Executive Chef Food

Cameron W Cousin

phone: 571-***-****

E-mail: adikhr@r.postjobfree.com

***** ********** **** #***

Reston, Va 20191

Summary

•CIA Graduate (3.7 GPA)

•Specialty in seasonal, American cuisine, french cuisine

•well versed in labor cost

•Upholding food quality and standards

•Training staff to get the best from each and every employee

•Serv Safe certified

Positions Held

DoubleTree Hotel Sterling, Va

Executive Chef/Food and Beverage Director, 2/19 - present

Planned and executed all menus for banquet, restaurant, special events

Negotiated with Food reps to achieve a better price and lowered food cost in return

Organized the kitchen staff to run at a higher level and cut labor each month

OTG management New York,NY

Executive Chef, 3/16 - 2/19

Executed a successful reopen of three restaurants in 12 months

Successfully trained staff in three restaurants to maintain food quality and standards

Planned, managed numerous VIP events for the restaurant

Moni Ami Gabi Reston, VA

Executive Chef, 10/13 - 3/16

Managed 3 outlets on a daily basis, Mon Ami Gabi and Community Canteen

Executed and maintained weekly specials

Consistently cut food and labor cost each week

Omni Shoreham Hotel Washington, DC

Restaurant Chef, 10/12 - 10/13

Managed 4 outlets in the hotel

Executed new menus in all outlets

Managed banquet parties up to 2000 people

Eatwell DC, Washington, DC

Executive Chef, 4 /10 – 10/12

Executed menu ideas based on seasonal, all natural ingredients

Lowered the Food cost at the Heights by15%

Organized numerous special events throughout the year

Café Deluxe, Bethesda, MD

Sous Chef, 3/09- 4/10

Maintain a labor cost of 13% and a food cost of 26%

Managed the kitchen staff to produce the daily prep

Organized the kitchen to maintain freshness

Danny’s Steakhouse, Red Bank, NJ

Executive Chef, 12/07-1/09

Worked closely with my purveyors to purchase seasonal ingredients at lowest possible price

Planned and executed menus for in-house and off premise parties

Increased efficiency of the kitchen by applying the strengths of my employees to better the restaurant

Molly Pitcher Inn, Red Bank, NJ

Banquet Chef, 7/05-12/07

Led a staff of 25 and managed production in multiple prep kitchens.

Reduced labor and food cost by 8%

Executed hundreds of weddings per year in addition to holiday parties and corporate events

Sales in excess of 15 million a year

Education/ Certifications

AOS, Culinary Institute of America, Hyde Park, New York, 2001

Externship at Aureole under Chef Charlie Palmer

Serv Safe Certified Food Handlers Permit for DC

Food Handlers Permit for Virginia

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