Executive Chef & Operations Leader with Customer Focus

FREDERICK S. BERK

Nashville, Tn. ***** 615-***-**** *************@*****.***

Experienced professional with a strong background in project management and a keen eye for detail seeks a challenging position in a dynamic company. Proven track record of exceeding targets and delivering exceptional customer service. A highly motivated and results-driven individual, adept at identifying opportunities for process improvement and implementing effective solutions. Excellent communication and interpersonal skills enable effective collaboration with cross-functional teams and building strong client relationships.

• Food safety • Menu planning

• Cost control • Menu development

• Hospitality service expertise • ServSafe certification

• Team leadership • Inventory control

• Kitchen management • Operations management

• Kitchen operations oversight • Catering and events Executive Chef, 06/2023 - Current

SAGE Dining Services – Nashville TN

Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

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• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.

• Oversee business operations, inventory control, and customer service. As well as all purchasing.

• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality. Account Manager, 01/2018 - 06/2023

TBHC

• Directly involved with growing My route from approximately 15-20 thousand a week to 30-35 thousand a PROFESSIONAL SUMMARY

SKILLS

WORK HISTORY

week

• Forming professional relationships with each account

• Helping each account to grow and maximize their Pizza Business Executive Chef, 09/2016 - 03/2017

B.B. Kings

• Took care of all the food aspect and banquets

• Food cost, scheduling, Training

Cook Manager, 04/2016 - 08/2016

Cool Café

• Prepped food for a meat and three menu

Sous Chef, 11/2015 - 03/2016

Centerplate

• Manage a crew of 20 to 50 kitchen staff

• Execute banquets for thousands of people

Banquet Chef/ Kitchen Supervisor, 03/2010 - 11/2015 Marriott - Nashville – Nashville, TN

• Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws

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Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas

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Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements

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• Ensured smooth kitchen operations by overseeing product inventory, purchasing and receiving

• Followed proper food handling methods and maintained correct temperature of all food products Branch Manager, 09/2010 - 03/2010

Securewatch ADT – Nashville, TN

• In charge of a Promotional team in three different states Executive Chef, 03/2005 - 03/2010

Pioneer College Caterers at Trevecca Nazarene University

• Oversee the kitchen that cooks for the entire student body, Faculty and Staff

• Special functions, off site catering and events

• Inventory, ordering & receiving

• Payroll & Bookkeeping

Cook, 07/1999 - 02/2005

Marriot Hotels

• Prepared dishes for all restaurant and banquet functions Manager/ Chef, 06/1998 - 06/1999

Porta Via Café – Nashville, TN

• Supervised and trained staff on a weekly training program

• Ordered food and supplies for daily kitchen routine Sous Chef, 02/1995 - 05/1998

Sheraton Music City – Nashville, TN

• Assisted in banquet meal preparation

• Butcher and baking responsibilities

• Created daily specials

• Studied garnishing techniques

Mess Management Specialist, 12/1990 - 02/1994

United States Navy – San Diego, USA

• Watch Captain

• Food Preparation for Officers, Chiefs and general crew

• Quality control, food and supplies ordering

• Stretcher Barer, Assisted Corpsman During Battle Stations

• Extensive First Aid Training

• Weapons awareness

• Basic Military Training

• Chemical Warfare Training

• Persian Gulf Veteran of War with 9 Ribbons and 4 Metals

• (All Military Paper work available upon request) A.S.: Culinary Arts, 05/2001

Johnson & Wales University - Providence, RI

EDUCATION

Mess Management Specialist "A" School: 12/1990

United States Navy - San Diego, CA

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