Chef

FRANK FORD

**** ****

Rocky Point DR.

Herriman Utah 80496-1721

Phone: 801-***-****

Email: syy1a1@r.postjobfree.com

OBJECTIVE: A challenging management position in the Food Service/Hospitality. Using my skills knowledge and ability in support of the missions operational demands

QUALIFICATIONS: 82ND AIRBORNE DIVISION Solid history of success building culinary teams to ensure optimum guest experience. Cultivate win-win rapport with vendors corporate management and community organizations to improve company image and maximize revenues.

Core competencies: Innovative Menu planning; Integrated Inventory Control; Cost Reduction/Waste Management Maximum utilization of resources; Motivational Leadership; Safety & Sanitation compliance

CONSORT CONSULTING (TXM) CAMP ARIFJAN KUWAIT 07/2010-09/2010

Supply Technician: Team Lead for Unit Turn-in check data on form 1348 against data plate. Insure proper storage in yard Remove commo maps and any ammo left behind. Do inventory and 1348 s on any and all convoy s that enter lot 58Guide trucks to their locations

SMOKIN BLUES BARBEQUE LOGAN UTAH 09/2009-07/2010

Executive Chef: Remodeled kitchen wrote and priced out menu order receives inventory portion control plate presentation. Delivery of training curriculum with job descriptions and check list insuring that health & safety standards set by OSHA & HACCP were maintained at all times. Hired and trained staff of 25 (2 people had experience) effective communication allowed time to build trust and confidence in the team and themselves All this done in less than 90 days

Runyen Enterprises Hill Air Force Base HAFB Utah 05/2009-08/2009

First Cook: Under limited supervision coordinate food service operation at Hillcrest dining facility. Whose clients are armed forces & civilian personal. Monitoring hygiene & sanitation procedures ensuring regulations conveyed by the military standards are met. Receive provisions in line with a 14 day menu cycle Ensuring meals are properly presented to the client on time. Keeping the highest standard of quality at all times. Maintain control and accountability of all Property assigned to the company for performance of the contract requirements.

KBR Kandahar Afg 2006-2007 Salerno Afg. 2007-2008

Lead Cook: Kitchen unit based in Kandahar.Clients are armed forces & civilian personal of countries supporting the operations in Afghanistan.Requisition inspect food supplies and equipment. Prepare and receive provisions in line with 21-day menu cycle

Ensuring meals per shift are ready & presented to the client on time. Moreover standards of quality kept up while staying in a fixed budget. Prepare and monitor training of civilian personnel on TB Med 530 Military procedure. Transfer disposition of all items upon contract termination.

Aramark Cashman Center Las Vegas NV (baseball stadium & banquet hall) April 2003 July 2006

Executive Chef: coordinated planed and directed the production of food. To include Ordering and receiving for all activities. Ensured an accurate physical inventory maintained. Organized recorded & monitored food safety movement (HACCP) evaluated performance of food records. Performed quality evaluations Develop and recommended objectives. Rewrote banquet & catering menus menus for Theme night and Action stations ran 6 outlets banquets press box dining room 42 POS

Circus Circus Las Vegas NV (Fine dining 5 star) June 2003 August 2006

Banquet Chef: Organized all phases of banquets from start to finish. Used an excellent understanding of commercial contracts to direct the catering manager & set higher standards by always meeting tight last minuet dead lines. Helped Plan implement and direct the preparation for Service in five restaurants. To include but not limited to Carving / action stations plus new menu food presentation and scheduling. Administered plans for effective safety programs within each unit. Evaluated performance of food menu revised as needed. Estimated portion control requirements for food and labor cost. Used serv safe guidelines in sanitation As well as presentation of food on buffets and plating. Lowest food cost in the history if the company

FRANK FORD

Surf City Bar & Grill Las Vegas NV (Mexican) January 2002 May 2004

Executive Chef: Ordering food cost food presentation food quality. Directed the total food service operations in a fast paced restaurant style environment Wrote menu daily and weekly specials scheduling to include leaves days off making sure operational need were always met Inspected kitchens dining areas and equipment. Ensured sanitation safety & hygiene standards were above the industry standards

Camelot Excalibur Las Vegas NV (stake house 5 Star) April 2001 - September 2001

Specialty Room Chef: Scheduled leaves and days off so that a work force of 35 employees was maintained.

Monsoon Pan Asian Bistro Las Vegas NV (fine Asian dining) July 2000 March 2002

Sous Chef: Demonstrated new equipment to cooking staff. Redistributed work load to promote efficiency.

China Grills Rock Lobster Mandalay Bay Las Vegas (fine American dining) October 1998 August2000

BAKER / Broiler cook: Baked bread and pastries from scratch for four restaurants

Memphis Championship BBQ Las Vegas NV (casual dining) October1997 March1999

Sous Chef: Assisted owner Mike Mills in the production of his 3 time championship BBQ.

Davinis Tumwater WA (fine Italian dining) August 1992 October 1997

Executive Sous Chef: Labor cut by $3500 a week and food cost dropped 7 points in 30 days

Barb s Soul Cuisine Olympia WA (Creole) July 1982 November 1992

Banquet Sous Chef: Increased revenue by 85% overall. While cutting labor and food cost

U.S. ARMY 82ND AIRBORNE DIVISION FORT BRAGG July 1977-August 1980

Airborne Infantry Bravo Company 2/508 11B1P all the way and them some

EDUCATION /AFILLEATIONS AND AWARDS

2009 International Food Service Executives Master Certified Food Service Executive (MCFE)

2009 Serv Safe Certified Instructor /Proctor

2004 American Culinary Federation Registered Chef certification in progress

2004 Le Cordon Bleu Collage Associates Degree Culinary Arts

2004 World Association of Chef Societies Registered Chef certification in progress

2006 Kellogg Brown & Root Awards for outstanding performance

2007 US ARMY Awards from Special Forces & 82nd airborne

1980 US ARMY LEADERSHIP BNOC Basic Noncommissioned Officer Training

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