Sales Control
Resume:
Chef William W. Alexander
Sulphur, LA 70663
C - 504-***-****
E - *****************@*****.***
B - http://chefwilliamalexander.blogspot.com/
Objective:
My objective is to utilize my culinary and business acumen, knowledge, and expertise within the culinary industry to secure a solid culinary position in a restaurant that matches my goals and appreciation for our industry. With this position, my goal is to secure at least one Michelin star or Forbes Five star rating, using the best possible local and organic ingredients. My commitment to excellence, culinary technique, our amazing local products and the daily pursuit of perfection are second to none.
Work Experience:
General Manager/Executive Chef – Amazen Seafood & Steak - Lake Charles, Louisiana
2012-Present
* Reconcepting and daily operations control
* Inventory and Budget Controls put into place
* Creation of operating/Capitol budgets in accordance with P & L statements
* Building of new menus and web site
* Décor, staff and operational changes implemented
* New training programs and guidelines put into place
Executive Chef/ Pier 424 Seafood Market and Restaurant
Creole Concepts Restaurant Group – New Orleans, Louisiana
2011- 2012
Daily operations control, earning a total of 6.2 million per fiscal year (projected and on target)
* Purchasing and product control – setting up of perpetual inventory systems with digital monitoring
* Inventory control and system design
* Budget and labor control per projections and outcomes
* Menu development for all functions and outlets
* Event Catering/Weddings (both on and off-site & feeding approx. 300-1500 guests)
* Staffing/Training needs
* Produce harvesting and production
* Wedding/Event catering
* Butchering of meat and fish
Corporate Executive Chef/Leona’s and Hop Haus Restaurant Group – Chicago, Illinois
2009-2011
* Full concept and restaurant design development
* Labor and sales projection analysis for a 70 + million dollar company
* Recipe development, testing, and implementation
* Staff training manuals, systems, and operational streamlining – staff size up to 275 company-wide
* Organization and planning HAACP guidelines and operating/monitoring system
* Market analysis and operation systems
Alexander Consulting, Inc. – Chicago, Illinois Originally: Now New Orleans, La
- Self-owned and operated
2006-present
* Full restaurant design
* Labor and sales projections
* Concept development
* Organization and planning HAACP guidelines and operating/monitoring system
* Market analysis and operation systems
Chef Instructor, Dining Room Dinner -Kendall College, Chicago, Illinois
2005-2009
* Syllabus and course guidelines as it pertains to the learning environment
* Menus and operational management in accordance with skill level of class
* Training and implementation of new philosophies and advanced culinary techniques
* Finals assessment
* Mentoring and bridging communication lapses between different Nationalities and personalities
* Competing with the Elite restaurants of Chicago, while being staffed with students.
* Education of advanced techniques and methods
* Garnered Three stars from Phil Vettel and Par Bruno with a staff of students
Executive Chef- Ridgemoor Country Club, Chicago, Illinois
2003 - 2005
* Daily operations control of five (5) outlets, earning a total of 2.6 million per fiscal year
* Purchasing and product control – setting up of perpetual inventory systems with digital monitoring
* Inventory control and system design
* Budget and labor control per projections and outcomes
* Menu development for all functions and outlets
* Event Catering/Weddings (both on and off-site & feeding approx. 300-1500 guests)
* Staffing/Training needs
* Produce harvesting and production
* Wedding/Event catering
* Butchering of meat and fish
Stagieres
Luke, New Orleans – 2011
TRU, Chicago – 2009
Charlie Trotter’s, Chicago – 2009
Avenues at the Peninsula, Chicago – 2008
Spiaggia, Chicago – 2008
Atelier de Robuchon, Las Vegas - 2007
Michael Mina, San Fransisco – 2007
Boulevard, San Fransisco – 2007
Education:
* Culinary Institute of America, Hyde Park, New York
1996-1997
