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Click here or scroll down to respond to this candidateCandidate's Name
PHONE NUMBER AVAILABLEEMAIL AVAILABLEOBJECTIVE As a passionate and motivated chef, I take an educational approach to management and team building. With an attention to detail and organization, I achieve a consistent product with high expectations regarding the finished product using a structure of consistency to achieve the financial goals set forth. I am self-aware and look to constantly improve to become a strong asset to my team. I work diligently to identify areas where my team and I can improve and set into action to impact change. I hope to further explore my opportunities and would appreciate the opportunity to join the team. Employment HistoryPHONE NUMBER AVAILABLE Executive Chef CDS Dining with Aramark UNCCH Responsible for production of average 3800 meals per day. Train culinary staff in all aspects of food preparation; emphasizing on QA guidelines. Well versed in menu development: download, revise, project acceptability factors, create and calculate local recipes while working with local vendors to provide local sustainability. Oversee production for catering events including but not limited to, Campus Employees Appreciation Day estimating up to 8,000 guests, Graduation Events, all while working with other Chefs, Nutritionist, Marketing, and FSW on campus to create an unforgettable experience for our guest. Assist in plated events and catering functions on campus. Create and execute special events for Chase Dining to hold memorable meals for student body and campus staff.PHONE NUMBER AVAILABLE Executive Catering Chef, The College of William & Mary with Aramark Plan, organize, and execute culinary functions of catering operation with average sales of $2M annually.- Lead culinary team to perform to the highest standards and continue to meet and exceed the goals and initiatives as set forth by ARAMARK and local regulatory agencies. - Instrumental in menu development and standardizing recipe concepts, controlling purchasing, inventory, and food production sheets to achieve the desired outcome. - Leader in development of future culinary managers to be effective across various dining platforms. - Conception and execution of annual high-profile events customized to meet and exceed the needs and desires of the client. - Bring together catering staff and residential dining staff to work in a cohesive summer program to promote cross-training across campus. - Integral in community outreach for sustainability through local farmers to create Farm to Fork dinners as well as additional initiatives for local sourcing.04.1997 06.2009 Executive Chef Cities Grille, Inc. Williamsburg Va. Development of menus, concepts and design and achieved the Top Five Restaurants in Williamsburg. - Grew annual revenue to $1M within the 100-seat restaurant. - Specialized in five course wine pairing dinners. - Conducted cooking demonstrations within the community. 04.1994 04.1997 Chef Garde Manger, Williamsburg Lodge & Conference Center Williamsburg, VA Managed 3 supervisors and 15 employees. - Successfully executed banquets up to 2,000 and an average of 1,500 for a la carte dinner service. - Entertained groups such as: N.A.T.O., Defense Ministers of America, President Clinton, Vice President Al Gore, American Academy of Achievement, and Fortune 500 Business Counsel. - Chef instructor for apprentice cooking classes and culinary demonstrations. 10.1991 10.1993 Sous Chef, Fort Magruder Inn, Williamsburg, VA - Oversee daily operation of conference center and a la carte restaurant serving up to 1,200 daily. - Managed off site events for 1,500 served.EDUCATION -Culinary Institute of America, Hyde Park, New York Associate degree in Culinary Arts 09/1990 Cave Spring High School, Roanoke, VirginiaPro Chef II Certification from the CIAPROFESSIONAL PROFILE - Over 41 years of culinary experience in quality high volume food production. - Extensive knowledge of the College of William & Mary with strong ties in the local Williamsburg community. - Experienced in executing events up to 3,000 guests. - Accustomed to rules, regulations and finesse needed to effectively entertain public figure heads such as administrators of state, defense, ministers, governors, and CEO of Fortune 500 companies in numerous high-level catering events. - Effectively managed P&L accounts to generate substantial growth. - Winner of Critics Choice and the Chef William Swan Award at the Taste of Williamsburg. - High level of community involvement including client relations, non-for-profit benefits, and feeding for those less-fortunate. - ServSafe Certified. - T.I.P.S Certified. - Myers Briggs Certified. - Certified Food Manager for effective management techniques. References available upon requests. |
