JOHN BARRETT

Address: Phone: 770-***-**** Email: adjavp@r.postjobfree.com

**** *** ***** **. *****

EXECUTIVE CHEF

QUALIFICATIONS PROFILE

Creative and highly skilled professional with broad-based culinary experience; complemented with proven track record of success in developing exceptional menus and delivering excellent dining experience. Expert at managing all aspects of food operations and leading cross-functional teams to ensure customer satisfaction, seamless workflow, and top-quality customer service. Effective at building positive relationships and working collaboratively with diverse individuals to meet and surpass performance expectations. Fluent in English with knowledge of Spanish language.

AREAS OF EXPERTISE

Food Preparation Dining Room and Kitchen Management Budgeting and Cost Reduction Catering Event Coordination Inventory Control Profit and Loss (P&L) Administration Staff Hiring and Training Organizational Leadership PROFESSIONAL EXPERIENCE

LEVY RESTAURANTS MAMMONTH CA.

WESTIN MONACHE EXECUTIVE CHEF PRESENT

Catered events in strict compliance with standard operating procedures (SOPs)

Facilitated staff hiring and training while supervision for process improvement, while managing profit and loss (P&L) responsibilities, LDB, Inventory, equipment repair

Redesigned all menus in hotel to coincide with interchangeable product.

Rendered support to all aspects of operations and maintained brand standards with innovative development

Built a good relationship with client

RIVIERA CATERING, BROOKLYN, NY

NFLX Executive Chef 2017–2018 Laid off

Efficiently handled various responsibilities including food operations, staff hiring and training, equipment repair, inventory management, and client services

Presided over on- and off-premise events in Manhattan, created new food concepts, and coordinated private catered events in strict compliance with standard operating procedures (SOPs)

Actively interacted with clients for food tasting and concept development, while maintaining positive work environment

Career Highlight:

Successfully achieved A rating from the Health Department for food safety GEORGIA TECH, ATLANTA, GA

Executive Chef 2, Sodexo 2016–2017

Supported 6 kitchen locations with approximately $31.6M in revenue yearly; athletic stadium with 3 VIP levels and 76 private suites; and sustainable program for 405 Acer campus

Held full accountability in working with local farms for all sourced products; creating and implementing scratch-made recipes; conducting food preparation; and supporting setting up onsite and offsite catering

Facilitated staff hiring and training and multi-unit level supervision for process improvement, while managing profit and loss (P&L) responsibilities, inventory, equipment repair, and schedule maintenance.

Rendered support to all aspects of operations and maintained brand standards with innovative development Career Highlight:

Served as driving force in continuously attaining A rating health scores across all areas WOODRUFF ART CENTER, ATLANTA, GA

Executive Chef, Metzcorp 2011–2016

Administered all food and beverage on a 12-acre campus with 7 buildings, while establishing positive rapport with clients involving High Museum, Symphony, and Alliance Theater

Created menu concepts for the campus program worth $7.8M; seasonal menus and scratch recipes for fine dining restaurant 1280; and menus for VIP Robert Shaw Room

Managed High Café and CJ’s retail concepts including food, banquet station, and intermission I-bar designs 1 Page

JOHN BARRETT

Address: Phone: 770-***-**** Email: adjavp@r.postjobfree.com 5475 Las Vegas NV. 89120

Took charge of all equipment management and repairs; inventory and schedules for labor percentages; P&L responsibility maintenance; and batch, line, and station design cooking

Initiated the generation of all recipes and menu concepts in test kitchen; execution of green substantial program throughout the campus; and tasting of food for new client per contract with the Sales Department Career Highlights:

Drove efforts in executing thorough inspections for food quality, rotation, and preparation standard, thus obtaining A sanitation levels in all areas

Played an integral role in generating $4.2M through implementation of banquets

Contributed in acquiring $14M for the arts in Atlanta by serving as the chef of the largest fundraising event

(Circle and Driskell Dinner events)

MARLOW’S TAVERN, ATLANTA, GA

Executive Chef, Metzcorp 2011–2016

Demonstrated efficiency in overseeing concept operation in high-volume units of approximately 65,000 weekly

Steered efforts in creating menus and scratch recipes; optimizing sales through seasonal promotions; maintaining all equipment and coordinating repairs; and implementing all inventories in strict compliance with company standards

Fulfilled various tasks including preparing schedules for all employees; purchasing all food; and evaluating product delivery

Conducted recruitment and training of back of house (BOH) and front of house (FOH) staff in accordance with company standards

Career Highlight:

Consistently attained A rating through thorough internal inspections to maintain company standards LEVY RESTAURANTS, ATLANTA, GA

Executive Sous Chef 2009–2011

Made major contribution in generating annual revenues as follows: $20.8M in Georgia World Congress Center;

$18.6M in Phipps area; $4.3M in Olympic Park; and $19.7M in Georgia Dome

Collaborated with Ariel executive chef while fostering high energy environment with the teams

Facilitated hiring, training, and supervision of 49 full-time and 99 culinary staff

Managed Sport Team’s family suites and VIP rooms set-up

Executed greenhouse program; conducted opening and closing ceremonies; developed mutable concept designs for all conventions according to client’s specifications; maintained upscale terrace restaurants’ P&L and schedules; and handled VIP and 92 suites for food standards and set-ups Career Highlights:

Led the implementation, ordering, and development of all menus for Microsoft within two years for a five- day event that brought $5.2M in revenue per year

Expertly performed inspections for good food product and preparation standards, consequently maintaining sanitation standards A at all times

EARLIER CAREER

VAUGHAN CATERING, LOS ANGELES, CA. 7 YEARS

Executive Chef

EDUCATION AND CREDENTIALS

Coursework in Visual Communication – Art Institute of Atlanta, Atlanta, GA Certified Executive Chef (CEC), In Progress

ServSafe 6th Edition Certification Advanced Ice Carving Instructor Certification Hotel and Restaurant Management Certification Sanitation and Safety Certifications New York Food Handler Card Certification

PROFESSIONAL DEVELOPMENT

Human Resources Handling Behavioral Issues

PROFESSIONAL AFFILIATION

American Culinary Federation (ACF)

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JOHN BARRETT

Address: Phone: 770-***-**** Email: adjavp@r.postjobfree.com 5475 Las Vegas NV. 89120

TECHNICAL SKILLS

Microsoft Word CaterXpert

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