Chef
Resume:
DONALD FRANCIS
Lithonia Ga 30058
************@*****.***
Objective
To utilize abilities obtained through experience, education, and ultimate
passion for the hospitality industry and industrial industry
Summary
· 17 years' experience in the New York & Atlanta culinary field that includes, fine
dining, hotels, and fast food (Understands Labor Cost and the need to cross train)
· Professional in gourmet food preparation specializing in quality, taste and
appearance while minimizing cost and exceeding companies aggressive targets
Food handler certified Qualified and skilled with a variety
of training from many professional chefs in the field of quality controls,
procedures, and regulations required in food plating and presentation
· Efficient in managing teams of line cooks by providing necessary feedback,
training, and techniques to maximize productivity, ultimate customer
satisfaction, and food quality
Experience
Proof of the Pudding Catering,
Lithonia Ga
Banquet Server 11/2021 – still employed (seasonal)
Serving, set up, training,Prep
NpsgGlobal Industries,
Kennesaw Ga
Inventory Coordinator/ Installation Tech 4/2021- currently employed
Training, Inventory placement, ordering,Forklift,Scissor lift, Warehousing,Assembly, Warehouse Taping/Zoning
C. Ellets Fine Dining Steakhouse, Atlanta, GA
Dec. 2019 - Mar. 2020
Lead Line Cook
Atlanta Braves Stadium) · Sanitizing,Organizing and data entry of Inventory & training employees to exceed company standards · Temperature Control of Protein (Seafood, Chicken, Steak, etc.) · Preparation of food as well as plating · Cutting,Chopping,slicing,Dicing · Worked Multiple stations to assist in Labor cost (Understands Labor and food cost) · Knowledgable of all kitchen stations (Saute,Grill,Fry,Salad,Prep,etc.) Publico (latin/Asian), Sou Chef Knowledge sets include: buffet, Cafe, Chef, Culinary, culinary arts, fine dining, food, food cost, kitchen manager, line cook, prepare food, recipes, restaurant, sauces.
Publico
Acworth, GA
May 2017 - Oct. 2019
Sou Chef
Creating daily specials for menu that are seasonal, gourmet, customer requested, and desired · Experienced with FiFo(first in first out) system to ensure food freshness and top quality · Customer engagement and understanding of desired menu items to ensure restaurant is achieving all revenue, customer satisfaction, and sales goals · Managing and training all new cooks on menu, food preparation, and speed of service to achieve optimal results · Buffet set up, preparation, and execution in a timely manner ensuring all food presentation most importantly taste and overall experience are top notch for each and every customer
McKendricks Steakhouse Sep 2014 - Dec 2016
Dunwoody Ga
Saute Chef
Preparing dishes to order,Prep,Training, Inventory,FiFO,Creating Dishes with minimal food cost
.
Maggiano's
Buckhead, GA
Mar. 2009 - May 2012
Assistant Kitchen Manager
Prepare meals for customers in efficient and timely manner including: steak,
poultry and pasta dishes in a high paced environment
· Follow recipes and presentation specifications as set by restaurant management
· Inventory controls such as ordering, stocking, and ensuring food was fresh and
available while always meeting demands of customers and management
· Clean and maintain station following latest hygiene standards
Skills
Forklift, Scissor Lift,Cooking, Customer Relations,Data Entry, Delivery, Inventory Management, Organizational Skills,
Certifications and Professional Licenses
Certificate: Serve safe, State of georgia, 2015; Georgia
NPSG Fork lift certified
National Career Readiness Certificate™
Silver level attained, ACT, ; Georgia
Education
1995 Johne bowne, Queens, NY
H.S diploma: General studies
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