Customer Service Executive
Resume:
Fabian Laster
Dallas, GA
******.******@*****.***
Qualifications:
• Strong supervision and leadership skills and the ability to communicate effectively with all levels of personnel and customers by creating courteous, friendly, professional work environment.
• Demonstrate ability to “lead by example”.
• Display a “can-do” attitude and build morale and spirit.
• Instill a calm, organized approach in all situations.
• Exceptional detail in follow-up.
• Costing and cost control methods and experience in forecasting budgets and analyzing P&L spreadsheets.
• Assume responsibility/accountability.
• Excellent safety and sanitation skills. ServSafe certified
• Utilize a hands-on approach to training and developing kitchen staff.
• Consistently check line plating, quality and proper temperatures.
• Excellent time management skills and strong organizational skills.
• Computer experience in Microsoft Word, Excel, and in Chef Tec.
Professional Culinary Experience:
F&B Director/Chef 2/10- 5/12
Bentwater Golf & Country Club Acworth, GA
As the F & B Director/Chef, I participate in training staff on menu items including ingredients, preparation methods and unique tastes. Purchases appropriate supplies and manages inventories according to budget. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. Manage kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and carrying out disciplinary action as necessary in accordance with Canon-gate policies and applicable laws. Assist kitchen staff in producing food for all banquets, catered events and member dining area. Develop menus, pricing and special food. Maintain a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements; instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues; ensuring clean and orderly refrigerators and kitchen area.
Executive Chef 5/09-2/10
Kellogg Hotel & Conference Center Tuskegee, AL
At this leadership position I am directly responsible for the successful operation of the culinary department in the Tuskegee Hotel and Conference Center. As the Executive Chef, I ensure clients-customer service/satisfaction with efficient cost, effective management meeting, and exceeding expectations. Also responsible for all food service related activates which includes managing the daily operations of the kitchen area, implementing the production process, managing food cost/ labor cost, inventory, ordering, scheduling, proper safety, and sanitation procedures. Also ensure that all recipes are adhered to presentation and quality of food is consistent and within the standards and guidelines.
Executive Sous Chef 12/07-3/09
Radius 10 Restaurant Nashville, TN
Assist Executive Chef and replace in absence. Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation and presentation of all menu items and proper handling/ storage of all food items in accordance with standards and sanitation/ maintaining approved food cost & labor cost.
Executive Sous Chef 9/06-11/07
Franklin Marriott Cool Springs & Conference Center Franklin, TN
Assist the Executive Chef in maintaining the overall aspect of the kitchen. Oversee the outlets to ensure the products were of great quality. Conduct monthly training and meetings with the team-members. Maintain and consistently check the sanitation program. Cover for the Executive Chef on his day off. Cover for members of the kitchen team during absence/days off. Maintain all food and labor costs, manage waste, and drive profitability. Assist in ordering, receiving, storing and maintaining proper stock levels. Ensure that all recipes are adhered to, presentation and quality of food is consistent, served on schedule, and within the Marriott standards and guidelines
Executive Chef 3/04-9/06
Holiday Inn Airport North, Intercontinental Hotel Group Atlanta, GA
As the Executive Chef, I was responsible for all food and pastry production for all of the outlets. Develop menus, food purchases, specification and recipes. Supervise, develop and monitor food cost/labor cost. Maintain professional food quality and sanitation standards.
First Cook Supervisor 2/02-3/04
Mystic Lake Casino Hotel Prior Lake, MN
Assist the Sous Chefs in direct and participate in day to day operation for the Buffet and in the banquet kitchen including production, purchasing, and staffing. Ensure the highest level of quality, presentation and service consistent with the hotel standards while maximizing revenue for the hotel. (While in school)
Executive Sous Chef 4/97-1/02
Adams Mark Hotel Indianapolis, IN
As the Executive Sous Chef, I was responsible for meeting high standard of quality for all food preparation, production and control for all the outlets and banquet functions; hiring, training, supervising, scheduling and participating in activities of the sous chefs and cooks involved in the quantity accordance with the productivity standards; food cost/ labor cost; menu planning; ordering and sanitation standards.
Sous Chef 12/92-4/97
Meridian Hills Country Club Indianapolis, IN
Assist the Exec. Chef with all preparation and cooking of meals. Covering team-members in the kitchen during their absence/days off. Assisting the kitchen staff in cleaning and over-seeing the evening kitchen in food-service operations. In addition to performing the regular duties of chef, I was responsible for a station/part of a station. Tasks includes: preparing the soups, entrees, and sauces; cutting the meat; assisting at stations; preparing special dishes, sanitation standards, controlling food cost and labor cost.
U. S. Navy 6/86-9/92
Culinary Mess Specialist (E-5)
Education:
Le Cordon Bleu at Brown College
Associates Degree in Culinary Arts, March 2003
ServSafe Certification expires September 2016
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