Resume of

TEDDY G. OGIAMIEN

*** *** ******* *****

CLINTON, MS 39056

601-***-****

adxlnz@r.postjobfree.com

JOB TARGET:

To obtain a position as food service manager with a well-established food service business and health care industry, with the opportunity for maximum utilization of my education and extensive culinary background.

WORK EXPERIENCE

ASM GLOBAL Food and Beverage / JACKSON CONVENTION CENTER, Jackson, MS.

September 2018 TO April 2020

SOUS CHEF:

Coordinate, plan, participate in food production.

Responsible for plating and presentation

Supervise all sanitary procedure which conforms to standards and regulation.

Ensure a consistent food quality control.

Partake in job interviews, training and scheduling.

Partake in food ordering, inventory and cost control.

SODEXO FOOD SERVICE/JACKSON STATE UNIVERSITY, JACKSON, MS.

April 2014 TO November 2017

SUPERVISOR

I supervised all the culinary kitchen staffs.

Responsible for the daily operational prep lists

Supervises the daily food production to meet budgetary guidelines.

Oversaw the food quality control and food safety.

Responsible for all safety and sanitation in all locations.

Work with the chefs to manage food and labor cost control.

Responsible for opening and closing.

ROYAL MARBEL HOTEL GROUP BENIN CITY, NIGERIA

June 2013 TO March 2014

CONSULTANT

Was on a contract to give expert professional advice and training to the kitchen staffs and management.

To train and develops Nigerian and European cousin

Direct policy of food apportionment to control costs.

Compliance with all local and international serv safe and safety requirements

Supervises activities and direct training of chefs, cooks and others kitchen workers.

Implementing food preparation and cooking to ensure and efficient and profitable food services.

Assigns and supervises cleaning schedule for area of the kitchen, serving areas and dining room (s)

Plating and garnishing

Control food and labor cost

Waste management

HEALTHCARE SERVICES GROUP JACKSON, MS

September 2012 TO April 2013

FOOD SERVICE DIRECTOR

Responsible for the daily operations within the established budgetary guideline for the department

Responsible for assuring all food are prepared under safe and sanitary condition – Manages serve safe and sanitary procedures.

Responsible for all purchasing and inventory control.

Responsible for all deliveries for quality standards, reconciles all invoices for correct pricing.

Controlling labor and food cost.

Implementing human resource decisions which include hiring, training, and scheduling.

Ensuring excellent hospitality and customer service.

Creating a positive work environment for team members.

Submit weekly transactions to the area manger in a timely manner.

ARAMARK FOOD SERVICE/JACKSON STATE UNIVERSITY JACKSON, MS

October 2008 TO September 2012.

EXECUTIVE SOUS CHEF

Supervises, coordinates and participates in activities of cooks and other kitchen personnel.

Oversees the daily food production and established production level.

Directs and coordinates all purchases and receiving of food.

Manages and controls food and labor cost and ensures proper inventory management.

Oversaw menu planning, ensuring food quality and consistency.

In charge of scheduling, hiring and promotions.

Develops and implements necessary sanitary operations of the kitchen.

DIAMOND JACK CASINO VICKSBURG, MS

June 2008 TO October 2008

SOUS CHEF

Responsible for the training and development of the entire kitchen staff.

Assisted the chef in daily menu planning and established a production level.

Oversaw the smooth operations of the buffet lines and back of the house.

Ensured food quality and consistency and controlled food and labor cost.

Directed serve safe, safety, and sanitary procedures in the entire department.

HOPE PERSONAL CARE HOME INC. CLINTON, MS

September 2002 TO June 2008

MANAGING DIRECTOR

Managed 18-bed facility licensed by the Mississippi State Department of Health.

Supervised and coordinated the administrative work, staffing, training and menu planning.

Ordered food and other non-food related items, maintained and controlled food and labor cost.

Oversaw the residents’ doctor’s appointments and administered their medications.

Created and managed all daily activities.

VALLEY FOOD COMPANY FLOWOOD, MS

January 2002 TO September 2002

ACTUAL LOCATION: ST. CATHERINE’S VILLAGE

MADISON, MS

LEAD COOK

Managed the daily food production level.

Assisted the chef in menu planning.

Coordinated the daily inventory and played an active role in controlling food and labor cost

Responsible for the kitchen staffs and acted as food quality control technician.

Directed the safety rules and sanitary operations.

AMERISTAR CASINO/HOTEL VICKSBURG, MS

April 1999 TO May 2001

ROOM CHEF

Responsible for the daily operations of the entire kitchen and interacted with

the kitchen staffs.

Managed and directed the buffet line and interacted with the guests.

In charge of the food production level. Responsible for food and produce ordering.

Responsible for hiring, training, evaluations, promotions, scheduling and serve safe.

Oversees the menu planning, quality control, and play and active role in food and labor costs control.

Engaged in monthly inventory procedures.

Participated in all banquet events’ cooking.

Directed all the necessary sanitary operations.

COUNTRY CLUB OF JACKSON JACKSON, MS

October 1997 TO April 1999

SOUS CHEF

Assisted the executive chef with the daily banquet events.

Oversaw the food production level and managed the rest kitchen staff.

Participated in cooking, plating, making stocks, sauces and planned daily specials.

In charge of training new kitchen crew and acted as food quality control technician.

Played an active role in storeroom management and inventory control.

Oversaw all the necessary sanitary operations in the kitchen areas and proper closing each shift.

BELHAVEN BAR & GRILL JACKSON, MS

September 1996 TO October 1997

EXECUTIVE CHEF

Managed and directed the daily operation of the entire kitchen and staff.

Interacted with clients/customers on a regular basis.

Introduced new recipes and wrote menu.

Responsible for purchases the kitchen needed including food and produce.

Managed and directed food quality control.

Introduced food production level and controlled labor and food cost.

Planned and directed daily food specials.

Supervised the daily maintenance of kitchen and storage facilities in a sanitary condition.

HARVEY HOTEL & SUITES NORTH JACKSON, MS

November 1995 TO July 1996

EXECUTIVE CHEF

Directed all the daily operation of the kitchen include banquets.

Oversaw the daily food production for banquets, and restaurants operation and set the par level.

In charge of hiring, training, staffing and scheduling.

Ordered food for multi banquets and restaurants activities.

Oversaw the food quality and managed the daily inventory control.

Controlled food and labor cost and engaged in the daily sanitary supervision of the entire kitchen department.

CAFÉ’ RENDEZVOUS/ MONTE’S SEAFOOD CLINTON, MS

January 1994 TO October 1995

CHEF

Managed the daily operation of the entire kitchen.

Responsible for the daily production level.

Oversees the daily ordering of food and other nonfood items.

Responsible for maintaining kitchen and storage facilities in a good sanitary condition.

Direct and managed the preparation of daily lunches, dinners, daily specials, in house parties and Sunday brunches.

Engaged in safety and sanitary procedures.

JAXX CAFÉ ADDISON, TX

October 1991 TO October 1992

EXECUTIVE CHEF

Responsible for the introduction of new recipes and new menu

Directed all kitchen activities including food ordering and receiving.

In charge of daily food production and maintained a par level.

Directed and maintained good food quality control.

Oversaw the food presentation and the food consistency.

Managed the food and labor cost effectively.

Responsible for the daily specials, soup de jour, lunches and dinners.

Responsible for all the purchases and sanitary procedures.

EDUCATION

Jackson State University, Jackson, Mississippi: Master of Science, Industrial Education, 1983.

CERTIFICATION

National Restaurant Association (Serv Safe Certification)

REFERENCES

References will be furnished upon request.

Contact this candidate