Sous Chef Executive

Brian Beck ***** Vintage Trace Circle Ft, Myers **967 239-***-****

Objective To continue employment in the culinary arts using my knowledge and skills to promote a professional atmosphere while using team building and leadership qualities that will create a distinctive working environment and ensure customer satisfaction.

Experience Columbia Country Club 7900 Connecticut Ave Chevy Chase Md. 20815

Sous Chef

12 years

Responsible for the hiring and training of culinary staff

Responsible for writing menus for ala carte dining and banquets

Possess full knowledge of menu costing, food ordering, food and labor cost

Started farm to table menu and purchasing of all food items

Started a gardening program for culinary staff

DiamondHead Beach Resort Ft. Myers Beach, Fl.

Executive Chef

4 years

Responsible for the hiring and training of culinary staff

Responsible for writing menus for ala carte dining and banquets

Possess full knowledge of menu costing, food ordering, food and labor cost

Attended all corporate training seminars

Spanish Wells Country Club Bonita Springs, Fl.

Executive Chef

2 years

Responsible for the hiring and training of culinary staff

Responsible for writing menus for ala carte dining and banquets

Possess full knowledge of menu costing, food ordering, food and labor cost

South Seas Resort Captive, Fl.

3 years

Sous Chef

Kings Crown Restaurant

Responsible for the hiring and training of culinary staff

Responsible for writing menus for ala carte dining and banquets

Possess full knowledge of menu costing, food ordering, food and labor cost

Started farm to table menu and purchasing of all food items

Sous Chef Porterhouse Restaurant

Responsible for the hiring and training of culinary staff

Responsible for writing menus for ala carte dining and banquets

Possess full knowledge of menu costing, food ordering, food and labor cost

Sous Chef

Chadwicks Restaurant

Responsible for the hiring and training of culinary staff

Responsible for writing menus for ala carte dining and banquets

Possess full knowledge of menu costing, food ordering, food and labor cost

Started farm to table menu and purchasing of all food items

Education The Cooking and Hospitality Institute of Chicago (CHIC)

June 1991-May 1992

Certificate in Culinary Arts

Bradley University

Business Management

Awards “Best of the Beach” food competition 2004

Best Shrimp Dish

Shrimp Martini, Vodka Poached Shrimp, Juniper Berry Cocktail Sauce

2002 Employee of the Month

DiamondHead Beach Resort

2002 Shining Star Award Nominee

Sunstream Corporation 2002

1999 “Chili Cook Off” Gainesville Fl

Best Original Chili

Venison and ground sirloin chili

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