Executive Chef Quality Assurance
Resume:
CHE
FOSTER
Executive Chef
DETAILS
ADDRESS
Houston
United States
PHONE
*********@*****.***
SKILLS
Quality Assurance
Leadership Skills
Creativity
Cooking
Leadership
Culinary Techniques
Knowledge of Food Chemistry
Excellent Customer Service
Skills
Food Safety and Sanitation
Practices
PROFILE
Professional detailed culinarian who has extensive culinary experience in a multitude of settings. Can run all facets of a hospitality operation with front and back of the house experience with a strong acumen in P&L.
EMPLOYMENT HISTORY
Executive Chef, Plum Market LLC BloomJeld Hills
2ul 0—00 R 2an 0—03
Ounning daily management of staff, inventory, ordering, hiring, scheduling, revenue centers, licensing contracts, catering and prepared foods division. Gpening of new stores in other cities. Managed a staff of 0— cooks and dishwashers and 4 sous chefs.
1eneral Manager, Meritage Hospitality
1roup
Belleville
Sep 0—0I R 2un 0—00
Managed daily operations. Dnventory control, scheduling, ordering, hiring, labor and disciplinary actions. Managed a staff of 0— front and back of the house associates. Gpened new concepts and designs for the company also.
Executive Chef, Compass 1roup 9etroit
Sep 0—IV R May 0—0I
Gversaw corporate dining and catering for Bedrock /entures in downtown 9etroit. Managed a staff of 0— cooks, dishwashers and 4 sous chefs. Grdering, inventory controls, scheduling, disciplinarian actions along with hiring and Jring.
Sous ChefNManager, 9elaware Worth
Corporation.
9etroit
Sep 0—I7 R Apr 0—IV
Gversaw daily operations in the East and Zest Clubs at Little Ceasars Arena. The home of the 9etroit Pistons and Oedwings. Managed a staff of 5— cooks and dishwashers along with 4 sous chefs. Had to create a new menu for every game. Clubs averaged over I——k per game. Gver 05— events a year.
Executive Chef, Peas and Carrots Hospitality Birmingham Mi Apr 0—I6 R Sep 0—I7
Oan daily BGH functions including inventory, ordering, scheduling,- hiring of staff and disciplinary actions of the staff. High volume restaurant that averaged over I3—— covers on the weekends. Wet revenue in was 4.6 million in 0—I6.
Sous Chef, zingermanns Ooadhouse Ann Arbor Mi
9ec 0—I4 R 9ec 0—I5
Farm to table restaurant with in-house butchery. High volume with an average weekend guest total of IV—— covers on football weekends. Managed 0— cooks and dishwashers with 4 kitchen managers. Wet revenue of I0 million in 0—I6. Dn charge of all facets of BGH from ordering to inventory control and daily menu development.
Executive Sous Chef, Crystal 1ardens LLC Howell MD Aug 0—II R 9ec 0—I4
Zeddings up to 5—— ppl and catered events up to 75— ppl. Gversaw a staff of I— cooks, dishwashers and I sous chef.
Sous Chef, Starwood Hotels and Oesorts Oomulus MD
Feb 0——4 R Aug 0—II
Gversaw hotel restaurant 9EMA which was awarded the best airport restaurant in the world by 1Q magaYine in 0——V. Managed a staff of I5 cooks, dishwashers and lead cooks. Zas chosen Jve times to work task force in WEC for the Clinton 1obal Dnitiative. Gpend up multiple Starwood Hotels in America.
EDUCATION
1eneral Studies, University of Michigan Ann Arbor MD Aug IVVI R 2un IVV5
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