Hi, I’m
Roy Crawford
Kansas City,MO
Summary
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. I want to create an energetic, friendly, and dedicated work staff that treat each other like family. Kansas City has given me a strong love and passion for what i do. I wish to pay that forward in an Executive Chef position.
Overview
20
years of professional experience
Work History
Kansas City Airport Marriott
Executive Sous
03.2015 - Current
Job overview
- Prepare and write food preparation list for all restaurant and banquet events.
- Assist in writing all seasonal menus for the restaurant, banquet, employee meals and concierge.
- Assist in writing weekly schedules.
- Execute food preparation on the line when needed.
- Assist in food purchasing and inventory.
- Recruitment and hiring.
- Skilled in menu creation and presentation as well as food cost and budgeting.
Doubletree By Hilton
Sous Chef
08.2004 - 05.2014
Job overview
- Collaborated with the head chef on menu design and recipes.
- Run the kitchen in the absence of the chef.
- Supervised a team of 15 cooks in the production of high quality food in high volume restaurant.
- Trained back of the house staff on new menu items as well as presenting and preparing menu items for all front of the house staff during all hands on meetings.
- Developed menus and prepared foods for our biggest accounts including KIOGA and Father H.
Education
Art Institute Denver Colorado Denver, CO
Associate of Applied Science from Culinary Arts
12.2000
Skills
- Cooking Technique Demonstrations
- Forecasting and planning
- Prioritization and Organization
- Food Preparing, Plating, and Presentation
- Strong work ethic
- Team leadership
- Vendor relations
- ServSafe certification
- Microsoft word
- Microsoft excell
Timeline
Executive Sous
Kansas City Airport Marriott
03.2015 - Current
Sous Chef
Doubletree By Hilton
08.2004 - 05.2014
Art Institute Denver Colorado
Associate of Applied Science from Culinary Arts
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