Manager Executive Chef

**** ********* **** ******,** ********@*****.***/434-***-**** or 434-***-****

Meredith Whindleton Jr.

Objective

To Bring some of my professional skills and Experience to a well-respected and professional force within the hospitality and restaurant business. I have 23 years of knowledge in the restaurant world ranging from fine dining, casual dining, healthcare, catering and private as well. I am a Chef that specializes in Italian Cuisine.

Experience

8/2020 - Present Executive Chef Compass Group/ Unidine 8/2019- 8/2020 Chef De Cuisine VMI Military Institute 2/2018- 8/2019. Dining Service Coordinator/Executive Chef Sunrise Senior Living 8/5/2017- 2/2018 Avante-Harrisonburg (Healthcare) Harrisonburg, VA Director of Dining Services

I insure that all meals are set and meet the needs of state dietary regulations. I manage 15 employees, conduct in-services with staff, order the food, inventory once a month and attend regular daily manager meetings.

6/1/2017-8/1/2017 South Street Brewery Charlottesville, Va Executive Chef

Created Menu Items and Specials for a large well-known brewing co. in the local area 10/16-4/17 Morningside

Senior Living Charlottesville, Va

Director of Foodservice

I complete the schedule of staff, ordering, menu regulations, attend meetings with dieticians etc.

6/2014-10/16

Executive Chef/ Manager Jaba Mountainside Crozet, VA I Insure that all meals are prepared up to standard and I am In charge of Banquets, Catering functions and Company events

10/2013 – 6/2014 Jaba mountainside Crozet, VA

Sous-Chef/Asst. Manager

I Insure that all meals are prepared up to standard and I am In charge of Banquets, Catering functions and Company events

1/2012 – 10/2013 Boars Head Inn Charlottesville, VA Sous-Chef

I worked for one of our specialty restaurants call the old mill room (omr) myself and my crew would prepare fine dining foods such as lamb, risottos, squab, sea bass and other well-known items in the fine dining world

2/2011 – 12/2011 Hotel 1000 Seattle, WA

Sous-Chef

I worked in the banquet department were we catered for weddings, company meetings, holiday events, birthdays etc.

Did some work with some Celebrity Chefs as well in a well-respected restaurant in Seattle called Boka

01/2010 – 2/2011 Cloverleaf Restaurant Tacoma,

WA

Sous-Chef

Supervised up to 6 kitchen staff

Insured that all orders were met to satisfaction in a well busy business 11/2009 – 12/2009 Northwest Detention Center Tacoma, WA Food Service Officer in Training

Completed training for immigration custom enforcement 06/2008 – 07/2009 Academy for Staff Development Richmond, VA Supervisor/Sous-chef

Supervised 10 kitchen staff

Insured proper MSDS data compilation

Supported with food cost, ordering supplies, and inventory sheets 02/2008 – 06/2008 Marriott Hotel Richmond, VA

1st Cook

Catered for major company functions as well as weddings, birthdays, and holiday events

Prepared breakfast and lunch for buffets

Maintained a clean and sanitary workspace

02/2005 – 02/2007 Norwegian Cruise Line Honolulu, HI 1st Cook

Arranged specialty meats such as beef wellington, duck, quail, etc…

Cut and simplified vegetables asparagus, hearts of palm, jicama, etc… Education

08/2003 – 05/2004

06/2004 – 02/2005

Graduate

Stratford University

Bates technical college

Le Cordon Bleu Scottsdale

Falls Church, VA

Tacoma, WA

Scottsdale, AZ

Serve-safe certified

Member of ACF

(American culinary

federation)

Associates Degree

Specialized in culinary arts & hotel & hospitality management Prior Work Summary

I am a veteran of the United States Army and the United States Marines. I served for 7 years and primarily performed my duties as a cook in military bases throughout the world including Germany, Singapore, Malaysia, Thailand, Bali and Japan.

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