posted April 06, 2004 07:17 AM               

Unique Exec chef (A Chef For The Present and future Times) Resume #33033908
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OBJECTIVE To obtain a responsible position with a progressive organization that would utilize my skills and allow me the opportunity for advancement.

TARGET JOB Target Job Title: EXEC CHEF
Alternate Target Job Title: CHEF MANAGER
Desired Job Type: Employee
Desired Status: Full-Time
Desired Salary: 40,000.00 USD Per Year
Site Location: No Preference
Career Level Manager (Manager/Supervisor of Staff)
Date of Availability: Negotiable

TARGET COMPANY Company Size: Large (1000+)
Category: Restaurant and Food Service

TARGET LOCATIONS Relocate: No
US-TN-Memphis

WORK STATUS US I am authorized to work in this country for any employer.

EXPERIENCE 4/2002 - 3/2004 SODEXHO CORPORATE P&L ACCOUNT (INTERNATIONAL PAPER) MEMPHIS TENNESSEE
SOUS CHEF
Responisible for managing all hot catering operations Supervise, train and coordinate the culinary staff while controlling budgetary guidelines including food and labor cost. Follow all HACCP guidelines and excute sanitation responsibilities. Prepare entrees for cafe lunch and full breakfast line. Coordinate a line meeting with the culinary staff every day fifteen (15) minutes prior to serving time. The Cafe includes a daily theme station, grill station, hot entree station,deli station, a full size salad bar with soups, and a dessert station.

1/2000 - 4/2002 COMPASS(Morrison Health Care) ST Francis Hosp. MEMPHIS TENNESSEE
EXEC CHEF
Responsible for all aspects of serving 2500 meals everyday. Responsible for overseeing the production of all foodservice for the catering department. Responsible for keeping the food cost at the right precentage. Responsible for keeping the kitchen sanitized for city and state HEALTH INSPECTION, EXECUTE ALL O.S.H.A. guidelines. make up a three(3)week production schedule, also make up daily prep production sheets. supervise, trained and coordinate the activities of a staff of 20 employees.

9/1997 - 1/2000 EXEC CHEF CATERING MEMPHIS TENNESSEE
First Cook,Rounds Cook,Acting Chef,
prepared culinary meals for offsite catering, the largest site was the memphis convention center,where we could cater a sit down banquet for two (2) thousand plus, a reception style catering for seven(7) thousand plus. we also catered to some weekly offsite venue(Appling Manor,Home Builders Association, and Memphis national,Southern tradition)and many more we catererd the PGA GOLF Tournament at Southwind
I prepared hot entrees for auto zone cafteria,
Campbell Clinic Physicians cafteria. Cooked all
biscuts and steaks for forty exxon stores.

9/1980 - 12/1994 HOTEL WASHINGTON Washington DC.
EXEC CHEF,SOUS CHEF,APPRENTICE COOK
Responsible for supervising and training 50 union employees, directed all food prepration for 3 onsite restaurants, one restaurant was the very popular Sky terrance which is on the 11th floor,the sky terrance has the most beautiful veiw of the mall, white house ,monument, etc. I also directed all food preparation and service for three large banquet rooms and a employee cafteria.

EDUCATION 10/1983 American Culinary Federation US-DC.-Washington
Certification
I Graduated from the American Culinary Federation-Commonwealth of Virginia Chapter National Capital Chef Assoiciation Apprenticeship Program Fairfax, VA.

ADDITIONAL INFORMATION I Recived my apprentice training under a great master exec chef whos name was chef felix verum, he was french and he was the president of the (ACF) AMERICAN CULINARY FEDERATION,NCCA CHAPTER for many years, he taught me so much that,his teaching is the foundation of my career. I have also been blessed to have prepared foodservice for (3)Three PRESIDENTS OF THE UNITED STATES. (REAGAN, BUSH SR. CLINTON)and their families and guest.