Shenet Nelson
Summary
Accomplished Food Service Director dedicated to increasing sales, diversifying menus, and optimizing policies to transform food service operations. Quality-oriented and decisive leader with proactive approach.
Overview
28
28
years of professional experience
Work History
Food Service Director
SAGE Dining Services
12.2013 - Current
- Developed strategies to improve food service levels for busy facility handling three meals each day.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Identified team weak points and implemented corrective actions to resolve concerns.
Executive Chef
Sodexo Campus Services
07.2011 - 11.2013
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with staff members to create meals for large banquets.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef Manager
Sodexo Food Service
05.2009 - 07.2011
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
Sous Chef
ESPN Zone
02.2000 - 06.2009
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Reduced food costs 28% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Managed 45 culinary personnel in service to 3500-customer base.
US NAVY Culinary Specialist
US Navy
04.1995 - 01.2000
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Prepared and served food to approximately 4000 personnel in average daily basis.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Conducted daily inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Managed 25 culinary personnel in service to 5000-customer base.
- Oversaw kitchen operations for USS Fahrion FFG 22 and Belle Chase Naval Air Base locations.
Education
Bachelor of Science - Foods, Nutrition, And Foodservice Management
Life University
Marietta, GA06.2006
Associate of Arts - Culinary Arts
The Art Institute of Atlanta
Atlanta, GA06.2002
Skills
- Money Handling
- Anticipating Problems
- Performance Improvement
- Maintaining Clean Work Areas
- Chef Consultations
- Supply Ordering and Management
- Staff Scheduling
- Catering Supervision
- Menu Pricing and Writing
- Employee Performance Evaluations
- Delegating Assignments and Tasks
- Health Code Compliance
Timeline
Food Service Director
SAGE Dining Services
12.2013 - Current
Executive Chef
Sodexo Campus Services
07.2011 - 11.2013
Chef Manager
Sodexo Food Service
05.2009 - 07.2011
Sous Chef
ESPN Zone
02.2000 - 06.2009
US NAVY Culinary Specialist
US Navy
04.1995 - 01.2000
Bachelor of Science - Foods, Nutrition, And Foodservice Management
Life University
Associate of Arts - Culinary Arts
The Art Institute of Atlanta