Executive Chef Quality Assurance
Resume:
PAUL ANTHONY REID
Bear,
Delaware. 19701
Home: 302-***-****
Cell: 302-***-****
Email: adyl01@r.postjobfree.com
Summary
Creative and experienced Executive Chef with and exceptional record of service and international experience at such noted establishments as Sodexo, Marriott Marquis Hotel and Sandals Royal Caribbean hotel. More than 35 years of expertise in all facets of cooking and management for various foodservice establishments. Member of the American Culinary Federation.
Performance Management
Staff Hiring and Training
Quality Assurance
HIGHLIGHTS
I have worked in the hotel industry, healthcare, campus services as an Executive Chef. Over the years, I was able to transform various foodservice departments into a more professional unit, by increasing customer satisfaction to improve food quality and service within budget. I am a thorough and detailed oriented individual, with excellent writing and communication skills, accompanied by excellent work ethic, good interpersonal relationship with great enthusiasm in working with people.
PROFESSIONAL EXPERIENCE
SODEXHO
Executive Chef, Neumann University, August 2008 to present
Managed kitchen operations for campus facility, which include-
2016 oversee the renovation of the cafeteria.
Manage and direct employees in food preparation.
Manage 35 employees.
Procurement using IPW, TMC and DRIVE
Food Safety – Safe-Serve certified.
Score 100 percent in NSF audit.
Annual sales of over three million dollars.
Developed menus that helped increase revenue by 45% in my first year.
Improve customer’s satisfaction and employee’s morale based on Clients survey
Consistently maintain food costs within or below budget annually.
Executive Chef, Bayhealth Medical Center, August 2002 to May 2007
Managed kitchen operations for healthcare facility, which include-
Food Preparation.
Responsible for all aspect of production and catering with annual sales of over three million dollars.
Developed menus that helped increase revenue,
Improve customer’s satisfaction and employee’s morale.
MARRIOTT MARQUIS HOTEL
Head Cook
1568 Broad Way
New York, NY. 10036
Responsible for preparation of top quality foods for all banquets and act as a relief in other kitchen within the hotel.
CHEVY’S TEX MEX
Kitchen Manager
New Rochelle, New York
Manage a high volume food establishment and maintain quality controls food and cost and labor cost set by the Corporate Office.
SUPER CLUB/BRACO HOTEL
Executive Chef (Jamaica)
Manage Gourmet Restaurant and three other restaurants.
Supervised and train staff of 40 employees. Maintain high-level food quality within the budgeted food cost.
SANDALS ROYAL CARIBBEAN
Executive Sous - Chef
Manage four Specialty Restaurant Supervised staff or forty-six.
Responsible for training
Planning daily production schedule
Responsible for buffet and A La Carte Dining.
EDUCATION 2009 - 2011
University of Phoenix
Graduate School – MBA program
University of Phoenix 2003 - 2009
Business Management - Degree
Culinary Institute of America 1979 - 1979
Continuing Certificate in Culinary Arts
Jamaica Hotel School
Diploma in Food Production Management 1976 - 1978
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