Anthony Anderson

advuby@r.postjobfree.com / 240-***-****

Baltimore, MD 21202

OBJECTIVE

To obtain a full-time position that will utilize my skills and talent in the Hotel Restaurant Management industry.

EXPERIENCE

Executive Chef, Potomac St. Grill; Brunswick, MD — 2017 - 2019 Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards. Coordinated and executed menu planning, recipe development, and daily restaurant operations. Planned and prepared food product orders to maintain appropriate stock levels. Assessed inventory levels and placed orders to replenish goods before supplies were depleted. Driver, Nolands; Annapolis, MD — 2011 - 2014

DOT truck driver. Delivered goods and services to customers on time and in excellent condition. Utilized GPS to optimize routes and continuously meet estimated delivery times. Achieved consistently high customer scores due to exceptional services. Documented daily mileage, gas, and other data. Drove trucks to and from job sites to deliver workers and supports. Chef, Blue Jacket Cafe; Annapolis, MD — 2010 - 2011 Prepared and served food for the marines in the barracks. Managed kitchen, converted recipes, stayed consistent with the menu. Supervised employees and catered for the Department of Defense at a military base. Prepared three-course buffets daily, did some baking, and followed recipe cards—instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Chef de Patite, Fountain Bleau Hilton Beach Resort — 2009 - 2010 Massive food prep and recipe conversion. Corporate parties and cater to the hotel as well. Supervised kitchen.

Party Event Chef, Wee Bag It; Miami, FL — 2007 - 2009 On and off-site catering; private parties; food preparation; work carving stations and sautéing stations; seating and serving; buffets. Setting up and breaking down food and equipment and driving equipment truck. Supervised commercial and residential catering. Practiced various safety methods daily to avoid food spoilage and food born illnesses. Developed catering menus to exceed client expectations on a budget.

BOH Manager, Mangos Tropical Cafe; FL — 2007 - 2008 Catered private V.I.P. parties. Cleaned, cut, and trimmed meats, mollusks, crustaceans, pork, and poultry. Supervised kitchen and made employee meals for Human Resources and other staff. 1 Anderson - 1

Executive Chef, StarLite Hotel; FL — 2004 - 2007

Responsible for hiring and training new employees. Lowered food costs. Made food displays for patrons. Responsible for purchasing food and products. Recycled ingredients to make daily soups and specials. Scheduled and supervised kitchen operations. Kept inventory of all products and ingredients.

Chef, Sam & Tony’s Pasta House; York, PA — 2000 - 2004 Massive food prep and recipe conversion. Corporate parties and cater to hotel as well. Supervised kitchen.

Executive Sous Chef, Historic Inns of Annapolis, Treaty of Paris — 1998 - 2000 MOD shifts twice monthly for three waterfront properties. Filled in for Executive Chef on his days off and supervised kitchen operations. Made soups, stocks, sauces, and did banquets in volume. Worked under Derus Crowner.

EDUCATION

Anne Arundel Community College; Arnold, MD — Associates Degree: Culinary Arts Hotel and Restaurant Management, 1995

ServSafe, 2021

ACHIEVEMENTS

Recognized by Mr. Larry Griffin from We Care & Friends for donating time to the community and catering events and charities.

Award-winning Vegetable Crab Soup (1st place) and Cream of Crab Soup (2nd place), Treaty of Paris.

Recognition for Fried Soft Crab and Whiting at Seafood Festival (Sandy Point State Park). Catered residential, corporate, and commercial events, including governors, athletes, and entertainers.

REFERENCES

John Gilmer, City of Annapolis Public Works (coworker) Mary George, Antiques &Stuff (personal)

Larry Griffin, We Care & Friends (professional)

Derus Crowner, AT&T Private Securities (personal)

Anderson - 2

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