Executive Chef/Chef de Cusine/Exec Sous Chef/Head Chef

Colin Lloyd

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

Roanoke, Virginia 24016

Phone: 540-***-****

Email: ********@*****.***

Objective To utilize my extensive knowledge, skills and expertise in the culinary arts and dining management, to impact business strategy within a dynamic growth-oriented organization.

Qualifications A classically trained, highly experienced culinary professional with a comprehensive senior chef and food services management background. Proven track record of overseeing and leading the activities of outstanding dining establishments in both the US and abroad. Demonstrated achievements in the following:

Executive Chef

Purchasing/Inventory Control

Restaurant Consultancy

Restaurant consultancy

Restaurant Management

Training/Staff Development

Menu Planning

Course Instruction

Recipe development

Culinary Competition

Budgeting

Management /Supervision

Experience

4/16 6/2020 The Hotel Roanoke and Conference Center, Regency Room Restaurant Roanoke, Virginia

Chef de Cuisine

The Regency Room is Hotel Roanoke s most elegant eatery featuring French-inspired Southern cuisine. Responsible for managing all aspects of this high-end fine dining restaurant including management and development of kitchen staff, as well as conceptualization, development and standardization of menus and recipes to ensure a consistent high quality product. Liaise and collaborate with colleagues across the organization to enact customer requirements while managing and controlling both budget and labor costs within my department. Oversee maintenance of departmental sanitation to comply with HACCP/EcoSure/ServSafe standards and expectations for cleanliness. Under my leadership, the Regency Room received the prestigious AAA Four Diamond Award; the only restaurant in Roanoke to have achieved this distinction and one of only a handful in the state of Virginia.

9/14 1/15 Crow Lane Bakery Hamilton Bermuda

Executive Chef Consultant

Revamped the hot food menu for the retail arm of the Bakery. Created, developed and standardized new recipes. Developed marketing strategy and packaging. Trained staff in recipe compliance, quality and consistency. Ensured new product rollout expectation dates were met.

12/13 7/14 Nelson Bascome Treatment Center Hamilton Bermuda

Executive Chef

Managed day-to-day operations at Bermuda s largest drug treatment facility. Ensured high culinary standards ranging from recipe compliance, food quality, menu development and inventory management. Collaborated with clinical staff to ensure patient satisfaction. Completed special projects including creation of new summer cycle menus, redesign of food ordering and budgeting systems.

1/13 8/13 Muse Restaurant/ SkyBar Hamilton Bermuda

Director of Operations/Executive Chef

Managed day-to-day operations, hired and trained staff (front and back-of-house), developed new restaurant and bar menus for one of Bermuda s most popular in-town restaurant. Revamped look and feel of marketing materials and publications. Coordinated catering for in-house and offsite events. Supervised special events. Managed purchases and controlled costs.

12/10 - 12/12 Common Ground Hamilton Bermuda

Director of Operations/Executive Chef

Managed day-to-day operations for this boutique coffee house. Developed new menus and created daily specials. Hired, trained and supervised kitchen and counter staff. Managed purchases and controlled costs. Coordinated all catering and in-house events. Under my leadership, Common Ground received the Best of Bermuda Award 2012 for Coolest Caf .

3/3 - 10/10 Greg s Steakhouse Hamilton Bermuda

Co Owner/Executive Chef

Proactively built the Greg Steakhouse brand with a focus on quality menus, effective operations, customer engagement and retention of staff. Specifically responsible for the culinary operation of the entire restaurant including retail and catering. Trained and managed kitchen staff and supervised/coordinated all related culinary activities; developed menus/recipes and managed food and kitchen purchasing. Standardized production recipes to ensure consistent quality, established presentation techniques and quality standards, planned and priced menus. Ensured proper equipment operation/maintenance as well as proper safety and sanitation in the kitchen. Provided oversight for special catering events as well as instruction and/or demonstration of culinary techniques. Worked closely with ad agency on brand development, strategic messaging, and coordination of external communication. Worked at a consultative level with partners, shareholders and other stakeholders. Under my leadership, Greg Steakhouse garnered several awards including multiple winner of Best of Bermuda Award, Wine Spectator Award, and CAB s International Restaurant of the Year.

