Executive Chef Kitchen Staff
Resume:
Craig Alexis
Wimberley, TX
*****.********@*****.***
A qualified professional Chef with extensive knowledge in creating/planning and preparing nutritional menus and diet plans. Practical knowledge of Events protocol in planning events for Ministers of government and members of the diplomatic corp. Excellent ability to lead and motivate many teams.
AREAS OF PROFICIENCY
● Specialized Menu Creation/Nutritional diet plans.
● Planning and coordinating representational events at the U.S Ambassador's residence (Trinidad and Tobago).
● Recipe Development and Preparing meals for Members of the diplomatic corp, members of cabinet, senior government officials and other key business leaders.
● Conducting workshops on specific nutritional needs based on health factors.
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Executive Chef
Spogan LLC
2022 - Present
Conferring with principals to determine their meal preferences, specifications, food allergies, and dietary restrictions.
Preparing customized organic, from scratch meal plans for principals based on their preferences, specifications, and dietary needs.
Shopping for meal ingredients as well as necessary kitchen tools and equipment.
Inspecting meal ingredients before making purchases to ensure that they are of the highest quality.
Preparing meals in principals' kitchens in accordance with food health and safety regulations.
Cleaning and sanitizing work areas before, during, and after meal preparation.
Appropriately packaging and labeling prepared meals that are to be consumed at a later date.
Providing principals with written or verbal instructions on how to heat meals.
Preparing healthy snacks and fresh pressed juices per principals’ request.
Preparing and packaging freeze-dried meals for principals as well as principals’ pets.
Preparing breakfast and lunch for the staff.
Senior Executive Chef
Unidine Lifestyles
2021 to 2022
Hebrew Home of Greater Washington is the largest nursing home in the mid-Atlantic region. Our long- term care team is dedicated to delivering award-winning quality and person-centered care and promoting the dignity of older adults.
● Planning regular and modified menus according to established guidelines
● Follow standardized recipes, portioning and presentation standards. Completing and utilizing daily production worksheets and waste log sheets. Tasting completed meals to ensure quality is maintained.
● Training kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
● Establishing and maintaining cleaning and maintenance schedules for equipment, storage, and work areas. Ensuring that kitchen staff follows and completes schedules as assigned
● Maintaining inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
● Making all decisions regarding utilization of leftover food products staying within Company guidelines for such products
● Complying with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
● Following facility, department, and Company safety policies and procedures to include occurrence reporting
● Participating and attending departmental meetings, staff development, and professional programs, as appropriate
Executive Chef / Owner
Spisces Catering LLC - Leesburg, VA 2017 to Present
● Managing the food and beverage provision for functions and events.
● Supervising catering and waiting staff at functions.
● Planning menus in consultation with chefs.
● Ensuring health and safety regulations are strictly observed.
● Budgeting and establishing financial targets and forecasts.
● Monitoring the quality of the product and service provided.
● Keeping financial records.
● Monitoring spending levels.
● Maintaining stock levels and ordering new supplies as required.
● Liaising with suppliers and clients.
● Monitoring quality standards.
● Planning new promotions and initiatives and contributing to business development.
● Dealing with staffing and client issues.
● Keeping abreast of trends and developments in the industry, such as menus, trends in consumer tastes and management issues.
Executive Chef
Hawthorn Senior Living, VA 2021 to 2021
At Hessler Heights, residents enjoy three chef prepared meals daily, served restaurant-style. We take great pride in our scratch-based program as our chefs make just about everything including soups, pasta sauces, and breads from scratch. To ensure our meals are both delicious and nutritious, our company taste tests every meal in a test kitchen before sending it to a nutritionist for approval. A chef also pours coffee at every table at the end of each dinner meal to gauge resident feedback. In addition, our chefs host regular meetings for residents to gather suggestions and their favorite recipes so we can offer a customized, local alternative menu. In addition to celebrating all holidays including Thanksgiving, Christmas, Mother's Day, and Father's Day through special meals and beautiful buffets, residents often celebrate birthdays and other special occasions with their families over family style dishes in our private dining room. Culinary Services
• Ensuring the Community's kitchen produces three (3) high quality, great tasting, well presented and nutritious meals every day, 365 days per year, made from scratch for the Community's residents while remaining on budget in a clean and safe kitchen environment. Providing leadership for kitchen staff by inspiring and motivating each employee to perform successfully.
Executive Chef
Ashleigh at Lansdowne 2020 to 2021
The premier retirement community in Lansdowne. Here you'll thrive in a warm and gracious setting, surrounded by neighbors and staff who will come to feel like family. At Ashleigh at Lansdowne, you'll
experience a highly personal kind of care, choosing how you want to live, with support that's centered on personal choices that stress dignity and respect. Options include independent living, assisted living, and memory care.
