executive Chef - Restaurant Bar Club Food Beverages Resume Search
executive Chef - Restaurant Bar Club Food Beverages Resume Search
My Spider Scam Awareness Contacting Us F. A. Q.
 
Job Seekers
Search Jobs
Browse Jobs
Post a Resume
Job Alerts
 
Employers
Search Resumes
Browse Resumes
Post a Job

executive Chef Resume


Desired Industry: Restaurant/Bar/Club/Food/Beverages SpiderID: 79027
Desired Job Location: Fayetteville, North Carolina Date Posted: 3/28/2017
Type of Position: Full-Time Permanent Availability Date: May 1st
Desired Wage: 65,000
U.S. Work Authorization: Yes
Job Level: Management (Manager, Director) Willing to Travel:
Highest Degree Attained: Other Willing to Relocate: No


Objective:
PRESTON CRAVEY III
209 Tiverton Street
Fayetteville NC.
28314



Dear; Sir, Ma’am

I am writing this letter in response to the advertisement I saw about Executive Chef with your company I have also enclosed my resume and three reference applications along with this letter.

I am a highly qualified and experienced chef with a capability of working out of the box and working under real pressure. With a working experience of several years as an Executive Chef in restaurants I have garnered certain specific skills and knowledge making me a highly equipped Executive Chef.

I have created new recipes and have a very good and elaborate knowledge of the cuisines from all over the world. I have a good experience of cooking with many cooks and have supervised and coordinated with cooks of all ages and nationalities. Cooking is a form of art and should be done with patience, hard work to bring forth that touch of excellence.

Given my qualifications and expertise I believe I would be an important asset to your establishment. I would therefore like to meet you personally regarding the prospect of me joining your restaurant.

Sincerely,

Chef Preston Cravey III











Experience:
SUMMARY OF QUALIFICATIONS
Highly motivated, creative and versatile chef, with a passion for Farm to Table, high quality cuisine. Using artful pairings of traditional Southern elements, fresh and sustainably raised products, mostly from the local farming communities.

EXPERIENCE:
Unidine Culinary Management (8/2016-Present Executive Chef/ Village House / North Building
Responsible in managing the daily operations of the kitchen area, implement production process, menu planning, catering, manage food cost and have overall understanding of HACCP. Maintains compliance standards for meal service, food quality and task performance. Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational productivity. Oversees managers in a diverse environment; establishes and maintains effective client and resident relations.

Metz Culinary Management, NC Justice Academy (9/2014-8/2016) Executive Chef/General Manager
Trained and managed kitchen personnel, supervised/coordinated all related culinary activities. Oversee facility operations, financial performance and all accounting for location. Daily reporting with CTUIT, ADP, Net-Chef and Cargas programs. Performed Executive Chef Responsibilities, as well as:
*Traveled to other accounts to troubleshoot and resolve issues related to food quality and financial performance
*Completed all General Manager Duties: Accounts Receivable and Payable, Budgets, P&L

The Mash House Brewery and Chop House (7/2013-7/2014) Executive Chef
Trained and managed kitchen personnel, supervised/coordinated all related culinary activities; purchasing, inventory, butchering. Food prep and daily line checks for consistency.
*Developed recipes, oversee production to ensure consistent quality
*Established presentation techniques and quality standards
*Planned and priced menus; ensure proper equipment operation/maintenance
*Ensured proper safety and sanitation in kitchen.
*Directly supervised kitchen personnel with responsibility for hiring, discipline, performance reviews, inventory, scheduling, and initiating pay increases.

Robert Irvine’s nosh & eats (11/2011-7/2013) Chef De Cuisine
Trained and managed kitchen personnel for both locations, supervised/coordinated all related culinary activities; purchasing, inventory, butchering. Food prep and daily line checks for consistency.
*Developed recipes, oversee production to ensure consistent quality
*Established presentation techniques and quality standards
*Planned and priced menus; ensure proper equipment operation/maintenance
*Ensured proper safety and sanitation in kitchen.
*Directly supervised kitchen personnel with responsibility for hiring, discipline, performance reviews, inventory, scheduling, and initiating pay increases.

