Yyyyyy x. yyyyyy

Chef / Culinary Manager with 5 years experience at Ted s Montana Grill seeking opportunity as Manager of Training

Personnel Leadership ~ Team-Building & Accountability ~ Cost Control

Food Quality ~ Health & Safety Compliance ~ P&L Management ~ Staff Recognition & Retention

         Offer 5 years of kitchen management experience in a full-service, high-volume restaurant with demonstrated success in inventory control, regulatory compliance, employee relations, and cost containment.

         Formally educated in culinary arts and excel at managing the complete range of kitchen operations.

         Proven success in training, coaching, and directing personnel; consistently promote efficiency, quality, freshness, food and kitchen safety, and team cohesiveness.

         Creative, detail-focused, and energetic with demonstrated success in developing and aligning training strategies with restaurant needs, monitoring effectiveness, and modifying as required.

         Appreciated for motivational skills, professionalism, flexibility, and passion for the hospitality industry.

         Adept at connecting with, training, and managing people from all cultures and backgrounds.

         Highly resourceful with well-developed talents in problem solving, trend analysis, and forecasting.

         Able to leverage keen analytical abilities to assess and optimize restaurant s fiscal performance, profitability, cost control, and revenue opportunities.

         Excel at developing and maintaining a unified workplace climate essential to maximizing staff retention.

Ted s Montana Grill, Midtown, ATL, 2012 to Present

Chef

         Meticulously control food and labor expenses while ensuring consistent budget compliance.

         Train, coach, mentor, and motivate team members and peers to maintain peak levels of productivity, service excellence, and staff morale and retention.

         Enforce and monitor alignment with all kitchen standards for cost containment and quality.

         Provide exceptional leadership to approximately 20 line cooks, prep cooks and dishwashers, conduct regular performance appraisals, devise staff schedules, and participate in determining salaries.

         Ensure all food is prepared according to recipe, served at proper temperature, and aligns with visually-appealing presentation criteria.

         Maintain rigorous conformance to industry and corporate requirements by conducting scheduled quality line checks.

         Effectively organize kitchen to optimize productivity and employee safety.

         Proficiently use AIC software to maintain up-to-date and accurate inventory.

         Personally recognized and praised for delivering unparalleled customer service during catering event.

         Proactively implemented systems and staff training to achieve lowest food cost region-wide.

Continued

Yyyyyy x. yyyyyy Page 2 of 2

Professional Experience continued

Jackson 20, Alexandria, VA, 2010 to 2011

Line Cook

         Played an integral role in achieving customer satisfaction and acquisition goals by prepping ingredients and assembling dishes according to recipes and specifications.

         Accurately recorded daily inventory of items in production unit and advised chef of pending or existing stock replenishment needs.

         Prepared and cooked a vast range of foods encompassing meats, poultry, seafood, fish, vegetables, fruits, soups, sauces and gravies, in bulk and for single orders.

         Diligently adhered to stringent health and safety procedures while maintaining a highly organized and clean work area.

Ted s Montana Grill, Arlington, VA, 2010 to 2011

Grill Cook & Certified TMG Trainer

         Instructed, coached, and educated new team members in corporate culture, philosophies, standards, expectations, mission, vision, and operations.

         Prepared all food items to order according to specifications and timelines.

         Constantly adhered to rules and regulations for cleanliness, sanitation, and workplace safety/OSHA.

         Promoted transparent communication and cooperation among all team members and management to optimize guest service and satisfaction.

         Stocked and restocked items on the line with a constant focus on efficiency, quality assurance, and food safety.

Nelly s Professional Staff, Arlington, VA, 2010, 2011,2012 (casual)

Culinary Staff

         Demonstrated exceptional organizational skills in assisting White House chefs in preparing, prepping, and plating dishes for special events such as Mexican and Korean state dinners.

Prior background includes service with the United States Army.

Bachelor of Science in Business (in progress)

University of Phoenix

Candidate, Bachelor of Science in Culinary Management

Art Institute of Washington, Arlington, VA

ServSafe Certification

Member, American Culinary Federation