Head Cook Food Service

JOSEPH KNIGHT **** **st street San Diego CA ***********@*****.*** 619-***-****

Regarding Experienced Cook

BROILER -SAUTE - PANTRY -FRY -WOK- SUSHI - EXPO-BUTCHER-

Are you seeking an experienced enthusiastic creative hands-on professional with a proven record of exceeding guest and client expectations?

Food and beverage culinary success require a strategic thinker -motivated team player and experienced leader in the kitchen who has the ability to demonstrate and respond quickly to the value-added service needs of the guests –Establish and maintain a rapport that builds and keeps clientele- staff and reputation at its best.

●BREAKFAST LEAD COOK LA FAYETTE HOTEL 2022

●CHIEF COOK THE ADMIRALS EXPERIENCE 2019 -2022

●LEAD COOK / CHEF MEAL PREP SUNDAY 2017 2019

●GRILL COOK COMPASS GROUP BON APPÉTIT EUREST 2010 2017

●AM//PM CHIEF COOK SODEXO CONTRACT SERVICES 2002 2008

●BREAKFAST COOK MARRIOTT 1986-1988

●AM/PM COOK TGI FRIDAYS 1981-1984

●AM / PM LEAD COOK SHONEY'S BIG BOY 1977-1981

Technical Skillset: HACCP Dev. Garde manager, Saucier, Butchering, Pastry, Charcutier, Banquet preparation, Food Costing, Menu Composition, inventory cook module training.

Through detailed quality - a commitment to service excellence and consistent cost management my background reflects over twenty years of key leadership performance as Lead Breakfast Cook Rancho Bernardo Inn 98 / AM Cook / Royal Canadian Pancake House 96/ Lead Breakfast Cook Sodexo Government services 02 Lead Banquet Cook Task Force Marriott Hotels International 2008/ Lead Cook Chef Bon Appetit 2015/ Cook Chef Meal Prep Sunday 2017 from 800 to 8000 meals weekly.

Currently manage kitchen production operations – maintaining food product Quality and restaurant/banquet preparation support all, plating and ala carte breakfast lunch dinner, and catering events hands-on overseeing prep tasks and maintaining a clean and safe food practice in the kitchen areas.

While Beginning my career with classically trained chefs – John Makin - Hans - Hollowick - David Kharat - and Michel Poinsignon, I accomplished a diverse knowledge of preparation and management skills in institutional - casual and fine dining operations-specializing in cost control, technical training, and standards implementation in composing a background of experience in continental, French, Italian, southwestern, Nouvel, Mediterranean, and Pacific Rim –and fusion styles of cuisine.

Summary of qualification

●2017 opened Meal Prep Sunday San Diego

●2015 opened Cedar Grill San Diego

●2007 opened Quarter Kitchen Ivy Hotel

●2005 opened Necter Grill San Diego

●2002 opened Sedexo government contract mcrd San Diego

●1992 opened Marriott Solana Hotel Dallas Texas

1989 opened Rivercenter Hotel San Antonio Texas

* Extensive meat and seafood experience with sauce reductions- menu composition-food handling and fabrication

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●Extensive high volume full-service Restaurant/ catering production and service with Marriott /Sodexo management. ( Casual – five diamond and Institutional operations)

● Classical training in culinary arts utilizing whole organic foods and nutritional guidelines

● ( food product development - creativity- presentation- portion control- dietary specifications experience)

●Proven technical knowledge – demonstrating station skills organization - menu composition – employee training department leadership.

●Training specialist in food service sanitation and safety standards with Sodexo government service involving 7 years of supervision of kitchen equipment - food supplies – personnel supervision and preparation.

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●Responsibilities for directing – scheduling and motivating all kitchen associates regarding food quality and facility sanitation inspections and maintaining weekly food and labor cost controls in line with profit and loss analysis.

