Service Professional Executive Chef
Resume:
ANTHONY MOSLEY
Beacon Falls, Connecticut **************@*****.*** 272-***-****
Proven Executive Chef / Kitchen Manager helping companies translate business goals into reality. Exceptionally innovative Chef with over 15 years’ experience in operations. Results-driven and creative with expertise in hospitality, cooking, and communicating. Highly skilled in creating eye appealing menus and maintaining high levels of sanitation and cleanliness. Proven ability to effectively handle multi-task levels of responsibility and demonstrate knowledge and experience in a diverse range of cuisines. Consistently reached P & L goals for food and labor cost percentages. Managed performance kitchens with volumes of 3.5 million annually, 35% food and 25% labor. consistently Maintained ServSafe certification #6704013, Food Protection manager certification.
SKILLS
● Training & Development ● Time Management ● Multi-Cultural Team Leadership
● Kitchen Management ● Menu Development ● Cross-Functional Team Building
● (HACCP) Certified ● Catering Management ● Budget Management
● Food Production ● Workplace Safety ● Food Service Sanitation
● Staff Coaching ● Food Safety ● Event Planning
WORK EXPERIENCE
Food Manager September 2021 - January 2023
Mission Teens Bible Training Center
● Managed an account of 10 direct supports.
● Prepared schedules, full service food preparation and training.
● Menu planning, development and execution.
● Event management and execution.
Event Chef July 2019 - August 2021
Cescaphe Event Group
● Full service professional events catering.
● Prepared dishes utilizing ingredients from countries including: France, Italy, Japan, China and Spain.
● Provided catering services for events up to 500 guests managed up to twelve servers and six cooks.
● Ordered, budgeted, scheduled, supervised food production preparation. Executive Chef, CEO September 2013 - June 2019
AJM Catering, L.L.C.
● Full service caterer professionally catering events since 2013.
● Provided estimates, event quotes, custom menus, planning and scheduling events.
● Prepared dishes utilizing ingredients from countries including; France, Italy, Japan, China and Spain.
● Provided catering services for events up to 300 guests managed up to twelve servers and six cooks. Anthony Mosley, **************@*****.***, 272-***-****, Page 2 Supervisor/Chef Manager September 2016 - January 2019 Farrell Treatment Center
● Managed an account of 10 direct support with a budget over 1 million a year.
● Ordered, budgeted, scheduled and supervised food production.
● Purchased, menu planning and development to include cycle menus and production of recipes.
● Prepared a yearly budget for the kitchen including food for production, maintenance supplies.
● Maintained inventory for the entire kitchen; keep checks/logs for all refrigerators and freezers, FIFO.
● Designed, supervised, coordinated activities for kitchen personnel, ensuring sanitation needs are met.
● Implemented and trained HACCP, overseed food, established production levels and inventory control.
● Interviewed and hired new kitchen staff to provide training and maintain staff schedules. Supervisor/Chef Manager June 2013 - September 2016 Salvation Army Rehabilitation Center
● Managed an account of 15 direct support with a budget over 2 million a year.
● Trained, supervised, scheduled personnel, run staff meetings, attend budget meetings with directors.
● Prepared menus, ordered supplies, maintained food budget, and ensured menus are followed.
● Maintained inventory; checks/logs for all refrigerators and freezers, FIFO, HACCP, Grill Chef/Sous Chef June 2009 - May 2013
Eurest Dining Services/Sikorsky Aircraft
● Ensured menus were prep ahead of time, proteins pulled, defrosted for daily meal services.
● Prepared a variety of meats, seafood, poultry, and vegetables using broiling, grilling, frying, sautéing.
● Maintained inventory rotating products fresh frozen and dry goods.
● Stocked, maintained, cleaned, sanitised work area, closed kitchen following closing checklist.
● Prepared food according to the menu, complete production, hold foods at correct temperatures.
● Compiled stringent health, sanitation, safety, procedures using HACCP and food handling guidelines.
● Keep accurate records when receiving or rotating food inventory FIFO. EDUCATION
Associate
Lincoln Technical Institute Culinary Arts-Program – Shelton, CT. 2009 - 2011 Small Business Development
Temple University School of Business Development - Philadelphia, PA. 1991 - 1993 MILITARY SERVICE
Branch: US ARMY February 1979 - February 1985
Service Country: United States - Rank: E-4
Army Corp of Engineers Track Vehicle Crewman
CERTIFICATIONS/LICENCES
New York Food Handlers Manager Certification April 2019 - Present ServSafe certification #6704013 February - 2009
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