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CV KBR Catering Manager, Executive Chef and Sous Chef

 
KBR Catering Manager, Executive Chef and Sous Chef

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CV/Resume ID no.: 82904

Location (Residence): sun city , United States
Citizenship: United States
 
Languages:
  Native: English United States
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  High School in general

Years of Experience: 28 years
Authorized to work in:
   Afghanistan
Present Location:
   america, phoenix
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Expert 37 years
Operations Camp Boss Expert 37 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Classically Trained with solid Executive Chef and Sous Chef experience, Kitchen operations expertise and mastered skills in the following:

Fine Dining to Home Style

Line including broil, saute. Expo fry and pantry

Sea food and Meats

Menu design and Development

Banquet Planning, catering and themed events

Kitchen Lay-out and Line Setup

Kitchen operations management

Personnel Training and development

Purchasing and inventory control

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.

2. Work Experience - CV/Resume Part 2 [Mandatory]

Food Service Supervisor, Kellogg Brown and Root, 2007-Present

Provide direct operational oversight and supervision for assigned Dining Facility.

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

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.

Assure appropriate and required levels of approval are obtained for all actions.

Maintains Dining Facility Account lAW applicable Army Regulations.

Provide cross-leveling coordination and support as required to assure all menu items are available.

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

Responsible for food preparation, participates in hot and cold food production, recipe compliance and assures adherence to Food Production/Service/Sanitation Standards.

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.

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

Prep and prepare given menu items

Prepared fine dining style buffet for private Lexus Club

Supervised Staff of five

Controlled inventory and menu planning

Served and Greeted guest

Properly store all food items
Executive Chef, Alaska Premier Charters, Sitka, Alaska -2004-2005

Planned and executed menus for 65 people

Prepared two fish, two seafood, and one meat entree

Supervised a staff of Nine

Prepared all pastries from scratch

Baked fresh Bread Daily

Ordered and Maintained all Food Stock

Closed and cleaned Kitchen
Chef de Cuisine, Phoenix Country Club, Phoenix, AZ -2001-2004

Rotated through all stations of the Kitchen

Grill

Saute

Pantry

Pastries

Helped develop menus for private banquets

Help in the production of food for banquets


3. Education & Training - CV/Resume Part 3 [Mandatory]

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


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Exceptionally experienced in MS Suites
5. Other Skills - CV/Resume Part 5 [Optional]
ordering, inventory, food cost, menu planning
6. Additional Information - CV/Resume Part 6 [Optional]
I am serve safe certified 40 hr managers course


 

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KBR Catering Manager, Executive Chef and Sous Chef
CV/Resume ID no.: 82904

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