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Executive Food

Location:
Washington, DC
Posted:
November 26, 2020

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Resume:

Pernell Morton

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

Temple Hills, Maryland

Email: adh5pl@r.postjobfree.com

Phone number: 678-***-****

Associates Degree in Culinary Arts

Graduated from Pennsylvania Institute of Culinary arts Work History:

Executive Chef

Convene

(2019-current)

Property Opening Executive Chef

● All menu costing and food cost budgeting

● Sanitation setup and guidelines

● Equipment set up

● All staff hiring and training

● Purveyor set up and installs

● Grand opening menu and assisted with opening of another new property opening

(november 2019)

● achieved 100% on eco sure sanitation inspection

Executive Chef

The Delegate Restaurant and Columbia place catering Courtyard / Residence Inn

(2018-2019)

Property Opening Executive Chef

● Created all menu’s including the restaurant breakfast, lunch and dinner menu’s the bar menu and all catering menu’s

● All menu costing and food cost budgeting

● Sanitation setup and guidelines

● Equipment ordering and set up

● All staff hiring and training

● Purveyor set up and installs

● Grand opening and ribbon cutting menu’s and planning

● All soft opening menu’s

● comment card feedback sessions

● All menu R&D

● Implementation of micros training and time standards Executive Chef

Greenbelt Marriott

Greenbelt Maryland

(2017- 2018 Building was sold and became a crown plaza)

● Created and implemented kitchen food inventory

● Created and implemented all culinary par levels for restaurant, concierge, banquets and room service items

● Reduced the on-hand inventory from two weeks to four days

● Created and implemented all new menus in 90 days for restaurant, banquets, room service and market café

● Improved food cost budget from a 29.5% to 25% in 5 months

● Raised restaurant quality of food rankings from #250 to ranked #45

● Implemented concierge lounge requisition sheets to control costs for both meal periods

● Introduced food storeroom requisition sheets to control all ordering and spending in kitchen

● Reduced productivity by 3% by cross training cooks in different areas to maximize total hours

● Improved banquet food quality from ranked #279 to ranked #110 Executive Chef

Crystal City Marriott

Arlington Virginia

(2009-2017)

● Developed all menu’s and trainings for new Gastro Pub restaurant as part of hotel F&B renovation for front and back of the house

● Lowered food cost to 21.6% from a goal of 22.9% in 2016

● Exceeded banquet quality of food scores (ESS) last year by 5 points ending at #69 in the company out 363 exceeded the brand average by 6.6 points

● Top 75 out 363 hotels last 2 years in restaurant quality of food scores exceeded the brand average by 4 points

● Consistently Maintains Kitchen Engagement survey scores to 93% -95%

● Passed QA audit every year as Executive Chef

● Received leader of the quarter 2 times in 3 years

● Raised banquet quality of food scores to 91.5% ranked #65 out of 343 in 2016

● Trained all culinary staff in health and sanitation guidelines and certifications in Marriott Great food safe food and serve safe certification as well as Virginia food handlers license

● Raised restaurant quality of food scores to 61.5% #96 out of 343 hotels in 2016

● Designed Concierge menu, Banquet menu and room service menu all scores raised at least 50 spots in rankings in the year

● Created cost effective menu’s for cost conscious local events and government groups that helped lower food cost and centralize menu to restaurant

● Reduced kitchen productivity and hours by 1.5% in first 2 years with cross training each cook another area they never worked before Executive Sous Chef

Crystal Gateway Marriott

Arlington Virginia

(2008 – 2009)

● Lowered food cost from 27% to 24% in one year a property

● Raised quality of food score in banquet by 40 spots in ranking in two periods to

#50 in company

● Created Inauguration Menus during Presidents Inauguration ceremonies

● Reduced inventory on hand by $2,500 in two periods

● Reduced kitchen budgeted hours by 500 hours in 6 months

● Integrated kitchen Franklin Covey WIG process and elevated restaurant quality of food ranking by 20 spots

● Revised Banquet, Restaurant and Room Service Menus and reduced labor by 5% and food cost by 2%

● Created chef crafted amenities to all meeting planners in banquets and performed all site visits and tastings

Sous Chef

A Legendary Events Catering Company

Atlanta Georgia

(2007-2008)

● Responsible for all set up and break down of off-site premise catering functions for food

● Trained all new employees to company standards of presentation and prep

● Led all off premise catering events and organized front of the house and back of the house with detailed plate presentations, cooking methods and serving instructions for the waiters

● Responsible for all food ordering and monthly inventory

● In charge of all department meetings and schedules

● All functions were off premise and from private parties of 10 to 5,000 Restaurant Sous Chef / Garde Manger Chef

Ritz Carlton Atlanta

Atlanta Georgia

(2002- 2007)

● Created Weekly chef table menus for the dining room

● Developed all Cold menus in Garde Manger kitchen for banquets

● Responsible for all pay roll in the culinary department

● Maintained food cost at 23%

● Trained all new managers in payroll and sanitation guidelines

● In charge of all off premise catering functions, inventory, table set up, preparation, presentation and décor

● Developed forecasts and yearly budgets for the culinary team

● Performed table side cooking for VIP dinners and site visits for banquets

● Created and rolled out all menus for holiday and weekly brunches for hotel

● Participated in yearly meals on wheels VIP charity dinners

● Responsible for all tastings for banquets and new hire lunches Kitchen Supervisor / Lead Cook

Metro Center Marriott

Washington DC

(1999 – 2002)

● Created Banquet Menus

● Created specialty restaurant menus (first for an hourly at property)

● Won Culinarian of the year

● Opened and closed all shifts in the kitchen

● Trained all new associates in sanitation, restaurant outlets and recipes

● Wrote all banquet recipes to all menus

● Worked all restaurant outlets in kitchen



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