Objective
To obtain a position that will challenge the skills that I have acquired over the years in Culinary Arts and allow me to demonstrate excellent customer service and leadership skills while contributing to the business’ overall success.
Experience
05/08 - 01/09
Bourbon Street Café – Abbeville, Louisiana.
Executive Chef / Manager
•Reconstruct, plan and introduce fresh new menu items and
specials keeping the menu fresh and appealing to the
restaurant’s clientele.
•Retrain the staff on food preparation; presentation and
food quality are in line with the new menu, budget and
revitalization of the image of Bourbon Street
Cafe.
•Implementing new rules and guidelines. Recruit and retain
staff members demonstrating excellent customer service
skills.
•Manage a staff of ten delegating responsibilities to
Assistant Managers and assigning duties to employees
including: kitchen preps, line cooks, dishwashers, wait
staff and cashiers ensuring that their duties are being
carried out to the fullest of their potential.
07/07-12/07
DISC Village – Tallahassee, Florida.
Director of Food Services / Executive Chef
•Directed and managed the food service program,
cafeteria, nutritional care and Culinary Arts Program and
meal preparation.
•Coordinated and participated in the preparation, cooking,
serving and assembly of food orders, packaging and
wrapping of food served or prepared for the cafeteria.
•Created and administered plans through subordinate
personnel, Program Directors for dining hall schedule and
other activities to optimize use of equipment, facility
and personnel, providing superior quality food service.
•Established policies, menus and portioning procedures in
accordance with Florida Department of Education
guidelines, provided administrative direction for service,
preparation, sanitation standards, safety practices and
personnel utilization.
03/06-06/07
Kroger Food & Pharmacy – Antioch, Tennessee.
Meat Cutter / Meat Packager
•Separated whole cuts of meats, fish and poultry into
retail cuts, cutting with a knife and /or saw, trimmed
sliced, de-boned and grinded various products.
•Assisted and serviced customers, wrapped, weighed and
priced products, maintained quality standards, r
reviewed visual appearance.
•Updated price changes, took shelf inventory reviews,
inventory reconciliation, planned and placed orders.
•Maintained cutting, grinding, temperature and seafood
logs.
05/01-12/05
Kee Kee’s Soul Food Emporium. – Orange, New Jersey.
Sous Chef / Pastry Chef
•Oversaw the preparation, weighing, measuring, mixing
ingredients, seasoning and arrangement, garnishing and
cooking of soups, meats, fish, vegetables, desserts, and
other foods according to recipes and or personal judgment.
•Preparation and presentation of desserts.
•Supervision and coordination of activities for line cooks
and kitchen staff engaged in food preparation.
•Worked with owners to plan menus and develop recipes.
•Planned the set menu items and any specials as well as
provided the recipes in most cases. Unloaded, verified and
received meat deliveries from trucks.
Education
*2003-2004
Culinary Institute of America
Hyde Park, NY.
Baking and Pastry Arts.
*1995-1997
Henry Ford C. C.
Dearborn, MI.
Culinary Arts and Baking.
*1994-1995
Washtenaw Community College Ypsilanti, MI
Culinary Arts and Hospitality Management.
Certification
Skils
•Garde Manage – responsible for the task of preparing and
presenting cold foods: Salads, Appetizers Garnishes, etc.
•Vegetable Chef - preparation vegetable dishes including
hot appetizers.
•Sauté Chef – preparation of sautéed foods and the sauces
that accompany the foods.
•Grill Chef – preparation of grilled and fried foods.
•Certified Food Handler.
•Food Costing.
•Certified Meat Cutter.
•Microsoft, Word, Excel, Access, XP.
•Comfortable interacting with patrons, managers, staff and
vendors.
•Identifying problems and implementing effective solutions.
•Organizing, planning, and prioritizing work habits, with
the ability to function smoothly in pressure situations.
•Great communication skills, creativity and
professionalism.
•Developing and coaching cooks.
•Addressing and resolving customer’s complaints.
•Administrative functions including: payroll calculations,
purchase orders, invoicing and inventory control.
•Creating and planning menu’s and developing recipes.