Candidate Information Name Available: Register for Free Title Executive Chef Johns Creek Target Location US-MI-Saginaw Email Available with paid plan Phone Available with paid plan	20,000+ Fresh Resumes Monthly     View Phone Numbers     Receive Resume E-mail Alerts     Post Jobs Free     Link your Free Jobs Page     ... and much more Register on Jobvertise Free
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Candidate's Name
Executive Chef & ManagerSaginaw, MI Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLEWork ExperienceExecutive Chef & ManagerEmory Johns Creek HospitalMay 2007 to March 2016- 6325 Hospital Parkway, Johns Creek, GA Comprehensive management of food operations, culinary innovations of top quality creative menus and products including building and supervising a team of over 30 employees. A pioneer of the first heathcare patient room service menu for the Emory Hospital network. Created and implemented a 5-week cycle menu, upscale public dining including a multiethnic food concept and action stations. Established patient meals in conjunction with registered dietitians for dietary requirements and restrictions. In addition developed food protocol for new banquet facility with occupancy of up to 350 guests.General ManagerVillage Market & RestaurantFebruary 2005 to April 2007- 11030 Medlock Bridge, Johns Creek, GA Oversee all kitchen and retail operations in high volume setting, supervised 35 member team and managed recruiting, scheduling, training, purchasing, inventory, sanitation, menu research and product development, seasonal promotions, and food and labor costs. Built a winning team and mutual respective environment between kitchen and retail staff, resulting in improved productivity customer service and staff longevity. Executive ChefTanoa Tusitala formally Kitano Tusisala - Apia Samoa November 2002 to January 2005Managed back-of-the house operations for multi-outlet facility. Supervised staff of 60 cooks, stewards, and dishwashers. Significantly transformed manual outdated operations by computerizing inventory/time from days to hours. Culinary innovator of menu research/staff development purchasing, inventory, special event planning/execution, high-profile functions, training, and scheduling. Challenges of language barriers, logistic functions and sanitation standards overhauled and instituted quality control.Executive ChefCompass Group @ Radiant Systems - Alpharetta, GAApril 2000 to October 2002 Specialized in multi-ethnic cuisine for corporate dining environment Managed all aspects of the kitchen operations Provided support in sanitation standards, production standards, food safety, menu developments, and employee scheduling, hiring and training. EducationAssociateCulinary Institute of America - Hyde Park, NY1986Bachelors of Arts in Hotel Resort TourismN orthw ood Institute - Midland, MI1984Additional InformationExpertise* Multi-Outlet/High-Volume Operations * Inventory and Purchasing* Budgeting/P&L Management * Staffing Training/Leadership/Supervision* Creative Menu Development & Implementation * Sanitation & Quality Assurance* OSHA Compliance * Guest RelationsPublications/Highlight House Calls Magazine,Winter 2011 Adventurous Cooking: "A Prescription for Health" Spring 2011 Spring into a Healthy Diet: "Room Service Please"