Allan B Hodnett.mfca(cg)cmc

Allan B. Hodnett – Mcfa(cg) cmc

**** **** ***** **,

Burt. Michigan 48417

H. 989-***-****

C. 989-***-****

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

BACKGROUND SUMMARY: I provide a progressive Executive Chef experience with a diverse background in the operation of ala cate dining, large scale food production, union and non-union environment, quality assurance, multiple unit, and financial. I am an engaged and a positive leader that can communicate across various levels in an organization I have a strong sense on detail, efficient, organized, and quality minded as well as bottom line driven.

WORK EXPERIENCE:

Two chefs & a Table: February 2005

Owner consultant Menu recipe development

Domestic and international Menu design.

Entrée design and processing. Airline start ups

Kitchen openings.

Northwest Airlines. October: 1981 Feb: 2005 / resigned

District Manager DTW, Corporate Executive Chef, and Manager of Quality Control

Responsible for developing creative food for over 25,000 passengers both International domestic

Ensure menu design maintains a year over year even cost impact and is in line with projections

Travel both internationally and domestically to train the caters and chefs this insures food quality

Understand and incorporate new market trends and branded concepts to keep in stride competitors

Implement lighter healthier dinners, appetizers, and desserts for both international and domestic

Adhere to domestic and international health department requirements consisting of USDA, FDA,

And local government agencies

• Developed all of the spec books for the kitchens both domestic and international

• Responsible for 3 kitchens in the Midwest market insuring that the financial, employee and customer targets are being met

• Responsible for all startups of new operations

• Project Manager overseeing kitchen expansion from 24,000 sq. ft. to 120,000 sq. ft. This would allow the collapse of one kitchen and consolidate operations

• Proficient in Microsoft Windows

Montana enterprises. Billings Montana (subsidiary of nwa)

Executive Chef

• Ensuring that 3 revenue centers with a combined income of 1 Million annually

• Managed food cost controls, scheduling, proper kitchen flow, guest perception, sanitation, and purchasing

• Prepared year budgets for the food operation that consists of labor, food cost, and expense targets

• Create and developed menus to enhance customer satisfaction and this resulted in a 12% increase in revenue

• Adhere to State and local heath department regulations

Red Loin Thunderbird Corporation, Vancouver Washington April: 1972 March: 1979

Executive Traveling Chef

• Oversee all kitchens that were involved in new company acquisitions through the country

• Responsible for all aspects of the start up process for new business this includes; hiring, training, food cost control, expense management, and productivity controls

• Adhered to state and federal health regulations

EDUCATION:

• Bournemouth University, Bournemouth , England

BA Degree in Hotel and Restaurant Management

Certificate of Culinary Proficiency

• Certified Master Craftsman – Europe

• Shasta College, Redding, California

Educational Studies --- didn’t graduate

• American Academy of Independent Studies: Nutrition training – 30 hours

Supervisory management Training – 30 hours

Sanitation – 30 hours

PROFESSIONAL MEMBERSHIPS:

• Member of the American Culinary Federation (A.C.F)

• Research Chefs Association

• London Cookery and Food Association

• London Craft Guild of Chefs

• Escoffier Society of New York

• Le Academy De Excellence, Paris Franc

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