Food Service Server

GEORGE ANDERSON

*** ******** **** ******, ***** *5115. Cell: 469-***-****) adu7v8@r.postjobfree.com Summary

Proficient Assistant catering manager with 25 years history in catering and hospitality. Exceptional interpersonal and time management skills. Organized and hardworking with dedication to completing tasks on time and surpassing expectations. Awards

Seven-time winner, Employee of the Month

Professional Experience

Cooking Expertise

● Skilled in all levels of culinary – gourmet and traditional cuisine’s such as Spanish, Deep South, Seafood, and Cajun cuisines with the emphasis on Seafood Cuisine.

Management Skills

● Understanding, developing and deploying people and their skills.

● Good organization skills

● Good planner

● Can identify the skills of individual employees and any gap between the two. Customer Service

● Provide good service and ensure that customers or clients are satisfied Key Personal Skills

● Friendly and outgoing

● Responsible and reliable

● Detailed-oriented

● Focused on results

Chronology

Lead Cook October 9th, 2017 to April 16, 2020

SMU (Southern Methodist University) Dallas, Texas

Site Manager/Kitchen Manager June 5th, 1995 to October 1st, 2017 Sodexo Remote Sites Harahan, Louisiana

Certifications

Giving recognition

Addressing Emotions at Work

Developing Others

Education

Colorado Technical University - Bachelor’s Degree in Business July 2012 to November 2017 TABLE OF CONTENTS

● Career Summary

● Personal Mission Statement

● Resume

● Accomplishments

● Quality Examples

● Professional Recognition

GEORGE H. ANDERSON

837 Raintree Lane, Desoto Texas 75115

214-***-**** / adu7v8@r.postjobfree.com

I started my career in cooking when I was 12 years old. I grew up with seven sisters in Galveston, Texas and my mother was a cook for a very large Catholic Church. She used to always take me with her on Sundays to the kitchen of the church where I would watch her prepare meals for the preachers of this church. I watched how the preacher’s enjoyed her cooking and constantly gave her good recognition. As time passed I learned how to cook watching my mother and one day she gave me a task of prepping for her and displayed progressed each Sunday until I was able to put together a whole meal by myself.

My first job was working as a bus boy for the Sizzler Family Steak House. I worked my way up as a prep cook, and then I got my opportunity to work the open flamed grill. Galveston is known for its fresh seafood with numerous of seafood restaurants. I can say that I just about worked in every one of them, learning more and more about how to cook seafood in different ways. I graduated high school in 1977 and continued to work in the restaurant business. I wanted to learn more about food services and my passion for cooking grew stronger. I began exploring different cooking skills and wanted to increase my knowledge in food preparations, so I began working in different fields of the food industry. I got a job working for the Galveston Country Club as a prep cook and during my 5 years there I learned culinary skills on a more professional level. My knowledge for culinary grew even more as the years passed. After working for the country club, I was introduced to the hospitality side of the business and landed a job working at the University of Texas Medical Branch for Morrison’s Hospitality. There I learned all about the production side of food service working as a production cook. I learned how to cook in mass production quantities, following production sheets and recipes, and measurements.

A few years after that I landed a job working in the oilfield business for an offshore catering company. This is where things got interesting because now I’m working in hospitality and catering. The offshore environment is a whole different atmosphere where you eat and sleep with the same people for a period of 30 days at a time. I had control of creating my day to day menus with unlimited access to all cultures of cooking. The culture was very diverse with different ethnic back grounds such as Latino, Asian, African, Pilipino, Deep South, Cajun and Northern people. My menu had to accommodate these ethnicities.

After 5 years working in the offshore catering business, I worked my way up as an Site Manager where my responsibilities not only focused on the food side of the business, I was also in charge of housekeeping and the laundry department. My duties included: Ordering, scheduling, inventory, timekeeping, logistics, labor cost and food cost. I also performed client reports and participated in contract bidding. I inherited hands on training in management and I took it a step further by enrolling at Colorado Technical University in Business. My long-term goal is to become an operations manager or district manager in the hospitality food service business.

The past 3 to 4 years the oilfield business has declined by the drop-in prices of oil which caused most of the oil companies to move overseas causing massive lay-offs. Unfortunately, I was on the list of layoffs which ended my career in the offshore catering business. Now I’m working for Southern Methodist University for Aramark as a lead cook. My long-term goal is to land a job working again in management as a kitchen manager or operations manager food service or catering. I’m a soon to be graduate of Colorado Technical University with a bachelor’s degree in business, and I’m hopeful this will assist me in landing a leadership role in the culinary/hospitality field. I live in Desoto, Texas in Dallas County, I’m 60 years old with a lot of experience. I have a wife and 6 kids all who are adults except for 1 who is a 9-year-old. I’m caring for a daughter with autism who will also graduate this year with a bachelor’s degree in accounting. On my personal time I enjoy running and watching sports. I also pick up a few personal catering jobs for family and friends where I can stay sharp in my skills of catering. I can be reached anytime at my cell phone 214-***-**** or email adu7v8@r.postjobfree.com. George Anderson

837 Raintree Lane, Desoto, Texas 75115

Home: 469-***-**** Cell 214-***-**** adu7v8@r.postjobfree.com Summary

Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Over 25 years’ experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary and management skills in a professional rewarding environment. Highlights

● High volume production capability

● Hospitality and service industry background

● Inventory Management

● Extensive Catering Background

● Food presentation Talent

● Effective Planner

● Focused and disciplined

● Strong attention to safe food handling procedures Accomplishments

Successfully managed a crew of 29 that consist of a kitchen staff, housekeeping staff, and laundry staff. I also prepared meals for a TV show Behind Closed Doors hosted by Joan Lunden. Experience

● Aramark Hospitality – currently working for Aramark as a Lead Cook. Duties includes: production for SMU Cafeteria. Start date from October 6th, 2017 to present.

● Sodexo Remote Sites- worked for Sodexo Remote Sites as Site Manager from June 5th, 1995 to May 12th, 2017. Duties includes: Ordering, scheduling, inventory, time sheets, logistics, cost control and supervised a crew of 29.

● Morrison’s Hospitality – started on September 2nd, 1984 to June 1995. Duties includes: preparing entries for the lunch menu, followed all production sheets according to recipes. Also worked on the catering side during special functions.

Education

Colorado Technical University Colorado Springs, Co. Bachelor Degree in Business Management, attended CTU from July 5th, 2013 to November 17th, 2017 Career Goals

I’ve reached one milestone which was to attend college and graduate. I’ve worked all my life in the food industry. My job working offshore was very interesting and challenging. The disadvantages I’ve encountered from working offshore was being away from my family for 30 days at a time. I’ve missed many birthdays, holidays and special school events. I wasn’t able to witness my children growing up on a daily basis and it was very challenging being away from my wife. She had to be mother and father for months at a time. My goal is to work in a similar position on land where I can continue to take care of my family and also be home every night.

I have the skills and the experience along with the education to help me accomplish this goal. I’m hoping employers will look at my past history and be willing to give me the opportunity to be part of their team. I’m a hard worker and love to lead by example.

Awards and Honors

Seven-time employee of the month

Reference

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