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1448 sanders road, kissee mills, mo 65680Phone: 417.545.1835 hm ? 818.297.0599 cell E-mail mburrows@Melinda BurrowsObjectiveExecutive ChefSummary of qualificationsExtensive experience in high end concept design of custom menus and dynamic culinary profiles to anticipate and meet Client needs.Proven leadership ability: Successful team management of high-volume kitchens through personal example, challenging individual team members, positive reinforcement and systems of accountability.Extensive background in customer-oriented and business development, including sales, marketing, promotions and food/labor cost controls.Excellent communication skills; maintain positive relations with Client, staff, customers in fast paced, high-volume kitchen operations.Proven ability to handle currency and financial transactions accurately.Familiar with Microsoft Word, Excel, e-mail and the specialized systems eFinance, Lawson, Healthstream, KRONOS, Unitime, Timesaver, Webtrition, TrimTrax, STATS, HATS, ACTS, RISC, Instill, e-verify Safe I9, Labor Management, ADP, FMS, MSDS, TOPS, OnQ.ServSafe certified, CPR/AED certified, TIPS certifiedCertified Food Safety Manager CFSMACF and WACS member in good standing. ACF Kansas State Representative and President of Wichita ACF ChapterChefs Move to Schools: partnered chef with Fremont SchoolVolunteer at WCH (Wichita Children’s Home)Professional experienceJanuary 25, 2013 – Present Hilton Worldwide, Hiltons of Branson Branson, MOExecutive ChefDirectly responsible for all culinary operations at the three (3) properties and the five (5) outlets under the AAA Four Diamond rated Hiltons of Branson brand: Hilton Branson Convention Center (220,000 sq. ft. of event space), Hilton Branson Convention Center Hotel (294 rooms) and the Hilton Promenade at Branson Landing (242 rooms).The five (5) hotel outlets: Level 2 Steakhouse, Level 2 Lounge, Clear, The Promenade, and Proof Lounge at The Promenade.F&B generates approximately $14,000.000.00 in annual revenue.Plan, manage and execute banquet and plated meals for up to 1,000 guests.Manage and control food cost. FC runs 15 -17 % in Convention Center. FC runs 29 -30% in the outlets.Responsible for all safe food handling and safe food production, maintain HACCP controls.April, 2013 QA scores in all kitchens were above 95%.Supervise, coordinate and monitor all activities of the hotel Brigade System.Recruit, hire, train and discipline culinary staff.Select and create recipes and menus for guests and customers in banquets and in the outlets. Provide tastings for guests and customers upon request for upcoming events providing accurate and competitive pricing.Maintain high profile and memorable catering experiences for guests and customers.Monitor P/L, General Ledger, payroll, budgets, and inventory levels.Actively participate with our local community through the Hilton Blue Energy program and partner with the City of Branson and its’ “Loaves and Fishes” winter meals program.April 15, 2011 – January 16, 2013 Sodexo, Wichita State UniversityWichita, KSCampus Executive Chef Making every day a better day!Responsible for all safe food handling, production and distribution throughout campus including all successful culinary operations out of Fairmount Towers (FT) and Rhatigan Student Center (RSC). Direct reports include two Sous Chefs, four Supervisors, ten Cooks, eight Dishwashers, two Bakers, and four cashiers. Managed volume approximately $4,000,000.00Design, supervise, coordinate and participate in all activities of the Brigade System along with other BOH/FOH staff. Recruit and hire additional staff according to business needs. Technical expert, teacher and trainer for culinary staff throughout campus.As per Sodexo policy, implement and train HACCP throughout campus.Select and develop recipes and other specialty items for clients and customers. Develop and price menus, cook selected items as needed. Maintain high profile catering experiences for clients and customers.Manage and control food cost. Oversee food purchases, establish daily production levels and pars, maintain weekly inventory controls.Maintain excellent communication and management skills as demonstrated by daily team meetings and weekly manager meetings.Conduct monthly Physical Safety Audit and Food Safety Audit.January 1, 2010 – March 1, 2011 Morrison Management Marguerite Gardens, Alhambra, CAExecutive Chef / Director of Operations Hospitality, DDS2 September 30, 2009 – December 31, 2009 Morrison Management Marguerite Gardens Alhambra, CAExecutive Chef / Director of Operations Hospitality, ReserveExecutive Chef : Responsible for all aspects of the successful culinary operation under the direction of the RDO. Serves as the primary chef for all catered functions and events. ?Involved with all?culinary operations?of account dining services. Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation, presentation and storage. Duties also include menu development, inventory, ordering/purchasing, food cost controls, training, sanitation. Personnel management to include hiring, counseling, coaching, developing and associate engagement. Director of Operations Hospitality :Direct responsibility for the overall operation of the dining service department in the?facility. Financially accountable for the dining services department. Operates the department in accordance with the approved budget, while providing the Client with the maximum value for the dollars spent. Ensures that the food offered to the Residents, Client, guests and associates of the community is of superior quality. Directs and conducts safety, sanitation, and maintenance programs. Member of Risk Management Team and Safety Committee. Maintains excellent relationships with Residents, Client and guests as well as other departments within the community. Promotes the professional growth and development of the BOH/FOH team. In addition the director fosters strong inter-departmental relations and integrates the dining service department with the facility plan of operations. 2004 - 2009Morrison Management Motion Picture & Television Fund Woodland Hills, CACatering / Retail Manager Working directly with new and returning clients in the menu development and event planning of all on location catered events. Directly responsible for the successful execution of events including hiring, scheduling and overseeing all event staff for as many as 500 guests.Catering sales annually of $1,000,000.00 Responsible for all retail operations in The Heartbeat Café including menu development, retail promotions and eight employees. Retail sales annually of $500,000.00.Heartbeat Café re-imaging for 2007 achieved.Monitor payroll reports for payroll information.2007 Be a Star Chairperson receiving credit for all five segments.STATS trainer 2000 – 2003 Your Personal Chef Somis,CA Personal Chef/Executive ChefCreate individual menus for clients’ daily and weekly meals. Shop, cook and provide nutritionally sound high end meals for exclusive clients in their homes. This position required extreme professionalism in dealing with confidential information due to the nature of client base. 1992 – 1994 Special Occasions Catering Seattle, WAExecutive ChefResponsibilities included meeting with clients to create individual menus.Event planning and coordinating. Supervise the execution of all aspects of catered events.Recruit and hire staff as needed.Introduce and implement new ideas to increase sales. Design catering brochures and sample menus. Examples of events: small sit down dinners in private homes, large corporate picnic, Christmas parties and all sizes of weddings.1992 – 1993 Deluxe Motion Picture Catering LA, CA and Redmond, WAFood Stylist and Guest Chef1992 – 1993 Washington State Convention Center Seattle,WAProduction Cook 21991 Campagne Seattle,WAChef1990 Eat Your Hearts Out London,EnglandTraveling Personal Chef for Musicians1986 – 1990 The Stimson Green Mansion Seattle,WASous Chef1984 – 1986 Italia Seattle,WASous ChefEducation1991 Ecole Ritz-Escoffier de Gastronomie Fran?aise Paris, France Diplomas in Cuisine and Patisserie1989 -1990 Seattle Central Community College Seattle, WA Culinary Arts Certificate in Commercial Cooking and Food ManagementReferences Bill Dern Hilton Director of Purchasing 200 E Main St Branson, MO 65616 417. 676.0031 Hal Berman CPA20812 Ventura Blvd. #202Woodland Hills, CA 91364818.620.4721 / 310.842.8025 Cynthia Frazzini1906 Eastside AvenueNashville, TN 37206504.909.4500 4) Jean Bernhart700 Stoneman AvenueAlhambra, CA 91801626.300.05715) Tamara Murphy Executive Chef/OwnerTerra Plata Restaurant1501 Melrose AveSeattle, WA 98122206. 325.1501Portfolio available upon request. ................
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