Executive Food
Resume:
DAVID GORDON-SOMERS : **** Tiny Town Road, Clarksville, Tennessee 37042
901-***-**** *************@***.***
EXECUTIVE CHEF EXECUTIVE SOUS CHEF
S U M M A R Y
Creative, innovative, and award-winning executive/sous chef, with hands- on experience in food preparation, restaurant and hotel management, as well as kitchen, food and beverage, and banquet operations. Recognized for producing top-quality and creative meals and recipes that exceed customer expectations and fulfill sales goals and the ability to meet and surpass budgetary expectations while reducing food and labor costs. Equipped with superior leadership and coaching skills; committed to creating memorable dining experience for all guests. SKILLS
Team Supervision and Training
Vendors Negotiation and Relations
Menu Planning and Development
Inventory Management
Event Coordination
Safety and Sanitation Guidelines
Continuous Improvement
P R O F E S S I O N A L E X P E R I E N C E
COUNTRY MUSIC HALL OF FAME AND MUSEUM, NASHVILLE, TN Executive Sous Chef 2014–Present
Manage and help with daily kitchen operations which entail coordinating food production schedules and guaranteeing the highest level of food quality, taste, and preparation
Partake in actual food preparation and create food with consistent quality, taste, and presentation
Review the schedule of banquet events and projected level of business for the completion of daily food orders
Accomplished over 600 events in
Demonstrated outstanding performance in achieving the following:
$12M revenue in food and beverage (F&B):
$30 to $40M in sales;
$17.5M in overall culinary operations; and
$14.85% of food cost
MUSIC CITY FLATS/ CITY FIRE, NASHVILLE, TN
Executive Chef 2013–2014
Provided leadership to 21 direct and indirect reports, accountable for food quality, safety, menu preparation and development, staff scheduling, procurement, inventory control, and customer and vendor relations
Handled the assessment and selection of vendors based on price, quality, and delivery performance
Earned selection to manage the day-to-day kitchen operations of American comfort food restaurant and bar which produced $2.15M to $1.5M in annual revenue
Oversaw and managed personnel cost and restructured kitchen operations that drove significant cost savings
Optimized inventory turnover by monitoring procurement, receipt, storage, and distribution of stock items in preparing customer dishes
Negotiated appropriate pricing with local vendors for various food menu items, which decreased operating costs
GAYLORD HOTEL & ATTRACTIONS, NASHVILLE, TN
Senior Sous Chef 2011–2012
Oversaw 13 direct reports and 30 indirect reports, while handling profit and loss analysis, staff training and development, payroll, menu development, procurement, and cost management
Administered daily kitchen operations which included management of inventory levels and creation of labor schedules to maintain high-quality food, safety, and sanitation standards
Guaranteed high-quality product, safety, and customer standards through establishment of staff training programs
Improved food preparation processes and expedited the delivery of menu by ensuring compliance with service and culinary standards
EMBASSY SUITES, MURFREESBORO, TN
Executive Sous Chef 2010–2011
Supervised daily operations of banquet and restaurant kitchen at one of the nation's largest hotel chains, which involved leading 32 direct and indirect reports
Spearheaded a team of 27 food service professionals in facilitating special events ranging from 25 person to large banquets with more than 1, 400 people
Demonstrated proven capability in administering inventory, supply, vendor, event, menu, ingredients, and staff training
DAVID GORDON-SOMERS : 2601 Tiny Town Road, Clarksville, Tennessee 37042
901-***-**** *************@***.***
2 P a g e
Maintained communication with executive chef in developing and rolling out new menu that consisted of local fruits to attract new demographics
Led the planning and coordination of six daily events with multiple menu choices
Enhanced food taste and presentations through creation and presentation of new seasonings to upper management and customers
ARAMARK, MURFREESBORO, TN
Executive Chef 2010–2011
Planned and directed food preparation and culinary activities
Modified menus that meet quality standards
Estimated food requirements including food and labor cost
Oversaw kitchen staff activities
Arranged for equipment purchases and repairs
MARRIOTT INTERNATIONAL, NASHVILLE, TN (2011-2010)
Chef A La Carte Saucier, Nashville Airport Marriott 2006–2010 Chef De Partie, Renaissance Hotel 2001–2006
Rendered support with two restaurant in a large global hotel chain, and oversaw food quality, safety, and presentation as well as with menu design, labor cost, and training requirements
Assumed responsibility for 13 direct reports and 20 indirect reports
Earned the Employee of the Month Award and Spirit Award
Received selection from the management to prepare four-course meal for 12 members of executive committee of the Management Career Review Board
Directed 27 food service associates in the absence of chef during banquet preparations, thus producing additional banquet revenues of $30K
Improved the design and presentation of buffets which exceeded customer satisfaction ratings from 60% to 90%
Attained 16th place out of 122 regional hotels by establishing quality improvement procedures for both breakfast and launch buffets
E A R L I E R C A R E E R
LAKEWOOD GOLD AND COUNTRY CLUB, NASHVILLE, TN
Executive Chef
HILTON HOTELS INTERNATIONAL – HILTON OCEAN FRONT RESORT, HILTON HEAD ISLAND, NC Grill Chef
CROWN PLAZA HOTELS, KINGSTON, JAMAICA
Sous Chef
E D U C A T I O N
Bachelor of Culinary Arts with Focus on Caribbean and International Cuisine University of Technology, Kingston, Jamaica
Diploma in Alaska Seafood
Alaska Seafood University, Nashville, TN, USA
C E R T I F I C A T I O N
Certificate in Culinary Arts with Focus on Food and Nutrition Cross Keys Vocational School, Kingston, Jamaica
A F F I L I A T I O N
American Culinary Federation (ACF) – State of Tennesse
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