Executive Chef Food Manager
Resume:
Dion Levon Franks
Portsmouth, VA 23701
Home Phone: 757-***-****/ 757-***-****
Email:adpq9f@r.postjobfree.com
Objective:
To obtain full-time employment in Culinary employing varied food management and preparation skills in order to engender food with total nutrient composition.
Education
Jones Senior High School
Trenton, North Carolina
1987-1991
High School Diploma
Lenoir Community College
Kinston, North Carolina
1991-1992
Food Service Management Certification
Skills
Strong attention to detail in food handling
Institutional and batch cooking
Effective Communication skills
Organizational Skills
Management/ Leadership skills
Time Management Skills
Multi-tasking Skills
Effective and thorough planner
Hospitality and service industry
Substantial customer service skills
Works great under pressure
Extensive catering background
27 years of experience
Microsoft office, Word, Excel, PowerPoint, Internet
Work History
Compass Group Maryview
Medical Center
Cook/Chef
06/14-2020
Assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. Sometime supervise hourly associates and work with Executive Chef to develop new menus and assist with ordering.
Assists the Executive Chef with managing cost controls and control expenditures for the account
Assists the Executive Chef with planning and creating menus, Produces and execute catering events, Roll out new culinary programs in conjunction with company marketing and culinary team, Prepare lunch and dinner for over 200 patients and employees that are both nutrition and desirable. Setup stations and collect all necessary supplies to prepare menu for service. Close and break down kitchen in accordance with checklist, complying with all standards. Constantly use safe and hygienic food handling practices and utilizes all major kitchen appliances. Extensive knowledge of safety, cleanliness and safe food handling measures, proven record of excellence service and superb knowledge of food.
Bon Secours Providence Place
Cook/Chef
08-2016/Present
Assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. Sometimes supervise hourly associates and work with Executive Chef to develop new menus and assist with ordering. Assists the Executive Chef with managing cost controls and control expenditures for the account, Assists the Executive Chef with planning and creating menus, Produces and execute catering events, rollout new culinary programs in conjunction with company marketing and culinary team. Prepare dinner for over 80 patients and that’s both nutrition and desirable. Setup stations and collect all necessary supplies to prepare menu for service. Close and break down kitchen in accordance with checklist, complying with all standards. Constantly use safe and hygienic food handling practices and utilizes all major kitchen appliances. Extensive knowledge of safety, cleanliness and safe food handling measures, proven record of excellence service and superb knowledge of food.
Bid-A-Wee
Chef
12/2005-06/2014
Assist in the supervision, preparation, and cooking of various food items, developing daily menu
items and their preparation and garnishment. Supervise hourly associates and work with the
owner to develop new menus and assist with ordering. Assists the Executive Chef with managing cost controls and control expenditures for the account, Assists the owner with planning and creating menus, Produce and execute catering events, roll out new culinary programs in conjunction with company marketing and culinary team, Food preparation for all order types, professional catering for up to 500 people all menu types, all while maintaining an updated inventory and supply list. Also, I have managed up to 6 personnel as required. Maintained sanitation and cleanliness in all areas, involved in major food modifications. Provided excellent customer service skills to over 100 customers daily.
Caswell Center
Kitchen Supervisor
1997-2001
Assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. Supervised hourly associates and work with Executive Chef to develop new menus and assist with ordering. Managed an effective staff of over 12 people. Assists the Executive Chef with managing cost controls and control expenditures for the account, Assists the Executive Chef with planning and creating menus, Produces and execute catering events, Roll out new culinary programs in conjunction with company marketing and culinary team, Prepared and maintained food preparations and tray line. Food modification and special diets daily. Planned, prepared and supervised 3 meals daily. Order and restocked supplies as needed per inventory. Made accurate data entry into computer systems and maintenance of logs. All while providing great customer service and maintaining an effective staff and production.
Certifications, Diplomas, Training & Skills
Food Manager Certification, Food Service Management Certification.
ServSafe Certification, Food Handlers Certification, Industrial skills, Painting skills, Communication skills, Organization skills, Leadership skills, Multi-tasking skills, Team Building skills.
Reference available upon request
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