Executive Chef

Brian Dinkins **** High Point Lane Atlanta, GA ***31

*************@*****.*** 404-***-****

Executive Chef

Progressive culinary professional with a unique blend of creativity, flair, passion for food and a kind-hearted Foster Care Activist. Intuitive business sense and engaging interpersonal skills. Strong record of streamlining operations and improving customer service while enhancing the highest level of quality. Natural ability to enthusiastically develop a productive working environment with customer-oriented professionals.

Professional Experience

2006 to Present, Fit Meals / Personal Chef / Catering /Atlanta, Georgia

Executive Chef/Owner

Provided hands-on expertise in areas that include corporate catering, creative menu development, cooking demonstrations, marketing, budgeting and staffing.

Developed corporate lunch programs that provide nutritionally balanced meals to executives, staff and clients.

Consistently work with registered nutritionist to develop and modify menus ensuring that all meals follow the guidelines of the American Heart Association and Diabetes Foundation.

Worked closely with dieticians and personal trainers by teaching their clients how to create life changing heart healthy meals.

Controlled food-operating expenses while enhancing food quality and implementing knowledgeable well-trained staff allowing more time to market and expand Fit Meals.

2004-2006 Ritz–Carlton / Buckhead, Georgia

Grande Manger Chef

Managed the daily operations of the Exclusive Club Level, oversaw purchasing of menu development and wine selections.

Trained new hires and retrained existing staff on food presentation techniques and safety sanitation.

Revitalized internship program for student from local schools, colleges and universities.

2003-2004 Ritz–Carlton / New Orleans, Louisiana

Grande Manger/Chef Assistant

Assisted chef with ordering, organization of kitchen staff and menu planning.

Augmented culinary skills, and gained hands-on business experiences to advance professional career in culinary arts and hospitality.

Developed and implemented a customer interactive topaz bar in the high volume lobby lounge.

Education

California Culinary Academy, San Francisco, California 2000

Associate of Occupational Studies Degree in Culinary Art

Certified in Safety and Sanitation, Hospitality Management, Nutrition, Food and Beverage and Cost Control

San Diego State University, San Diego California, 1996

Bachelor of Science

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