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Click here or scroll down to respond to this candidateCandidate's Name
Street Address NE 8th Ave 1HMiami Shores FL Street Address
Mobile: PHONE NUMBER AVAILABLEEmail: EMAIL AVAILABLEEDUCATION:High School Diploma l Woodlawn High School l Baltimore, Maryland lAmerican Culinary FederationServsafe CertifiedPROFESSIONAL EXPERIENCE:05/2021 Present Smith & Wollensky Miami Beach, FLExecutive Sous ChefAnnual Sales Volume: $22 MillionResponsible for management and scheduling of 35 hourly staff, and 3 Sous Chefs.Trained cooks on new menu rolloutsSupervised quality control, budgeting, purchasing materials, product procurement, vendor negotiations, hiring, and firing.Responsible for P&L and monitoring company operations by performing daily line checks and food audits.Prepared weekly inventories for smallware and food.Assured standard of food quality, preparation, recipes, and presentation03/2003 1/2021 KEITH MENU DESIGN Baltimore, MDExecutive ChefAnnual Sales Volume: $80000Off-Premise catering for private homes, offices, create menus, prep, exhibition cooking stations, did invoices, contract, ordering food, small waresPlanned, coordinated holiday catering parties(Reason for leaving: Shutdown business to move)02/2000 02/2003 Legal Seafoods Baltimore, MDExecutive chefhttps://www.legalseafoods.comAnnual Sales Volume: $3 Million - $14 MillionMaintained labor and food costs for all shiftsTrained cooks and Sous chefs hired for the restaurantsAssured standard of food quality, preparation, recipes, and presentationDeveloped and implemented creative recipes and food presentationPlanned, coordinated holiday catering partiesPrepared weekly inventories and ordered stock(Reason for leaving: Left to start my own company)01/1998 01/2000 McCormick & Schmick's Seafood & Steaks Baltimore, MDExecutive sous chefAnnual Sales Volume: $9 MillionManaged back of the house operations of a scratch kitchen of an upscale seafood establishmentReduced labor cost by 1% by eliminating overtime expenditures through effective scheduling.Responsible for P&L and monitoring company operations by performing daily line checks and food audits.Consistently met or remained under budget on all controllable expenses.Supervised quality control, budgeting, purchasing materials, product procurement, vendor negotiations, hiring, and firing.(Reason for leaving: Better opportunity as Executive Chef with legal seafoods) |
