Chef in Fayetteville, North Carolina

PROFILE With over 14 years of Culinary Experience, I believe that I may be a great fit for this position. Over my career, I have always placed a large focus on creating a profitable and productive work place. I have an extensive background in A La Carte Service as well as Banquet Service and have a strong desire to push myself and a team to do the best possible. Making dishes that look and taste great gives me a sense of fulfillment. I hope that I may serve your establishment with full dedication and bring out the best dishes that will surely be well received by your guests. Some of my work experience includes monitoring cost controls for Back of House Production and Labor, menu design and new menu creation, implementing operational guidelines through production checklists, and ensuring a safe and healthy work environment. EXPERIENCE Chef/Owner - Uniquely Yours Catering, Millersburg, PA 2014-Present Responsible for all operational aspects. I work closely with all guests to distinguish exactly what they would like to have served at their events, cost out the items, prep and finalize. Some of the items prepared include Appetizers, Sandwich Platters, Entrees, and specialty desserts (traditional and “carved” desserts) Cook/Kitchen Manager - The Wooden Nickel, Millersburg, PA 2012-201... Responsible for general kitchen operations. I work with members of all shifts in the kitchen to keep operations profitable, productive, and consistent. Duties include prepping for all menu items, execution of all A La Carte items from all stations (Saute, Broiler, Grill, Fryer). Executive Chef - Appalachian Brewing Company, Harrisburg, PA 2010-201... Responsible for all Back of House operations. In this role I was able to create numerous dishes based upon the items we used in-house. Kitchen items were all made from scratch using standardized recipes, procedures, and appropriate portioning. General Food Cost/Labor Cost percentages were in the 27% to 32% margins. A La Carte and Banquet Services were available at this establishment and certain events were hosted that needed extravagant dishes. “Manned” Stations were used in several different scenarios. Executive Chef - Radisson Penn Harris Hotel, Harrisburg, PA 2005-200... Responsible for Back of House operations in the A La Carte Hotel and Convention Banquet services. In this role I was able to oversee the staff of both the hotel and convention center kitchens to create a productive setting. Banquet services were available for groups of 10 to 1200 guests both for plated or buffet services. Production and Labor costs were a little higher 30% to 35% varying on the time of year. There were also several events I helped to create such as the “Cook Your Own” Dinner feature. Menu development, recipe creation, and inventory control were also some of my main duties The lack of work history between 2007 and 2010 is due to having Three different jobs that were to have been Temp to Hire OR Seasonal Employment. This information can be given upon request. Earlier employment before 2007 is also available. EDUCATION and accolades Millersburg Area High School - Millersburg, PA Class of 2001 York Technical Institute - York, PA Culinary Arts/Restaurant Management Radisson Penn Harris - 2005 Supervisor of the Quarter and 2006 Supervisor of the Quarter Appalachian Brewing Company - 2nd Place in Dauphin County Cleanist Kitchen SKILLS Servsafe Certified until 2016 RAMP certified until 2016