US Food Service Management Professional

Available

Serial No: 11715

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Skills keywords: efficiency master, organizational wiz, safety guru

Current location:  Florida, United States - View on map

Nationality: American

Spoken languages: english

EDUCATION:

A.S. Culinary Arts/Business Management Degree: Johnson & Wales University

PROFESSIONAL EXPERIENCE:

 3/2011-Present:Fluor Global Group Bagram Afghanistan-

 Senior Food Service Specialist:

 Daily operations: Coordinates food production and ensure Food Quality and Food Safety; Plan Cycle Menu; requisitioning inventory;. Staff development and training (Tool Box Topics); Specific emphasis placed on SAFETY Training to create and foster and Safety Culture and Environment which inspires: a Safer Attitude; better situational Awareness; instinctive safety Actions; understanding of Accountability process(es). Successfully performing supervisory; administrative, and warehouse duties on as needed basis on numerous occasions. Maintaining operational standards as it relates to the SOP; SOW; TB Med530; AR 30-32 and the Client needs.

 Provide oversight and coordination of Mermited Meals-off site battle field feeding of US and NATO troops representing several countries and dietary Customs.

 Coordinate and provide training to Afghani local nations in the standards and processes of Military Food Service operations and Sanitations standards.

 Scope of Management: Total of 450 employees to include 325 Host Country National, remaining employees represents 10 countries and 15 different languages with vastly varied levels of skill sets.

 Facilities operational management: responsible for the over all facility management of equipment and capital improvements. This was managed through the software program MAXIMO.

 Conducted and Facilitated Government & Military Inspections

 Effective managed upto five different subcontractors contract that included evaluating and rating performance and accessed contract compliance

8/2007-3/2011: Kellogg Brown Root, Baghdad, Iraq:

Administrative Specialist and Acting DFAC Supervisor Supervisor:

 Manage DFAC Volume of 18,000 daily head count (meals served); Managed Staffing of 270 FTE’s.

 Successfully Coordinated the ration purchasing and storage of $2.3 million dollar on hand rations inventory.

 Coordinating the financial processes for the efficient operation of the Dining Facility. Generating Daily Reports; Organizing and coordinating office procedures to include but limited to archiving; spreadsheets; meeting short suspense needs; independently working within guidelines of MNF-I; MNC-I SOP; TB Med 530; FM 10-23; DA-PAM 30-22; TO 159x; Adhering to head count procedures, AFMIS and STORES.

 Directly managed and evaluated in 10 subcontract management companies; communicated contractual deficiencies and non-conformances to up-line management.

6/2006-8/2007: Manitowoc (Enodis) Corporation, New Port Richey, Fl: World Premiere Food Equipment R&D Facility:

 Research & Development/Promotional Chef: Food and Equipment Testing & Product development for food service industry leaders: Yum Group; McDonald’s; Outback Steak House; Subway; Pizza Hut; Hyatt Hotels; Sara Lee. Coordinated sale presentations; coordinated trade show events nation wide including NRA and NAFEM; Planned equipment manufacturing and delivery to customers: average of 200 to 3,000 units. My client base including North and South Americas, Europe, and Asia.

5/2005-2/2007 Brooksville Regional Hospital: Assistant Director of Food Service;

Executive Chef 125 bed facility;

 Catering Coordinator; Purchasing; Retail Manager$1.2 mil volume

8/2002-1/2007: Founder & Operator of D-Lutions®

 Graphic Photography & Videography Production Company; awarded photo contract for Augusta Georgia, Richmond County

9/2000-9/2002 Medical College of Ga, General Manager and Exec. Chef

 Located in Augusta, GA- Total licensed patient beds: 500

 Managed Volume: $3.5 mil

 Managed 4000 meals of production per day

 Managed and Coordinated upto 4 multi unit outlets

 Managed 120 FTE (full time equivalents)

 Scope of Management: Fine Dining Catering; Nutrition; Ops Management

 Full Cook Chill Facility: Combi Ovens; Blast Chill; Tumbler

6/99-9/2000 Self Employed Professional food service consultant. Clients:

 Hyatt Hotel; Stone Mtn. Candy; Java Café; Winn Dixie;

8/93-8/2002 Sodexho-Marriott Management Manager- Health Care Division

1/98-6/2000 Sodexho-Marriott Culinary Instructor, Georgia-South Carolina

3/96-9/2000 Rockdale Hospital, Conyers Ga- Executive Chef, 150 Patients:

 Managed 33% food cost budget ($2 mil budget)

 Increased retail and catering sales by 75-80%

 Points of Service: Catering; retail operations ; patient services; physicians

 Community Service: Featured on “Rockdale Live” Cable cooking television show; Local public schools

8/93-3/96 Exec. Chef-Medical Univ. of South Carolina (MUSC), Charleston, SC-

 $10 Million dollar budgetary responsibility

 650 Patient Beds

 Managed 7000 daily meal production

 Managed Four Sous Chefs: 39.9 FTE’s

 Managed 8 off site Multi unit Food Service Operations to include:

Subway Sandwh; Wellness Center Restaurant; Fine Dining Restaurant, etc

 Cook Serve and Cook Chill for Satellite Operation

4/91-8/93 Louis’s Charleston Grill, Omni Hotels Charleston, SC- Chef

 Nationally acclaimed restaurant which was the 1993 Ivy recipient and was showcased on Good Morning America

6/90-12/90 Ritz Carlton, Atlanta, GA- Chef Extern

Opryland USA, Nashville- Chef Extern experienced $20 million food production volume and out put

9/87-6/90 Noel’s Restaurant, Charleston, SC Culinary Apprentice Golden Corral Restaurant, Dade City, FL- Management Trainee

Computer Skills and Proficiency:

Spreadsheets (Excel) Ability to create specific spread sheets and formulas based on observations and needs;

Word Processing(Word); Procurement/Accounting Software: To include AFMIS; Training in MAXIMO and various of Logistics Data Bases for tracking international shipping via RFID – GPS tracking systems.

Proficient in planning & organizing Multi Media Presentations

PROFESSIONAL DEVELOPMENT:

Johnson & Wales University Trustee Recipient

American Culinary Federation

Professional Food Service Committee

Research Chef’s of America

Serve Safe Instructor and Proctor