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Click here or scroll down to respond to this candidateCandidate's Name , CPFMJohns Creek, GA Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLECOVID-19 vaccinations as well as both booster shots. Well experienced, passionate chef with over 19 years of kitchen experience with and education, specializing in high volume catering, nursing and assisted living care for seniors and health and wellness.In addition to inventory and cost control, food ordering, scheduling of staff, menu planning, Microsoft word, power point and excel and much more. Willing to relocate: AnywhereAuthorized to work in the US for any employerWork ExperienceExecutive Chef/ManagerBelmont Village Senior Living - Johns Creek, GANovember 2022 to PresentWill explainPreload Package HandlerUPS - Tuscaloosa, ALAugust 2020 to October 2022Will explain.Executive ChefUpper Crust Food Service - Tuscaloosa, ALAugust 2018 to March 2020Oversee all food preparation and delivery for the sorority of Kappa Alpha Theta for the University of Alabama. Enforced all cooks to comply with all state and local health department rules and regulations while adhering to safety protocol. Catering for football games with averages of 400 and serving about 450 girls daily breakfast lunch and dinner. Menu planning and cost control are my strengths. This contract generated over $750k annuallyDirector of Dining Services/ Executive ChefBrookdale Senior Living - Bradenton, FLSeptember 2016 to May 2018Menu planning, inventory, maintaining a balanced budget, plan, and execute strategies for residents dining service. Scheduling adequate staff according to service needs. Manage and organize all residents diet orders and ensure they are enforced.Prep, and cook all 3 meals for all residents of the facility regularly meet with program coordinator to schedule and organize residents functions and parties. Executive ChefBoys & Girls Clubs of Sarasota County - Sarasota, FL December 2013 to April 2016ResponsibilitiesPlan and create menus for board lunches of 25-30 twice monthly. Schedule, plan and teach 150 students weekly and daily into groups culinary arts ages 5-15 Order and purchase all food products for kids and staff Manage cost control and inventory for all 3 clubs of Sarasota County. $750k budget yearly food. Create menus monthly for children's snack daily.Create Dinner menu and prepare dinners 4 times monthly for 50-90 guests Create menu and purchasing for buffet setupAccomplishmentsTeaching students how to prepare amazing dishes while creating a safe and fun environment and restaurant management.Skills UsedOrganizationalTime managementCost controlPar levels of inventoryHACCPSupervisory skillsSous ChefTPC Prestancia - Sarasota, FLNovember 2011 to December 2013ResponsibilitiesMaintain accurate levels of inventory for dry goods, frozen products and chemicals, ensure food was delivered on time for high volume catering events. AccomplishmentsHuge impact on sales and great customer relations for banquets,parties and weddings of 250+ people. Skills UsedExcellent time management, cleanliness and multitasking Head Cook/Dietary ManagerKobernick House/ Anchin Pavillion& Benderson Skilled Nursing Facility - Sarasota, FL December 2005 to April 2011Prepare Dinner daily for 150 residentsTrained staff to properly serve patients with special needs Maintain par levels of inventoryCost controlOrder food, paper and chemicals productsCreate menus for residentsCreate schedules for dinning room and kitchen staff EducationCulinary Arts and Restaurant ManagementJohnson & Wales University-Providence - Miami, FL2005 to 2007Culinary Arts & Commercial FoodsSun coast Technical - Sarasota, FL2003 to 2005High School Diploma in General StudiesBooker High School - Sarasota, FL2001 to 2005Skills Menu Planning (5 years) Cost Control (5 years) Food Management (5 years) Team Leadership Culinary (5 years) Dietary Management (5 years) Food Service Cooking Baking Chef Restaurant Management Supervising experience Customer service Banquet Experience HARPC Food Safety Food Preparation Profit & Loss Labor Cost Analysis Catering Kitchen Management Experience Food Production Budgeting Restaurant experience Culinary experience Time Management Microsoft Office Food Service Management Quality Assurance Sanitation Management Kitchen management Microsoft Excel Microsoft Powerpoint Microsoft WordAwardsNTHSMay 2005National Technical Honor Society in Culinary ArtsMayors CitationOctober 2014Certifications and LicensesServSafe CertificationMarch 2020 to March 2025Certified Professional Food ManagerFebruary 2020 to February 2025HACCPPresentFood Handler CertificationAdditional InformationSkills USA/ VICCAJohnson & Wales University Miami, Florida, Culinary Arts Special FunctionsCourses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine |
