Basil Rafeedie

240-***-****

Boyds, MD ***** adz44f@r.postjobfree.com

Successful Executive Chef, with Advanced Food Production Expertise

Commercially aware, diligent and results driven Executive Chef / Food Production Manager possessing a vast and diverse wealth of experience accumulated over 33 years’ experience working across various roles and employers. Exceptional track record of delivering significant and measurable value within all roles undertaken by combining practical culinary expertise, with process, performance, team and compliance leadership proficiencies. Currently seeking a new professional challenge and guaranteed to quickly prove an asset to any organization.

Areas of Expertise

Process Management

Quality Assurance

Lean Manufacturing

Budget Management

Supplier Negotiation

Costing / Forecasting

Training & Coaching

Employment & Retention

Inventory Management

Key Skills Assessment

Team Leadership – Coordinates and develops high performing teams to achieve group targets.

Governance – Ensures strict compliance with Food / Safety policy, legislation, and regulatory guidelines.

Streamlining – Prioritizes and optimizes tasks and processes to maximize operational efficiency.

Education & Training

A.O.S. Degree, Executive Chef Program

Culinary School Of Washington, Washington, D.C.

Safe Serve Certified

Professional Experience

GATE GOURMET 2008 – Present

Executive Chef

Report directly to the General Manager, meeting regularly to discuss performance and strategy.

Contribute to menu design decision-making, in line with identified customer and market tastes.

Prepare meals for VIP guests (President of France; President of China; Chancellor of Germany).

Enhance operational efficiency through streamlining of food production processes / activities.

Supervise and monitor work, providing on-the-job training to ensure standards compliance.

Apply and develop a comprehensive awareness of all HACCP and FDA regulations.

Implement controls to mitigate food wastage, and the resulting expenses associated.

Define food specifications, in line with cost, quality, and deadline requirements.

Produce staff rotas, and calculate labor hours based on budgetary constraints.

Retain staff through succession planning and skills-based training.

Drive continuous improvement of performance, in order to meet diverse targets.

Instigate HR functions as required, including disciplinary and coaching procedures.

Ensure accurate and consistent coding / dating of products, according to Gate Gourmet procedures.

Perform regular inventory checks to monitor wastage, and ensure availability is maintained.

Conduct inventory of products to ensure proper usage and minimization of waste.

PROSPERITY CAFÉ, Silver Spring, MD 2000 – 2008

Owner / Manager

Established, designed and developed the business, based on market research and prior expertise.

Hired, trained, scheduled and managed all employees to ensure exceptional performance / service quality.

Created a portfolio of recipes; in addition to regular and specials, plus bespoke events menus.

Coordinate general business management duties, including bookkeeping, P+L, and invoicing.

Earlier Career Summary

April 1989 –February 2000: Research Café – Owner / Manager

Rockville, MD

June 1983 – April 1989: Golden Bull Restaurant – Executive Chef

Gaithersburg, MD

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