|Desired Industry: Restaurant/Bar/Club/Food/Beverages
|Desired Job Location: Hendersonville, Tennessee
||Date Posted: 10/18/2013
|Type of Position: Full-Time Permanent
||Availability Date: 10/13
||U.S. Work Authorization: No
|Job Level: Executive (President, VP, CEO)
||Willing to Travel: Yes, More Than 75%
|Highest Degree Attained: Other
||Willing to Relocate: Yes
I have Culinary Arts degree at Culinard-
-Virginia College, Birmingham AL.
Seafood Shack of Tennessee
May 2013- Present
I helped to open this new seafood
establishment by creating new menu
ideas. I performed various maintenance
and cosmetic duties to open. Conducted
inventory of store room. Ensures that
high standards of sanitation,
cleanliness and safety are maintained
throughout all kitchen areas at all
times. Evaluates food products to
assure that quality standards are
consistently attained. Interview,
select, train, supervise, counsel and
discipline all employees in the
restaurant. Periodically visits dining
area to welcome customers.
Compass Morrison@ Baptist Medical Center
East October 2011- March 2013
Prepare breakfast, lunch and dinner for
patients with various dietary
restrictions as well as the cafeteria
portion which serves employees and
visitors. These meals are prepared in
large quantities and seasoned to
Sodexo@Troy University Montgomery Campus
October 2009- 5/1/2011
Responsible for leading and
teaching ten employees in all areas of
the food court operation, C-store and
Catering. Required to handle cash and
provide customer satisfaction.
Experienced with on line ordering and
maintaining food quality. Familiar with
HACCP and serve safe requirements.
Experience with labor management, food
sales and controlling costs.
Montgomery Country Club
September 7 2010-August 23 2011
Led cooks in the production of
breakfast, lunch and dinner of casual
dinning room. Directed wait staff in
serving of these meals.
Macedonia Miracle Kingdom & Worship
Center October 2006- Present
Executive Personal/Private Chef
Create menus for dinner parties,
entertainment etc. Prepare cuisine
using fresh local, organic ingredients.
Keep kitchen stocked and running
smoothly, clean up all work areas.
Responsible for shopping and
procurement, safe handling and storage
of purchases. Able to engage in
professional interaction with family,
children, and guests. Participate in
some light catering. Creative style and
proper service techniques. Provide
consultation to ministers regarding
development of appropriate menu
according to their likes and dislikes.
Prepare food in homes with accuracy and
in a timely manner. Able to give
demonstrations to all age groups.
Publix Super Market
November 2006-October 2007
Measure, mix and prepare raw materials
according to specifications and recipes.
Form, cut, mold, and shape dough.
Decorate cakes and all pastries. Prepare
various artisan breads.
Mountain Brook Country Club
June 2006-September 2006
Executive Chef Assistant
Prepared various dishes from scratch for
weddings, parties etc. on a large scale
and was creative in plating and buffet
Richard Joseph Salon and Spa
October 2005- July 2006
Executive Private/Personal Chef
Personal Chef in serving customers and
employees gourmet meals, appetizers and
desserts. Responsible for developing
menu, purchasing food, control food cost
and other kitchen needs.
Birmingham Country Club
April 2005- October 2005
Executive Chef Assistant
Assist Chef and Sous Chef in preparing
and plating meals for special functions.
Able to prepare classical Escoffier
style cuisine and garde manger
December 2003- April 2005
Prepare and cook various meats
and vegetables for sauté, plate and fry
Fox & Hound English Pub & Grille
Ralph and Kacco’s -1997 Line Cook
Tony Roma’s- 1997 Line Cook
My Specialty Dishes
Flank Steak w Brown Gravy
Roasted Chicken w/Peppers
Risotto w Shrimp
I was featured on WAKA in Montgomery AL.
The Television appearance video link
• Appearance in SWAMP magazine
Nov-Dec 2008 issue
• Class BM CDL
• Valid Passport
References provided upon request.
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