1/8 - 2/5 Aramark Services, Emory University Atlanta, Georgia

Executive Chef

Emory University has two dining halls, retail/residential dining, an on-campus catering department and six satellites (one being a kosher facility) providing 6,000 meals daily, and generating in excess of $12M sales annually. Coordinated scheduling, training and activities of chefs and other kitchen staff responsible for food preparation and presentation. Supervised staff for preparation and execution of special events. Established and maintained departmental sanitation/HACCP expectations and standards. Standardized production recipes while focusing on food quality and presentation; maintained budget and controlled labor costs. Planned and facilitated weekly food production meetings. Managed administrator and procurement office to ensure accurate item specifications, menus, recipes and inventory.

6/00 - 5/01 Nisbet Plantation, Noble s, and Splash Restaurants West Indies and USA

Interim Head Chef/Executive Sous Chef

Worked in Executive and Executive Sous Chef capacity for various establishments during transition to the United States. These positions included a stint at The Nisbet Plantation, a prominent beach club resort in Nevis. Carried out the full range of Executive Chef responsibilities to maintain the Four Diamond Award status of Nisbet s gourmet restaurant. Also worked as start-up Executive Sous Chef for Noble s, an established upscale North Carolina restaurant which opened a branch in Charlotte s prestigious South Park area. Performed similar role at Splash, a high end, nouveau-international restaurant in Charlotte s Lake Norman area.

1/93 - 5/00 Wickets Restaurant, Fairmont Southampton Princess Hotel Southampton Bermuda

Restaurant Chef

The Fairmont Southampton Princess Hotel is a world-renowned resort and one of Bermuda s premier hotel establishments. Wickets is the hotel s busiest restaurant serving breakfast, lunch, dinner, al fresco dining on the pool patio, pool service and afternoon tea; room service is also serviced from this restaurant. Duties as Restaurant Chef included creating and implementing new menus, preparing and monitoring budgets and controlling inventory. Was also responsible for hiring, scheduling and supervising a diverse staff of 16 chefs (9 nationalities present in the kitchen.) As a key member of the hotel s management team, created and delivered staff training programs and played an integral role in the overall maintenance of the high standards set by the Fairmont Hotel Group.

3/85-1/93 Various Restaurants, Fairmont Southampton Princess Hotel Southampton, Bermuda

Restaurant Chef/Sous Chef/Chef Saucier and Chef Entremietier

Whaler Inn is the hotel s seafood restaurant serving fresh local fish, a variety of shellfish, soups, pastas, etc. As Head Chef, implemented Whaler Inn s very popular Friday night Cajun Buffet after receiving training at the world-famous Brennan s Restaurant in New Orleans, Louisiana. Managed all aspects of the kitchen i.e. ordering, scheduling, menu planning, etc. Windows on the Sound is the hotel s prestigious main dining room. Supervised catering functions, from 50 300 dinners a la carte and up to 1000 diners for sit down banquets, and theme buffets. Prepared foods for some of the world s most famous and influential personalities including the Queen of England. Supervised a staff of 9 chefs. Duties as Chef Saucier included preparation of sauces and main courses for all banquets. Launched career at the Southampton Princess as Chef Entremietier.

1979-1984 The Park Hospital Mansfield, England Chef Tournant

The Madison Restaurant Nottingham, England Second Chef

Oscar Wildes Restaurant Radcliff on Trent, England Head Chef/Second Chef/Chef de Partie/Commis de Cuisine

Education Clarendon College, Nottingham, England --- City and Guilds Diploma Food Preparation and Management:

706/1 General Food Preparation

706/2 Advanced Food Preparation

705/1 Alcoholic Beverages

705/2 Food Service/Restaurant Management

Also received R.S.H. (Royal Society of Health) Diploma and Food Protection Certification

Other Stay current on innovations and trends in food services by attending food shows, culinary travel and overseas kitchen visits, and interfacing with leading chefs. Subscribe to a number of industry publications. Serve as mentor to junior chefs. Recipient of numerous awards including Chef of the Year for the Princess Hotel Group and gold medals at the annual Bermuda Agricultural Exhibition. Winner of the first Culinary Showcase of the South Competition in Tennesee; won first place in CAB/USA meat federation competition in Mexico. Continuously enhance leadership and business skills through participation in a variety of professional development seminars including Interaction Management, Supervisory Management, Freeman s Train-the-Trainer Program, Fairmont s Leadership Training and numerous small business development and technology workshops.

References Furnished upon request.

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