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Click here or scroll down to respond to this candidateCandidate's Name
Hyattsville, MD Street Address PHONE NUMBER AVAILABLE EMAIL AVAILABLE LinkedInEXECUTIVE CHEFFood and Beverage Management Quality Assurance Team Training & Leadership Accomplished Executive Chef with extensive experience in fine dining and expertise in French, African, Italian Nuevo, and American cuisines just to name a few, and a proven track record of successful catering service for up to 5,000 people. Strategic manager and resourceful planner who implements solutions to increase efficiency, streamline workflow, reduce food costs, and optimize the productivity and performance of kitchen staff to ensure quality and maximize profitability. Effective and respected leader who recruits, trains, and mentor dynamic teams to consistently deliver quality products and service, exceed set goals, and advance organizational objectives. Areas of ExpertiseKitchen ManagementOperations ManagementInventory ManagementEvent CoordinationQuality & Safety ControlCollaborative LeaderMenu DevelopmentProcess OptimizationStrategic PlanningPerformance ManagementCatering ServiceBeautiful PresentationsTeam LeadershipRecruitment & TrainingCoaching & MentoringArticulate CommunicationCustomer ServiceRetail Sales StrategistPROFESSIONAL EXPERIENCEUNIVERSITY OF THE DISTRICT OF COLUMBIA (Perkins Management Services), 2017-Present Executive Chef/ Chef ManagerFood service operations and, menu development, inventory management, staff scheduling, associate trainings, hands on multimillion-dollar catering and strategic planning operation. Selected Accomplishments:Coordinate, and oversee catering events of various sizes, to include including Board of Trustees dinners, event luncheons, and VIP dinners just to name a few.Ensure consistent and outstanding food quality by utilizing strict and necessary scratch cooking methods to ensure exceptional quality.Optimize staff performance by conducting daily pre-service collaborative food service trainings and providing ongoing coaching and mentoring to foster teamwork and boost peer to peer morale.Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and independent third- party audits.Prince George's County Public Schools, Culinary Arts Instructor, 2014-2016>Taught Culinary Basics &, International Culture and Cuisine,>The art of plating and decorating>Soups, Stocks & SaucesContinued
Candidate's Name
Hyattsville, MD 20784 PHONE NUMBER AVAILABLE EMAIL AVAILABLE LinkedIn Selected Accomplishments:Enhanced student growth by conducting basic skills test to assess culinary competencies Enhanced student knowledge and performance by conducting competitions where prizes were awarded for valuable scholarships.Improved inventory management and budgeting skills by teaching food costing and profitability utilizing simple ingredients.Maintained classroom management and implemented effective discipline.Instructed students on food preparation, food production and the importance of organizational work flow as a result of the formed kitchen brigade. National Center for Children and Families, General Manager/Executive Chef, Bethesda, MD, 2011-2014 Continually developed menus, that featured multiple cuisines, recruited, trained, and managed kitchen and support staff.Selected Accomplishments:Mentored individual staff members on the importance of connecting with the community by preparing multiple food options in a nonprofit setting for at risk youth, homeless families and individuals facing difficult and emotional decisions.Ensured high quality control standards and maximized resources to maintain budgets and maximize very generous and quality donations.Promoted from a temporary employee to Executive Chef/Chef Manager within six months due to exceptional staff leadership and innovative menu items and client connect.Recognized as Employee of the Month for consistently providing superb food quality while utilizing very strong interpersonal skill sets to connect with and inspire the less fortunate.Recognized as an excellent collaborative and critical thinker for enhancing the overall mission of servitude for the entire agency as the culinary authority. Crystal Enterprises/N.O.A.A., Food Service Director/Executive Chef, Silver Spring, MD, 2010-2011 Selected Accomplishments:Increased foot traffic and drove sales growth and profitability by developing exceptional menu item offerings with many global cuisines to appeal to a wider clientele audience. US House of Representatives, Sous Chef, Washington, DC, 2009-2010 Managed 35+ associates while overseeing daily operations of a high-volume multimillion-dollar establishment.Selected Accomplishments:Built trust, respect, and loyalty with associate team members and staff, also promoted an environment of positivity teamwork and a strong work ethic.Conducted multiple successful chef tables.EDUCATION & CREDENTIALSGraduate, Culinary Arts, School of Washington, Washington, DC Apprenticeship: Windows Restaurant & CateringSous Chef: Alexandria Pastry Shop & Caf |
