REGINALD S. REID

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

Suffolk, VA 23435

757-***-****

ad3vxm@r.postjobfree.com

OBJECTIVE: Seeking an Executive Chef position utilizing 20 years of increasing responsibilities, A.A.S. in Hospitality Management and on-the-job knowledge of management, purchasing and budgeting, and public relations.

SIGNIFICANT RESPONSIBILITIES AND ACCOMPLISHMENTS

Currently purchasing through US Foods pricing agreement via US Foods Company.

Certified as a Servsafe culinarian through 2015

Served as Special Functions Chef from 2000-2009, planning, ordering and orchestrating annual Christmas parties for over 300 physicians and administrators for Riverside Regional Medical Center.

Personally responsible for the President, the Board of Directors, and any special guests that required breakfast, lunch, dinner or any special receptions upon request.

Responsible for ordering food, paper supplies and other provisions weekly

Prepared monthly work schedules

Cost out recipes to ensure proper portion control and cost efficiency

Prepared special meals for new moms weekly

Understand all patients diets and particular needs (regular, puree, mechanical and renal etc.)

Led the Restaurant, The Swann Terrace at the Founders Inn Hotel and Resort, in winning the “Best of the Beach Gold Award” for fine dining in Virginia Beach.

Dedicated to my position, worked long hours to ensure that throughout all inspections the standards of food preparations, and sanitations were consistent in maintaining high sanitation scores.

Implemented proper food storage, FIFO curtailing waste and helping to control food cost.

Supported the Banquet Staff daily, demonstrated team work to the entire kitchen operation while working on the Restaurant side of the house.

REGINALD S. REID page 2

CAREER HISTORY

Riverside Regional Medical Center - 1999 to present Executive Sous Chef

Special Functions/ Banquet Chef

Planned, prepared all banquets for

Various staffs and departments at the hospital.

SWAN TERRACE

Founders Inn Conference Center - 1996 to1998 Kitchen Supervisor. Daily prepared meals for an average of 50-150

USS SAN JACINTO CG-56 -1994 to 1996 Chef Supervisor. Daily prepared meals for 360 persons. Managed the day to day operation of the kitchen.

USS SCOUT MCM-8 - 1993 to 1994 Leading Chef. Handled all purchases and financial aspects of the food service department.

SECRETARY OF THE NAVY - 1991 to 1993 Prepared many socialized events for

AND CHIEF OF NAVAL members of Congress/Senate. OPERATIONS Ensured guests received prompt and

courteous service.

NAVAL AIR FACILITY, - 1990 to 1991 Card Supervisor and Central

WASHINGTON, DC Assignment/Records Desk Clerk. Ensured proper assignment to distinguished guest.

USS FRANK CABLE AS-40 - 1987 to 1989 Galley Baker and Cook. Prepared assorted breads and desserts.

GITMO BAY, CUBA - 1986 to 1987 Galley Baker. Prepared assorted desserts and breads.

Education

U.S. Navy Mess Specialist “A” School

Completing all necessary chef courses with an outstanding rate

Graduated from Tidewater Community College in 2009

A.A.S in Hospitality Management

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