Frederick Mcneil
Oxon Hill,MD
Summary
Dynamic Executive Sous Chef with extensive experience in menu planning, staff supervision, and food safety compliance. Proven track record of enhancing kitchen operations and delivering exceptional guest experiences in high-volume environments.
Overview
24
24
years of professional experience
Work History
Banquet Sous Chef
University of Maryland Hotel
Greenbelt, Maryland
09.2024 - Current
- Planned, prepared, and executed banquet menus for on-site and off-site events, including weddings and conferences.
- Mentored banquet cooks and kitchen staff, enhancing food production efficiency and team skills.
- Coordinated kitchen operations by assigning tasks for upcoming events, ensuring timely preparation and execution.
- Ensured proper portion control, food quality, and compliance with food safety standards.
- Monitored food and labor costs, minimized waste, and supported budget objectives.
- Conducted inventory of food products and kitchen equipment while preparing food and supply orders.
Sous Chef
Tide Hotel Pier 101
Folly Beach, South Carolina
09.2023 - 09.2024
- Managed kitchen staff, providing guidance and training on food preparation.
- Supervised daily kitchen operations to maintain efficient workflow.
- Assisted executive chef in menu planning and recipe development.
- Collaborated with front-of-house staff to ensure seamless service delivery.
- Coordinated inventory management, including ordering and stock rotation.
- Maintained cleanliness and organization of kitchen workstations and equipment.
Executive Sous Chef
Holiday Inn Downtown Charleston
Charleston, South Carolina
09.2020 - 09.2024
- Managed kitchen operations for high-volume dining at a downtown hotel.
- Supervised culinary staff to ensure efficient meal preparation and service.
- Developed seasonal menus featuring local ingredients and diverse cuisines.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
Lead Cook
National Gallery of Art
Washington , DC
02.2009 - 03.2020
- Prepared high-quality meals in a high-volume food service operation.
- Supervised staff in daily kitchen operations, ensuring timely preparation, cooking, and cleanup to maintain high service standards.
- Developed and executed menu items that embraced seasonal ingredients.
- Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
- Guided team during meal rushes to sustain organized workflow, enhancing service efficiency and customer satisfaction.
- Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
Chef
The National Cathedral
Washington, DC
02.2009 - 09.2009
- Managed kitchen operations and coordinated staff during busy service periods.
- Oversaw catering events and tailored client menus to meet specific preferences and dietary needs.
- Established kitchen procedures to uphold cleanliness and organization standards across all operations.
Sous Chef
The Washington Post
Washington, DC
03.2002 - 12.2006
- Managed kitchen staff, providing guidance and training on food preparation.
- Managed food and beverage operations exceeding $750,000 annually.
- Assisted executive chef in menu planning and recipe development.
- Collaborated with front-of-house staff to ensure seamless service delivery.
Education
High School Diploma -
Potomac Job Corps, Associate of Cullinary Arts
Washington DcSkills
Timeline
Banquet Sous Chef
University of Maryland Hotel
09.2024 - Current
Sous Chef
Tide Hotel Pier 101
09.2023 - 09.2024
Executive Sous Chef
Holiday Inn Downtown Charleston
09.2020 - 09.2024
Lead Cook
National Gallery of Art
02.2009 - 03.2020
Chef
The National Cathedral
02.2009 - 09.2009
Sous Chef
The Washington Post
03.2002 - 12.2006
High School Diploma -
Potomac Job Corps, Associate of Cullinary Arts