MANAGER AND EXECUTIVE CHEF Profile Results oriented manager thrives fast-paced, competitive environments seeking position offering opportunities new professional personal challenge. Self starter positive, can-do attitude driven learn succeed. Areas Expertise Inventory control Expense control Supervision training Strong presentation skills Sound judgment Computer-savvy Process improvement Team building Staff motivator Business recovery sustainability Conflict resolution Media marketing Cost reduction Budget allocation Diverse management experience Natural leadership Staff training Supervision training Skilled negotiator Calm pressure Complex problem solving Inventory control Adaptable Exceptional time management skills Operations Start Performance evaluations Employee Scheduling Professional Experience Manager Executive Chef October 2014 Current Company Name － City State Continually monitor Rochester University Fraternity house kitchens take appropriate action ensure food quality, service standards, policies, sanitation standards consistently met. Assign tasks oversee direction employees ensure compliance food safety procedures quality control guidelines. Performed kitchen walk-throughs gauge timeliness, performance excellent service quality. Monitor budgets Rochester University Chefs campus Manage approve inventories budgets related culinary areas campus Manage, plan, oversee culinary campus events Developed variety menu items catering customers food allergies diet restrictions gluten-free vegan items. Designated Rochester University primary competitor represent Rochester University culinary competitions Sous Chef October 2013 June 2014 Company Name － City State Approved procurement requests banquet products Managed updated day day database personal existing recipes Budgeted food orders products maximize company profitability Maintained standards responsible kitchen operations, banquet events buffet lines Responsible daily set stations General Manager/Executive Chef September 2012 October 2013 Company Name － City State Advanced 30 year family owned non- profitable restaurant lucrative, thriving business known "Local's Favorite" Personally acknowledged local Sun News, Myrtle Beach Tourist magazine, culinary tourist websites "Top 100 Myrtle Beach Chefs" 3,000 existing restaurants Designed, created, implemented new restaurant catering menus consisting self-created recipes Scheduled managed catering events Reviewed approved food beverage billing invoices expense reports Monitored, budgeted inventory expenses Managed day-to-day tactical long-term strategic activities Scheduled directed staff maximize productivity Identified key growth opportunities implementation promotional events Hired trained staff 20 food beverage preparation approved payroll Reduced total operating costs utilizing online tools Quicken Coached mentored 25 employees staff members offering constructive feedback taking interest career growth Chef De Cuisine Sous Chef December 2010 September 2012 Company Name － City State Successfully simultaneously worked Owner Executive Chef Ernest Bledsoe successfully manage restaurants Recruited hired 20 new staff restaurant Inventoried, compiled maintained records food use expenditures Ensured minimal product shrinkage secondary use products avoid waste Managed food produce receiving process 100% accuracy. Led motivated restaurant personnel successful Trained new staff cleaning preparing various foods cooking serving Created special menu items event menus Planned prepared food parties, holiday meals, special functions, social events Instructed cooks preparation, cooking, garnishing, presentation food Sous Chef April 2010 December 2010 Company Name － City State Performed high volume kitchen Executive Chef Frank Lee Supervised, coached trained kitchen personnel, prep cooks line cooks preparation, cooking, garnishing, presentation food. Executed various kitchen stations including meat, fish, grilling saute preparing fine dishes special diet entrees Often switched positions Sous Chef necessary Chef position mid shift support changing needs kitchen staff Supervised coordinated activities cooks workers engaged food preparation Placed daily food orders Kitchen Manager July 2008 April 2010 Company Name － City State Scheduled kitchen service staff Monitored safety, sanitation, food preparation Inventoried food, supplies, liquor, beer wine daily basis Revised organized kitchen procedures optimize work flow Internship Associate Degree Culinary Arts January 2008 June 2008 Company Name － City State Skilled proficient stations including prepping, sautéing, grilling end internship Served average cover count 300+ per night Obtained firsthand experience international, European, French Cuisine Interned 5th year winning Charlotte Restaurant Year Education Associate Degree Applied Food Science Culinary Arts/Food Beverage Management May 2008 Johnson Wales University － City State GPA 3.4 GPA: GPA: 3.4 Certification Food Safety Sanitation 2008 Johnson Wales － City State Certification National Beverage Service Bartending 2008 Johnson Wales － City State Affiliations Future Business Leaders America Scholarship Federal Work Study Program Award Johnson Wales Achievement Scholarship Skills Budgeting, Multi-Business Operations Management, New Business Development, Profit Generation, Food Safety, Quality Management, Customer Relations, Vendor Negotiations, Vendor Partnerships, Time Resource Optimization, Inventory Control Management, Weekly Payroll, Policies, Safety, Work Flow