Cedric Campbell
Memphis,Tennessee
Summary
Experience chef, trained in classic French cuisine and fusion. Sphere headed to adapt to pace and quality. Prolific team player with the passion and creativity to lead. Credible asset to any brand with the willingness to learn and grow. Impeccable organization skills, appearance, team building, and moral character. Shows proficiency in cutting, chopping, sanitation, soups, sauces, following recipes, menu planning, and upholding the brand. Ability to change any culture through effective leadership and attributes.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Food and Beverage Director
Holiday Inn
01.2021 - Current
- Adhere to specs, menu guidelines, labor, any specific instructions from the chef
- Maintain a safe and clean work environment for the cooks
- Handle scheduling and also disciplinary actions of staff
- Monitor waste
- Oversee product rotations using the FIFO method
- Give instructions to staff to carry out specific duties and functions
- Use past projected sales to forecast
- Maintain health department standards
- Scheduling, planning, and tasking
- Maintain budget
- Attend weekly banquet meetings
Chef De Cuisine
The Lookout and the Bass Pro Pyramid
01.2021 - Current
- Adhere to specs, menu guidelines, labor, any specific instructions from the chef
- Maintain a safe and clean work environment for the cooks
- Handle scheduling
- Monitor waste
- Oversee product rotations using the FIFO method
- Staff to carry out specific duties and functions
- Create and present menus as well as dishes
- Trained in operating Aloha/Kronos
- Communicate orders from Executive Chef
- Order purchasing Food trucks, linen, glassware, dry goods, etc
- Maintain line checks and preventative maintenance of the line
Sous Chef
The Hilton Corporate
01.2019 - 01.2020
- Reported to General Manager to discuss plans and menus for special events
- Ran a small kitchen feeding over 200 employees
- Created monthly menus in preparation of creating daily entrees and events such as banquets
- Ordered products from various venders, staying within budget
Kitchen Manager
The Guesthouse at Graceland
01.2018 - 01.2019
- Line preparation
- Made fresh soups and stocks daily
- Delegated responsibilities to other line cooks per Chef de Cuisine
- Executed menu with dishes but spec
- Maintained a clean and sanitary environment according to polices and procedures
- Rotated products in the walk-in cooler and freezer
- Recognized and maintained integrity in every product and discarded what was not appropriate to serve to customers
Sous Chef
The Lookout at the Bass Pro Pyramid
01.2018 - 12.2018
- Promoted from line cook to lead cook to Sous chef in less than one year
- Performed scheduling, purchasing, inventory, menu planning
- Team leader which involved counseling and providing instructions to staff
Chef
Chili’s Bar and Grill
01.2016 - 01.2018
- Line preparation, followed menu specs, AVT champ
- Followed seasonal menu changes and promotions
- Followed and assisted KM Kitchen Manager’s lead and assumed responsibilities in his absence
Education
BBA - Tourism And Hotel Management
Strayer University
09-2025
Associates - Culinary Arts
Le’Cole Culinary
Memphis, Tennessee01.2014
High School Diploma -
Hillcrest High
Memphis, Tennessee01.2007
Skills
- Food and beverage operations
- Seafood preparation
- Kitchen leadership
- Multitasking and organization
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Documented and resolved [Issue] which led to [Results].
- Achieved [Result] by introducing [Software] for [Type] tasks.
- Supervised team of [Number] staff members.
- Achieved [Result] by completing [Task] with accuracy and efficiency.
Certification
- EcoSure Health Department Intelligence Certificate – Ecolab EcoSure.
- Foodservice Management Professional (FMP) - National Restaurant Association.
- Food Safety Manager Certification (FSMC) - American National Standards Institute (ANSI).
Languages
English
Full Professional
Timeline
Food and Beverage Director
Holiday Inn
01.2021 - Current
Chef De Cuisine
The Lookout and the Bass Pro Pyramid
01.2021 - Current
Sous Chef
The Hilton Corporate
01.2019 - 01.2020
Kitchen Manager
The Guesthouse at Graceland
01.2018 - 01.2019
Sous Chef
The Lookout at the Bass Pro Pyramid
01.2018 - 12.2018
Chef
Chili’s Bar and Grill
01.2016 - 01.2018
Associates - Culinary Arts
Le’Cole Culinary
High School Diploma -
Hillcrest High
BBA - Tourism And Hotel Management
Strayer University
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