer, Inc., USA, Asia, Oceania

Streamlined menus as Chef at Chef on the Run Caterers World Market Center in Las Vegas.

As Pastry and Bakery Chef, created restaurant and bakery concepts for various Sheraton and Pan Pacific hotels in China, Thailand, Myanmar, New Zealand, Indonesia, Malaysia, Hong Kong and Singapore.

Conceptualized and modernized production methods at Daily Bread restaurant in Bogor-Jakarta, Indonesia.

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