Gilbert Dawes
Summary
To provide the highest quality service to the food service industry by utilizing my own skills in catering, business management and a strong combination of menu development, food costing and menu planning via my familiarity with a wide assortment of ethnic and cultural-based cuisine.
Overview
14
14
years of professional experience
Work History
Foodservice Supervisor
Kindred Healthcare
09.2011 - 05.2019
- Maintain Health and Dietary Regulations and standards
- Responsible for ensuring consistency in food quality
- Enforce safety and sanitation regulations for facility and team
- Establish work schedules, assignments, and production sequences to meet production goals
- Implemented Food and Production Reduction Strategies.
Culinary Instructor
The Pruden Center for Industry and Technology
04.2008 - 05.2017
- Delivered introductory education course to culinary students including knife skills, sanitation, and classic culinary techniques
- Maintain health and safety regulations
- Developed and Delivered a curriculum that includes basic culinary arts fundamentals, baking & pastry, cooking, sanitation (HACCP) program, restaurant management
- And front of the house skills
- Responsible for daily lesson plans
- Demonstrations and theory work with a strong emphasis on culinary fundamentals
- Development of the most current curriculum for the program
- Train students for Skills USA and FCCLA.
Chef (Summertime Chef)
Bayport Scout Reservation
Jamaica, VA
06.2008 - 08.2011
- Provide three meals a day for 700+ campers and staff including menu development
- Responsible for inventory, purchasing and managing budget
- Scheduled and supervised a staff of 3 to ensure maximum productivity with minimal cost.
Line Supervisor
Portsmouth Renaissance Hotel
05.2006 - 11.2007
- Responsible for the adherence of all safety and sanitation regulations
- Confer with other supervisors to coordinate operations and activities within or between departments
- Plan and establish work schedules, assignments, and production sequences to meet production goals
- Demonstrate equipment operations and work and safety procedures to new employees, or assign employees to experienced workers for training
- Confer with management or subordinates to resolve worker problems, complaints or grievance
- Maintain consistency with food preparation.
Café Supervisor
Obici/Sentara Hospital
09.2005 - 05.2006
- Supported Management Team in driving sales, financial management, and ensuring that store profit, productivity and audit goals are met
- Provided leadership by fostering a sense of teamwork
- Coached & mentored, to ensure that staff understood all policies, programs and standards
- Provided oral and written feedback to the staff as directed by store management team
- Assisted with providing orientation and ongoing training staff
- Monitored productivity and performance of hourly staff and/or assigned team
- Ensured operations daily including opening and closing the cafe and assisting management team with cash handling throughout the day.
Education
M.B.A Masters of Business Administration -
University of Phoenix
01.2020
M.T.H.M Masters Degree in Tourism & Hospitality Management -
Stratford University
01.2011
B.S. Business Management with a Concentration in Food Service Management -
ECPI University
01.2009
A.A.S Culinary Science -
Culinary Institute of Virginia
Norfolk, VA01.2005
Skills
- Catering
- Business management
- Menu development
- Food costing
- Menu planning
- Familiarity with a wide assortment of ethnic and cultural-based cuisine
- Knife skills
- Sanitation
- Classic culinary techniques
- Curriculum development
- Restaurant management
- Front of the house skills
- Inventory management
- Budget management
- Staff supervision
- Adherence to safety and sanitation regulations
- Coordination of operations and activities
- Equipment operations and safety procedures
- Problem-solving and conflict resolution
- Sales and financial management
- Leadership and teamwork
- Coaching and mentoring
- Training and orientation
- Cash handling
- Consulting
- Serv Safe certification
Professionalorganization
- Member: National Restaurant Association
- Member: American Culinary Federation
- Advisory Board Member Culinary Institute of Virginia
- Serv Safe Certified
- Serv Safe Instructor Certified
Otherrelatedexperience
- Flagship Restaurant, Consulting Chef, 11/2006, 07/2007
- The Green Onion Restaurant, Inter Chef, 11/2007, 04/2012
Mission
To provide the highest quality service to the food service industry by utilizing my own skills in catering, business management and a strong combination of menu development, food costing and menu planning via my familiarity with a wide assortment of ethnic and cultural-based cuisine.
Timeline
Foodservice Supervisor
Kindred Healthcare
09.2011 - 05.2019
Chef (Summertime Chef)
Bayport Scout Reservation
06.2008 - 08.2011
Culinary Instructor
The Pruden Center for Industry and Technology
04.2008 - 05.2017
Line Supervisor
Portsmouth Renaissance Hotel
05.2006 - 11.2007
Café Supervisor
Obici/Sentara Hospital
09.2005 - 05.2006
M.B.A Masters of Business Administration -
University of Phoenix
M.T.H.M Masters Degree in Tourism & Hospitality Management -
Stratford University
B.S. Business Management with a Concentration in Food Service Management -
ECPI University
A.A.S Culinary Science -
Culinary Institute of Virginia
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