Chef in Sulphur Springs, Texas

Pam Carter ___________________________________________________ 832 Connally Street, Sulphur Springs, TX 75482 Home: 90351392... - Cell: 90351392... : [email protected] SUMMARY ______________________________________________________________________ Dynamic, resourceful and skilled Executive Head Chef with Extensive Customer service experience with 25 years of success in fine dining, casual dining, ,event -wedding planning ,and catering. Seasoned customer service specialist with background in providing solutions in diverse customer situations in restaurants, catering opportunities, event, and wedding planning. Reliable decision making skills, strong work ethic, professional demeanor and great initiative. Strong administrative skills to oversee day to day business operations .Focused manager who remains calm and poised even in high-pressure situations. Knowledge of industry trends to explore opportunity for new growth and expansion. .High-energy manager successful in building and motivating dynamic a team. Creating an atmosphere where staff members feel comfortable voicing questions and concerns, as well as contributing new ideas that drive company growth. Experience in high-pressure culinary environments. Skilled in preparing a large volume of food for varied events and situations quickly and efficiently. Will use culinary skills and expertise to train staff and prepare a special variety of dishes in a professional, rewarding environment. Experienced baker with expertise in baking on a large scale, wedding cakes and other baked art and managing work loads using modern bakery equipment and trends in the wedding industry. Specializes in preparing menus that attract and retain customers. Looking for a challenging role in the culinary field. HIGHLIGHTS ______________________________________________________________________________________________________________ • l Schedule management • l Strong Problem resolution • l Self-starter • l Deadline-oriented • l Microsoft Office • l QuickBooks • l Staff motivator • l Report analysis • l Employee training and development • l Inventory systems • l Featured in Texas Monthly Magazine at The • Blue Iguana Grill • l Executive Chef at Walkers, featured on in • Southern Living Magazine twice • l Accolades and great Review from The Dean at • The Culinary Institute and Restaurant • Review for West Side Plaza as Executive Chef • l Training with the Dean of the Culinary institute • and over 25 years experience in the culinary • industry • l ServSafe certified • l High volume production capability • l Focused and disciplined • l Well-tuned palette • l Focus on portion and cost control • l Inventory management • l Featured in Southern Living Magazine for The Catering Company • l Featured in Several Cooking Segments For • Shreveport's Channel 3 Morning News as well as • other public event experience • l Catering Experience form small dinner parties to • large functions such as for The American Cancer • Society Cattle Barons Balls for over 3000 with • great reviews • l Great Public Relation Skills Successfully managed a kitchen and support staff of 10 to 60 employees during high volume dinner services from 100 to 500 diners each night. Catering events from 25 to 3000 in attendance with varied types of food and beverage stations. Featuring event Planning and Execution of events with 25 years experience from tabletop, planning , food service and total event management. .. Manager of The Billboard House Event Center From August 2012 to the Present The Catering Company – Sulphur Springs, Texas Still actively Employed with catering company and have been for the last 17 years Owner and Manager /Chef January 2000 to October 2012 The Catering Company - The Lodge in Commerce – Sulphur Springs, Texas Built and fostered a team environment and actively participated in staff meetings and operated as an effective leader.weekly events where we provided a turn key service for clients. Providing all services but not limited to catering , design, planning, vendor support, rentals, bakery, and management to ensure event success for weekly events and weddings. Arranged all food orders, staffing , food prep, room design , pastry, rentals florals, and other vendors needed to complete task. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Routinely decorate and design custom cakes as well as large bakery orders for retail and banquets. Displayed a positive and friendly attitude towards customers and fellow team members. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Developed strategies to enhance catering and retail food service revenue and productivity goals.. Quickly and courteously resolved all guest problems and complaints .Consistently produced exceptional menu items that regularly garnered diners' praise. Ensured smooth kitchen operation by overseeing daily business .Organized weekly sales reports to track product success. Created new processes and systems for increasing customer service satisfaction. Prepared and sold broad range of customized merchandise to individuals and commercial accounts. Promptly responded to general inquiries from members, staff, and clients via mail, e-mail and fax. Carriage House Manor Nursing Home August 1997 – February 1998 Worked as breakfast and lunch cook to gain experience in institutional cooking. Especially enjoyed having more hands on experience to prepare meals for 250 plus elderly patients every day with different dietary needs. Executive Chef November 1997 to August 2000 West Side Plaza-The Blue Iguana – Sulphur Springs, Texas Expert in final plate preparation with authentic presentation. Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items. Consistently emphasized food quality and specialized baking techniques.Prepared a variety of local and seasonal specialties which contributed to a 10 % boost in sales during the summer months. We ran a coffee and pastry shop in the building as well Continually supervised the training and cross training of all kitchen staff for all phases of preparation, clean up and food storage handling. Also had a coffee shop in our facility as a separate entity we supervised operations daily. Manager and Executive Chef January 1994 to June 1997 Walkers Restaurant – Mt. pleasant , Texas Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Systematically tasted and all prepared dishes, and observed color, texture and garnishes. Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Consistently produced exceptional menu items Manager February 1989 to March 1991 Northwestern mutual Life – Mt. Pleasant, Texas Interviewed prospective clients to learn about their financial needs and to discuss any existing coverage. Called new leads each week to expand client base. .General office work and organization. Prepared necessary paperwork to process insurance sales and renewals. Pursued continuing education and training programs to continue professional development. Bookkeeper April 1988 to January 1989 Oakerson Arnold Inc – Mt.Pleasant , Texxas Maintained accounts receivable documentation electronically and on paper. Processed bank reconciliations and financial reports to verify practice of proper due diligence. Processed payroll, electronic deposits and employee pay adjustments .Executed quarterly financial reporting on multiple properties. Education Tyler junior College 86 Dallas, Texas, United States Business - Coursework in Business, Marketing and Communications Coursework in Business Tyler Texas Vocational. 1985 one year vocational degree in Business Management Associate in Applied Science of Culinary Arts Aguste Escoffier Dec 18 2009 Private instruction Dallas, Texas Culinary General Private Instruction for 3 years with the Dean of the Culinary Institute from Baltimore .Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine Classes in Restaurant and Facility Operations Can Provide Letters of recommendation from him as well as many others Reference ..Dean Wayne Clark. To whom it may concern, It is my pleasure to write this recommendation for Chef Pam Carter. I was the Dean of Education of Baltimore’s International Culinary Arts College and also served as Certification Chairman for the Baltimore Chapter of the American Culinary Federation from 1980-198.... I have worked with and evaluated hundreds of professionals. Over 20 years I have observed Pam Carter’s skills and knowledge in food service. Her competence is evident in both food preparation and presentation. Her skills, knowledge and experience is at the level of Executive Chef. Most notable are Pam Carter’s attention to detail, budgeting, planning and organizing. Her talent for the management and training of staff gives her additional capacity. In short, Pam Carter is an ideal candidate for an executive position. Wayne Clark Former Dean of Education Baltimore's International Culinary College Baltimore, Maryland Email Contact [email protected]