CV Executive Chef / Retail Operations Manager

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CV/Resume ID no.: 85066
Last Updated: Saturday, October 11, 2008

I am a self-motivated and critical thinker. My experience in related fields has given me the knowledge to work with differing business aspects. My experience and proven management technique makes me an asset to any organization.

Professional experience
Wilco Industrial Services

Dredging Division

2005-Present

Dredger/Operator

Compass Group/ Chartwells Higher Education Dining Services

Tennessee Technological University


2004 – Present Cookeville, TN.

Executive Chef

I am responsible for food production and presentation, planning & coordinating menus, assuring food quality and food cost control, labor planning, employee selection, and employee training in cooking methods, presentation techniques, portion control, safety and sanitation.

I work very closely with the president’s office and family to ensure that every catering event is more spectacular than the event before.

Pleasing the client, giving the students a great value and awesome dining experience, while keeping costs and all other facets of food production in line is what I strive to accomplish.


Aramark/Southeastern Louisiana University Comp. # 0864 2001 – 2004 Hammond, LA

Executive Chef / Retail Operations Manager

As the Executive Chef / Retail Manager I manage Burger King, Subway, Chick-Fil-A, Starbucks, A.F.C sushi program, and Aramark Concepts. I manage & train 114 employees including 2 Asst. managers.

I estimate food consumption, purchase food products, develop recipes, create concepts that are adopted and used daily by other units within the company (Cajun Classics and Lo-Carb Roasters, rotisserie program) plan and price menus. I oversee all menus on campus, residential, retail, Catering, and special events. My team served 12,500 people every summer for the Louisiana Special Olympics, Manning Passing Academy, and many other high volume events.

I am responsible for culinary instruction and demonstrations for the employees as well as all safety and sanitation training. I assist the Food Service Director in daily operation and management of a P&L contract foodservice account involving retail food points of sale and cost controls. I plan, direct, and coordinate food service activities in order to deliver a finished food product to customers within the retail location. I directly supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. As a retail operations manager I handle 2 million dollars in annual cash sales. I grew cash sales by 12% over the prior year.



Aramark/Northwestern State University

1999-2001 Natchitoches, LA

Executive Chef Manager

As the Executive Chef I trained and managed kitchen personnel, supervise/coordinate all related culinary activities; estimate food consumption and purchased food, developed recipes, standardized production recipes to ensure consistent quality, established presentation technique and quality
standards, planned and priced menus, ensured proper equipment operation/maintenance and ensured proper safety and sanitation in kitchen. I handled special catering events and offered culinary instruction and demonstrated culinary techniques. I directly supervised kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.



Christwood North shore Premier Retirement Community

1998-1999 Covington, LA

Executive Sous Chef

Ordering, inventory control, staffing, and special functions, prepare menus according to special dietary needs. Responsible for daily food production for two hundred residents. Supervising the day-to-day operations of the dining staff.


Jacmel Inn Restaurant

Hammond, LA

Executive Chef/Working Chef

Responsible for supervising chefs, labor and food costs, ordering, butchering, banquets, acting as a liaison between clients and Jacmel’s concerning parties, organizing and executing wine dinners.



The Seasons Restaurant at the Disney Institute Walt Disney World Inc.

1995-1997 Buena Vista, FL

Executive Sous Chef Specializing in Cajun/Creole Fare

Responsible for large-scale food production, specials, butchering (meat smoking and cold smoking), soups, and sauces. Supervising the Louisiana regional menus.

Education

2003 Subway Franchisee training Milford CT.

Certification2001 Food Production WorkshopCertificate2000 Supervising to achieve resultsCertificate

1999 8-Steps Training San Antonio, TX.Certificate
1993-1995 Southeastern Louisiana U.

Communications

1992-1993 Johnson and Wales University Charleston, S.C.

Culinary Arts
1991-1992 Ponchatoula High School

1989- 1990 Attended St. Paul’s high school


Honors


2001Was chosen to appear on local network In Alexandria, LA. preparing a Dessert for a local charity event that Louisiana College was promoting.
2003

Awarded the title of District chef for the LA. Distric
2003 & 2004

Awarded best of show at the Southeastern Louisiana University annual Chef’s Evening


Managerial Skills

Interviewed and trained, and supervised new personnel

Analyzed computer generated reports

Managed and reconciled inventories

Supervised up to 126 employees, including management.

Implemented new procedures

Managed several retail operations

Implementation of new menu ideas

Implementation of goals for the fiscal year



Organizational Skills

Maintained personnel files

Closed out and balanced cash

Compiled daily, weekly, and monthly reports

Planned, organized, and coordinated events for catering

Help organize promotions for Campus-Dining

New look for displays

Promotion of new ideas to increase sales

Organization of areas for better utilization

Opening of new stores and venues

Yes

Communication Skills


Developed excellent relationships with personnel and customers

Performed well with minimum supervision

Performed monthly training classes (Aramark Academy) for all employees in the areas of sanitation, customer service, cash handling procedures, etc.


Special Skills
I am proficient in ice carving and sculpting.

Innovation and exceeding customer expectations is where I excel.

Controlling F/C & L/C