Shawn Dexter

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

Dunnelon, Fl *****

1-352-***-****

adt5bj@r.postjobfree.com

Caribbean Concepts & carnival pools

August- 13/ Present

My responsibilities were skilled labor, worked with homeowners on pricing, sales and installation

Grinding pool surfaces to apply fiberglass coatings

Wahoos Seafood Grill

February-13/August-13

I started at wahoo as the daytime grill cook quickly moving up the ladder to kitchen manager.

My duties were to insure the best products working with various venders and fish mongers while keeping food cost low I set secludes hired and fired staff of 7-8 personnel at all times completed inventories working close with the owners to enhance the overall quality of the food

O!O Garden Grille

April-2011/December-2012

I started at the Grille in April of 2011- as sous to the head chef, assisting with caterings and preparations for daily service. I did this for roughly two months then I was promoted to Kitchen Manager.

• At this time I created a inventory system and ordering guides so that I could purchase the best product at a good price while keeping track of items on hand.

• I had about 6 line cooks I was responsible for scheduling control of labor and teaching them the correct way to prepare the menu items and specials I had created. And to ensure they followed all health codes and to exceed the state standards.

• Worked with my AGM directly to create menus and order for large sororities parties’ excess of 400 ppl. And on Game Days cooking for more than 2,000 ppl

• I met with different food vendors weekly discussing prices, placing food orders and new products.

Millers Ale House 03/10-04/11

Night time grill cook

• Cooked proteins to temp

• Completed a pull thaw nightly to ensure the following day was prepped

Macaroni Grill 04/09-03/10

• Prepped station for daily business worked Sauté and Grill prepping when needed.

Ballyhoos Raw Bar 04/07-04/09

• Was in charge of all sauté menu items and the set up

• Cut meats and fish when needed to spec

• Checked out closing staff to insure everything was done properly

Skills

• Management Certified

• I have a good understanding of portion control and food cost

• I thrive in a fast paced environment

• Work well under pressure

• I possess good knives’ skills and culinary terms

• I can recall past experiences to aid in problem solving and im not afraid to ask questions

Reference’s

• Meredith Panaghi Former AGM Garden Grille 1-516-***-****

• Tj Sellers Former Bar Manager Garden Grille 1-352-***-****

• Andrew Baily Travel Agent 1-352-***-****

• Chuck Owens Manager Radio shack1352-***-****

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