Employee Relations Executive

JOHN E. BURKE

!*** Everest St Clermont, Fl. ***** 352-***-****

Dear Recruiting Professional,

As an Executive / Working Chef with Top Secret Clearance demonstrated success in increasing cost savings, quality and overall profitability. I am currently seeking a new career challenge. My educational background includes

a Diploma from Western Culinary Institute. In key projects, I have developed expertise in the following:

* Kitchen Management * Guest / Customer Relations

* Budgeting * Cost Controls

* Menu Design * Consistency

* Employee Relations * Recruiting & Hiring

* Restaurants & Catering * Quality Control

The following highlight a few of my professional achievements:

* 23% increase in customer count achieved by improving food quality and ensuring

consistency

* 30% food cost and 16% labor cost maintained by researching and negotiating purveyors

pricing, while monitoring peak labor hours

* Selected to numerous Grand Opening management teams, and responsible for kitchen

Layout / design, staffing and startup operations

* 15% food cost reduction by actively monitoring purchases and portion control.

* Recognized for outstanding management for increasing employee retention with a

“ Lead by Example “ approach to employee relations

Confident that I will quickly prove to be a productive and valuable member of your team, I request an

interview where we can further discuss my qualifications and opportunities with your company I may

be reached at the above, and look forward to speaking to you.

Sincerely,

John E Burke

JOHN E. BURKE

1008 Everest St. Clermont, Fl 34711

Qualified For:

* EXECUTIVE CHEF *

PROFESSIONAL PROFILE

Top Secret Clearance

Creative professional with more than 15 years of accomplishments in professional cooking and

Kitchen management

Dependable, always gets the job done on-time and within budget

Flexible, always willing to help out wherever needed.

Loyal and dedicated team player, exercising strong organizational skills and attention to detail.

Enthusiastic and quick-learner, offering outstanding growth potential.

AREAS OF EXPERTISE

* Kitchen Layout/Design * Kitchen Management * Guest/Customer Relations

* Budgeting * Cost Control * Portion Control

* Menu Design * Consistency * Accounting

* Employee Relations * Scheduling * Oral Communications

* Staffing * Recruiting * Grand Openings

* Training * Supervision * Catering: In-house & Out

* Customer Service * Presentation * Soups

* Sauces * Desserts * Appetizers

* Inventory Control * Food Service/Prep * Quality Control

* Food & Beverage * Restaurant Operations * Ordering & Purchasing

* Butchering ; Veal, Beef, * Vendor Negotiations * Cuisine: Italian, French

Poultry & Fish & Continental

PROFESSIONAL BACKGROUND

COOKING & KITCHEN MANAGEMENT

Plan, organize and manage the overall culinary and kitchen activities which include: determining kitchen/staff/guest needs, designing and preparing creative menus and quality cuisine; and monitoring kitchen/staff/quests to ensure maximum satisfaction and achievement of targeted budgets and schedules.

Achievements;

30% food cost and 16% labor cost maintained by researching and negotiating purveyors

pricing, while monitoring peak labor hours.

15% food cost reduction by actively monitoring purchases and portion control.

23% increase in customer count by improving food quality and ensuring consistency.

Selected to numerous Grand Opening management teams, and responsible for kitchen layout/design. staffing and startup operations.

Recognized for outstanding management for increasing employee retention with a “lead by Example” approach to employee relations

EDUCATION

Diploma, Western Culinary Institute – 2 Year ACFEI Equivalent – Portland, Oregon

April 1995

* University Club Portland Internship * High Scholastic Honors * Perfect Attendance

* ServSafe Food Managers Certificate

DynCorp Intl (03/2019-09/2019)

Marshall Islands DFAC Manager

XPG Programs (01/15-10/18)

Middle East Chef/ Security

IAP Worldwide Services (01/12-02/14)

Afghanistan Chef

Taylors International (12-08-12/11)

Gulf of Mexico Chef

The Pub (10/05 – 7/08)

Davenport, Fl Restaurant, Bar, Banquets

Menu: English, Irish

Seats:175

Volume: 1-1.5 mil

Regal Palms Resort Executive Chef (6/04 –10/05)

Davenport, Fl Restaurant, Bar, Concession & Banquets

Menu: Casual Continental

Seats: 125 Banquets: 140

Volume: ? 750,000 – 1 mil

S&S Golf Management: 12/96-8/03

Stoneybrook West Golf & Country Club Executive Chef (11/02- 8/03)

Winter Garden, Fl Restaurant, Bar, Concession & Banquets

Menu: Casual Continental

Seats: 150 Volume: 1MM+

Stoneybrook East Golf & Country Club Executive Chef ( 3/98- 8/03)

Naples Heritage Golf & Country Club Executive Chef (12/97 – 3/98)

Naples, Fl

Country Creek Country Club Executive Chef ( 12/96- 12/97)

Estero, Fl

Marco Bay Resort Executive Sous Chef (10-95 – 12-96)

Marco Island, Fl Restaurant, Tiki Café, & Banquet Hall

Menu: Italian & Continental

Seats: 200, Banquets 300

Volume: 2MM

Jakes Catering Lead Catering Cook (’94 – ’95)

Portland, Or Menu: Continental

Banquets: 20-1000 In-house & out

Charles Lobster House Cook – Chef (’92 – ’94)

Orlando, Fl Menu: Seafood Continental

Seats: 208

Volume: 5MM Annually

Contact this candidate