Marria Benefield

**** *** ***** ******

Augusta, GA 30906

Cell: 706-***-****

Home: 706-***-****

Email: owqvlv@r.postjobfree.com

QUALIFICATIONS:

• Culinary Arts Degree

• 17 years of professional cooking and kitchen management experience

• Ability to prioritize and remain focused on the essence of any issue

• Knowledge of and ability to conform to Food Service sanitation practices

• Skilled at learning new concepts quickly while working well under pressure

• Ability to maintain logs, reports, and records

• Demonstrate high standards of ethics and personal accountability

05/10-06/11 Golden Corral

Lead Line cook

• Prepped and prepared breakfast, lunch, and dinner for guest according to the Golden Corral standards

• Greeted patrons, answered questions and provided directions for the newly renovated restaurant

• Cleaned restrooms, swept, mopped floors, disposed of litter and debris and informed supervisor of all safety hazards

EXPERIENCE:

10/10-03/11 Augusta Marriott and Conference Center

Line cook

• Prepped and prepared breakfast, lunch and room-service order for hotel guests

• Ensured that food, supplies, and appropriate personnel was available for the planned meals

• Served nutritious food, attractively garnished, in a punctual manner

• Followed proper procedures for covering, labeling, dating, and storing food in a timely manner

• Maintain the running for the kitchen in the Chefs absence

08/09-04/10 Washington Commons

Sous Chef

• Preformed administrative duties including menu planning, ordering, receiving, invoice processing, inventory, and end-of-the-month reports

• Oversaw the Food Service staff and overall kitchen operation in the absence of the Chef

• Assisted the Chef with special projects (Holiday and Birthday Parties)

• Assigned tasks as needed and assist in the set-up of special functions

• Planned menus, assured quality control, and minimized waste

• Met the assigned work-hour requirements of the job.

05/08-08/09 Clarion Suites Hotel

Kitchen Manager

• Oversaw the Food Service staff and overall operations of the kitchen and banquet areas

• Prepared food for executive meeting, family reunions, and banquets for parties up to 600 clients. Plated and buffet style

• Maintained office organized and sanitized

• Managed back-of-the-house operations, ordering of the food, and equipment.

• Assigned tasks as needed in the set-up of functions

• Planned menus, assured quality control, and minimized waste

05/05-05/08 Brick House Grille and Catering

Owner and Chef

• Managed and oversaw production of this high-volume establishment. Specializing in Southern cuisine.

• Met with clients to plan and execute catered events, private parties and functions such as wedding receptions, private chef, office lunches and executive meetings

03/02-01/04 Westlake Country Club

Line cook/Pastry Chef

• Assisted the Chef in the daily operation of this member owned/private golf club

• Preformed purchasing and monthly inventories for this facility

• Prepared Ala Carte, buffets and table-side orders on the request of the members

• Prepared homemade desserts and pastries for banquets and Sunday Brunch

EDUCATION:

• May 2001 Culinary Arts Augusta Technical College Diploma

• April 2011 Bachelors of Science in Public Health Kaplan University Online

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