Executive Chef General Manager

Eric H. Credle

**** **** ***. #*

Hyattsville MD. 20782

Chef ******@*****.***

240-***-****

Objective

To provide leadership, encouragement, and direction, to all. Enhance the culinary experience not only for the customer, but the staff as well. Meet all budgeted and sanitary requirements and enjoy my daily accomplishments.

2021-2023 Aladdin Food Management/ Elior

Campus Executive Chef@ Bowie State University

. As Executive Chef I was responsible for all food Service venues on campus which included Catering events, Sporting events, and supporting all Retail areas.

2017-2020 Sodexo

Executive Chef 2

Basilica of the National Shrine

. Executive Chef in charge of all Food Production and Catering Events.

. I trained and instructed the Staff the proper HACCP procedures. I led all training programs such as Safety, customer Service and the company standers in sanitation.

. I operated the Unit as General manager during an extensive absentee of the General manager for over 1 year, at which I met all budget requirements.

. I controlled finance, labor, inventory, cash handling and payroll. Created employee schedules and handled union grievances.

. I introduced the unit to a prior mentoring ship, Culinary Arts Program which I have been involved with for several years from DC Central Kitchen, which was at no cost to the company.

. I established a direct very, difficult relationship with the client at the basilica of the national Shrine.

2015 – 2017 Sodexo

Executive Chef 2

Trinity Washington University

I am responsible for all aspects of the culinary unit and functions on campus. I lead monthly training programs for the staff, such as HACCP, Workplace Safety, Customer Service and more. I have mentored and trained several interns from a local Culinary Arts Program. I interact and maintain a professional relationship with the Client, Several Vendors, Faculty, Staff, and Students here on campus. I maintain a Budgeted Food Cost, and Labor Cost. I have implemented several menu changes to better serve our Vegetarian and Vegan Community. Purchasing, ordering and controlling the inventory of all purchased items are also my responsibilities.

2012 – 2015 Sodexo

George Mason University

Chef /Manager,

I am responsible for managing.

Several units, from Retail, Residential, Coffee Shops

And Catering. Forecasting Fiscal Budgets, controlling Labor, Food cost, and sanitation requirements’ do a weekly payroll.

Also responsible for maintaining the maintenance and records of the unit catering Truck. I train and teach my staff.

2003-2012 Guest Services Inc.

Walter Reed National Medical Center

Executive Chef,

I managed and trained a staff of 23 employees.

Operated a unit with 9 different modules. Controlled inventory,

Labor and Food Cost. Enforced all sanitation, and food Safety.

Requirements. I had money handling responsibilities. I purchased all food and office supplies. I coordinated all catering events, with the perspective client.

Office of Naval Intelligence

Executive Chef

I managed a staff of 12 employees.

Controlled inventory, food, and Labor costs. Enforced all.

Sanitation and food Safety requirements. I coordinated all.

Catering events with the perspective client.

Pentagon

Executive Chef

I managed a staff of 32 employees. Controlled

Inventory, food, and Labor Costs. Enforced all Sanitation and

And food safety requirements. I coordinated all catering events.

With perspective client.

Dept. of Housing and Urban Development

General Manager/Chef,

I managed a staff of 12 employees.

Meet all budgeted requirements, controlled inventory, food and

Labor costs. Did a weekly payroll. Money handling

Responsibilities also manage 2 separate foodservices.

Sub-Contractors at my location.

U.S. Dept. of State

Executive Chef,

I managed a staff of 43 employees.

Operated the Employee Cafeteria and 9 Executive Dinning

Rooms of the Secretary of State.

Education

1994 – 1995 M.M. Washington Career School

Culinary Arts Program C/O the Culinary Institute

Of America. Washington DC

1981 – 1982 U.S. Naval culinary Arts Program

San Diego Calif.

1977 – 1981 Oxon Hill S.R. High School

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