Executive Chef Quality Assurance
Resume:
Michael Goff
Lyndhurst, VA *****
*******@*****.***
Extensive cooking and kitchen management experience. Including operating as Executive chef for two Presidential dinners and one President- Elect Inaugural ball. Excellent
leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Extensive catering experience. Up to 10,000 guests (Executive Chef for Service America @ The Washington DC Convention Center. 1989-1993)
Authorized to work in the US for any employer
Work Experience
Director of Dining/Catering Services
Marquis Services-Staunton, VA
September 2014 to February 2024
Organizing and putting together events with food and beverage. Planned ahead to set catering budgets and goals.
Monitored budgets for catering services and implemented cost-saving measures when necessary. Ensured compliance with all food, occupational, and environmental safety policies. Executed quality assurance practices to ensure positive customer dining experiences. Managed the salary of 6staff.
Maintained contact with current accounts and arranged details of catering events. Provide completed Banquet Event Orders to team and provide quality assurance all requests are met prior to large event.
Keep record of event finances including check request, invoicing and reporting Catering/Dining Services Director
Brightview Baldwin Park-Staunton, VA
2009 to 2012
Managed all aspects of catering operations,
including planning, budgeting, and
execution for events of varying sizes.
Provide full banquet service catering to large, private events. Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities.
Demonstrated genuine hospitality while greeting and establishing rapport with guests. Responsible for execution of catering events of varied size and scope including staffing and management. Facilitate all logistics for events such as luncheons, formal seat dinners and buffets. Meet with clients for possible sales and preparation of upcoming event by conducting research, site visits and find resources to ensure proper execution of event.
Uphold compliance of responsible alcohol service.
Train and lead catering employees to ensure catering and event standards are followed ensuring quality in final presentation.
Chef Manager
Huger Food Services-Lexington, VA
2007 to 2009
Responsible for catered events and restaurant development. Hire, train, and direct kitchen staff
Grew sales of catering services through strategic marketing and promotions.
Menu planning, assure quality control, and minimize waste. Oversaw the design and update of catering menus and promotional materials, ensuring they reflect current offerings and trends.
Managed budgeting and invoicing for both large and small-scale events. Ensure good Health & Safety and food hygiene practices are followed at all times. Implemented strategies to service large events for up to 500 guests. OWNER/EXECUTIVE CHEF/CATERER
The Dining Room-Staunton, VA
2003 to 2007
Responsible for all operations. Developed concept, policies, procedures, recipes and menu.
Created specialized training program to maximize production and profit. Extensive catering in and out of area.
Coordinated facilities and menu based on customers catering requests. Established relationships with vendors to secure competitive prices on supplies needed for catering projects.
GM/EXECUTIVE CHEF
Sheridan Livery Inn-Lexington, VA
1997 to 2003
Designed kitchen layout and menu concept.
Responsible for marketing and development of all catering events. Training of all staff on production and service.
Developed and performed practical and profitable catering program. Education
Associate's degree in Culinary Arts
Baltimore Culinary Arts Institute - Baltimore, MD
1988 to 1990
Skills
• Menu Planning
• Culinary Experience
• Cooking
• Food Service Management
• Restaurant Management
• Catering
• Kitchen Management Experience
• Banquet Experience
• Supervising Experience
• Food Production
• Food Preparation
• Inventory Control
• Profit & Loss
• Financials/Budgeting
• Hospitality
• Leadership
• Inventory Management
• Performance Tracking
• Knife skills
• Food Safety
• POS
• Team management
• Labor Cost Analysis
• Restaurant Experience
• Meal Preparation
• Purchasing
• Food handling
Certifications and Licenses
ServSafe
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