Restaurant Impossible/Food Network (2011-2013) Assistant Food Advisor/Culinary Trainer
Reported directly to Robert Irvine. Responsible for on-site creative menu for use on the show for four seasons.
*Tested and developed new recipes and menus for each concept
*Priced out menus
*Trained culinary staff of each location
*Worked beside new staff during opening week

The Underground (12/2009-2/2011) Executive Chef/Owner-Operator
Farm to Table catered dining experience created in different locations. Five-course dinners in eclectic settings (often referred to as “guerrilla dining”). Showcasing local farmers and businesses, keeping with Southern traditions to create one-night only restaurants in various non-restaurant locations.


University Of North Carolina/Liberty University (12/2007-10/2009) Executive Chef/Director of Operations
*Oversee kitchen operations with focus on the highest quality of customer satisfaction.
*Responsible for developing and pricing all menu items for dining facility and catering events
*Meet with clients to develop menus and pricing for functions that require customization.
*Prepared and conducted training programs for staff, service employees, or other groups as required.
*Responsible for all cost controls (food and labor) related to kitchen operations
*New recipe development to meet the demands of the student population, retail customers and Catering clients

Oak Steakhouse (3/2005-12/2007) Chef de Cuisine
*Responsible for managing the BOH at Fine dining (a la carte) restaurant.
*Ensured all prep work, butchering, prior to service is completed. Responsibilities also include all plating arrangement, specials, hot appetizers; salads; sauté; and grill. On and off premise catering, scheduling and all purchasing and receiving.

Personal Chef (1997- 2007)
Worked as a Private Chef to Mr. Robert McNair [owner of Corgon Utilities & owner of Houston Texans]. Maintained weekly meals for family and guests. Assisted with the arrangements of catered/special events for members of the Houston Texans Football Team and Executives. Hosted General Colin Powell’s retirement party and dinner for President George Bush. Other events during this period:
*Hosted Annual Food and wine Expo.
*Taught continuing education for adults and children.
*Hosted with Chef Brett, Darkness to Light fund raiser
*Interned at the Woodlands Resort and the Sanctuary Resort in Kiawah Island


Education:
EDUCATION:
Culinary Institute of Charleston at Trident Technical College 2006
Degrees in Catering Management and Pastry 2006
Degrees in Charcuterie and Butchering 2005
Johnson & Wales, Charleston, SC, Associates Degree in Business 1999



Affiliations:
CERTIFICATIONS:
ServSafe 2016
Certified CEC 2009
Certified CCC 2006
Certified PCC 2006

CLUBS/ACTIVITIES/AWARDS/PUBLICATIONS
2015 Exceptional Employee Award, Metz Culinary Management
Fayetteville Observer 2013-2014
Winner of the 2013 N.C. Signature Chef Award
Winner of the 2010-2011 Central VA Signature Chef Award
Was in Edible Blue Ridge Edition 10/2010
News and Advance 2010
The Burg August 2010
Ambassador for the March of Dimes, West Virginia 2009-2012
The Daily Tar Heel 2009
Charleston City Paper 2005-2007
Member of the Hospitality and Culinary Student Association 2005- 2007
Member of the ACF 2005-Present
Vice President of Charleston Chapter of the ACF


Skills:
Fine Dining. Casual Dining. Health Care.
Area Culinary Director. Trouble Shooting Accounts . POS. Micros, Aloha , Cituit ADP . Office Inventory. Maintaining a low food Cost Budget. Butchering...


Additional Information:
OTHER WORK EXPERIENCE
SSgt/E-6, US Army, 1990-1996
Squad Leader in the 75th Ranger Regiment. Responsibility of training and directing fire teams. Security Force for General Montgomery Migs. Ranger school Graduate Class 10/92, Sniper school Graduate 03/93, Member of Task Force Ranger.


Reference:
Available upon request.


Candidate Contact Information:
JobSpider.com has chosen not to make contact information available on this page.
Click "Contact Candidate" to send this candidate a response.


    





© 2021 Job Spider
Privacy Policy | CC Marketing Sites | Site Map | Links