ANDREW
MITCHEL
Gaston
Ave
Dallas,
TX
*5246
aamitchel38@gmail
.
com
Objectives#
To
continue
my
culinary
management
skills
with
a
great
company,
That
further
challenges
my
goals
and
the
skill
set,
in
standalone
Restrauntsand Hotel Restarants and
Hotel
Banquets.
EDUCATION
Graduated
High
School
May
1998
Sulphur
Springs High School
08-1998
through
04/2000
Attended
Paris
Junior
College earning
my
associates degree in Business
Administration
08/2000
through
04/2005
Attended
Texas
A&M
Commerce earning
my
Bachelor's Degree in Business
and
Management
EXPERIENCE
10/2005
THROUGH
12/2010
I
was
the
Kitchen
Manager
for
Burton's Family Restarant
I
was
responsible
for
scheduling
the
BOH
cooks,
Helped
in
the
hiring
and releasing process.
Placed
inventory
or4ders
weekly,
from
Ben E.Keith and
U.S
Food Services, I was responsible
for
being
able
to
prepare
all
the
cuisine's
items,
as
well
as
pass
down
notes,
hold
stand-ups
with
employes
for
upcoming
events.
0l/2010through12/2015
Pro Frames Company
I was
the
morning
manager, responsibility's included customer service, framing and matting
pictures
cutting
glass, and
inventory
control
and budgeting labor hours and
inventory
control
as
well
as
placing
orders.
01/2016 through
2/2019
OMNI
HOTEL
DOWNTOWN
DALLAS
Under
the
tutelage Executive Chef Donald Chalko and Chef
De
Partie Norman Grimm, I helped
with
training
new
employees, prepping
both
cold and
hot
proteins soups and vegetables
on
a
daily
basis,
as
well
as
helping
order
products and share
my
cooking experiences
with
employess.Also able
to
read req's
for
events
as
well
as
having
plate
ups
up
to
4-5 in a day,
so
I have a
lot
of
exposure now.
They
really developed
me
into
the
professional culinary supervisor I am. In august 2017 I transferred
to
Texas Spice under
the
tutelage
of
Chef
De
Cusine
Jan
Loov,
1
was
ab~e
t~
advance
my
skill
set
to
training
j-1 interns
as
well
as
running
the
Buffet
of
A 400 cover
Re
starant which included servicing
IN
ROOM