Executive Chef Sous

Dana Ellis

678-***-**** **** Thaxton Road

404-***-**** College Park, GA 30349

OBJECTIVE: A challenging opportunity to utilize my extensive culinary skills, education and professional work experience for the benefit of any employer and to the enhancement of my career. SUMMARY OF QUALIFICATIONS:

EXPERIENCE:

EMPLOYMENT HISTORY:

Aramark (Morehouse College) Sous Chef 06/12 – Present Supervise culinary staff of 21 while monitoring established, standards and daily HACCP. Ultimately responsible for ordering in-house beverages and produce. Spearhead and lead all catering functions. Sodexo 08/09 – 06/14

Clayton State University Sous Chef 02/11 – 06/14

Produced evening menu’s assisted with catering and closed down the operation using a thorough checklist. Managed and coached the team to be cross trained and well rounded supportive cooks. Tuskegee University Executive Chef (Support) 09/10 – 12/10 Duties included but limited to: Ensured all employees followed Sodexo’s established standards and procedures daily; Handled all catering events, prepared menus; Monitored the preparation of all menu items including cooking of entrees, vegetables, starches, soups and carving items; controlled food costs and inventory.

Clark Atlanta University Sous Chef 08/09 – 09/10

Manage 15 cooks to ensure the daily breakfast, lunch and dinner experience for all faculty, students, staff and catering events are prepared and delivered on time with superb quality. Retreat of Dunwoody Executive Chef 02/08 – 6/09

Villa Christina/Hewlett Packard

Prepared menus, managed staff, ensured the preparation of all menu items met requirements, controlled food costs and inventory. Provided catering services for large activities up to 2500 guests. Extensively experienced with activities such as weddings, corporate events and meetings in the Executive dining rooms and Atrium. Valley Services/The Coca Cola Co. Sous Chef 10/94 – 02/07 Supervised the cooking of entrees, vegetables, starches, soups, carving items and maintained a full deli and cold food bar for more than 3500 persons daily.

Georgia Dome MGR Foods High Production Chef 11/91 – 10/94 Prepared food for sky boxes for various events at the Georgia Dome. Atlanta Airport Hilton and Towers Gardemanger Chef 11/89 – 10/91 Extensive Gardemanger skills ranging from Ice Carvings, deluxe salads, VIP party mirrors to extravagant fruit displays. Completed many managerial courses.

Ritz Carlton Atlanta Chef Tournant 8/86 – 10/89

Trained under several award-winning chefs while completing the apprenticeship program. Explored every aspect of the kitchen.

●Executive Chef

●Food Service Manager

●Gardemanger Chef

●Banquet Chef

●Experience with payroll, menu planning,

purchasing and controlling food cost

●Sous Chef ●Late night Chef ●High Production Chef

EDUCATION / ACHIEVEMENTS: MANAGERIAL COURSES

8/86 – 8/89 American Culinary Federation

Finalist in U.S. Chef’s Open 1990 and 1991

● Serve Safe Certification

● Managing Attitudes – Yours and Theirs

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