CHEF / MANAGER

Jerome E. Carr

Home Phone: 443-***-****

Email: *********@*****.***

Objective To pursue a rewarding career with a reputable company that includes room for advancement.

Experience 02/11-Present Restaurant Associates,410-***-**** Baltimore, MD Baltimore, MD

Catering & Receiving Specialist

Prepare meals derived from numerous company selected recipe for various catering events.

Prepare ingredients for constantly changing daily specials.

Receive, audit, and organize produce, meat, dairy, dry goods, frozen foods, and supplies from multiple vendors.

Perform other duties as required, including but not limited to, covering other kitchen stations.

Reason for Leaving: N/A; Presently Employed

05/09-08/10 Elkridge Club, 410-***-**** Baltimore, MD

Line Chef

Prepare all menu items from scratch.

Meet weekly as a team to create the upcoming weekly menu.

Rotate positions in each station of the line to ensure efficiency in each chef.

Reason for Leaving: Laid off due to decreasing memberships

03/08-03/09 Gertrude’s of BMA, 410-***-**** Baltimore, MD

Line Chef

Prep and cook foods from each station of the line.

Sauté or grill menu items as the recipe requires.

Stock and clean station at the end of the shift.

Reason for Leaving: Laid off due to company downsizing

03/07-03/08 Martin’s West, 410-***-**** Windsor Mill, MD

Banquet Chef

Execute all special events to ensure the highest level of food quality and service.

Manage various social and professional functions for groups of 100-600 people.

Supervise kitchen stewards and dishwashers.

Prepare tastings to book future clientele.

Reason for Leaving: Laid off due to corporate downsizing

06/01-03/07 Pier Five Hotel, 410-***-**** Baltimore, MD

Sous Chef

Supervise daily kitchen operations, food preparation, food & stock inventory, event planning, and pricing & ordering of goods.

Work closely with food manager & beverage manager to plan business gatherings/conventions, social affairs and hotel functions.

Provide kitchen staff with in-depth coaching/training while monitoring progress.

Complete individual/team evaluations; discuss results with employees.

Reason for Leaving: To Pursue Other Career Opportunities

10/99-06/01 Pier Five Hotel, 410-***-**** Baltimore, MD

Banquet Chef

Prepare hot and cold food items.

Prepare meals for hotel staff daily, and meals for special employee functions.

Prepare dishes for weddings, banquets, and business functions.

Reason For Leaving: Promoted to Sous Chef at Same Location

Qualifications

Serve Safe Certified effective 02/05/08 through 02/05/13.

Awards

Received Pier Five’s Most Valuable Award annually from 2000-2004.

Education

Received GED from Woodstock Job Corps Center in Maryland in 1995.

References Available Upon Request.

Contact this candidate