Executive Chef Customer Service

Lawrence J. Phelps

**** ****** *** *****: 301-***-****

Capitol Height MD • 20743 ************@*****.***

SUMMARY: With over 22 years culinary experience; A creative and innovative professional self starter with background in culinary design and presentation; proven ability to produce quickly under pressure without sacrificing quality; overseeing menu and food preparation and ensuring excellent customer service.

OBJECTIVE: Ambitiously seeking the position of Executive Chef or Food Service Director for a high class/volume establishment which provides opportunity for professional growth and advancement in an environment where my experience and culinary knowledge will be utilized in preparing a wide range of cuisines.

Professional Experience

House of Representatives/CIA/AU University (Sodexo) Washington DC

Executive Chef. 2019-Current

Consistently well over 3500 people.

Weekly sales of over 125,000.

Created daily fine dining cuisines for politicians.

Presented and trained staff on new LTO and specials.

Trained staff on HACCP plans and food safety policies.

Fine Dining Cooked Meals for CIA Directors

Doubletree Hotel Largo MD

Executive Chef/F&B Manager 2017-2019

Modify or create new menu idea quality standards

Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.

Washington Hospital (Compass Group) Washington D.C

Chef Manager 2013-2017

menu planning in consultation with the F&B Director

Demonstrating cooking techniques and the correct use of equipment to staff

Able to cook for large numbers of diners

Corporate Chefs Mclean V.A

Chef Manager/ Café Manager 2010-2013

Maintained a good food cost, by updating inventory, waste management and proper menu costing.

Highly skilled in eye appealing menus, maintaining high levels of sanitation and

Café Assorti Restaurant Arlington V.A Executive Chef 2008-2010

Manage, train and work in unison with staff while maintaining the ability to be a clear thinker, remain calm and resolve problems using good judgment.

Experience in opening up and assisting in organizing a new restaurant kitchen, and interviewing staff for grand opening of restaurant.

Doubletree Hotel Washington, DC

Sous Chef/Banquet Chef 2006 – 2008

Responsible for and successful at creating cuisine specials and pricing them to be sold on the menu and to be described and served by the wait staff

Transferred data to appropriate software program, Chef Tec and Excel ensuring standards kept at 13% above benchmark

Produced new and innovative recipe ideas that cater to the menu along with preparing foods for persons on specialized diets (i.e., diabetic, salt restricted, religious) and modified texture diets

Ritz-Carlton Washington, DC

Banquet Chef/ Restaurant 2003-2006

Prepared food for banquets with a focus on quality, production, sanitation, food cost controls, and presentation

Trained and delegated responsibilities to staff and established effective follow-up procedures to ensure completion consistent with Hotel objectives

Responsible for all kitchen operations including restaurant, room service, buffets, and banquets for parties ranging from 300 to 1500 guests

Previous Experience

The Melrose hotel -2years (Executive Chef/ F& B Manager)

Benchmark hospitality- 1 years (Banquet Chef)

Education

AAS - Advanced Culinary Arts – Graduated 2002 Magna cum Laude GPA: 3.50

Food & Beverage Management

Other: Proficient in Microsoft Office

Certificate of Completion: SERV Safe Manager Certificate and Card

Tips Certification

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