EDDIE MCRAE

* ****** **** *****

SUSSEX, NEW JERSEY 07461

PHONE 917-***-****

ad22eq@r.postjobfree.com

OBJECTIVE

To obtain a driving position that challenges my

PROFESSIONAL EXPERIENCE

July 2014 – Present Novotel New York, New York, New York

Sous Chef

Responsible for planning and directing every aspect of the day to day kitchen operation, which includes food preparation, along with input from the Food and Beverage Manager and respective teams.

Responsible for hiring, effectively disciplining, and staff scheduling for 21 employees of the kitchen in a Local 6 union environment which also includes payroll.

Troubleshoots problems as they arise in the kitchen and seize control of the situation at a moment’s notice.

Maintains kitchen at a level for NYC Department of Health.

Expedites and supervises all food preparation and presentation to ensure quality and restaurant standards and that all food is stored and rotated correctly.

Assists in creative menu planning and correct food preparation for holidays, banquets, and pre fix.

Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.

Interacts with guests to obtain feedback on product quality and service levels and responds to and handles guest problems and complaints to ensure that guests are always receiving an exceptional dining experience.

Aware of all financial budgets and goals and orders for multiple outlets.

May 2013 – Present High Point Golf Club, Montague, NJ

Executive Chef

Maximize the productivity of the kitchen staff, as well as managing the Sous Chef.

Maintain impeccable personal hygiene as well as high work and safety standards in the workplace.

Ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified.

Approve all prepared food items that leave the kitchen.

Create new menus as needed so that they remain effective for the purposes for the restaurant.

Performs many administrative duties, including ordering supplies, payroll, and reporting to the head of the organization.

Jan. 2009 – Dec. 2012 Marriott Marquis, New York, NY Banquet Chef

Senior leadership role in an F&B department which grossed over 100 million dollars in revenue in 2011 in the largest Marriott in the world.

Currently overseeing the Garde Manger banquet production kitchen which handles the cold presentations and hors d oeuvres for settings of as few as two guests to many thousands of guests with professionalism and perfection.

Assist the Executive Banquet Chef in redesigning and rolling out new banquet salads and cold hor d oeuvre presentations for each seasonal menu change.

Design use records and create inventory templates to facilitate accurate presentations and ordering.

Received “A” rating on the most recent Health Department inspection on the first attempt.

Spent five years managing the day to day operations in the bustling main banquet kitchen serving not only the smaller outlets of the Marquis but also provides the hot food presentations for functions with literally thousands of guests.

Ensure high associate commitment through hands on training, daily recognition, and assisting in benefit management.

Member of Safety and Crisis Management Committee which seeks to reduce associate accidents and create a safe, hazard free work environment.

Mar. 2000 – Jan. 2009 Sofitel Hotel, New York, NY

Sous Chef

Hands on role in every aspect of the F&B operation of 307 room hotel with banquet space serving up to 400 people as well as dazzling our guests with the finest French cuisine in Gaby’s Restaurant and Bar.

Developed menus and signature specials for all meal periods and holidays, as well as tailored menus to the needs of groups and individuals with specific dietary interests.

Advanced through the ranks from tournant, to line chef, finally achieving sous chef and directly assisting the Executive Chef with the challenges of overseeing the entire culinary team.

Led operation that employed 26 cooks and stewards in a highly active Local Six Union environment.

Responsible for recruitment, training, and discipline of all kitchen associates.

Skilled mentor on every station in the kitchen from broil and sauté to saucier and meat fabrication.

Maintained all areas of the kitchen at the highest level of cleanliness and in proper working order.

Raised Guest Satisfaction Survey scores to record high levels with unmatched food quality and flawless execution.

Feb. 1998 – Mar. 2000 Right Bank Cafe, Williamsburg, NY

Chef

Organized and executed menus and daily specials.

Responsible for all facets of food preparation including ordering, prepping, cooking, and presentation in a chic Brooklyn bistro restaurant.

Oversaw kitchen staff of four cooks and three stewards.

EDUCATION

Feb. 2000 New York Restaurant School, New York, NY

Associate Degree in Culinary Arts and Restaurant Management

Studied all aspects of restaurant management, including design and layout, finance management, human resource management, and history and culture relating to food.

Trained in Classical French Cuisine, with emphasis on international influences.

Obtained a comprehensive education covering all aspects of haut cuisine.

PERSONAL INFORMATION

Serve Safe Certified – August 2009.

NYC Food Handler Certified – September 2010

Semi fluent in Spanish.

Skilled in Adaco Inventory Systems, Mercury LMS and OnDemad Labor Management Software

Competent in Windows 95, 98, XP, and Vista operating platforms, as well as MS Word, Excel, Explorer, and PowerPoint.

Hobbies include wine and spirit appreciation, A.T.V. activities and racing, classic car restoration, fishing, and spending quality time with my wife and two wonderful children.

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