Executive Chef Inventory Control
Resume:
Lamus Rhett
**** ****** *******, ********, ** ***60
**********@*****.***
CAREER OVERVIEW
Self-motivated professional with outstanding skills as Executive Chef and Director with Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging, and deadline-driven environments. Seeking to bring strong supervisory food prep and organizational skills to the table with an organization that values hard work, commitment, and vision.
SUMMARY OF QUALIFICATIONS
Menu setting / recipe amendments
Inventory control
Staff development / training
Special events management
Strong organizational and planning abilities
Payroll/labor awareness
Excellent oral and written communication skills
Leadership skills
Prioritizing and multitasking
Team Player
EDUCATION
Atlantic Cape Community College, Mays Landing, NJ
Associate of Applied Science in Culinary Arts, May 2015
CERTIFICATIONS/TRAINING
ServSafe Certification
Safe Food Handlers Course
WORK EXPERIENCE
Sodexo, Capital Health Trenton, NJ July 2023- Present
Executive Chef /Director
Making sure patient line run to its full capability.
Coordinating and directing all food preparation from prep to service
Tracking, recording and maintaining inventory including foods and beverages and kitchen supplies
Delegating daily task to other kitchen and manage their progress throughout the day
Overseeing entire kitchen staff activity in ensure efficient work
Monitoring the quality of food that's being served
Creating new menus
Performing administrative duties
Complying with sanitation and safety requirements
Compass Group September 2021 - June 2023
Traveling Resource Executive Chef / Director
Traveled from accounts throughout the East Coast supporting the account
Planned and created all menus
Purchased and managed inventory
Rolled out new culinary Programs in conjunction with the marketing staff
Directed and lead all functions of the program.
Compass Group, Stockton University, Galloway Township, NJ February 2019 - June 2021
Executive Chef/ Director
●Coordinate and direct all food preparation from prep through service.
●Track, record and maintain inventory stock including foods, beverages and kitchen supplies.
●Delegate daily tasks to other kitchen and manage their progress throughout the day.
●Oversee entire kitchen staff activity and ensure efficient work.
●Monitor the quality of all food and beverages.
●Modify menus or create new ones that meet quality standards.
●Determine pricing for menu items.
●Perform administrative duties.
●Comply with sanitation and safety standards.
●Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
Pickwickian Tavern and Smokery, Richland, NJ 2018
Executive Chef
●Coordinated and directed all food preparation from prep through service.
●Tracked, recorded and maintained inventory of stock including foods, beverages and kitchen supplies.
●Delegated daily tasks to other kitchen and managed their progress throughout the day.
●Oversaw entire kitchen staff activity and ensure efficient work.
●Monitored the quality of all food and beverages.
●Modified menus or create new ones that meet quality standards.
●Determined pricing for menu items.
●Performed administrative duties.
●Complied with sanitation and safety standards.
●Ensured that the kitchen and surrounding areas were sanitized and clean in accordance with company standards and health code regulations.
Scotland Run Golf Club, Williamstown, NJ 2016 – 2018
Banquet Chef
●Oversaw the work of the banquet kitchen staff and responsible for banquet events for up to 300 people.
●Met with potential clients to discuss menu options.
●Developed menus based on client specifications and contracts.
●Presented the finished product to the clients for final approval.
●Placed orders for food supplies and maintained inventory of the kitchen.
●Maintained the highest standards of food and kitchen hygiene.
●Helped to maintain a clean and safe work area.
●Supervised junior cooks and other members of the kitchen staff.
●Possess the ability to handle any menu ranging from breakfast buffet to corporate lunches to formal dinners with multi-course meals.
●Monitored the quality of the banquet meal during the event.
South Jersey Gas, Folsom, NJ 2015 – 2016
Head Chef
●Supervised three cooks to ensure high quality food production for corporate office staff.
●Placed orders for food and kitchen supplies as well as kept track of inventory.
●Participated in planning menus, prepared and apportioned foods, and utilized food surpluses.
●Set daily specials and weekly menus based on guests’ feedback and preferences.
●Cooked a full menu made-to-order during fast paced breakfast and lunch services.
IHOP, Vineland, NJ 2016
Kitchen Manager
●Managed a kitchen staff of thirteen people.
●Supervised and coordinated activities of food preparation, kitchen, pantry, and storeroom.
●Ordered food and kitchen supplies as well as kept track of inventory.
●Maintained a safe and sanitary environment with regular cleaning schedules.
Red Lobster, Mays Landing, NJ 2014 - 2016
Lead Line Cook
●Prepared food items in a 300-seat Seafood restaurant with lunch and dinner services.
●Trained, managed, and guided eight other line cooks, improving overall performance, service quality, and productivity by 30%.
●Reorganized and streamlined station’s food process, expedited cooking and food delivery to customers by 23%.
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