Frederick Mcneil

**** **-* ****** ***** Road

Charleston, SC 29407

202-***-****

m c n e ilwshn g@ aol. c o m

Culinary Chef with over 10 years of experience. Capable of managing and motivating staff plus implementing creative recipes and menu. P ROFESSIONAL EXPERIENCE EXECUTIVE SOUS CHEF HOLIDAY INN DOWNTOWN CHARLESTON MARCH 2020 – PRESENT Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Receive shipments from Food Vendors and speak with the Head Chef and other staff about menu changes and other details

Reviews order tickets, motivates kitchen staff and assists them in cooking or plating dishes LEAD COOK NATIONAL GALLERY OF ARTS FEB 2009- MARCH 2020 LEAD COOK

Monitored food regularly for freshness and temperature appropriateness. Prepared and designed innovative themes for food presentation and display to attract more business. Assisted Inventory excess production for use on menu. Responsible for the sanitation of food preparation and storage areas and equipment. Assisted in catered events.

NATIONAL CATHEDRAL

CHEF February 2009- September 2009

Lead on-site and off-site catering events.

Created specialized menus for clients.

Ensured that sanitation standards were maintained. Responsible for the preparation of meals for a student body of approximately 750 people. In charge of purchasing and inventory.

Manage daily kitchen operation with 8 staff members. THE WASHINGTON POST

SOUS CHEF March 02-December 2006

• Oversaw daily meal preparation for 30,000 employees.

• Supervised staff of 30 cooks.

• In charge of Schedules.

• Established and implemented packaged food and beverage minimums

• Oversaw operation in excess of $750,000.

• Planned and developed menus.

• Managed payroll

EDUCA T ION _ POTOMAC JOB CORP Washington, dc

Associates Culinary of Arts

Additional skills

Menu Planning & Development.

Strong working knowledge of BOH systems, ordering and inventory Knowledge of cost and labor systems

Knowledge of cutting-edge culinary trends/local dining scene. Skilled in the use of IBM, Excel, and Outlook.