Performance Highlights

Ø Successfully developed and introduced new food product recipes and menu special implemented by procurement to regional hotels while facilitating food service programs in a southern division with Marriott hotels.1980-1992

Ø As sous chef for CCA modified and upgraded presentation and service quality efforts to effectively achieve top hospitality award 3 years in a row for Club Corporation of America heritage property.1986-1988

Ø Established new service and sanitation standards for the F&B department as the asst. production manager for Marriott hotels international Houston /San Antonio

Ø Corporate task force Food Team leader Conducted culinary training- product tastings- position certifications and Creating Revenue ideas with alternative brand concepts, adapting empowerment process.

Ø As production Chef Sodexo government services involved hands-on with all aspects of food production and menu preparation, ordering, training, and assisting 30 employees servicing the main kitchen full-service restaurant bakeshop and banquet production commissary feeding over 3000 meals daily during peak season.

* Introduced new sue vie concept to mid-level hotel division relieving production costs to food and beverage departments presenting upscale cuisines with minimum skilled staffing.

* Created fresh baked products department, servicing 4 franchise property hotels generating 190 k in F&B revenues in the first eighteen months.

* Selected to corporate task force team training and developing staff for new hotel food and beverage department South Texas regional division implementing new f & B operating procedures -quality assurance standards and facilitating new product rollouts.

Appointed to the previous position assisting management with 10 years 80 million dollars full-service multi-unit food and beverage contract.

Brief stints at Hotel Del Coronado- Coronado Bay resort - The Remington and Ritz Carlton Houston- El Biscocho Rancho Bernardo-Chancellors Vanderbilt Plaza

Current project: continually developing online Restaurant menu concept- refining recipes operational and service standard personal chef services, nutritional meal packaging, and development For American Bistro Foods

Career Highlights

MealPrepSunday San Diego Sous CHEF November 2017 -2019

Developed weekly menus to reach club members and Northern California demographic, continually refining recipes operational and service standards while personally selecting the freshest ingredients and preparing all Entrees, soups, sauces, desserts for 2000 meals before expanding to 10,000 meals weekly.

The Lodge at Oceanside HEAD COOK developing new menus and expanding service concept to reach dinner club member and North County demographic, continually refining event menus and service standards and efficiencies while personally selecting the freshest ingredients preparing all entrees, soups, sauces, deserts

Ramada Inn Conference Center HEAD COOK introduced new hotel Restaurant and catering ideas, refreshing authentic family concept for dining

Bahia Resort Hotels RESTAURANT COOK CHEF began Hands-on with food preparation and supervision and training associates on menu upgrades for new restaurant concept in 2008 maintain production standards for banquet production as needed

Marriott Hotels International graduate from Houston College specialized in culinary services corporate hotels, catering, casual and Fine dining restaurants supporting all menu concepts, daily operations of all food production outlets- hands-on food production of broiled meats -poultry –seafood, the delegation of tasks to subordinates, line set up and inspection, organized and conducted menu tastings and product orders placement per event, helped developed off-premise catering opportunities for company owners.

Continental Gourmet/ Sodexo mgmt LEAD PRODUCTION COOK involvement with catering event theme menu promotions And dining facilities, creating menu special- products recipes – hands-on stocks soups, sauces, meat fabrications dessert production and assignment of tasks to staff while overseeing all food production quality food ordering –receiving

Averaged 3-5% F&B sales increase four consecutive quarters after receiving new assignment as food production manager my team reduced costs /increased organic specialty foods production quality and convenience food products lines for contract vendor, grocers, and gourmet specialty markets, created vegetarian and soy-based product lines, developed and managed a high volume of production and packaging contracts catering to nutritional dietary suppliers and organic foods markets targeted for hotels and institutional operations.

La Meridien Coronado Resort Hotel ASSISTANT RESTAURANT COOK CHEF daily active with creating menu specials-sauce reduction, broiler, sauté stations executing Pacific Rim and French Nouvel styles, in charge of line set up mis en place maintaining service standards in the chef’s absence and directing menu preparation and service delegated cleaning duties, proper rotations of product and kitchen closing details.

* Introduced new foods concept to mid-level hotel division relieving production costs to food and beverage departments presenting upscale cuisines with minimum skilled staffing.

* Created fresh baked products department, servicing 4 franchise property hotels generating 90 k in F&B revenues in the first eighteen months.

