Sous Chef Food Production

Executive Summary of Qualifications

I am looking to manage which would include Banquet chef, Sous chef, Executive Sous chef, chef manager, and others.

Employment History

John’s Ultimate catering, Sept. 2006—present Preparing and serving food items for clients parties and functions. Clients included Cubscouts of America; Patten and Associates, Joseph Storehouse Ministries Daycare.

Sodexho Senior Services @ Goodwin House, 1997-2006

Executive Chef

4800 Fillmore Avenue

Alexandria, VA 22311

Food service management contractor at Goodwin House continuing care retirement Community. Responsibilities include food purchasing, reduced food inventory by $3,500 in the first year); Food production for 450 residents, 270 employees and catering functions; Managed labor cost and budget; Kitchen sanitation and food safety (HACCP); and dining room manager.

Hanover Marriott Hotel, 1990-1997

1401 Route 10 E

Whippany, New Jersey 07981

Kitchen Supervisor

Responsible for sanitation, restaurant menu line prep, daily specials.

Food Production Manager

Responsible for sanitation, Banquet prep, hot prep, cold prep and dishwashers.

Food & Beverage Purchaser

Responsible for ordering food for two restaurants and banquet functions totaling $8.5 million yearly. Handled monthly inventory.

Park Ridge Marriot Hotel, 1986-1990

300 Brae Boulevard

Park Ridge, NJ 07656

Food production manager and Banquet Chef.

Saddle Brook Marriott Hotel, 1981-1986

138 Pehle Avenue

Saddle Brook, New Jersey 07663

Prep Cook

Line Cook

Banquet Cook

Baker

Specialty Restaurant Kitchen Supervisor

Education

Undergraduate Work:

Associate of Science Degree, 1981

Johnson & Wales University

8 Abbott Park Place

Providence, RI 02903

Awards & Honors

Guest taught at the Culinary Institute of America.

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