Executive Chef Lead Cook
Resume:
Cory Randolph
***** **** ***** ****, **** **, Fort Myers, FL 33908 • *.************@*****.*** • 704-***-****
- Chef -
Exceedingly creative chef with more than 17 years experience within operations for multiple restaurants of varying specialties. Practice with preparing a wide range of appetizers, soups, entrées, sauces and desserts. Skilled in many cooking techniques and worldly cuisines. Proven leadership skills with experience of training, developing and helping build strong kitchen teams with a focus on quality, presentation, cost management and workplace safety. Particular expertise in:
Extensive Guest Relations
Purchasing and Inventory
Recording/Control
Cuisine Development and Presentation
Food and Kitchen Safety
Kitchen Leadership, Training and
Development
Integrating New Techniques, Recipes and
Ideas
Education and Certification
Culinary Arts Diploma (2006)
Le Cordon Bleu – Tucker
Tucker, Georgia
Professional Experience
South Seas Resort/Aimbridge Hospitality 2019- Present Chef de Tournantt- Maintained a high level of service principles in accordance with established standards.
Managed all aspects of resort food operations, including 4 outlets and banquet facilities.
Coordinated with chefs from various departments to ensure proper timing for all functions.
Conducted Interviews for the hiring of employees and coordinating of work schedules.
Developed and implemented par levels and ordering procedures for all kitchen products while maintaining budgeted food and operating costs.
The W’ink Hotel/Interstate Hotels Resort - Washington, DC 2018 - 2019 Executive Chef- Lead a diverse team by modeling the way, empowering, and coaching.
Focused on exceeding guest expectations while simultaneously driving revenue and maximizing profit.
Managed the budget and ensured food and labor costs fall within budget for optimized flow-through.
Demonstrated individuality in menu conceptions and implemented new cooking techniques.
Managed the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication and discipline and terminate as appropriate.
Planned and managed the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, and cost effective manner.
Developed, implemented and managed the department's budget; continually analyzing, forecasting, monitoring and controlling the labor and food costs through various methods to meet/exceed management/budget objectives.
Radisson Resort at the Port - Cape Canaveral, FL 2015 - 2018 Executive Chef- Interviewed, hired, trained, and managed culinary personnel and supervised/coordinated all related activities.
Planned and directed food preparation and culinary activities.
Modified and created new menus that exceeded quality standards.
Executed a monthly banquet for 400+ guests that highlighted local cuisine.
Collaborated with local vendors to source desired recipe ingredients while maintaining cost control. Hilton Charlotte Center City/Stanford Hotel Services - Charlotte, NC 2011 – 2014 Sous Chef- Coordinated all aspects of plated banquet functions ranging from 25-600 clients with excellence as the standard to ensure client satisfaction.
Coordinated with chefs from various departments to ensure proper timing for banquet functions.
Managed rotating groups of culinary interns from Johnson and Whales Culinary Institute.
Developed and implemented par levels and ordering procedures for all kitchen products while maintaining budgeted food and operating costs.
Conducted Interviews for the hiring of employees and coordinating of work schedules. Great Wolf Lodge – Concord, North Carolina 2009 - 2011 Sous Chef- Managing a staff of 20 cooks to ensure all daily duties are completed and up to standard and overseeing preparation and presentation of all cuisine.
Enhanced kitchen operations by the creation of more accurate and detailed prep sheets, standardized recipe files and product-rotation management.
Decreased employee turnover and improved morale by fostering a strong team environment with an emphasis on guest relations and cooperation between varying shifts.
Helped maintain and ensure that total kitchen food cost remained below 33% every month by ordering carefully, managing waste and portioning control on both menu items and buffet preparation.
Commended by the Director of Food and Beverage for handling all child allergy situations both with careful and controlled food preparation, as well as meeting personally with any guests that had these concerns.
Colonial Williamsburg Lodge – Williamsburg, VA 2007 - 2009 Cook 5- Provided extensive and regular support to Sous Chef with specific responsibilities of preparing high-end soups, sauces, stocks, daily specials, as well as assisting with daily food preparation.
In charge of developing and overseeing creation of menu items for AM and Sunday brunch, as well as weekly lunch menu items for six months during Sous Chef's absence.
Regularly received specific guest compliments for improvement of presentation and quality of buffet items. Blue Talon Bistro -Williamsburg, VA 2006 - 2007
Lead Cook- Ensured proper quality and timing of fine French cuisine.
Maintained good ticket times for a high-volume French bistro St. George Village - Alpharetta, GA 2004 - 2006
Sous Chef- Ensured proper preparation and cooking for independent living as well as special needs residents
Improved general food cost by decreasing waste and creating new portion control standards
Created and implemented new weekly cleaning chart to improve sanitation
Prepared specific foods for special needs residents unable to consume solid foods
Maintained high morale for culinary staff, which further improved all kitchen services and improved employee retention
Certification: ServSafe, CPR and First Aid
Computer Skills: Microsoft Office: Word, Excel, Power Point Cory Randolph
16550 Bent Palms Cove, Unit 11, Fort Myers, FL 33908 • *.************@*****.*** • 704-***-**** Professional References
Clark Wade
Director of Operations
Hilton Center City
222 E 3rd Street
Charlotte, NC 28202
*****.****@****************.***
James Plyes
General Manager
Fig and Olive
104 E. Oak Street
Chicago, IL 60611
************@*****.***
Andres Prussing
Executive Chef
Charlotte Marriott Center City
100 West Trade Street
Charlotte, NC 28202
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