Executive Chef Social Media
Resume:
Paul Beatty
Flagstaff Arizona 86004
**********@*****.***
Hello,
My name is Paul Beatty, nd I believe that ƚŚŝƐ role withŝŶ your company is an amazing opportunity. My educational background in Culinary along with my professional knowledge, makes me an excellent candidate for this position. As you will see from the enclosed resume, I have more than 25 years of experience in the field of Culinary industry/Management͘ It will show the relevant experience for which I am applying for. My commitment to personal and professional excellence, and my exceptional written and oral communication skills makes me an ideal candidate for your company. Thank you for your time and effort in consideration for this position. Sincerely,
Paul Beatty
**********@*****.***
Paul Beatty
ACCOMPLISHMENTS
Featured Chef On Food Networks Chopped 2024
A Taste Of AZ Featured Article Chef 2022
Phoenix Knife Fight Champion 2021
Featured Chef Good Morning Arizona 2021
SKILLS & ABILITIES x Able to operate and fully understand aspects of both FOH & BOH Management.
x Able to operate any POS fluently both technically and objectively. x Able to understand P&L statements with objectivity and goals of profitability.
PROFESSIONAL
EXPERIENCE
Corporate Executive Chef Aramark
2023-Current
Responsible for Profit Center Mormon Lake Resorts, Over Seen 2 Restaurants Pizzaria & Steakhouse, Restructuring of Menu for Profitability, Team Training, Ordering & Bringing on New SUPC for Aramark Approved Sysco Guide, Ensuring Overall BOH & FOH Communication for Guest Experience. F & B DIRECTOR, CLEAR SKY RESORTS
2021-2022
Responsible for Menu Creation, Kitchen Design and Setup, Grand Opening, Team Training, Costing of Menu, Ordering, All Social Media, Photography. Running the Line 6 Days a Week.
CHEF, CAFE MONARCH
2019-20
Lead Expo 2, Course 2, Responsible for all Garde Manager, Daily inventory and freshness of products. Over seeing all knife cuts, Daily meeting with Sous Chefs for Amuse Bouche Dish Design. Responsible for all out going Patissiere. Responsible for Closing of Kitchen and nightly Prep List for A.M. Team.
NRO TRAINER,LEAD PANTRY CHEF, FOX CONCEPTS, THE HENRY 2017-2019
New Restaurant Opener, Dallas, Coronado, Los Angeles. Constant communication with Sous Chef’s with counts and product availability. Daily adjustments of Pars based on Reservations, BEO’S, and PDR Events. 2ver view of product builds and care for product prepping. Build confidence in Team members and instill self-positive work habits on the Line. Paul Beatty
PROFESSIONAL
EXPERIENCE
EXECUTIVE CHEF, TENNESSEE GRILL
2017-2018
Re-Grand Opening. Responsible for all day to day operations, Scheduling, Ordering,Specials,Late Night Smokes,Recipe Development. Over View of products with FOH. Labor, Working with Owner to get a Productive Food Cost. Setup of new Kitchen & New Staff.
GENERAL MANAGER, SUBWAY
2016-17
Responsible for all counts both Cash/Deposits and product, all inventory and ordering, Staffing and scheduling, Trouble Shooting all issues in the store both Customer and Hardware, over all Maintaining and Running day to day operations while staying within subway guidelines. HEAD CHEF/GM, HERALDO’S MEXICAN RESTAURANT
2013-15
Responsible for all recipes, All preparation of product, All food cooking 7 days a week open to close, All Paper work ordering & Inventory, All deposits and payroll for FOH & BOH, Scheduling Job assignment. LEAD SATUE CHEF, IRON HORSE
2012-14
Responsible for all THU FRI SAT Specials. All prep for the productLRQ and training of WKH daLO\ specials going out. All orientation of servers for the product walking out.
GRAND OPENING TEAM MEMBER, TAMARACK BAR & GRILL
2011-12
Responsible for menu design and kitchen setup. Training all BOH employees on Grill and Protein product identification. Food plating and walking out. LEAD LINE COOK/ CORPORATE TRAINER, FAMOUSE DAVE’S
2010-13
Responsible for all ticket times and Food going out 7KH :KHHO Responsible for all pars during service on the line for live productLRQ. Corporate Trainer Trained new employees for all back of the house procedures for grand openings across our regional map area. Present during first month of new restaurants, “Honey Moon Faze”.
Paul Beatty
PROFESSIONAL
EXPERIENCE
More Work History Available Upon Request
SATUE, THE ACOMA KITCHEN
2008-10
Responsible for Satue dishes and fabrication of specials. Worked closely on family catering events locally to ensure dishes went out as ordered. Worked table side for special occasions. GRAVE YARD MANAGER, DENNY’S
2005-08
Nightly prep sheet assignments, Setup all day shift management paper work. Input previous days temp logs and cash drop receipts. Comment on staff daily notes and evaluations of current employee conduct. Go through applications.
