Manager

Robert Fennell

***** **** ***** **. *********, NC 28214 Cell Number 704-***-****

Please leave a message and I will return as soon as possible. E-mail: *********@*****.***

Seeking position as…

Chef / Kitchen Manager

Chef / Kitchen Manager

Asst Catering Manager Production 500+

“Proactive Leader and Problem Solver”

I have 15 years of experience along with professional schooling, to help develop our team that will be passionate towards guest service.

Area of Expertise and Key Career Accomplishment

Team Building, Motivation, and Performance evaluations

Prepare budget from sales

Labor cost 20% of sales

Fallow or Create Standard Recipes

Revenue, Increased Sales and Growth

Streamline Innovative Cooking Techniques

Employee Empowerment and Training

Implementation of Safety program

Follow established rules

Establish Catering (if needed)

Product performance through FIFO

Inventory Control Process

Consistency in Recipes

Customer Service from entering operation

Education

The Art Institute of Atlanta

Bachelor of Science / Culinary Management 6/2006

Le Cordon Bleu

Associate in Specialized Technology 7/2003

CAREER HISTORY

Sodexo 09/2014 to Present

Supervisor

Catering Banquets Hot and Cold

Patients Services and Doctors Lunch, Deserts, Cold and Hot Stations

Retail, Fresh Action Station, Grill, Pizza, Pasta and Breakfast Stations

Westin Hotel & Resorts 09/2011 to 09/2014

Cook 2

Production and Preparation for Grill, Sauté, Salad, and Desert Stations

Some daily specials

Ordering Breads and pastry for Hotel

Banquets Cold, Cheese, Pasta, Sandwiches and Fruit platters

Banquets Hot Meat and Sauces, Production from 5 to 1000 Plate ups

O’Yeah Restaurant 11/2010-09/2011

Kitchen Manager

Catering

Menu Development for all meals

Started weekly outside grill specials and upcoming late night catering

Daily Specials

Production of all food for all meals(breakfast, lunch, dinner and late night)

Ordering all food, chemicals and dry goods

Dressing,soups,salads, sandwiches

Miss Hazels Soul Food and Catering 06/2008-08/2010

First Cook

Started new breakfast

Ordering and Inventory

Catering

Prepare all food for all meals

Food Service Director ABL Management Lexington, SC 01/2008- 06/2008

County Detention Center

Sales

Catering, Sheriff Department and private party’s

Hiring, Firing, Payroll and Scheduling

Inventory, Ordering and Bill Posted

Fallowing Dietary Menu

Fort Jackson Officers Club Columbia, SC 03/2007-01/2008

Chef

Daily Catering for Troops and private officers parties

Inventory for club

Scheduling, Training, payroll, and hiring

The Grape Atlanta, Ga.

Chef/ kitchen manager 11/2006-03/07

Labor cost 20%

Weekly scheduling of a team of 15 BOH team members and assisting FOH

Handled food inventories, and ordering on a daily basis

Participated in all facets of the kitchen ops. From production of food to coordinating

Catering events

Sodexho Atlanta, Ga. 08/2005-10/2006

SCAD / Savannah College of Art and Design

Chef/Manager (held this position while completing education)

Oversaw the production of 200+ meals daily

Ensure employee development by coordinating team training

Weekly scheduling of a team of 9 BOH team members

Handled food inventories, and ordering on a weekly basis

Participated in all facets of the kitchen ops. From production of food to coordinating

Catering events

The Ritz Carlton Atlanta, Ga. 05/2004-8/2005

Cook 1 (held this position while completing education)

Responsibilities included overseeing BOH operations

Managed crew training systems for a team averaging 5 members

Helped maintained all food and labor cost budgets

Managed ordering and inventory systems in the store

Gateway Clipper Fleet Pittsburgh, Pa. 4/2003-1/2004

Kitchen Mgr./Catering Mgr. (held this position while completing education)

Oversaw entire ops. Of 2 kitchens

Ordered food, scheduled team of 9

Coordinated all ordering and inventory

Maintained proper food and labor budgets

Responsible for training new crew members

Disney MGM Studio Lake Buena Vista, Fla. 0 1/2003-4/2003

Externship for college degree (Culinary Team Member)

Responsibilities included all facets of the kitchen operation

Responsible for basic shift operation

Philthy McNasty Pittsburgh, Pa. 12/2001-12/2002

Worked here while attending Le Cordon Blue (Culinary Team Member)

Responsible for basic shift operation

Sam’s Grill Jenkintown, Pa. 8/1998-12/2000

Kitchen Mgr.

Responsible for basic shift operation

Responsible for training new crew members

Controlled inventory and ordering

Scheduled BOH team

Military Service

United States Marine Corp

Camp Lejune, NC

1982-1986

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