EM Eldridge Meredith

Centreville, MD ***** 410-***-****

adzoca@r.postjobfree.com

PROFESSIONAL

SUMMARY

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

SKILLS Kitchen Operations Oversight

WORK HISTORY EXECUTIVE CHEF 05/2010 to 04/2023

Hilton Garden Inn Hotel Kent Island Md

Developed kitchen staff through training, disciplinary action and performance reviews.

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.

Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.

Generated employee schedules, work assignments and determined appropriate compensation rates.

Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Verified compliance in preparation of menu items and customer special requests.

Placed orders to restock items before supplies ran out. Handled and stored food to eliminate illness and prevent cross- contamination.

Collaborated with staff members to create meals for large banquets. Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers. EXECUTIVE CHEF 05/2000 to 05/2010

Fontainebleau Hotel Miami Beach, FL

Oversaw business operations, inventory control, and customer service for restaurant.

EDUCATION Culinary Arts Cooking And Mangagement 04/1998 Culinary Institute of America, Hyde Park, NY

Arts And Design Fine Arts 1996

Lasalle Arts, Phiadelphia Pa