Executive Chef Kitchen Staff
Resume:
Shawn Joseph
ad5p7a@r.postjobfree.com
Professional Experience
Sauté Chef
Tupelo Country Club, Tupelo, MS October 2022- Present
●Menu Planning and Execution of Special Events to include Weddings and Reunions per member(s) request.
●Trains BOH employees on Sauté and Grill Stations to ensure maximum efficiency while maintaining excellent quality and timing.
●Assist Executive Chef in menu planning while maximizing inventory and profit while maintaining member satisfaction with the creation of new dishes and nightly specials.
●Ensures that all food is prepared and stored according to food safety guidelines.
Executive Chef
Phifer’s, Tupelo, MS June 2021- April 2022
●Maintained the kitchen and surrounding areas to meet company standards and health codes.
●Monitored inventory and purchased supplies and food from approved vendors.
●Hired, trained, and supervised kitchen staff.
●Assisted and directed kitchen staff in meal preparation, creation, and plating.
●Completed schedules to ensure proper staffing during high volume times and reduction of labor during low volume.
Assistant Dining Room Director
Brookdale Senior Living, Oxford, MS June 2016- August 2017
●Achieved 100% resident satisfaction through taste and plate presentation.
●Maintained positive resident relationships by circulating dining areas during mealtimes for feedback and suggestions.
●Executed employee annual reviews.
●Compiled weekly schedules.
●Responsible for food control, labor cost, menu engineering, recipe creation and standardization of recipe production
Kitchen Supervisor
Sodexo/ University for Women, Columbus, MS March 2012- May 2016
●Responsible for developing and executing dining solutions to accommodate customer preferences and dietary restrictions.
●Managed 100+ people while maintaining superior service of an average customer base of 1000 per day.
●Complied with Operational standards by maintaining food and labor costs.
●Maintained a safe and healthy environment for employees, customers, and the client.
●Created value through reduction of labor costs, flexible meal planning, appropriate cost controls, and profit management.
●Ensured individual and team performance met objectives and client expectations set by corporate.
●Created schedules weekly and manage labor costs to meet financial targets set forth by the company.
Education:
Food and Beverage Management
American Hotel and Lodging Institute 2003
Hospitality Management
Norfolk State University 2002
Certifications:
ServSafe Food Manager Certification 2023
ServSafe Alcohol Certification 2023
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