You'll also have peace of mind, knowing that we're from Retirement Unlimited, a Virginia-owned company with a proud 30+ year tradition of providing exceptional care for senior adults.
● Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
● Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up
● Achieve or exceed budgeted labor and other cost centers through proper planning and execution
● Oversee weekly and monthly inventories, and ordering of food and supplies
● Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
Executive Chef
Meadow Glen - Leesburg, VA 2018 to 2020
Meadow Glen of Leesburg is a senior care community nestled in a small residential setting that is truly unique. It features a picturesque 19th century farmhouse with large, comfortable porches, shaded by elegant oak and maple trees. Built in 2001, its inspiration comes from the original boyhood home of founder and manager, Richard E. McClellan, who grew up on a hundred acre farm of the same name in east Tennessee. His experiences there, taught him that "home" is a community of loved ones of all ages sharing special occasions and caring for each other every day. The love and support he experienced in Tennessee at the original Meadow Glen is the same experience you will enjoy at Meadow Glen of Leesburg. It is a feeling of welcoming, a tranquil and serene environment where residents enjoy scenic views, engage in an active social life, pursue wellness activities and welcome their friends and family to join them at any time a place to call home.
● Responsibly manages and supervises all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy.
● Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.
● Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere.
● Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents and/or guests expectations.
● Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed.
● Work with the Executive Director and front-line staff to obtain and maintain department Customer Satisfaction and Quality Enhancement levels at or above designated scores.
● Delegate tasks to all staff so that the kitchen and restaurant areas are always maintained at the highest levels of cleanliness and quality.
● Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements.
● Maintain Employee Satisfactions scores at or above designated scores.
● Interview and hire staff for the Culinary Services department.
● Conduct and participate in monthly department meetings/in-services
● Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor.
● Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets.
● Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs.
● Maintain the appropriate inventory of kitchen supplies, small wares and table-ware.
● Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.
● Responsible for planning, preparation and execution of special events, banquets, and theme meals. ● Work closely with the Community Sales Director and community staff to market the community via "Open Houses" and "Signature Items".
● Ensure that the kitchen and restaurant staff understands company expectations and first impression requirements.
● May perform other duties as assigned or requested.
Personal Chef
The Welters HNWI - Washington, DC November 2013 to 2018
Reporting to Anthony Welters, currently Executive Chairman of the BlackIvy Group, LLC and Senior Adviser to the Office of the CEO of UnitedHealth Group, which serves more than 100 million people worldwide through its health and well-being companies. Prior to this appointment, he was Executive Vice President and a Member of the Office of the CEO of UnitedHealth Group Mr. Welters previously led UHG's Public and Senior Markets Group. Mr. Welters joined UHG upon its acquisition of AmeriChoice, a health care company he founded in 1989.
Responsibilities and duties:
● Preparing and supervising meal preparation, planning and execution.
● Nutritional menu creation: Created weekly menus geared towards a low carb diet. Constructed a three week cycle menu and trained college interns as well as other kitchen workers in the preparation, cooking, garnishing, and preparation of food.
● Responsible for the efficient running and supervising of the kitchen staff and other domestic workers of seven households
● Monitor supplies/conduct inventory ensuring that there was always an adequate stock or replenished when necessary.
● Continual training of staff to ensure they were up-to-date with current practice/required skill sets.
● Mentor and role model for younger individuals.
AnBryce Foundation Camp Dogwood Summer Academy June 2014 to 2017
seasonal)
https://anbryce.org/
Reporting to Director of Summer Programs, some of my duties and responsibilities are:
● Manage the daily operations of dining service.
● Oversee the planning and preparation of nutritionally balanced camp meals, snacks and pack-out food.
● Ensure safe and efficient preparation and serving of meals.
● Ensure timely service of camp meals.
● Clean and maintain all food-service areas, including kitchen, dining hall, storage, kitchen recycling. ● Maintain inventory of food and kitchen supplies.
● Order food and kitchen supplies consistent with menus and enrollment counts.
● Maintain high standards of cleanliness, sanitation and safety.
● Inspect equipment and ensure equipment is repaired as necessary
● Promote practices that seek to reduce waste, reuse items, and recycle as much as possible.
● Monitor employee performance and training.
● Assist with interviewing and hiring cooks and all kitchen staff (when possible).
● Plan, coordinate, schedule, and supervise the work of other food service staff.
● Assist in the implementation of staff training.
● Work with other administrative staff to ensure smooth operation of Camp Dogwood.
Chef/Owner
Beatific Health and Nutrition Catering House LLC - Washington, DC February 2014 to 2017
Beatific Health & Nutrition Catering House (BHNCH) is an experienced and exciting catering company. This company strives for culinary excellence and focuses not only on organic ingredients but also on the transformation of these ingredients into a semblance of palatable bliss. The main objective of BHNCH is to provide a consistent product branded by quality and flavor that is second to none.
