CV KBR Catering Manager, Executive Chef and Sous Chef

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CV/Resume ID no.: 82904
Last Updated: Monday, August 18, 2008

Classically Trained with solid Executive Chef and Sous Chef experience, Kitchen operations expertise and mastered skills in the following:
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Fine Dining to Home Style
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Line including broil, saute. Expo fry and pantry
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Sea food and Meats
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Menu design and Development
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Banquet Planning, catering and themed events
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Kitchen Lay-out and Line Setup
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Kitchen operations management
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Personnel Training and development
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Purchasing and inventory control
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Cost control and Waste Management
• Sanitation and cleanliness Well developed leadership and communication skills; recognized for attention to detail, quality control, consistency and creativity. Conscientious and detail oriented with an earned reputation for dependability, integrity, efficiency and professionalism.

Food Service Supervisor, Kellogg Brown and Root, 2007-Present
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Provide direct operational oversight and supervision for assigned Dining Facility.
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Assure compliance with KBR Policies and Procedures and the
DFAC SOW to include: Technical Bulletin Medical (TB MED) 530 Department of Army Pamphlet (DA PAM) 30-22 Kellogg Brown & Root Food Service Standard Operating Procedure (KBR SOP) Twenty-one (21) Day Continuity of Operations (CONOPS) Menu Technical Manual (TM) 10-412 Armed Forces Recipe Cards
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Coordinate DFAC labor requirements, rations, supplies, equipment, equipment maintenance, grounds/building maintenance and service requests with the Food Service Area
Supervisor, KBR DFAC Staff, Military Representatives and other KBR organizations providing support services to DFAC Operations.
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Assure appropriate and required levels of approval are obtained for all actions.
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Maintains Dining Facility Account lAW applicable Army Regulations.
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Provide cross-leveling coordination and support as required to assure all menu items are available.
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Insure proper receiving and inventory of all rations delivered to DFAC. Coordinate and support Special Events staged in facility. Communicate with designated COR/Military representative daily. Address any issues and requests, forwarding to appropriate individuals for action. Develop a good working relationship based on responsiveness, trust, continuous improvement and exceeding expectations. Act as communication conduit providing Dining Facility information to and from Food Service Area Supervisor.
Cook, Kellogg Brown and Root, 2006·2007
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Responsible for food preparation, participates in hot and cold food production, recipe compliance and assures adherence to Food Production/Service/Sanitation Standards.
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Preparing complex menu items according to recipes with little or no supervision. Capable of baking, frying, braising, boiling, simmering, steaming, sauteing, as prescribed by recipes.
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Assure appropriate and required levels of approval are obtained for all actions. Must 'Taste Test" all their prepared menu items before service. Prepare food and appropriate decoration/garnish for Special Events staged in facility. Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe acts witnessed. This applies to Food Service Staff and individuals from other KBR organizations, vendors or subcontractors.
Sous Chef, Aramark Corporation, Westgate Center -Glendale Arena, Arizona -2005-2006
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Prep and prepare given menu items
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Prepared fine dining style buffet for private Lexus Club
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Supervised Staff of five
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Controlled inventory and menu planning
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Served and Greeted guest
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Properly store all food items
Executive Chef, Alaska Premier Charters, Sitka, Alaska -2004-2005
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Planned and executed menus for 65 people
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Prepared two fish, two seafood, and one meat entree
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Supervised a staff of Nine
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Prepared all pastries from scratch
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Baked fresh Bread Daily
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Ordered and Maintained all Food Stock
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Closed and cleaned Kitchen
Chef de Cuisine, Phoenix Country Club, Phoenix, AZ -2001-2004
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Rotated through all stations of the Kitchen
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Grill
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Saute
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Pantry
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Pastries
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Helped develop menus for private banquets
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Help in the production of food for banquets

Mott Community College Flint, Michigan Hotel Restaurant Management
United States Army Food Service Specialist Training Fort Jackson, SC

Exceptionally experienced in MS Suites

ordering, inventory, food cost, menu planning