Management Customer Service

Raymond Nottie

**** **** ***. 510-***-**** (C)

Oakland, CA 94621 abghmw@r.postjobfree.com

EXECUTIVE SOUS CHEF

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Award-winning executive chef with 13-year experience in corporate cafeteria

food preparation. In-depth knowledge of marketplace and competitors to

increase operational efficiency and profitability. Excellent communicator

with the ability to manage and lead a highly diverse workforce to achieve

the highest staff performance levels possible.

|KEY PROFICIENCIES |

|Kitchen Management |Budget Management |Sanitation |

|Ethnic Cuisine |Nutrition |Cost Controls |

|Inventory Management |Safety |Special Event Catering and |

| | |Planning |

|Creative Menu |Customer Service |Corporate Training and |

|Development | |Development |

|Organic Cuisine |Purchasing Management |Risk Management |

| |PROFESSIONAL EXPERIENCE | |

| | | |

INTERNATIONAL HOUSE - BERKELEY, CA

HEAD CHEF 2010-PRESENT

Develop menu offerings, with emphasis on ethnic cuisine for up to 3,000

students. Responsible for staff, budget, purchasing, and inventory

management as well as food quality control and safety.

FACEBOOK - PALO ALTO, CA

SOUS CHEF 2008-2010

Prepare meals for approximately 3,500 corporate employees and catered

private parties for management executives. Responsible for menu

development within budget limitations and new staff training.

WHOLE FOODS STORE - SAN MATEO, CA

SOUS CHEF 2005-2007

Managed production of prepared foods station to serve approximately 400

daily customers. Responsible for optimizing the use of organic

ingredients in menu offerings as well as kitchen management.

GOOGLE - PALO ALTO, CA

SOUS CHEF 2004-2009

Prepared meals for 7,500 corporate employees and catered private parties

for management executives. Responsible for staff, budget, and inventory

management.

MARRIOTT CORPORATION/SODEXO - PALO ALTO, CA

SOUS CHEF-SAINT MARY'S COLLEGE (2003-2004) 1997-2004

Prepared meals for up to 3,500 students. Responsible for daily inventory

control and new hired training.

HEAD CHEF-AGILENT TECHNOLOGIES, INC. (2001-2003)

Prepared meals for 500 corporate employees and catered private parties

for management executives. Responsible for inventory management and

staff training.

SOUS CHEF-HEWLETT PACKARD (1997-2001)

Prepared meals for 5000 corporate employees and assisted the executive

sous chef with catering private parties for management executives.

Responsible for hot line set-up, staff training, menu execution according

to company standards.

SOUL BROTHERS KITCHEN-OAKLAND, CA

HEAD CHEF 1995-1997

Prepared African American style cuisine. Managed kitchen staff as well as

food and beverage costs.

DAYS INN HOTEL-EMERYVILLE, CA

SOUS CHEF 1992-1995

Managed menu planning, inventory, purchasing, and event planning

activities. Responsible for staff scheduling and training and

development opportunities.

WENTI VINEYARDS WINERY-LIVERMORE, CA

COOK I 1991-1993

Assisted in the preparation of meals for up to 3000 concert attendees.

Traveled to London to assist Chef Kimball Jones with catering private

parties.

PAULA LEDUC CATERING COMPANY-EMERYVILLE, CA

COOK I 1990-1992

Assisted in the preparation of meals for internal and external parties

for 300 to 700 guests in a variety of cuisine styles ranging from

Japanese to American.

| |EDUCATION | |

| | | |

Food Safety Management Certificate-National Registry of Food Safety

Professionals, Concord, CA ( 2010

Culinary Cooking Certificate -California Culinary Institute of America,

Saint Helena, CA ( 1998

Culinary Arts Program Certificate-Laney College, Oakland, CA ( 1993

| |SOFTWARE SKILLS | |

| | | |

MS Word ( MS Excel ( MS Outlook ( Fileshare

REFERENCES AVAILABLE UPON REQUEST

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