● Managing the food and beverage provision for functions and events.
● Supervising catering and waiting staff at functions.
● Planning menus in consultation with chefs.
● Ensuring health and safety regulations are strictly observed.
● Budgeting and establishing financial targets and forecasts.
● Monitoring the quality of the product and service provided.
● Keeping financial records.
● Monitoring spending levels.
● Maintaining stock levels and ordering new supplies as required.
● Liaising with suppliers and clients.
● Monitoring quality standards.
● Planning new promotions and initiatives and contributing to business development.
● Dealing with staffing and client issues.
● Keeping abreast of trends and developments in the industry, such as menus, trends in consumer tastes and management issues.
Ambassador of the United States in Trinidad
Beatrice Welters
November 2011 to March 2013
Executive Chef/Manager of Household
Reporting to the Ambassador of the United States for Beatrice Welters, some of my responsibilities and duties were -:
● Preparing and at times supervising the preparation, planning and serving of meals for representational events for approximately 400 plus guests and other private events.
● Creation of menus: Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
● Responsible for the efficient running and supervising of the kitchen staff and other domestic workers of seven households
● Monitor supplies/conduct inventory ensuring that there was always an adequate stock or replenished when necessary.
● Continual training of staff to ensure they were up to date with current practice/required skill sets. This was done at the Ambassador's several residences.
● Conducted in-house workshops for US Embassy personnel. These practical sessions provided information on how to create diet plans considering implications with various health issues, including but not limited to diabetes, high blood pressure, high cholesterol, allergies and other health conditions.
● Participated in health fairs counseling individuals to determine specific nutritional needs based on health factors and medication and drafted a plan on how to alter diets to improve their health.
● Mentor and role model for younger individuals.
Junior Sous Chef
Fairmont Royal Pavilion
December 2010 to November 2011
The Fairmont Royal Pavilion Hotel is a part of the international brand of hotels operated by Fairmont Hotels and Resorts. The Brand, known for commitment to quality and excellent employee programs, has consistently been ranked as one of the best places to work in Canada. 72-rooms stretches languidly in front of a pristine beach, regarded as the most beautiful and exclusive in Barbados. Both resort's restaurants, Café Taboras and Palm Terrace Restaurant are located on the beachfront.
Reporting to the Executive Chef, some of my responsibilities and duties were -:
● Garde Manger
● Preparing fresh breads and pastas
● Part of a team in preparing breakfast, lunch and dinner services for the hotel guests, ensuring dietary protocols were observed
● Collaborated with other personnel to plan and develop recipes and menus
● Cooked food properly and in a timely fashion, using safety precautions
● Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods
Waiter/Line Cook
Pommarine Hotel
December 2010 to November 2011
Reporting to John Trotman, some of my responsibilities and duties were -:
● Part of a team with the role of maître'd / floor manager of the restaurant.
● Part of the Executive chef team in planning and preparing menus.
● Responsible for the production and plating of desserts.
● Responsible for all garnishes for main courses, pasta, soups and potatoes.
● Participated in on the floor meetings in order to ensure more efficient service.
Line Cook
Hilton (Barbados)
December 2007 to May 2008
Voted the best hotel in Barbados at the World Travel Awards, the Hilton Barbados Resort has 350 guest rooms, including 77 Executive Rooms and 33 suites, enjoy ocean views, private balconies and cable TVs. Both hotel restaurants come highly regarded. The Grille serves a mix of casual and gourmet items, while
the Lighthouse Terrace Restaurant offers light cuisine, serving seafood platters and themed buffets in a beautiful lighthouse location.
Reporting to the Executive Chef, some of my responsibilities and duties were -:
● Prepared meats, sauces and starches and plated orders.
● Worked in the butchery room.
● Worked at all the stations in the a la carte restaurant
● Portioned, arranged, and garnished food, and served food to waiters or patrons
Education
Diploma in Nutrition
Ashworth College
May 2013
Bachelor of Science in Culinary Arts
Johnson & Wales University - Providence, RI
May 2010
Associate of Science in Culinary Arts
Barbados Hospitality Institute
September 2008
College of Professional Studies
July 2006
Certificate
University of the West Indies
April 2006 Skills
• Contemporary Plating & Design • Bread and Cake Making
• Butchery
• Garde Manager
• Chocolate and Sugar work
• Saucier
• Intermediate Events protocol
• Excellent communication skills
• Events protocol
• Excellent ability to work with a diversity of populace
• Ability to work in stressful situations
• Ability to supervise/plan and prepare for large groups/events
• Working knowledge of current diet trends and diseases affecting diets.
• Kitchen management • Leadership
• Communication skills • Restaurant experience
Certifications and Licenses
First Aid Certification CPR Certification
Food Handler Certification
Contact this candidate