Executive Chef Concord

Patrick C. Moore

* ***** ***** *** ***

Quincy, MA, 02169

*********@*******.***

Objective: To secure a management position that will build on my culinary experience.

Employment History

Sodexo- Executive Chef 2- Resource Manger 12/2018- Present

• Oversee the daily operation of the BOH operation

• Worked with Patient line to improve quality of food

• Help improved efficacy of AYR system on patient line

• Assure that food standards are maintained

• Help change the STG menu to improve quality

• Coved other station or property to ensure smooth running operations.

• Familiar with FMS program

• Worked with Market connection for ordering systems

Marriott Quincy- Executive Sous Chef- Quincy MA 4/2018- 12/2018

• Oversee the daily operation of the Restaurant line operation

• Reorganized walk-ins for both function and restaurant kitchens for better efficiency

• Create daily dinner specials and soup of the days

• Created and implemented set up of line prep items

• In charge of training all new employees

• Assure that food standards are maintained

• Updated recipes for core menu

Holiday Inn Boston Bunker hill- Executive Chef- Somerville MA 5/2016- 2/2018

• In charge of hiring and suspension of all Kitchen employees

• Created purchase orders for all kitchen, restaurant, and function supplies

• In charge order all kitchen, restaurant, and function supplies

• Lowered food cost from 38% to 30%

• Work with GM on budget for Kitchen and restaurant

• Assure that food standards are maintained

• Created and implemented yearly core menu changes for both Function and restaurant

• Cost out all menu items for the Restaurant and Function area

• Created line set up sheet and opening and closing check list

• Created plating designs for all new core menu items

• Would work to help cover breakfast shift for the restaurant manager

Embassy Suites- Executive Sous chef- Boston near Logon Airport 4/2014- 4/2016

• Create daily dinner specials and soup of the days

• Oversaw the hiring and train of sous chef and line cooks

• Create and implemented par leaves of daily ordering in restaurants

• Assist in training of new employees

• Assure that food standards are maintained

• Created and implemented quarterly core menu changes

• Updated recipes for core menu

• In charge of week BOH schedule

• Created line set up sheet and opening and closing check list

• Created plating designs for all new core menu items

Boston Beerworks- Sous chef- Canal Street and Fenway Park location 5/2011- 4/2014

• Oversee the daily operation of a 2 million dollar BOH operation

• Responsible for the management of up to 25 employees

• Create daily lunch specials and soup of the days

• In charge of both daily and biweekly ordering

• Create and implemented par leaves of daily ordering in both restaurants

• Assist in training of new employees

• Assure that food standards are maintained

• Assist in implementing monthly menu

The Derryfield- Chef- Manchester, NH 3/2011- 4/2011

• Line Cook experience

Common Man – Chef- Concord, NH 5/2008- 11/2010

• Solely prepared and presented food for functions of 20 to 450 people; small business groups

to large weddings

• Menu planning for Sunday/Holiday brunches

• Plan and prepare lunch specials

• Lunch and dinner prep

• Trained lunch, dinner line, alley, dishwashing personnel

Tidewater Hospitality Resources - Line cook- Manchester, NH 4/2008- 5/2008

• Line cook and cafeteria cook experience

Olive Garden (Darden Corporation) - Sales Manager - Keene, Concord,

Manchester, NH 5/2005- 2/2008

• Assisted with opening of the new restaurant in Keene, NH Sept. 2005

• Established and coordinated relationships with beer distributors for Keene restaurant

• Setup Bar, To-Go and Host areas at Keene facility

• Responsible for hiring, training and supervision of bartenders, bus person, host staff, and

To-Go specialists

• Created and implemented successful alcohol sales promotional programs

• Attained highest guest satisfaction scores for “Lobby Welcome” and “Efficient Seating”

measurements in the Olive Garden Northern New England Region

• Assisted Concord Management Team in achieving top level in the Olive Garden Guest

Satisfaction Scoring – March/May 2006

• Rolled out numerous changes and updates to the Olive Garden core menu

• Responsible for updated barware and alcohol selection

Education and certification

Johnson & Wales University, Providence, RI

A.A.S. Culinary Arts 5/2003

B.S. Food Service Management 5/2005

Servsafe Certification

Allergy certified

Reference furnished upon request

Contact this candidate