Proficient in MS Excel, Open Table,

Fusion, Synergy, Food Track and other

POS Systems

R E G I N A L D A .

A L S T O N

202-***-****

ad24rx@r.postjobfree.com

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

Capital Heights, MD 20743

PROFESSIONAL SUMMARY

Accomplished culinary professional with more than 15 years of experience, skilled in leading entire culinary team and directing kitchen operations. Oversees production, preparation, special events, purchasing and inventory control. Keeps team members working efficiently and follows food safety and sanitation regulations maximizing kitchen productivity and staff performance.

SKILLS

EXPERIENCE

EXECUTIVE CHEF, Sodexo, Aug 2023 Current, Washington, DC Interviewed, trained and hired kitchen staff and launched operational improvements to reduce turnaround times for food preparation and dining service. Planned, organized and supervised daily culinary operation of restaurant and catering services.

Evaluated restaurant operations to spot problems, improve kitchen organization and refresh menus with proactive mindset.

Reviewed kitchen's organizational structure and identified optimization opportunities to improve productivity and reduce labor costs.

Created new recipes, taking advantage of seasonal ingredients and customer trends. Established and enforced presentation standards to uphold consistency and high standards.

Monitored kitchen operations to maintain proper sanitation and quality assurance. Estimated required amount of ingredients and supplies to optimize inventory for forecasted demand.

Instructed cooks and kitchen assistants, helping to improve team performance. Assessed current kitchen practices, recommending and implementing improvement action.

CHEF, RSVP Catering, Jun 2022 Jul 2023, Fairfax, VA Interviewed, trained and hired kitchen staff and launched operational improvements, reducing diner wait time for food preparation and service. Enforced standards for meal service, presentation and quality of food items across kitchen shifts.

Executed and enforced appropriate work-flow and quality controls for food quality RA

and temperature.

Created new recipes, taking advantage of seasonal ingredients and customer trends. Oversaw team members at each station to verify consistent and accurate preparation of every dish.

Estimated required amount of ingredients and supplies to optimize inventory for forecasted demand.

Monitored kitchen operations to maintain proper sanitation and quality assurance. EXECUTIVE CHEF, Hawthorne Senior Living at Capital Ridge, Oct 2021 Apr 2022, Bristow, VA

Communicated daily with production staff on all food production activities Purchased locally and organically produced foods as needed Observed daily and worked alongside production staff to ensure correct products were being utilized for recipes and menu offerings Oversaw menu, purchasing and production while incorporating the latest trend and practices

Conducted weekly sales team meetings to review and discuss upcoming events Delivered high end catering and food tasting

Hired, trained, lead and motivated kitchen and banquet team members. EXECUTIVE CHEF, Waterford Reception at Fair Oaks, Jan 2019 Mar 2021, Fairfax, VA Responsible for daily operations of the Kitchen, food safety, handling, sanitation and food product inspections

Responsible for day to day menu planning and quality control working with Catering on a daily basis to create menus for

Clients anywhere between 20 to 1000 attendees, both sit down and buffets Printed and Updated daily Catered Event in Synergy Supervised day to day activities of Culinary Staff, assigned responsibilities for specified task and deadlines to ensure the timely completion of work Oversaw and manage private Event, manage staff, coach, train, and mentor Employees

Input daily invoices in Fusion to keep track of daily food costs and related expenses CHEF/KITCHEN MANAGER, Haute/Ridgewell's Catering, Jan 2015 Jan 2019, Washington, DC

Responsible for daily operations of the Kitchen, food safety, handling, sanitation and aafood product inspections

Responsible for day to day menu planning and quality control working with Catering on a daily basis to create menus for

Clients anywhere between 20 to 1000 attendees, both sit down and buffets Printed and Updated daily Catered Event in Synergy Supervised day to day activities of Culinary Staff, assigned responsibilities for specified task and deadlines to ensure the timely completion of work Oversaw and manage private Event, manage staff, coach, train, and mentor Employees

Input daily invoices in Fusion to keep track of daily food costs and related expenses Jul 1990

May 1986

CHEF, Levy Restaurants, Verizon Center, Compass Group, Oct 2008 Dec 2014, Washington, DC

Managed 30 kitchen staff employees in preparation of entrées, specialty dishes, and desserts in a high-volume kitchen

Created menu items and presentations weekly

Standardized innovative production recipes to maintain consistent cuisines, and guest satisfaction

Participated in developing and implementing policies and procedures for smooth operations and food safety

Planned monthly staff and production schedules, inventory of foods and goods Ordered foods and monitored equipment maintenance and sanitation of kitchen facilities

Collaborated with Executive Chef on inventory control, employee concerns and operations

Commended by Executive Chef for significantly improving quality of foods and presentation for 2011 Suites Menu

Played integral role in saving monies per month by accurately monitoring and reporting food and labor cost and waste

Streamlined kitchen operations by creating more accurate prep sheets EDUCATION

Certificate of Completion

School of Culinary Arts Washington, DC

HIGH SCHOOL DIPLOMA

Eastern High School Washington, DC

REFERENCES

References Available Upon Request

ACCOMPLISHMENTS

Food Safety Certificate 2017

Levy Legends Award 2009

Serve Safe Certificate 2007

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