GERALD P. MCCOY

***-***-******** 240-***-**** mobile adkhlh@r.postjobfree.com

EXECUTIVE CHEF

Food and Beverage Management Quality Assurance Team Training & Leadership Chef Gerald brings to the table an extensive, colorful and experienced career in fine dining along with extensive expertise through-out multiple cuisines. And a proven track record of successful catering service for up to 5,000 people. A strategic manager and resourceful planner who implements solutions to increase efficiency, streamlines workflow, reduce food costs, and optimize the productivity and performance of kitchen staff to ensure quality and maximize profitability. Gerald is a positive and effective leader who recruits, trains, and mentors dynamic teams to consistently deliver quality products and service, exceed set goals, and advance organizational objectives. Areas of Expertise

Kitchen Management

Operations Management

Inventory Management

Event Coordination

Quality & Safety Control

Collaborative Leader

Menu Development

Process Optimization

Strategic Planning

Performance Management

Catering Service

Beautiful Presentations

Team Leadership

Recruitment & Training

Coaching & Mentoring

Articulate Communication

Customer Service

Retail Sales Strategist

PROFESSIONAL EXPERIENCE

UNIVERSITY OF THE DISTRICT OF COLUMBIA (Perkins Management Services), 2017-Present Executive Chef/ Chef Manager

Food service operations and, menu development, inventory management, staff scheduling, associate trainings, hands on multimillion-dollar catering and strategic planning operation. Selected Accomplishments:

Coordinates, and oversee catering events of various sizes, to include, Board of Trustees dinners, event luncheons, and VIP dinners just to name a few.

Ensure consistent and outstanding food quality by utilizing strict and necessary scratch cooking methods to ensure exceptional quality.

Optimize staff performance by conducting imperative daily pre-service collaborative food service trainings.

Provide ongoing coaching, mentoring and skills necessary skills assessments

Fosters teamwork while boosting peer to peer morale through cross trainings and individual coaching’s

Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and independent third- party audits.

Reduced cost by 30% through necessary training and preventative waste guidelines.

Ensures impeccable catering quality measure through qualified handpicked selected skilled industry specific professionals

National Restaurant Association Serv Safe Certified Food Manager

National Restaurant Association Serv Safe Certified Food Manager Proctor and examiner continued …

GERALD P. MCCOY

Hyattsville, MD 20784 202-***-**** adkhlh@r.postjobfree.com LinkedIn Prince George's County Public Schools, Culinary Arts Instructor, 2014-2016

>Taught Culinary Basics &, International Culture and Cuisine,

>The art of plating and decorating

>Soups, Stocks & Sauces

Selected Accomplishments:

Enhanced student growth by conducting basic skills test to assess culinary competencies Enhanced student knowledge and performance by conducting competitions where prizes were awarded for valuable scholarships.

Improved inventory management and budgeting skills competencies ttrough teaching food costing and profitability utilizing simple ingredients.

Maintained effective classroom management and implemented effective and subtle discipline measures through subject engagement challenges.

Instructed students on food preparation, food production and the importance of organizational work flow as a result of the formed kitchen brigade. National Center for Children and Families, General Manager/ hands on Executive Chef, Bethesda, MD, 2011-2014

Gerald developed weekly menu’s that featured multiple nutritious cuisines, utilizing many community donated perishables from local merchants, who share resourcefully multiple times a week, thereby reducing cost expenditures by 30 & 40% in a non for profit setting. Selected Accomplishments:

Collaborates and coordinates with various departments to ensure effective preparations of quality catering products to produce extraordinary outcomes.

Prepared multiple food options in a nonprofit setting for at risk juvenile youth, homeless families and individuals facing very difficult and emotional decisions.

Influenced positive change while fundamentally leading by example, always emphasizing the necessity and importance of great character and a great attitude in every situation and never wavering.

Coordinates, and oversee catering events of various sizes, to include, Board of Trustees dinners, event luncheons, and VIP dinners while giving emphasis to consistency and attention to detail, to ensure exceptional outcomes.

Promoted from a temporary employee to Executive Chef/Chef Manager within six months due to exceptional integrity, staff leadership and innovative menu items in every instance, all while focused to enhance and advance the mission of NCCF’s.

Recognized as Employee of the Month for consistently providing superb food quality while utilizing very strong interpersonal skill sets to connect with and inspire the less fortunate.

Recognized as an excellent collaborator, critical thinker and problem solver

Continually seeks ways to enhancing the overall mission of servitude for the entire agency while operating in the capacity as the lead culinary authority, always cognoscente of the necessity to fight the many huger challenges that face our inner city and the many families and individuals who it’s apart of.

Crystal Enterprises/N.O.A.A., Food Service Director/Executive Chef, Silver Spring, MD, 2010-2011 Selected Accomplishments:

Increased foot traffic and drove sales growth and profitability by developing exceptional menu item offerings with many global cuisines to appeal to a wider clientele audience.

Coordinated, and oversaw catering events of various sizes, to include, Board of Trustees dinners, event luncheons, and VIP dinners just to name a few US House of Representatives, Sous Chef, Washington, DC, 2009-2010 Managed 35+ associates while overseeing daily operations of a high-volume multimillion-dollar establishment.

Proudly served daily, guest and associates with dignity, honor and respect as a proud leader of Restaurant Associates management team.

Selected Accomplishments:

Built trust, respect, and loyalty with associate team members and staff, also promoted an environment of positivity teamwork and a strong work ethic.

Conducted multiple successful chef tables.

Worked with up close and personal with local vegetable farmers to ensure impeccable and consistent quality produce.

EDUCATION & CREDENTIALS

Graduate, Culinary Arts, School of Washington, Washington, DC Apprenticeship: Critically acclaimed Windows Restaurant & Catering Sous Chef: Alexandria Pastry Shop & Café

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