         EXECUTIVE CHEF       Professional Summary     A Dynamic and accomplished catering and food service professional with prior work in social and corporate markets. Notable successes in large scale event planning, food production, food preparation and menu development. Currently seeking a management position in food service.       Skills          Conflict Resolution  Leadership Skills  Staff Training  Premier Ordering  FMS(Food Management Systems)  Hospitality Suite  Payroll and scheduling  ServSafe Certification  High energy  Vendor relations Sysco/U.S Foods      Performance assessments  Menu planning  Problem-solving  Strong work ethic            Work History      Executive Chef     06/2016   to   Current      Company Name   –   City  ,   State      Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.  Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.  Incorporated customer feedback in the experimentation and creation of new signature dishes.  Monitored linework processes to ensure consistency in quality, quantity, and presentation.  Generated employee schedules, work assignments and determined appropriate compensation rates.  Ensured personnel safety, kitchen sanitation and proper food handling or storage.  Planned promotional menu additions based on seasonal pricing and product availability.         Executive Chef     01/2015   to   03/2016      Company Name   –   City  ,   State      Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.  Actively participated in staff meetings and operated as an effective management team leader.  Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.  Worked with nutritionist and doctors to develop proper meals for patients with special needs.  Responsible for weekly cleaning schedule and submitting cleaning reports to management.  Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.         Executive Chef     08/2012   to   01/2015      Company Name   –   City  ,   State      Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.  Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.  Established and maintained open, collaborative relationships with the kitchen team.  Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.  Enforced appropriate work-flow and quality controls for food quality and temperature.  Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.  Responsible for managing food production for a high volume $15 million account.         Sous Chef/Interim Executive Chef     01/2009   to   08/2012      Company Name   –   City  ,   State      Inspected dining and serving area to ensure cleanliness and proper set up.  Instructed cooks and other staff in the preparation, cooking, garnishing and presentation of food.  Responsible for managing food production for a high volume $3 million account.  Responsible for managing employees in the BOH and the FOH daily.  Experience managing branded retail locations.  Responsible for keeping up with inventory levels & ordering products in compliance.  Assisted with training other accounts in the area with the new FMS system.  Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.  Effectively managed a kitchen staff for banquets, catered events.         Kitchen Supervisor     06/2005   to   06/2009      Company Name   –   City  ,   State      Delivered quality service by providing a warm and welcoming environment.  Maintained clean dining room, lobby and service areas at all times.  Ensured compliance with relevant regulatory employment rules and standards.  Updated daily logs, computer tracking systems and other relevant documentation.  Operated all kitchen equipment adeptly.  Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.         Kitchen Manager     06/2005   to   08/2008      Company Name   –   City  ,   State      Responsible for the ordering of food and service products.  Created and implemented a HACCAP program for food safety.  Created and implemented an inventory program to assist restaurant with ordering organization.  Managed food production and managed kitchen staff.  Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.         Security Police/E4 Senior Airman     05/2000   to   10/2005      Company Name   –   City  ,   State      Commanded operations post, including personnel, weapons and equipment.  Coordinated training schedules and filed crucial administrative paperwork.  Led military police teams in support of battlefield operations.         Certifications    ServeSafe Certified          Focus on portion and cost control Knowledge of Food Service Management          Focused and disciplined Conflict Resolution techniques          Knowledge in Premier Ordering Assisted with training & roll out of FMS 4.0 Featured in Entertaining with Sodexo Mediterranean Culinary Creations Kitchen staff training      Education      Associate of Arts  :   Culinary Arts     2005     Savannah Technical University    -
                          City  ,
                          State         Majored in Culinary Arts  Minored in Sanitation  Graduated with 3.5 GPA  Graduated in Top 10% of Class         Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine  :      2002     United States Air Force    -
                          City  ,
                          State        Security Police/Culinary Course work in leadership skills. Emphasis training with Military Police.        Skills    administrative, Premier, Conflict Resolution, cooking, cost control, customer satisfaction, Staff Training, Focus, food safety, Inventory, inventory levels, leadership, Leadership Skills, team leader, Director, managing, Market, meetings, weapons, personnel, Police, pricing, producing, purchasing, quality, receiving, retail, safety, work-flow      Additional Information      Accomplishments Contest Winner in the 2011 Entertaining Mediterranean with Sodexo New Recipes Contest. Catered The 2013 Kentucky Derby Two time Legendary Service Award Winner First to receive a double gold score on National Food Service Audits for two years straight.     