Sous Chef Executive
Resume:
Albert Garrett III
Highly seasoned professional with five decades of diverse experience,
beginning with a European-style apprenticeship. A versatile background includes successful tenures in various hospitality sectors, such as casinos, hotels, country clubs, and restaurants. Proven expertise in delivering exceptional service, managing teams, and ensuring operational excellence in dynamic and customer-focused environments.
302 Route 50
Corbin City, 08270
ad8vsi@r.postjobfree.com
EXPERIENCE
Renault Winery Resort, Galloway — Banquet Sous Chef 2020-2023
● Orchestrated flawless banquet menu execution, ensuring timely delivery of high-quality dishes for diverse events.
● Directed kitchen operations, maintaining culinary standards, coordinating staff, and delivering consistently positive guest experiences.
● Collaborated with event planners, catering teams, and suppliers to streamline logistics and customize menus for successful banquets.
Flanders Hotel, Ocean City — Sous Chef
2012-2020
● Led kitchen operations as Sous Chef, optimizing workflow and ensuring culinary excellence for a range of hotel dining experiences.
● Collaborated with the executive chef to develop and implement innovative menus, contributing to increased guest satisfaction and positive reviews.
Yacht Club of Stone Harbor, Stone Harbor — Exec. Chef 2004-2012
● Plan and order fresh products for different functions.
● Hiring and training new employees,
Caroline's Restaurant, Somers Point — Restaurant Chef 2004-2012
● Responsible for managing Front and Back of House.
● Producing fresh Menus to ensure customer satisfaction. Sands Hotel Casino, Atlantic City — Garde Manger Chef 1994-2002
● Preparation of upscale foods for the Plaza Club and banquets
● Setting daily work assignments for employees to ensure productivity.
EDUCATION
Marriott Food School, Atlantic City
Completes Advanced Management Course and Sanitation/Safety Training
SKILLS
Maintaining Consistent Food
and Labor Cost
Trained Line Level Employees
as well as Managers
Developing Menus and
Recipes with Cost Analysis
Handling Employee Relations
for Hiring, Discipline, and
Termination
AWARDS
Finalist in NYC Food Show
Best Chowder, Stone Harbor
Best Onion Soup, Marriott
Albert Garrett III
302 Route 50
Corbin City, 08270
ad8vsi@r.postjobfree.com
Professional References
Ken Trout
Executive Sous Chef, Sands Casino
Kenny Sarog
Executive Sous Chef, Renault Winery
Blake Young
Executive Chef, Flanders Hotel
Personal References
Richard Thompson
Jim Howard
Ronald Mansdoerfer, Ph.d.
Culinary Portfolio Available Upon Request
Contact this candidate