Henry E. Washington III

*** ******** ******* ***. **

Marietta, GA 30067

202-***-****

ad44rb@r.postjobfree.com

Objective

To obtain an opportunity for a full time Executive Chef position with an exciting establishment that promotes growth and development.

Experience

Barcelona Wine Bar

4/23-present

Sous Chef

Atlanta, GA

Duties:

● Responsible for inventory and other systems

●Managing work groups, writing schedules, and maintaining labor costs

●Assisted with managing P&L

●Developing recipes for specials

●Training management team

●Food cost analysis and maintenance

●Purchasing of food and small wares

●Maintaining company systems including recipe adherence and disciplinary actions

●Creating menu items complete with recipes and costing of materials

C&S Seafood and Oyster Bar

3/22-6/22

Executive Chef

Sandy Springs, GA

Duties:

● Responsible for inventory and other systems

●Managing work groups, writing schedules, and maintaining labor costs

●Assisted with managing P&L

●Developing recipes for specials

●Training management team

●Food cost analysis and maintenance

●Purchasing of food and small wares

●Maintaining company systems including recipe adherence and disciplinary actions

Governor’s Gun Club

7/21- 3/23

Chef

Kennesaw, GA

Duties:

●Maintaining systems

●Game planing future system logistics

●Creating new and exciting menu items

●Preparing menu items

●Ordering and receiving inventory

Punch Bowl Social

11/18-7/21

Executive Chef

Arlington, VA & Atlanta, GA

Duties:

● Responsible for inventory and other systems

●Managing work groups, writing schedules, and maintaining labor costs

●Assisted with managing P&L

●Developing recipes for specials

●Training management team

●Food cost analysis and maintenance

●Purchasing of food and small wares

●Maintaining company systems including recipe adherence and disciplinary actions

Cafe Deluxe

1/17-11/18

Sous Chef

Bethesda, MD

Duties:

● Responsible for inventory and other systems

●Managing work groups, writing schedules, and maintaining labor costs

●Assisted with managing P&L

●Managing and constructing menus in accordance with the chefs desires

●Purchasing of food and small wares

●Maintaining company systems including recipe adherence and disciplinary actions

McCormick & Schmicks 01/15- 1/17

Sous Chef

McLean, VA

Duties:

● Responsible for inventory and other systems

●Managing work groups, writing schedules, and maintaining labor costs

●Assisted with managing P&L

●Managing and constructing menus in accordance with the chefs desires

●Purchasing of food and small wares

●Maintaining company systems including recipe adherence and disciplinary actions

Elephant & Castle 05/06-12/14

Culinary Manager

Washington, DC

Duties: - Manage location with average weekly sales of $ 55,000

-In charge of repair and maintenance of equipment

-Responsible for development and advancement of staff

-Manage work groups, write schedules, and maintain labor costs

-Detailed management of P&L

-Manage all corporate systems, including recipe adherence and food quality standards

-Creating daily specials

Gordon Biersch 2004-2006

Pastry Chef/ Prep Cook

Washington, DC

Duties: - Created pastries for banquets

-Preparation of menu items

-Assisted chef with execution of daily prep, cleaning, and sanitation lists

-Responsible for maintaining par levels

-Responsible for maintenance and cleanliness of equipment

GRAND GENEVA RESORT AND SPA

Baker 2002-2003

Lake Geneva, Wisconsin

Duties: - Prepared pastries for 3 venues and multiple daily events

-Assisted Chef in planning and execution of wedding receptions and banquets

- Helped to maintain food cost

-Developed new bakers through delegation and follow up of BEO’s

-Managed a staff in a teaching environment

-Utilized and maintain advanced culinary skills

Education

PENNSYLVANIA CULINARY INSTITUTE 2001-2003

717 Liberty Ave.

Pittsburgh, PA

Associates Degree in Specialized Technologies

ServSafe Certified

ABRA Licensed

VA & MD Food Handlers License

Contact this candidate