Food Industry
Resume:
BEN MAYHEW
**** ********* **** *-**, Blackwood, New Jersey 08012
**********@*****.***
Focus of Interest: Food Industry
QUALIFICATIONS PROFILE
- Performance-driven, outgoing and self-motivated professional offering wide-ranging background in food service/ hospitality industry. Demonstrated success in organizing tasks, increasing efficiency and obtaining maximum result from limited material and manpower resources. Proven track record in assisting, coordinating, directing and providing support for food service personnel to perform every functions in a safe and efficient manner. Well-respected leader with the ability to train and develop responsive teams and turnaround management. Demonstrated leadership ability with capacity to align groups in whole system change; natural leader and team builder with practical organizational-level experience; exceptionally passionate and talented at customer satisfaction. Recognized as a competent leader who possesses the ability to establish good relationships and communicate with people at all levels with diverse background.
CORE STRENGTHS
- Inventory Management
- Operational Management
- Staff Management
- Food Safety Management
- Business Revenue Growth Procedure Implementation
- Customer Relations Management
- Budget control and Management
- Strategic Planning and Leadership
PROFESSIONAL EXPERIENCE
AL DENTE ITALIANA ~ MOORESTOWN, NJ
Line Cook 2010-Present
- Set up the mes en plas for the line and provide assistance with others in setting up the lines.
- Establish and set cooking team goals that increased meal development and presentation quality.
- Assist prep cooks in meal preparation within the line during service.
- Create groundbreaking recipes and extremely efficient cooking systems.
- Work closely with the chefs to create seasonal menus that increased variations of food production.
- Maintain “clean-as-you” approach within the line and thoroughly breakdown station after each cooking session.
LAKE OF ISLES ~ NORTH STONINGTON, CT
Externship (Line Cook) 2010
- Coordinated with the executive chef in organizing restaurant, including creating prep list and cleaning procedures.
- Facilitated banquets, weddings, and other events.
- Prepared meals in a kitchen with exceptional quality, emphasizing fine details, precision, and presentation.
- Worked on tavern food output on many shifts.
UNIVERSITY CLUB, MICHIGAN STATE UNIVERSITY ~ EAST LANSING, MI
Banquet Cook 2010
- Performed on banquets for weddings and other events.
- Facilitated all buffet and banquet back-of-the-house operations.
- Assisted in menu development, ensuring correct amount of food ordered and cooked in the cold food line for guests.
EDUCATION
Associate’s Degree in Culinary Arts
CULINARY INSTITUTE OF AMERICA ~ HYDE PARK, NY
PROFESSIONAL TRAINING
Capital Area Career Center ~ Mason, MI
Culinary Arts Training
PROFESSIONAL AFFILIATIONS
Serve Safe Certified
ACTIVITIES
Actively involved in community service projects to provide Christmas gifts for needy children
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