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Click here or scroll down to respond to this candidateSKILLS SUMMARY:Highly Skilled Executive Chef with over 27 years of progressive and diverse culinary experience. Excellent oral and written communication skills, along with an innovative and supportive management style. Excellent record of building strong and positive client relationships through excellent service. Able to manage an efficient and productive kitchen. Ability to set a professional and delightful atmosphere and present exquisite cuisine for both small and large settings. Passionate about my talents and lifelong unique skills.SPECIALIZED TRAINING:Candidate's Name
Classical French CuisineVegan and vegetarian delightsKosherSaucier expertInventoryCost ControlsCulinary Trainer and InstructorFinancial reportingContract biddingProject Manager/Vendor RelationsDiverse Menu planningAll things gourmetWild game preparationTheme party meal planningAll required kitchen trainings and certificationsWORK EXPERIENCEChef Plus Me Catering, McDonough, GA 2007-PresentExecutive Chef/Co-OwnerSpecial events/ private catering company. Specializing in large events to include birthdays, weddings, corporate events, private theme parties.United States Masters Golf Tournament, Augusta GA (National Golf Club) 2013-PresentSous ChefFeatured Chef at annual national tournament. Supervise twenty-five (25) staff in five (5) areas. Provide all aspects of meal preparation, presentation, and serving for over 1500 people. Specializing in creative culinary dishes for celebrities, families, golf participants, staff and spectators.Caf Vena at Vining, Atlanta, GA 2014-2015Executive ChefManaged all aspects of food preparation, presentation, and dining room service for unique, upscale, live-music restaurant venue. Supervised staff of seven (7). Creation of menu and assisted owner with business development. Live local TV cooking to promote new venue.Flick, International / Coca Cola Headquarters, Atlanta, GA 2013 -2014Lead CookProvided all aspects of meal preparation for over 5000 patrons, supervised staff of seven (7), trained staff on all aspects of meal preparation, presentation, and serving.Sleepy Hollow Country Club, Sleepy Hollow, NY 2008-2012Banquet ChefProvided all aspects of meal preparation, presentation, and serving for country club patrons and guests. Specialized in special events and theme meals to include wild game preparation, Hawaiian luaus, beach parties, etc.Griffin Country Club, Griffin, GA 2012/Seasonal till closedFood & Beverage Manager/Executive ChefProvided all aspects of food preparation, presentation, and serving for patrons, all specials events, weddings, golf outings and private events in a private club setting. Supervised staff of eight (8), adhered to GCC policies and procedures, managed and executed all details of the restaurant. Trained all staff on HACCP and safety.Gypsy Trail Club, Carmel, NY 2003 to 2010Executive ChefWeekly diverse menu planning, costing, and execution, P&L responsibility, budget for all food service, procurement with all vendors, management and execution detail for restaurant, two outdoor areas of service, minimum of 25 yearly special event planning and execution, managed Sous Chef, Dining Room Manager, and all full time and per diem hourly employees, provided Private Chef services to members off premise on their estates in New York area.IBM Yorktown, NY 2006 to 2008Executive Chef/Sodexho$4million budget, trained & supervised staff of 12, while adhering to Sodexho policies and procedures, weekly diverse menu planning, costing, and execution, P&L responsibility, budgeted for all food service, managed procurement with all vendors, management and execution for upscale dining room, managed all catered events, minimum of 25 yearly special event planning and execution, manage Sous Chef, Dining Room Manager, and all full time and per diem hourly employees, provided Private Chef services to members off premise on their estates in NY tri-state areaEDUCATION:Culinary School of Washington, Washington, DC 1989* High Honors Graduate/ Saucier AwardCertificates awarded:Spirit of DiversityEEO/Affirmative ActionHealthy CuisineWorkplace SensitivityDevelopment/Leadership in a Diverse WorkplaceSMS Payroll Completion; Food Cost Control/Total QualityChampions WorkshopFront Line LeadershipCertified Trainer:Culinary Foundation TrainerHACCP and Safety TrainerMPPS Training/Sodexho MarriotCulinary Foundation TrainerMaritime chef trainingREFERENCES:Available upon request |
