Business Development Operations
Resume:
EM
Edward Mines
Professional Summary *********************@*****.***
Professional Chef and Focused leader with 20+ years of finding
innovative ways to grow revenue and increase margins. Well-versed in New Castle, DE 19720
managing multi-million dollar budgets with full P&L responsibility,
negotiating high-level contracts and building lasting relationships with
vendors, clients and partners. Capable of managing dining services of up
to 100 tables while managing and motivating staff to perform to the best
Skills
of their abilities across every service. Consistently creating new recipes
and menu ideas while implementing seasonal ingredients. Extensively ● Business Development
experienced in International Cuisine, Italian Cuisine, Thai Cuisine and ● Effective Communicator and Public
Scratch Cooking in Sauces, Soups, Dressing & Stock from Scratch . Speaker
● Judgement and Decision Making
● Budget Planning
● Complex Problem Solving
● MIssion and Vision
Work History
● Thrive Under Pressure
Milk and Honey Cafe Gallery - Chief Operating Officer ● Marketing and Advertising
Wilmington, DE
03/2020 - Current
● Oversee daily food preparation and production, ensuring 100% food
safety procedures were followed. Education
● Managed day-to-day business operations.
● Inspect kitchen and observe food preparation quality and service, food Trained under Chef Goffe L'Auberge
appearance and cleanliness of production and service areas.
Upstate
● Develop innovative sales and marketing strategies to facilitate
New York
business expansion.
Wine & Culinary Culinary Arts Certificate
● Interview, supervise and motivate staff members to achieve optimal
productivity.
● Develop quarterly business plans to evaluate cost projections.
● Refine organizational structure to consolidate, streamline and
delineate necessary functions.
Platinum Touch Catering - Founder/Owner/Operator
Washington, DC
05/2015 - Current
● Managed day-to-day business operations.
● Prepare meals for lunch, dinner and meal planning.
● Consult with customers to assess needs and propose optimal
solutions.
● Maintain up-to-date administrative records to monitor operational
conditions.
● Pitch in to work line during busy periods or in place of sick
employees.
● Keep kitchen staff in compliance with safety and food regulations to
reduce opportunities for illness or accidents.
● Train and manage kitchen personnel and supervise related culinary
activity.
● Institute a positive kitchen atmosphere for all staffers through effective
communication, consistent training.
● Discipline and dedicated to meeting high-quality standards.
College Fresh University of Maryland College, Phi Kappa Tau - Private
Chef
College Park, MD
03/2016 - 05/2019
● Managed daily kitchen operations Re-developed entire menu in 2016,
increasing sales revenue by 150% Oversaw food preparation and
production, ensuring 100% food safety procedures were followed
Developed process that reduced waste by 40% and improved supply
turnover by 70.
● Assisted customers in planning corporate events, social galas and
gourmet dinners.
● Planned promotional menu additions based on seasonal pricing and
product availability.
The Graham of Georgetown - Lead Chef
Washington, DC
06/2014 - 02/2017
● Mentored and trained staff, improving performance by 20% Prepared
meals for lunch and dining services with an average of 20 tables per
day Managed relationships with vendors, negotiating prices of
ingredients and equipment that resulted in 10% savings on budget
Collaborated with Head Chef in menu design and innovative recipes.
● Prevented cross-contamination from utensils, surfaces and pans when
cooking and plating meals for food allergy sufferers.
● Generated employee schedules, work assignments and determined
appropriate compensation rates.
● Implemented successful cross-marketing strategies such as food and
wine pairings.
● Developed and cooked memorable dishes that brought new customers
into establishment.
● Modernized processes for kitchen staff to reduce guest wait times and
boost daily output.
Westin Hotel - Chef
Wilmington, DE
03/2011 - 09/2014
● Created daily specials for the Hotel concept of healthier living
● Placed orders to restock items before supplies ran out.
● Prepared meals from scratch using authentic, popular recipes to
generate repeat business.
● Handled and stored food to eliminate illness and prevent cross-
contamination.
● Collaborated with staff members to create meals for large banquets.
● Checked freezer and refrigerator prior to each shift to verify correct
temperatures.
● Initiated training for new team members on culinary techniques to
improve productivity and increase kitchen workflows.
The Crown Plaza/Marriott Courtyards - Sous Chef/Banquet Chef
Tysons Corner, VA
09/2012 - 06/2014
● Managed the daily operations of the kitchen when the Executive Chef
was out, Created daily specials following recipes to reassure prep
time.
● Managed production by adhering to preparation, plating and
presentation standards and following safety regulations to deliver top
quality food.
● Dated and rotated food containers, safely stored perishables and
maintained sanitary work environment to maximize food safety.
● Chopped vegetables, butchered meat and prepared sauces in advance
to serve guests promptly and efficiently.
● Grilled, roasted, baked and performed other cooking techniques to
produce high volume meals.
Sareds Gourmet Catering & Private Services - Private Chef
Wilmington, DE
10/2000 - 03/2014
● Monitored food control and portion control levels on the line and as
food went out of the kitchen.
● Maintain proper food handling safety skills, labor cost, food cost and
P&L for the kitchen.
● Created an International menu to pared with different international
wines from some of the Brandywine & Upstate New York Wineries.
● Created customized meal plans based on client dietary restrictions and
preferences.
● Assisted customers in planning corporate events, social galas and
gourmet dinners.
● Delivered excellent food quality and maximized customer satisfaction
by preparing meals according to customer requests.
● Used root cause analysis to conduct assessments and develop
improvements.
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