Twenty-Year Sous Chef with Leadership Experience

Fred J. Graves

**** ******* *****. #***

District Heights, MD. 20747

240-***-****

**************@*****.***

Sous CHEF

Specializing in Italian, French, American and Continental Fine-Dining

Cuisine

Dynamic, Results-Oriented, and Team-Spirited

Overview

More than twenty years of professional cooking and kitchen experience.

Exemplify qualities and professionalism, backed by a verifiable record of

achievement.

Areas of Expertise

• Sous-Chef/Saucier experience with million-dollar, upscale

establishments

• Trained by Chef Peterson, Chef Jeff Buben as well as Chef Mark Miller

• Training and development specialist; teaching instructor

• Maximizing kitchen productivity and staff performance

Professional Experience

Georgetown Club, Washington, DC

PM Sous Chef - Supervisions of 7cooks 2dish washer and banquet parties

with capacities of 500. Supervised of the line.

Dupont Hotel, Washington, DC

2014 -2015

2009 - 2010

SAUCIER

• Supervision of Line

• Preparation of Stocks, Soups and Sauces

• Plan menu, assure quality control, and minimize waste.

David Craig, Bethesda, Maryland, 4*/5*

2006 - 2008

SOUS-CHEF/SAUCIER

• Sous-Chef/Saucier for restaurant serving Italian, French, Continental

and Navel cuisine

• Hire, train, and direct ten line/banquet cooks.

• Plan menu, assure quality control, and minimize waste.

Hilton Arlington and Towers, Arlington, VA

2002 - 2004

SOUS-CHEF

• Supervised 15 people and oversaw production of high-volume

establishment, upscale restaurant specializing in Classical American

cuisine.

Education & Qualifications

Ramada Inn., Oxon Hill, Maryland

Graduate: CERTIFIED CHEF

Variety of Hands on Training in Food costing, Menu Planning and Training

and Supervision of Staff

Guest Chef; Jose Gonzales

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