Experienced chef

Hello, My name is Ralph Anderson. Enclosed is a copy of my resume. I am interested in a management position with your company. The experience that I have consists of 19+ years in the food service industry. I am able to adapt to change by taking new experiences head on. I develop myself and others by setting short term goals that are obtainable and rewarding. Setting very high standards and providing my staff with a structured environment develops them to have a sense of pride and self confidence that is displayed in their everyday performance. Following through with the decisions that I make is how I gain confidence through my staff. A strong presence of leadership combined with the passion to turn my creative culinary ideas into profits gives me the advantage to be at the top in my profession. I would appreciate an opportunity to discuss with you, how my qualifications would match your needs. Thank you for your time, Ralph Anderson 608 Seiler St Jeannette, PA 15644 724-777-8135 chefskip74@yahoo.com RALPH C. ANDERSON III OBJECTIVE To obtain a challenging position where I can utilize acquired skills, expertise, and experience in food service management. EDUCATION Johnson & Wales University-Norfolk, Virginia Associates Degree in Culinary Arts (June 1996) Clyde’s Restaurant Group- Washington, D.C. Management Training Course (February 2000-April 2000) Career & Technology Center-Youngwood, Pennsylvania Vocational Certificate in Food Service (3 Year Cooperative Program) Certified Professional Food Manager, Chesapeake, VA (August 2007) PROFESSIONAL EXPERIENCE I.J. CANNS AMERICAN GRILLE-Executive Chef 8/2008-5/2009 I.J. Canns American Grille located in Winchester VA opened its doors in 2007. Well known for their slow roasted prime rib, aged steaks and fresh seafood. Responsible for daily special menus, purchasing, scheduling and employee development. VIRGINIA BEACH HILTON OCEANFRONT-Line Cook 3/2008-7/2008 Worked in main kitchen servicing the two hotel restaurants. Catch 31 and their 4 Diamond rated restaurant Salacia. WINSTON’S- Chesapeake, VA Chef 6/2005 to 1/2008 A popular sports bar in the Great Bridge area of Chesapeake, VA. Well-known for their prime rib and the freshest seafood around. In charge of all management aspects of every day operation. The staff, along with the décor, gives a feeling of warmth and friendship. KEAGAN’S-Virginia Beach, VA Executive Chef 7/2004 to 5/2005 Virginia Beach’s newest concept on Irish themed Pubs. Designed, as well as opened, new restaurants. Responsible for both front and back of the house operations. Worked hand in hand with the owner of the company to establish our three main goals: quality, consistency, and guest satisfaction. CLYDE’S OF RESTON-Northern Virginia Executive Sous Chef 9/1999 to 7/2004 Clyde’s Restaurant Group consists of 13 restaurants located in Washington D.C., Maryland, and Northern Virginia. In the heart of Reston Town Center, Clyde’s of Reston seats 380 guests. American Contemporary Cuisine with indoor and outdoor dining. 8 million a year F&B sales. Main focus on employee development, menu design, food cost, scheduling, inventories, expediting service and production to ensure guest satisfaction and staff productivity. CAVALIER GOLF & YACHT CLUB-Virginia Beach, VA Executive Sous Chef 7/1997 to 9/1999 Key back-house manager for Southeast Virginia’s most prestigious private country club. Responsible for 1.5 million dollar F&B budget. Oversee and handle food preparation for fine and casual dining, sports bar and grill, poolside/pier side snack shop and banquet operations. Orchestrate food preparation and service for up to 60 banquets monthly in four facilities with seating for 600 guests. Instrumental in operations cost control, purchasing and inventory maintenance, sanitation, menu design and recipe card management, monthly reporting, food handling/storage and opening/closing of clubhouse.

Executive Chef

Jeannette, PA