Summary
Overview
Work History
Education
Skills
Timeline
Generic

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, RI
05.2001

Mess Management Specialist "A" School -

United States Navy
San Diego, CA
12.1990

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
Frederick S. Berk