Frederick S. Berk
Nashville
Summary
Experienced professional with a strong background in project management and a keen eye for detail seeks a challenging position in a dynamic company. Proven track record of exceeding targets and delivering exceptional customer service. A highly motivated and results-driven individual, adept at identifying opportunities for process improvement and implementing effective solutions. Excellent communication and interpersonal skills enable effective collaboration with cross-functional teams and building strong client relationships.
Overview
34
34
years of professional experience
Work History
Executive Chef
SAGE Dining Services
06.2023 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversee business operations, inventory control, and customer service. As well as all purchasing.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality.
Account Manager
TBHC
01.2018 - 06.2023
- Directly involved with growing My route from approximately 15-20 thousand a week to 30-35 thousand a week
- Forming professional relationships with each account
- Helping each account to grow and maximize their Pizza Business
Executive Chef
B.B. Kings
09.2016 - 03.2017
- Took care of all the food aspect and banquets
- Food cost, scheduling, Training
Cook Manager
Cool Café
04.2016 - 08.2016
- Prepped food for a meat and three menu
Sous Chef
Centerplate
11.2015 - 03.2016
- Manage a crew of 20 to 50 kitchen staff
- Execute banquets for thousands of people
Banquet Chef/ Kitchen Supervisor
Marriott - Nashville
03.2010 - 11.2015
- Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes
- Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws
- Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas
- Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
- Ensured smooth kitchen operations by overseeing product inventory, purchasing and receiving
- Followed proper food handling methods and maintained correct temperature of all food products
Branch Manager
Securewatch ADT
09.2010 - 03.2010
- In charge of a Promotional team in three different states
Executive Chef
Pioneer College Caterers at Trevecca Nazarene University
03.2005 - 03.2010
- Oversee the kitchen that cooks for the entire student body, Faculty and Staff
- Special functions, off site catering and events
- Inventory, ordering & receiving
- Payroll & Bookkeeping
Cook
Marriot Hotels
07.1999 - 02.2005
- Prepared dishes for all restaurant and banquet functions
Manager/ Chef
Porta Via Café
06.1998 - 06.1999
- Supervised and trained staff on a weekly training program
- Ordered food and supplies for daily kitchen routine
Sous Chef
Sheraton Music City
02.1995 - 05.1998
- Assisted in banquet meal preparation
- Butcher and baking responsibilities
- Created daily specials
- Studied garnishing techniques
Mess Management Specialist
United States Navy
12.1990 - 02.1994
- Watch Captain
- Food Preparation for Officers, Chiefs and general crew
- Quality control, food and supplies ordering
- Stretcher Barer, Assisted Corpsman During Battle Stations
- Extensive First Aid Training
- Weapons awareness
- Basic Military Training
- Chemical Warfare Training
- Persian Gulf Veteran of War with 9 Ribbons and 4 Metals
- (All Military Paper work available upon request)
Education
A.S. - Culinary Arts
Johnson & Wales University
Providence, RI05.2001
Mess Management Specialist "A" School -
United States Navy
San Diego, CA12.1990
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Inventory control
- Kitchen management
- Operations management
- Kitchen operations oversight
- Catering and events
Timeline
Executive Chef
SAGE Dining Services
06.2023 - Current
Account Manager
TBHC
01.2018 - 06.2023
Executive Chef
B.B. Kings
09.2016 - 03.2017
Cook Manager
Cool Café
04.2016 - 08.2016
Sous Chef
Centerplate
11.2015 - 03.2016
Branch Manager
Securewatch ADT
09.2010 - 03.2010
Banquet Chef/ Kitchen Supervisor
Marriott - Nashville
03.2010 - 11.2015
Executive Chef
Pioneer College Caterers at Trevecca Nazarene University
03.2005 - 03.2010
Cook
Marriot Hotels
07.1999 - 02.2005
Manager/ Chef
Porta Via Café
06.1998 - 06.1999
Sous Chef
Sheraton Music City
02.1995 - 05.1998
Mess Management Specialist
United States Navy
12.1990 - 02.1994
Mess Management Specialist "A" School -
United States Navy
A.S. - Culinary Arts
Johnson & Wales University
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