* Completed Bachelor’s Degree (BPS) program, externship, and continuing education courses
* Trained under most prominent culinary instructors in the world and finished third in class
* Faulkner State Community College, Gulf Shores, Alabama
1994-1996
* Associates Degree in Culinary Arts and Restaurant Design
* Finished first in academic class
Culinary Affiliations:
* Board Member (Vice-President), ACF Chicago Chefs of Cuisine - 2007
* Illinois Foodservice Executives - 2007
* Board Member (Sergeant at Arms), ACF Chicago Chefs of Cuisine - 2005
* Active Club Chef’s Association member - 2004
* Active ACF member Chicago Chefs of Cuisine - 2004
* Charter ACF member- Southeast Chapter, Gulf Shores, Alabama - 1998
* Junior ACF member - 1996
Culinary Accomplishments:
* SERV-SAFE certification renewal – Louisiana Restaurant Association – New Orleans, LA - 2012
* Bronze Medal, NOWFE-New Orleans Wine and Food Experience, New Orleans, Louisiana - 2012
* Chef Interview with Thrillist Magazine, Chicago, Illinois – 2008
* Participated in 2008 NRA Ball “Chefs Dining Series” at the Fairmont Hotel, Chicago, Illinois - 2008
* Participated in 2008 “Celebrity Chefs under the Big Top” for Meals on Wheels Chicago, Oak Brook, Illinois – 2008
* Who’s who of Chicago Chefs, Nation’s Restaurant News, Chicago, Illinois - 2008
* Nominated for Chef of the Year from ACF, National Office, United States – 2008
* Elected Vice-President of the ACF Chicago Chefs of Cuisine Association, Chicago, Illinois - 2008
* Chicago guide to Great Restaurants, Dining Out Magazine, Chicago, Illinois - 2007
* Chicago’s top 50 restaurants and a food rating of 9.9, Chicago Reader, Chicago, Illinois - 2007
* Three R’s and top 10% of Chicago restaurants, Chicago Reader- 2007
* Nationally published Interview about molecular gastronomy and contemporary cuisines, Sizzle Magazine, National ACF publication 2007
(Included Chefs Achatz, Cantu, and Keller)
* “An evening with Chicago’s Culinary Masters”, Children’s Oncology Charities, Chicago, Illinois - 2007
(Hosted by the “Hardy Boys” from food network and included: Chefs Trotter, Mantuano, Kornick, Bowles, Stein, Kahan, and Merges)
* Gold Medal, ACF Chicago Chefs of Cuisine – Educational Seminar Lecturer on Contemporary Cuisines, Chicago, Illinois - 2007
* Silver Medal, ACF Chicago Chefs of Cuisine – Educational Seminar Lecturer on Creole/Cajun Cuisine, Chicago, Illinois - 2007
* Educational DVD for National Egg Board, Chicago, Illinois - 2007
*Silver Platter Award, Food Industry News, Chicago, Illinois – 2006 & 2007
* Bronze Medal, ACF Chicago Chefs of Cuisine – Chef’s Only Dinner Host @ Kendall College, Chicago, Illinois - 2006
* Elected Sergeant at Arms of The ACF Chicago Chefs of Cuisine Association, Chicago, Illinois - 2005
* Featured on “Check Please”, Chicago, Illinois – 2005
* Phil Vettel, Chicago Tribune – 2005
* ASID design in excellence award - 2005
* Member Chaine des Rotisseurs – 2005
* Zagat rating of Excellence for Kendall College Dining Room, Chicago, Illinois – 2005, 2006, 2007, and 2008
* 1st place DPI Midwest Culinary Competition, Drury Lane Conference Center, Oak Brook Terrace - 2005
* Preparation of Jesse Jackson Family Christmas dinner, Chicago, Illinois -- 2003
* UR Magazine, Chicago, Illinois- Creole Fried Turkey recipe publication – 2003
* Celebrity Chef’s Gala, Fairhope, Alabama – 2003
(Including: Chef Michael Clavelin, Chef Rene Bajoux & Chef Gerhard Brill)
* Culinary Demo- Mobile Star Chefs, Mobile, Alabama – 2003
(Including: Chef Jacque Pepin, Chef Julia Child & Chef Scott Varnadoe)
* “Best in Show” – Mobile Star Chef’s Challenge, Mobile, Alabama – 2002
* “Best Appetizer” – Mobile Gourmet Chef’s Challenge, Mobile, Alabama – 2002
* “Best Seafood Dish” – Mobile Gourmet Chef’s Challenge, Mobile, Alabama – 2002
* “Best In Show” – New Orleans Culinary Classic, New Orleans, Louisiana – 2002
* “Best New Southern Chef” – Mobile Bay Monthly Magazine, Mobile, Alabama – 1998
* “Gold Medal” – ACF Junior Nationals Hot Food Competition, Avery Island, Georgia – 1996
* Faulkner State Culinary Team Captain, Faulkner State University, Gulf Shores, Alabama – 1995
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