Executive Chef Quality Assurance
Resume:
Cameron W Cousin
E-mail: *************@*****.***
Chantilly, Va 20151
Summary
•CIA Graduate (3.7 GPA)
•P&L management
•Staff training
•Quality Assurance
•Guest relations/customer service
•Purchasing/inventory
Profile
Dynamic/results-oriented GM/Chef that can focus on the whole restaurant picture. Focused both on Guest/Employee relations. Training and communication skills, ability to solve problems quickly to ensure satisfied guest and happy/motivated employees
Positions Held
Mac St Hospitality/Maple Room. Vienna, Va
Executive Chef Consatant 10/23-6/24
Created/tasted/trained a menu for opening in two weeks
Hired for a new restaurant opening, including a smooth transition
A number of positive write ups, including Tom Seitsma, Washington Post
Opened Lunch, brunch, dinner and catering
DMK restaurants/Episcope Hospitality Arlington, Va
General Manager/Executive Chef/Managing Partner 2/21-present
Successfully took over two restaurants and management of a outdoor food hall
Activations throughout water park to bring social awareness to the area
Successfully opened 7 food stalls, full service restaurant, coffee shop, and market
Created all SOP for all aspects of the restaurant both FOH and BOH
Created, Executed banquet/catering menus
Worked with all vendors for proper specs for all products
Planned and executed all menus for the different cuisines
Responsible for overall Food and Beverage operations
DoubleTree Hotel Sterling, Va
Executive Chef, 2/19 - 2/20 (COVID)
Planned and executed all menus for banquet, restaurant, special events
Organized the kitchen to run at a higher level
Saison, Newark Airport Newark, NJ
Executive Chef, 3/16 - 2/19
Executed a successful reopen of three restaurants in 12 months
Planned, managed numerous VIP events for the restaurant
Moni Ami Gabi Reston, VA
Executive Chef, 10/13 - 3/16
Managed 3 outlets on a daily basis, Mon Ami Gabi and Community Canteen
Executed and maintained weekly specials
Maintained food cost under budget
Omni Shoreham Hotel Washington, DC
Restaurant Chef, 10/12 - 10/13
Managed 4 outlets in the hotel
Executed new menus in all outlets
Helped team with banquets
Eatwell DC, Washington, DC
Executive Chef, 4 /10 – 10/12
Executed menu ideas based on seasonal, all natural ingredients
Lowered the Food cost at the Heights by 3 points
Organized numerous special events throughout the year
Café Deluxe, Bethesda, MD
Sous Chef, 3/09- 4/10
Maintain a labor cost of 13% and a food cost of 26%
Managed the kitchen staff to produce the daily prep
Organized the kitchen to maintain freshness
Danny’s Steakhouse, Red Bank, NJ
Executive Chef, 12/07-1/09
Worked closely with my purveyors to purchase seasonal ingredients at lowest possible price
Planned and executed menus for in-house and off premise parties
Increased efficiency of the kitchen by applying the strengths of my employees to better the restaurant
Molly Pitcher Inn, Red Bank, NJ
Banquet Chef, 7/05-12/07
Led a staff of 25 and managed production in multiple prep kitchens.
Reduced labor and food cost by 8%
Executed hundreds of weddings per year in addition to holiday parties and corporate events
Education/ Certifications
AOS, Culinary Institute of America, Hyde Park, New York, 2001
Externship at Aureole under Chef Charlie Palmer
Serv Safe Certified Food Handlers Permit for DC
Food Handlers Permit for Virginia
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