Food Culinary
Resume:
James A. Dixon
Owasso, OK *****
Telephone: 918-***-****
E-mail: *******@*****.***
Career Objective
To obtain employment with a company in which I can use my culinary experience, to further the knowledge of the Culinary Team and Front of the House Staff, thus enhancing the overall guest experience, yet at the same time furthering my knowledge of the culinary world. Skills
● Passion for the culinary arts ● Food cost control through menu development
● Training Staff ● Experience planning and executing banquets
● Labor Control ● Certified ServSafe
Qualifications
● Three years in an apprenticeship program with the American Culinary Federation Inc.
● Knowledge of P & L, labor control, purchasing and receiving, preparation and menu development, and sanitation.
● Involved with recruitment, training of employees,, documentation and counseling. Career Experience
Cherokee Nation Business 16305 E Highway 20, Claremore, OK November 2013-August 2018 Sous Chef
● Control labor
● Decreased average ticket times
● Training new hires
Braums, 2612 W Fir St, Perry OK July 2009-September 2013 Assistant Manager
● Control labor
● Decreased average ticket times
● Training new hires
Lucilles Restaurant Mulhall, OK January 2009-March 2009 Consulting Chef
● Analyzed kitchen business model and implemented labor targets and food cost limit which resulted in a 30 % increase in profits
● Increased consistence of food
● Established food and labor cost concept implementation of the monthly inventory of stock
● Established sanitation controls
Duck Woods County Club 50 S Dogwood Trail, Southern Shores, NC Aug.2007-Oct. 2008 Executive Sous Chef
● Revenue from 2007 banquets have doubled
● Created a new lunch and dinner menu incorporating local ingredients. This was achieved thought developing, writing and pricing of all appetizers, entries and desserts.
● Training staff members
● Managed food cost and labor control
● Managed and executed service for all banquets and the dinning area Northwest Inn 3202 1st St, Woodward, OK May 2005-July 2007 Executive Chef
● Total profit increased from 2005-2007 by 35%
● Opened a new restaurant and banquet area
● Hired and Trained staff members
● Managed food cost thorough menu creation
● Department labor was under 5%
● Managed and executed service for all banquets and the dinning area Stillwater Country Club 5215 W. Country Club Dr., Stillwater, OK Nov.2004Feb.2005 Sous Chef
● Managed food cost thought the development of inventory spreadsheet which drove food cost down by 13%
● Training staff members
● Conducted all day to day operations of the culinary department
● Managed and executed service for all banquets and the dinning area Tulsa Marriott Southern Hills, 1902 East 71st, Tulsa OK Nov. 2003-Nov. 2004 Chef de Cuisine
● Conducted all day to day operations of the kitchen and banquet department
● Revenue from the Culinary department grew by 6%
● Training staff members
● Reducing food cost by establishing new venders that offered local fresh products Washington Plaza Hotel, 10 Thomas Circle, Washington, DC April 2001-October 2003 Sous Chef
● Monitored all product price point and negotiated with venders to ensure the best price for quality product.
● Training staff members
● Conducted all day to day operations of the culinary department
● Managed and executed service for all banquets and the dinning area Lead Cook
I shaped my culinary skills in the position of lead cook from January 2000-February 1998 at the following establishments:
Lansdown Resort and Conference Center, Leesburg VA, January 2000-April 2001 Evergreen Country Club, Haymarket, VA, January 1999-January 2000 Magpie's Café, Middleburg, VA, February 1998-February 1999 International Country Club, Fairfax, VA, January 1997-February 1998 Education
American Culinary Federation Apprentice Northern Virginia Community College 2001 Professional Association
American Culinary Federation
Certification and Awards
Certified Cook
Silver medal at the Northeast Regional
Silver medal at the NCCA Cook off
Bronze medal at the James Mason Hot Food Contemporary Bronze medal at the Stadford University Contemporary Culinary Diploma at the Harrisburg Farm Stadium
Culinary Diploma at the Sysco Show Houston
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