Description
SUMMARY Mid-career food service professional with thirty years of experience as line cook, sous chef, executive chef, purchaser, production manager, trainer and corporate auditor. Adept at planning and preparing meals to order for up to 4000 guests daily. Hiring, supervising and training as many as 80 cooks, kitchen assistants, and dishwashers, for total staff of up to 135 employees at a time. Accomplished mentor, teacher, and trainer. Unflappable in stressful situations. Responsive and diplomatic manager. Excels at contract management, cost-saving while maintaining product integrity, and working within strict budgetary and dietary guidelines.
Work Experience
| COMPANY | POSITION HELD | DATES WORKED |
|---|---|---|
| Hr Foodsafe | Instructor/Proctor/Consultant/Inspectorexecutive Chef/Consultant Temporary Salary Position | 6/2017 - 6/2017 |
| Aramark | Accepted Role Of Regional Safety And Quality Assurance Auditor | 1/2014 - 1/2015 |
| Aramark Higher Education | Food Production & Systems Manager /Salary Employee | 9/2011 - 9/2016 |
| Union Station | Executive Chef/Salary Employee | 3/2011 - 3/2011 |
| All Occasions Catering | Owner/Chef/Salary Employee | 1/1993 - 9/2011 |
Accomplishments
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