Summary
Overview
Work History
Education
Skills
SUMMARY OF QUALIFICATIONS
Timeline
Generic

Marvin Lawrence

Bethune

Summary

To obtain a position in the food service industry that will utilize my experience and training to provide high quality customer satisfaction.

Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.

Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.

Overview

30
30
years of professional experience

Work History

Chef

The Blake of Edgewater
02.2020 - Current
  • Prep and Prepare meals according to the established menus
  • Demonstrated a commitment to excellence in quality of the food and service.
  • Helped maintain a kitchen environment that promotes safety and hygiene
  • Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
  • Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
  • Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.

Cook's Assistant

Well More of Tega Cay
05.2018 - 02.2020
  • Prepared meals such as meats, casseroles, pastas, potpies, and soups.
  • Maintain kitchen in a clean and sanitary condition.
  • Assisted in serving residents in Rehabilitation.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.

Cook Supervisor

Heritage Woods North Star Senior Living
06.2009 - 05.2018
  • Full responsibility for the daily operations of the kitchen and supervision of all kitchen staff in the absence of the Dining Services Director.
  • Maintain kitchen in a clean and sanitary condition.
  • Prepared high quality meals according to the standard recipes and North Star policies that are consistent with local custom and tastes.
  • Served as morning or evening cook at the community as needed.
  • Purchased all food and non-food supplies from approved vendors with approval from the Director Services Director.
  • Supervised and oversee the preparation of food, working side by side with culinary staff.
  • Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.

U.S Army National Guard
05.2003 - 05.2009
  • Provided meals for more than 211 personnel.
  • Supported the company during field exercises with early morning breakfast and hot late night dinners
  • Ensured cleanliness of foodservice equipment in order to prevent the spread of sickness
  • Organized and used the three sink compartment in compliance with established standards

U.S Army
03.1996 - 05.2003
  • Maintained the serving line and temperature of the food while enforcing sanitation standards with hair, hands, equipment, and Utensils.
  • Supervised five team members providing food service in a field environment
  • Received an award for job dedication for outstanding support

Education

Certification -

Serv Safe Certification

Hospitality management

University of phoenix
12.2010

Culinary Technology

Fayetteville tech. comm. College
05.2001

Certificate - undefined

U.S Army Food service specialist course
Fort Lee, VA
07.1996

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Kitchen management
  • Food presentation
  • Meal preparation
  • Attention to detail

SUMMARY OF QUALIFICATIONS

  • Twelve years of experience in the food service industry while in the U.S Army along with prior fast food experience.
  • Prepared a variety of meats, starches, vegetables, gravies, soups, pastries, and garnishes.
  • Prepared specialty meals such as Mexican, Asian, Korean and Soul.

Timeline

Chef

The Blake of Edgewater
02.2020 - Current

Cook's Assistant

Well More of Tega Cay
05.2018 - 02.2020

Cook Supervisor

Heritage Woods North Star Senior Living
06.2009 - 05.2018

U.S Army National Guard
05.2003 - 05.2009

U.S Army
03.1996 - 05.2003

Hospitality management

University of phoenix

Culinary Technology

Fayetteville tech. comm. College

Certificate - undefined

U.S Army Food service specialist course

Certification -

Serv Safe Certification

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