Executive Chef Food Service

Amarleono G. Burnett ***** Jamesonite Circle Menifee CA

92584

Executive Chef Email: *********@*****.*** Ph. 951-***-**** Summary

*Proven ability to hire, train and supervise employees to reduce employee turnover.

*Efficiently handle inventory control to ensure waste and theft reduction for profitability. Skills

All aspects of cooking - Soups, stocks & sauces, meat/seafood fabrication Kitchen Supervision - Food & labor cost, Food & Hygiene Regulations Oral communication - Recipe & Menu Development - Catering Management Work Experience

02/16 to 04/20 The Harvest Table Culinary Group University of Redlands Lead cook/ Supervisor*Responsibilities: I was the lead production cook over 2 outlets the Den a Gastro Pub which features breakfast sandwiches and pub style food! Burgers, sandwiches, salads and pasta’s I also oversaw the production for the Launch kitchen a facility that rotates it’s menu every 6 weeks providing healthy farm to fork meals like Ever Grains a healthy salad bowl concept that features Quinoa, Lentil and Farro assorted mixed greens and a host of freshly prepared vegetables and proteins. I also offer Fresh Poke bowls daily featuring! Ahi tuna, Salmon, Crab salad, Crispy Sesame Tofu with all of the poke fixings. 02/2013 to 01/2016 Raincross Hospitality @ the Riverside Convention Center

Lead Cook *Responsibilities: Assisted the Ex. Chef in all areas of food production and recipe development, protein fabrication, soups stocks and sauces, vegetable and starch preparation for all events hosted by the Convention Center btw 5ppl up to 4000 ppl. I was the lead participant in all plated and buffet style service. Serving over 160,000 meals yearly with an average in over $4 million dollars a year in sales. 05/2010 to 03/2013 Loma Linda University Catering

Wong Kerlee International Conference Center Loma Linda, CA Cook 3/Lead *Responsibilities: Ordering, receiving and inventory control.

*Preparation and execution of all hot food catered on and off sight, between 10 and 15 events daily ranging from 10 to 1500 people *ALL VEGETARIAN*

* Over 1 million dollars in sales each year.

10/2009-9/2012 The Crescent Jewel Creole Restaurant Riverside, CA Chef/Kitchen Manager *Responsibilities: staff hiring, training, scheduling and supervision of 12 fulltime employees and 4 part time.

*Menu, recipe and daily special development, Oversaw all catering.

*Ordering, receiving and inventory control maintained a food cost between 28 and 33%. 04/2006 to 04/2009 Loma Linda University’s Counselors student Pavilion Executive Chef *Responsibilities: *ALL VEGETARIAN* Menu and recipe development, staff training and scheduling for 8 full-time employees, monitor labor/food cost, ordering, receiving and inventory control to maintain a food cost between 28 and 33%. Conducted staff evaluations and disciplinary actions. Education/Qualifications

Bachelors of Arts La Sierra University 2011

Riverside CA.

Food and Beverage Management Certificate Montgomery College 2002 Rockville MD.

Diploma of Completion the Culinary School of Wash. LTD 1989 Washington DC.

Licenses and Certificates

ServSafe Certification # 20575389 expiration date: 5-2026 National Restaurant Association Certificate for Professional Advancement in Philanthropy La Sierra University Activities and Societies

*Culinary Director for the AXIS foundation, a 501c3 Nonprofit that teaches at risk youth about the Food service industry, Financial Literacy, Music and Reading. (www.axisfoundationca.org)

*Project Director La Sierra University SIFE 2006 (www.enactusunitedstates.org)

*Lead Chef for 2 Nationally Published case studies for Loma Linda University’s School of Public Health, I provided 3 meals a day for 4 months and my primary focus was to meet all dietary requirements for the study, ordering, production and presentation. Volunteer Experience

I have held the position of Hospitality Coordinator at the Mt. Rubidoux SDA church for the past 10 yrs. cooking for all church events and socials, preparing meals for btw 10 to 400 people. I normally make the menu do the shopping and prepare the food. I also volunteer as a consultant and Chef for The Concerned Family a Nonprofit organization that provides hot meals groceries, clothing and counseling 5 days a week for FREE to the community of Mead Valley.

Interests/Hobbies

Taking my daughter on beach excursions, long boarding, playing softball, mentoring teenagers and young adults.

Computer Skills Microsoft Office Power Point, Word, Publisher, Aloha POS, Internet

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