Quality Control Manager

JOHNNIE RAY WARREN JR.

***** ******* ******** ******** ***** Cell: 1-313-***-**** ***************@*****.***

OBJECTIVE

To obtain and maintain a position where my skills and experience can be effectively utilized for customer satisfaction, repeat business, increased efficiency and productivity. Working within the guidelines to effectively maintain a “Cost Efficient” Kitchen while simultaneously providing guests with the best dining experience one can and should expect.

WORK HISTORY

Banquet Chef

Mystic Creek Country Club Milford, Michigan

Mar 2006 to Aug 2010

Banquet planning. Menu planning. Purchasing. Food cost control, quality control. Supervision of Culinary team, including but not limited to, proper sanitation procedures as well as proper safety procedures.

Banquet Chef Assistant Pine Lake Country Club Assisted in ALL Banquet operations including Planning, preparation and production. Set up, break down. Patron interaction through Serving and Carving stations, Product replenishment.

Orchard Lake, Michigan

Apr 2005 to Dec 2005

Lead line Chef/Saucier

Mc Cradys Charleston, South Carolina

Jan 2002 to Apr 2005

Including but not limited to, supervision of line Chefs. Sauces, stocks, soups.

EDUCATION

Ferris State University

Hotel Restaurant Hospitality management Big Rapids, Michigan

May 1990 to Jun 2002

Walled Lake Central High School

General Diploma Walled Lake, Michigan

Sep 1986 to Jun 1990

Four Year Culinary arts program

ACCOMPLISHMENTS

Guest "Celebrity Chef" on Dining out with Jonathan Swift

CERTIFICATIONS

Serve Safe Certified

PUBLICATIONS

Esquire Magazine top ten Restaurants of South East United States, Saucier under Master Chef Mike Kramer

REFERENCES

Thomas Holland

Chef

1-248-***-****

Sonia Lipsey

General Manager

1-313-***-****

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