Executive Chef Inventory Control
Resume:
*******@****.***
RICKY DUNN JR.
SUMMARY
Accomplished culinary professional, with over 25 years experience in fast paced environments, such as fine dining restaurants, banquets, and catering. Capable of working under great pressure and still having excellent performance in ensuring the quality and consistency of each dish. Consistently providing world class dining experiences. Committed to customer satisfaction and motivating others on my team to be like-minded. Established reputation for being innovative and creating an environment of excellence in the kitchen and dining room.
SKILLS & ABILITIES
Menu Creation/ Planning, Recipe creation
Creating exquisite dishes
Knowledge/ Ability to maintain Food and Labor Cost
Supervising/Leadership Skills
Resource Procurement/Inventory
Scheduling/Hiring
Mentoring/Training
Great communication and interpersonal skills
Time Management
Cleanliness and Sanitation
Proper Handling and food storage to prevent illnesses and cross contamination
PROFESSIONAL EXPERIENCE
EXECUTIVE CHEF,MARYLAND GOLF AND COUNTRY CLUB
April 2014- Present
•Oversee Kitchen Staff
•Manage Banquet
•Training staff to uphold plating and portioning standards
•Manage day to day kitchen operations
•Sauté, prepares sauces for entrées, broiling, stocks/soups
•Assists in stocking and inventory control
•Menu Creation/planning
CHEF DE CUISINE, THE MILTON INN
October 2013 – April 2014
•Oversee Kitchen Staff/Manage food and labor cost
•Menu Creation
•Training staff to uphold plating and portioning standards
•Sauté, prepares sauces for entrées, broiling, stocks/soups
•Assists in stocking and inventory control
EXECUTIVE CHEF, THE RED FISH
August 2010 - October 2013
Oversee kitchen staff
Manage food and labor cost
Ensured quality and consistency of all dishes
Menu planning, created own recipes, supervising, training
Taking inventory and ordering food and other products as needed
EXECUTIVE CHEF, CLADDAUGH PUB
May 2007 - August 2010
Supervise kitchen staff
Assist in stocking and inventory control, training of new hires
Sauté, prepares sauces for entrées, broiling, and soups
Assist in stocking and inventory control, training of new hires
EXECUTIVE CHEF, JOHN STEVENS LTD.
May 2002 – February 2007
Manage food and labor cost
Menu planning, created own recipes, supervising, training
Taking inventory and ordering food and other products as needed
SOUS CHEF, CAFÉ FLORENTINA
April 2000 - October 2001
Sauté, prepare sauces for entrées
Menu planning, created own recipes, training
Taking inventory and ordering food and other products as needed
SOUS CHEF, BROWN’S WHARF
August 1996 – April 2000
Assist in stocking and inventory control, training of new hires
Sauté, prepares sauces for entrées, broiling, and soups
Assist in stocking and inventory control
Training of new hires
EDUCATION
CCBC —BALTIMORE —CULINARY ARTS, BUSINESS MANAGEMENT
ServSafe- Certification
Southern High School- Diploma
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