Food Service Executive Chef

Rebecca Henry

*** **** **** ******, ****** IN ***46

C: 757-***-**** * email:**********@******.***

Education Tidewater Community College Norfolk, VA

Associate in Applied Science. Focus: Hospitality/Management and Culinary Arts

Summa Cum Laude; Phi Theta Kappa

ACF Certified Culinarian

Certified Food Service Manager (recognized for food sanitation nationally.)

Serv-Safe Certified

United States Navy

Graduated Valedictorian at Lackland Naval Cooking School Objective A position using skills in food preparation and customer service. Experience Over twenty years experience in food service and hospitality operations, including preparation of creative, specialty

Food and personalized customer service.

03/16-pres Holiday Retirement Evansville, IN

Executive Chef

Key player on community management team in managing annual budget of $26 million for independent retirement community.

First Executive Chef to be successful in higher resident satisfaction in dining services by revolutionizing national menu to acquired taste of seniors in the community

Blends people into teams when needed by creating strong morale within team. Is action oriented and full of energy for things seen as challenging. 12/10-03/16 Norfolk Christian School Norfolk, VA

Foodservice Director and Executive Chef

Supervised preparation of daily breakfast, lunch, hot a la carte, cold a la carte and assorted desserts for 400+ Students and Faculty

Overhauled the lunch program from $70k annual loss to generating $100k profit in less than two years by slashing payroll/benefits administration costs by negotiating prices and fees, while ensuring the continuation of the enhancement of services.

Initiated cleanliness and sanitation throughout kitchen facility according to SRM Program and HACCP Plan. Facilitated the maintaining of commercial equipment through preventative maintenance system checks.

Executed the planning and catering of yearly graduation reception of 1200 guests 12/09-12/10 Senior Assisted Living Va Beach, VA

Evening chef for 125 senior residents at Brighton Gardens

Prepared main entrée, starch, vegetable, and two alternate entrées of fish and chicken within dietary guidelines

Excelled as main baked for preparing desserts and two alternate diabetic desserts for day-to-day operations

Maintained cleanliness and sanitation throughout the meal according to SRM Program and HACCP Plan.

04/09-12/09 Hilton Oceanfront Va Beach, VA

Catered upwards $500k weddings as a banquet cook

Catered national/international conferences weekly

Executed action stations; omelet stations, sautéed pasta, sushi rolling, tenderloin/turkey carving station, and flambéed desserts 12/08-04/09 Toques Creative Catering Norfolk, VA

Assisted Catering Coordinator with Upscale Kosher Events

Prepared Kosher Menu in the range of 300 guests per event while observing strict Jewish laws

Recognized for attention to detail, elaborate set-up, and excellent plate presentation 08/00-08/05 United States Navy (Stationed on LSD Class Ships-Dock Landing Ships)

Prepared and supervised American style served meals for 100 sr. enlisted crew and officers

Maintained cleanliness and sanitation standards throughout meal according to Sanitation Risk Program (SRM Program) and Hazard Analysis Critical Control Point plan

(HACCP plan.)

Trained, supervised, and organized work schedule for 20 junior personnel; prep cooks, line cooks, servers, and dishwashers

Planned and catered banquets when dignitaries from foreign countries and US Admirals made shipboard visits

Executed all daily food logistics, ordering food daily. Approximately $10,000/day to cover three meals per day for 1100 crew members

Personal Microsoft products competent. Enjoy baking assorted baked goods. Currently attending University of Massachusetts (UMASS) to achieve bachelor’s degree in Hospitality and Tourism. References Available upon request

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