* Selected to corporate task force team training and developing staff for new hotel food and beverage department South Texas regional division implementing new f & B operating procedures -quality assurance standards and facilitating new product rollouts.

Appointed to the previous position assisting management with 10 years 80 million dollars full-service multi-unit food and beverage contract.

Work History

Lafayette Hotel AnAmerican Bistro February 2022

The Admirals Experience Catering Cook / Chef May 2021 February 2022

AnAmerican Bistro Cook chef November 2019 - 2021

Bistro Meal Prep Sunday Head Cook Chef November 2017 -2019

●Bon Appetit mgnt lead Cook f 2016 - 2017 December

●Loews Coronado Resort Lead Line Cook November 2015 - 2016

●Pacific Steak and Seafood 333 pm Chef de partie August 2014- November 2015

●The Poseidon Restaurant Del Mar pm Chef de Partie January 2014 -September

●Ramada Inn Resort and Conference Center Head Chef- January 2010 -November 2013

●Bahia Resort Hotel Restaurant Cook Chef 2008- 2010

●Sodexo/ Marriott Contract services Production Cook 2002-2008

●Continental Gourmet Catering 1996-2002

● Production Cook Chef

●Le Meridien Coronado Island Resort 1992-1996

● Restaurant asst. Sous Chef

●Marriott Hotel Corporation 1988-1990

●Food Production Cook

●Club Corporation of America 1986-1988

●PM Sous Chef

●Vanderbilt Plaza Hotel 1984-1986

●Restaurant/banquet Cook

●Maudes courtyard

Brief stints at Hotel Del Coronado- Coronado Bay resort - The Remington and Ritz Carlton Houston- El Biscocho Rancho Bernardo-Chancellors Vanderbilt Plaza

Associations

●Food Marketing Institute

●National Association of specialty foods trade

●THE AMERICAN FOOD SERVICE ASSOCIATION

●AMERICAN CULINARY FEDERATION

EDUCATION

●Marriott Food school Food production Manager Program

●Watkins Institute food science and nutrition Certification

●Houston College AS Food Service/ Culinary Arts

●Hillwood vocational school Diploma food service mgmt.

● United States Navy Culinary Specialist Training

● Foodservice administration

● General culinary Operations/advance food preparation

● Food service sanitation Instruction Certification

● Food service management seminar

● Food service safety/supervisor training

● Primary leadership development training

● Certified Trainer Program

● Prime vendor procurement seminar

● Profit and loss analysis / Menu cost analysis

● The quality process training

● Food Cost / Labor Cost Control

● Supervisory Management

● HACCP Development and Implementation

Joseph Knight **.*********@*******.***

REFERENCES

I'M SENDING A FEW OF THE REFERENCES I HAVE THAT YOU MIGHT WANT TO SPEAK WITH,

MY INTENTION TO KEEP THE NUMBER OF CALLS TO THESE INDIVIDUALS VERY LIMITED AND MY JOB SEARCH CONFIDENTIAL

MANY REGARDS

JOSEPH KNIGHT

YOU MAY SPEAK TO :

●KAREN KUNTZ 760-***-**** MR. DAN BOURG 949-***-**** GENERAL MANAGER

● MR. TONY PORTER 951-***-**** GENERAL MANAGER

● MR. JOHN MADDEN 858-***-**** FOODSERVICE MGR.

● MR. JOHN JORDAN 619-***-**** REGIONAL MANAGER

● MR. KANYE FLOYD 619-***-**** KITCHEN MANAGER

● MR. MIKE WOLFENDEN858-***-**** GENERAL MANAGER

● MR. DAVID KHARAT 713-***-**** EXECUTIVE CHEF

● MR. CRAIG ENANDER 858-***-**** EXECUTIVE CHEF

● MR. MOURAD JAMAL 858-***-**** EXECUTIVE CHEF

● MR. ABTIN NADERI 858-***-**** OWNER

● MR. ANTHONY SIMPSON 619-***-****

● CHEF MIKE 757-***-**** EXECUTIVE CHEF/ ADMIRALS EXPERIENCE

●THOMAS BLACK 626-***-**** GENERAL MANAGER THE ADMIRALS EXPERIENCE

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