Executive Chef Inventory Control

Franklin Walason Jr.

*** ********* **** • Winter Springs, FL 32708 • Cell: 321-***-****

********@*****.***

Professional Profile

A committed food services culinary art professional with over 20 years of comprehensive experience. Currently seeking the opportunity to incorporate my knowledge and skills with a position welcoming challenge, while developing lasting relationships to a rewarding career.

PROFESSIONAL EXPERIENCE

2022-2023 : Chef -Plaza Premium Group

Created all menus for Plaza Group Lounge.. Implemented HACCP regulations for culinary division. Formed

Production lists and delegate daily production, and Culnary technics for all foods. Responsible for

daily ordering, and receiving of products. Play rlole in Procurement Portions of business.Produce

Regulations for food safety program.Also, create all sprecialty menu for VIP events.

2021-2022: Executive Chef/Culinary Director-Providence One Partners

Orchestrated all culinary development, and procedures for Providence living, Ambiance living, and Pembroke Pines Properties. Designed menu’s for all 3 properties. Established food cost budgeting for culinary departments, as well as front of the house. Liable for all food purchases, kitchen equipment design, startup budgets, and responsible for all budgeted small ware purchases. Implemented haccp regulations company wide. State of Florida Managers Certificate complete in October of 2021.

2007–2020: Executive Chef, Tim Webber Events /Exquisite Foods

Designed Menu writing and development and recipe specifications. Acquired food purchasing, food cost analyst and post costing to insure P&L statements profitability. Event execution from Tallahassee to Miami Florida. Championed Culinary events of all Car Show Years In Winter Park Florida.

2003–2007: Executive Chef, Fulton's Crab House, Levy Restaurants

Training and development of front and back of house Staff members. Supervised Director of Purchasing and his team. Guided Executive Steward and crew. Composed scheduling for culinary departments. This property generated 18 million plus, and the 7 largest grossing restaurants in America at this time. In charge of Menu Development, and recipe specifications for this free standing 710 seat restaurant.

EDUCATION

Johnson and Wales College, Providence, R.I.

Certificate in Garde Manger

Certificate in Saucier

Certificate in Butchery

High School Diploma: West Warwick High School, West Warwick, RI

Core Strengths

Budget Management /Supervising, Training

Product /Program Development /Inventory Control

Sanitation and Safety Adherence/Troubleshooting

Rapport Building/Team Leadership

Goal Setting /Accomplishment

Organizational Development

Recipient of multiple ACF society metals including, Gold, multiple high Silver and

Bronze metals. Earned at ACF Competition at Orange County Convention Center.

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