**** ******** *******, *** *

Greensboro N.C.*****

703-***-****

adj197@r.postjobfree.com

ANDRE MILLER

PROFESSIONAL ACHIEVEMENTS

Progressive culinary professional with over 20 years of experience in establishments that include upscale restaurants. Unique blend of creative flair and a passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls.

SKILLS & ABILITIES

District of Columbia Food Handler Certification

Serve Safe Certification

EXPERIENCE

STRING AND SPLINTER CITY CLUB

Executive Chef

2019-present

Private club with emphasis on personal member relationships, responsible for quarterly menu changes, weekly and daily menu changes. maintaining staffing levels, Daily line production,inventory controls, product procurement .maintaining all sanitation requirements, meeting all labor and sales budgets.

PRINTWORKS BISTRO/PROXIMITY HOTEL

Executive Sous Chef

2018-2019

Annual sales 8 -10 million, high volume,oversee main kitchen production and hotel catering production, sous chef development,restaurant menu changes,culinary creativity, staffing levels 35-45 employees, inventory control, butchering, meeting labor and sales budgets.

FBI ACADEMY DINING, QUANTICO MARINE BASE

Executive Sous Chef

2016 -2018

Responsible for inventory controls, product procurement, quarterly cycle menu development, scheduling and staff development, maintaining sanitation and cleanliness standards. Government security clearance.

IPIC THEATERS/CITY PERCH

Facilities Executive Chef

2013 - 2016

Oversee 576 seat in-theater dining facility and 200 seat farm to table restaurant .Annual sales 10 -12 million, high volume, development of 2 executive sous chef, 4 sous chef and 4 supervisors. New menu development and culinary creativity, staffing levels 50-60 employees, inventory control,product procurement, meeting labor and sales budgets.

TRU ORLEANS/STADIUM GROUP LLC

Executive Chef/Menu Consultant

2010 - 2013

Developed menu for Tru Orleans and Stadium Club; formulated concepts, recipes, kitchen design and equipment procurement. Created operating budget and daily opening procedures. Responsible for inventory control, staffing and procurement of purveyors. Trained managers and staff on operating procedures.

RUTH’S CHRIS STEAKHOUSE

Regional Executive Chef

BOH Team Leader – New Store Openings

2004 - 2010

Yearly sales above seven million, extensive macro and micro management, experience with new store openings and closings, quarterly audits, hired and trained staff of thirty employees, sous chef development, responsible for food cost inventory and labor budget, declining budgets, purchased all controllable items, training and of all sanitation requirements, strong banquet organization experience and strong leadership skills, butcher and seafood portioning experience. Responsible for maintaining seven restaurants.

ARMED SERVICES

UNITED STATES AIR FORCE

Nuclear Weapon Specialist – Top Security Clearance

VOLUNTEER WORK

Restaurant Consultant – United House of Prayer for All People

REFERENCES

AVAILABLE UPON REQUEST

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