LESTER BARNETT, JR.

**** ******** - *******, ******** ***** - 313-***-**** - ad1v10@r.postjobfree.com

OBJECTIVE

To utilize my skills and experience as an Executive Chef, Food Service Supervisor, Retail Sales & Restaurant Catering Sales Manager.

WORK EXPERIENCE

Executive Chef March 3, 2022 - Present

Pomeroy Assisted Living Rochester Hills, MI

Duties include full responsibility of preparing three healthy meals per day, including but not limited to full diet, mechanical, puree and chopped. Ordering of food and supplies while maintaining an accurate budget. Scheduling, training, and hiring of all personnel for the department. Working as a team to build census through great meals, and events in the community.

Sous Chef/Culinary Wellness Department September 4, 2019 - March 2022

Henry Ford Health System West Bloomfield, MI

Sous Chef of the culinary team for bakers, cooks, Green House and Maple Grove, dish washer and culinary interns. Full control of the day-to-day production which includes ordering food for the retail production team. Soley responsible for our daily production of all catered events and our newly waste management program. Providing all the goods and services for the building including the retail sales.

Lead Chef August 4, 2018 - September 4, 2019

Henry Ford Hospital Detroit, MI

Lead a culinary team of bakers, cooks, dish washers and culinary interns with the responsibility of the day to day production which includes ordering food for the retail production team. Soley responsible for the daily production of all catered events and our newly waste management program. Monitoring of the retail sales of all the goods and services for the building.

Aretha Franklin Personal Chef June 2, 1995 – August 16, 2018

Preparation of personal meals for Ms. Franklin, including catering for production, concerts, and after parties.

Contract Chef December 12, 2014 – September 4, 2019

Hotel St. Regis Detroit, MI

Catered all corporate business meetings, weddings, private and public wine tastings. Responsible for food cost control, safety and sanitation, and allergy sensitive menu options. Providing amazing and delicious entrees throughout the hotel, including room service and continental breakfast.

Executive Chef December 12, 2013 - April 20, 2018

Mystic Creek Golf/Banquet Center Milford, MI

Hiring and training banquet staff. Purchasing all food and supplies. Budgeting of food cost as well as labor. Cooking for all occasions including weddings, showers, and wine & food tastings.

Tableside Chef July 1, 2011 - August 1, 2013

General Motors (Aramark) Warren, MI

Asian style tableside cooking servicing as many as 200 guest per day. Asian style food preparing, weights and measurements, and portion control.

Instructor/Chef February 2011 - February 1, 2013

Wayne County Community College Belleville, MI

Teaching tableside cooking, safety, sanitation, and food cost.

Events Chef December 1, 2010 - January 21, 2012

Detroit Yacht Club Detroit, MI

Responsible for daily tasks assigned by the Executive Chef which includes preparing food for banquets and all size parties, and wine & food tastings. Food cost, staffing and labor cost and safety and sanitation.

Evening Manager September 2008 - December 1, 2010

Capuchin Soup Kitchen Detroit, MI

Planning, supervising, preparation, and servicing for evening meals.

SKILLS

15+ years’ experience in an executive kitchen

Strong knowledge of Local/State/Federal food sanitation and safety/health code regulations

Estimating food requirements and food/labor cost

Comfortable providing direction/supervision and hiring of kitchen personnel

Develop menu and cost control

Purchase food/supplies from vendors per approval and monitor inventory

Current on restaurant industry trends

Ice sculpture and presentations

Addressing arising problems or complaints

Comply with nutrition and allergy needs

Ability to cook live and host television shows (Food Network, Channel 2, 4, 7) to generate business and add to the exposure of the business

EDUCATION

Associate Degree Culinary Arts 1987 - 1991

The Culinary Institute of America Hype Park, New York

AWARDS/CERTIFICATIONS

SafeServ Allergy Certification

SafeServ Certification

Top Chef Award 2022

OPC Senior Center Rochester Hills, Michigan

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