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Executive Chef Food Service

Location:
New Market, MD
Salary:
75,000
Posted:
October 17, 2019

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Resume:

WILLIAM RAYMOND

adal5b@r.postjobfree.com

410-***-****

A hands-on chef with 20+ years at the executive level. Extensive experience in menu development, maintaining cost controls and staff development.

HIGHLIGHTS OF QUALIFICATIONS

· Significant knowledge of profit/loss management, inventory controls and managing labor costs

· Budget development and forecasting

· Purchasing and vendor relations

· Strong experience overseeing daily production of multiple, simultaneous, high-volume food and bever- age outlets

· Consistently maintain a food cost below budgeted expectations

· History of increasing revenues by reading clientele, implementing new menus/products and ensuring consistency and quality

· Scratch cooking, seasonal menu/recipe development, teaching cooking classes and demos

· Coordinated the opening of a 200-seat Food Court feeding 1,500 people daily

· Supervision of large union labor forces

· Education/monitoring of staff on necessary HACCP and ServeSafe requirements for proper sanitation and food handling

WORK EXPERIENCE

SANTONI’S MARKET PLACE AND CATERING

AUGUST 2017 TO PRESENT

EXECUTIVE CHEF

A large premier gourmet specialty marketplace featuring prepared foods, premium deli, extensive bakery de- partment and full service, off-premise catering for groups of 10 to 1,000 guests. Oversee daily kitchen produc- tion of a 25-person staff generating food for all special events, corporate catering and marketplace with rev- enues totaling over $10 million. Responsible for creation and implementation of cyclical, daily and seasonal menus along with custom-designed special event selections. FLIK INTERNATIONAL

January 2011 to August 2017

EXECUTIVE CHEF

Prestigious Washington, DC law firm with 150-seat Cafe, and heavy catering requirements. Responsible for weekly inventories and forecasts, daily food production, menu development and staffing. BETHESDA COUNTRY CLUB

May 2007 to July 2011

EXECUTIVE CHEF

Large country club with multiple, simultaneous food/beverage outlets. Oversaw production for restaurant gen- erating over 200 daily a la carte covers and $5 million in annual catering. Attended monthly meetings with Board of Directors. Creation of special themed dinner programs, cooking classes and demonstrations. Hands- on with membership.

WILLIAM RAYMOND-RESUME

PAGE 2

MOUNTAIN BRANCH RESTAURANT AND GOLF COURSE

July 2005 to May 2007

EXECUTIVE CHEF

Supervised production of 20 full and part-time staff generating an average of 450 daily covers and an annual $4 million in catering sales. Purchased all food and non-alcoholic beverages. THE PLAYERS CLUB

September 1998 – July 2005

EXECUTIVE CHEF

High-profile private club for prominent stars of stage and screen. Daily production for 100-seat restaurant, 50- seat pub and $3 million in catering sales. Development of NY Restaurant School extern program. Mentorship of 8-10 culinary students per year. Purchasing and inventories. LACKMANN FOOD SERVICE AT PRUDENTIAL SECURITIES

March 1993 – September 1998

EXECUTIVE CHEF

150-seat Executive Dining Room, 200-seat Food Court with 1,500 daily covers and catering functions ranging from BOD luncheons to full-scale themed events. Assisted in design of new kitchen space to support Food Court including investigating and purchasing equipment, floor plans, maintenance agreements and staffing re- quirements.

HELMSLEY PARK LANE HOTEL

October 1990 - March 1993

EXECUTIVE SOUS CHEF

5-STAR, Leading Hotel of the World with 560 guest rooms, 120-seat restaurant and 6,000 sq. ft. catering space. Oversaw all daily production and supervised 25-person union crew including scheduling, payroll, disciplinary actions and union disputes. Created daily specials and specialty menus for gourmet restaurant and catering functions. Solely responsible for preparing all meals for Mr/Mrs Helmsley during their stays at the hotel. EDUCATION

New York City Technical College

Hotel/Restaurant Management A.A.S

SPECIAL MERITS

· IHM&RS Culinary Salon: Two second and five third place ribbons awarded by the Société Culinaire Philanthropique

· Active member of the American Culinary Federation

· National Restaurant Association ServeSafe certified

· Implemented externship program from the New York City Restaurant School to Prudential Securities and The Players Club, including student training, mentoring and evaluations



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