- Exploring famous landmarks, historical sites, and cultural attractions in a new destination
- Participate in Hiking and Fishing, as recreational activities to maintain physical fitness
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Warren R. Roscoe
Stockbridge,USA
Summary
To further advance my culinary career utilizing my full expertise, skills, and knowledge to assist in providing a wide variety of delicious, nutritious meals to patrons while exhibiting a high standard of customer service.
Overview
1
1
Certification
18
18
years of professional experience
Work History
Sous Chef
University Of Michigan
Ann Arbor
02.2022 - Current
- Assist in oversite of culinary teams. Working with Executive Chef, Operations manager also providing hands on training, and coaching. Produce and oversee proper recipe reproduction utilizing specs, recipes and U of M operational guide lines. Assist in menu planning a provide creative and productive insight on menu and operational improvements. Assist in manage and maintain supply ordering and crew scheduling
Cook
University Of Michigan
Ann Arbor
02.2019 - 02.2022
- Effectively communicate with management and culinary colleagues on daily food production and staffing needs. Along with quality management of food, and maintaining a clean and organized work station. Assisting in training and development of student employees. As well communicating and problem-solving critical issues allowing my team to ensuring that we provide the students with nutritional and balanced diet.
Chef
Eastern Michigan University
Ypsilanti, MI
11.2013 - 02.2019
- Overseen multiple student center restaurants. With a focusing on consistency in food quality, and presentation. I trained colleagues on multiple levels of service. Executed and managed ordering and the inventory. Managed 100 student employees, including assisting them developing their skills and knowledge to better fulfill their roles. Operating with a strong focus on cost and waste control across all restaurants
Executive Chef
Holiday Inn
Farmington Hills, MI
03.2008 - 12.2012
- Overseen, Managed, and Supervised all daily kitchen operations, menu planning, food preparation, quality, time management and guest satisfaction, budgeting and ordering. Maintaining effective food portion control and waste management policies. Hiring, training, developing multiple positions to ensure a clean efficient work space assisting in ensuring a high quality of food production. Cooking and assisting in food prep, social functions, and banquet management Worked with hotel team to set food prices, and coordinated with the sale staff to optimizes client’s experience.
Education
Associates - Culinary Arts
Johnson & Whales
04-2001
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
Accomplishments
- Documented and resolved Low morale and production Issues which led to Higher revenue and a more cohesive team participation. Setting up systems of checks and balances for production and efficiency.
- Supervised team of 20 staff members and students.
- Achieved S.E.C by completing A.C.F. certification with accuracy and efficiency.
Affiliations
A.C.F
Certification
- SERVE SAFE: FEB-2022
- TIPS: FEB-2022
- A.C.F EXECUTIVE CHEF CERTIFICATION
Interests
Timeline
Sous Chef
University Of Michigan
02.2022 - Current
Cook
University Of Michigan
02.2019 - 02.2022
Chef
Eastern Michigan University
11.2013 - 02.2019
Executive Chef
Holiday Inn
03.2008 - 12.2012
Associates - Culinary Arts
Johnson & Whales