Executive Chef Customer Service

Richard Dale Knott

***** ***** ******* ****

Leonardtown, MD 20650

301-***-****

Objective: Motivated chef with over 23 years of progressive culinary experience. I have strong leadership skills and proven ability to develop a team-oriented environment. I am highly organized, able to multitask under pressure as well as stay focused in high stress situations.

Education: 1999-2001 Culinary Institute of America Hyde Park, NY –

Received Associates Degree in Culinary Arts

December 2002 Dale Carnegie & Associates –

Received Certificate for 5 Star Leadership

1994-1996 Leonardtown Highschool

Specialized in Culinary Arts at Technical Center

Experience: June 2010 – Current Swan Point Yacht & Country Club - Issue, MD

Executive Chef

Supervises 15-20 employees

Schedules employees within business and budget

Expedites and maintains quality control of all foods

Designs and executes daily specials

Implements new menus

Conducts monthly inventory & maintains COGS

Prepare all necessary data for yearly budget; project annual food and labor costs

Monitor actual financial results and take corrective action where necessary to help ensure financial goals are met

Maintains a safe and organized environment

Prepares food tastings for special events

Works directly with the events coordinator to ensure customer expectations are met and exceeded

April 2009 – June 2010 Casey Jones Restaurant – Waldorf, MD

Chef

Supervised 9 employees

Ordered food in accordance to daily outlook

Maintained cost of goods (COG)

Implemented menus and daily specials

Insured quality control of all plated food

Nov 2005 – March 2009 Woodburn’s Gourmet of Solomon’s - Solomon’s, MD

Catering Chef

Designed and implemented menus

Provided onsite event setup and breakdown

Provided quality service to customers

Assisted in day-to-day operations of establishment

Nov 2003 – October 2005 Evan’s Seafood – St. George’s Island, MD

Sous Chef

Designed and implemented menus for the restaurant and special events

Provided special attention to food quality and sanitation (seafood)

Conveyed superior customer service and satisfaction

Inventory control and weekly ordering

May 2001 – July 2003 – Hotel DuPont & Country Club – Wilmington, DE

Banquet and Fine Dining Chef

Organized daily preparations for daily menu and special event functions

Supervised up to 20 employees

Performed various tasks as specified by the Executive Chef

Designed and implemented weekly menus

Executed and successfully managed multi banquets and events

Created and expedited weekly fine dining offerings

Interests: Reading / Literature, Music, Theatre, Dining and Culinary Arts

References upon request

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