SERVER/BUSSER/LINE COOK/BAKER, RED LOBSTER
2003-05
Daily side work, wait on tables, clean tables, take orders. Ensured that guest care was to the fullest and to company’s expectations. Weekend Line Cook Fry Station. Part time Baker specialty Lobsters, Soups, Breads and Party reservation setup.
TACO BELL, MANAGER
2001-03
Responsible for Daily Team Member Shift Placement, All drive times, All P.O.P window display. All Day Shift cash drops. All Prep for Night Shift and 4th Meal Shift. Opening Team Setup.
DELL TACO, DRIVE THROUGH GRAVE YARD
1998-2000
Resonsible for Nihgtly stocking, Till Count up and Down, Pull meat for Retherm. Change all Day Dots, Help Dish. Setup for Opening. Start Prep, Setup Lobby.
Paul Beatty
EDUCATION ART INSTITUTE PHOENIX — ARIZONA — BACHELOR'S
'ean’s list with a 3.58 GPA.
Perfect attendance.
ACF Team member for state and National competitions. ART INSTITUTE PHOENIX — ARIZONA — SERVE SAFE MANAGERS See Attachment.
CISCO SCHOOLS OF EDUCATIONS — SOUTH DAKOTA — A + CERT. Certified IT in Windows/Linux OS & Core.
Trouble Shooting and Repair Hardware & Software.
Printer Repair Certified.
CULINARY INSITUTE OF AMERICA — CALIFORNIA — A - LEVEL CULINARY ARTS Understanding of spices regionally and internationally. Understanding of equipment safety and cleaning.
Understanding of Escoffier brigade system.
PAUL BEATTY
8/19/2023 8/19/2028
Paul Beatty
COMP001001869062
October 10, 2003
Code: SKK3N7R3RDQQQY3Y
Verify at: http://verify.CompTIA.org
Connie S. Adelman
President
H. Michelle Toney
VP Academic Affairs
Upon the recommendation of the faculty in recognition of successful completion of the prescribed program of study this institution hereby confers upon Given with all rights and honors thereto appertaining on this Fifteenth day of December, Two thousand and eighteen. The Art Institute of Phoenix
Paul John Beatty
The Degree of
in
Culinary Arts
Bachelor of Applied Science
Certificate # On-sale
Certificate of Completion Off-sale
For On- and off-sale
Title 4 BASIC Liquor Law Training
A Certificate of Completion must be on a form provided by the Arizona Department of Liquor. Certificates are completed by a state- approved training provider and, when issued, the Certificate is signed by the course participant. The State requires BASIC Title 4 training only as a prerequisite for MANAGEMENT Title 4 training or as a result of a liquor law violation. Persons required to have BASIC Title 4 training are listed at the base of this Certificate. Licensees sometimes require BASIC Title 4 Training a condition of employment.
A replacement Certificate of Completion for Title 4 training must be available through the training provider for two years after the training completion date.
Student Information
Full Name (please print)
Signature
Training Completion Date Certificate Expiration Date
(three years from completion date)
Training Provider Information
Company Name
Daytime Contact Phone Number
I,, certify that the above named individual did successfully complete Instructor Name (please print)
Title 4 BASIC Training in accordance with A.R.S. §4-112(G)(2) and Arizona Administrative Code (A.A.C.)R19-1-103 using training course content and materials approved by the Arizona Department of Liquor Licenses and Control. I understand that misuse of this Certificate of Completion can result in the revocation of State-approval for the Title 4 Training Provider named in this section as provided by A.A.C. R19-1-103(E) and (F). Instructor Signature Day Mo Year
Persons required to complete BASIC & MANAGEMENT Title 4 training: 1) owner(s) actively involved in the daily business operations of a liquor- licensed business of a series listed below
2) licensees, agents and managers actively involved in the daily business operations of a liquor-licensed business of a series listed below In-state Microbrewery (series 3) Government (series 5) Bar (series 6) Beer & Wine Bar (series 7) Conveyance (series 8) Liquor Store (series 9) Private Club (series 14) Hotel/Motel w/restaurant (series 11) Restaurant (series 12) In-state Farm Winery (series 13) Beer & Wine Store (series 10) Liquor license applications (initial and renewal) are not complete until valid Certificates of Completion for all required persons have been submitted to the Department of Liquor.
The questionnaire (which designates a manager to a location) and the agent change form (which assigns a new agent to active liquor licenses) are not complete until valid Certificates of Completion for all required persons have been submitted to the Department of Liquor. July 11, 2013
Mailing Address
Samantha Montalbano
AZB-
360training.com Inc. dba TIPS
6504 Bridge Point Parkway, Suite 100, Austin, TX 78730 08/23/2023 08/22/2026
08/23/2023
Paul Beatty
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