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Executive Chef Customer Service

Location:
Suffolk, VA
Salary:
65000
Posted:
May 18, 2022

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Resume:

Dion Levon Franks

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

Portsmouth, VA 23701

Home Phone: 757-***-****/ 757-***-****

Email:adq3ur@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 Culinary Arts 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

30 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



Contact this candidate