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F. Forbes Dodge 400 Main Street Wethersfield, CT 06109 (C) 860- 970-4466 (24/7) fd603ecc@westpost.

net OBJECTIVE: Chef Manager, Kitchen Manager, Food Service Manager 2 Summary________________________________________________________________ Working Chef with current skills in all stations of the kitchen; certified ServS afe. Strong culinary, administrative & people skills. I Deliver exceptional cust omer service, product quality and train, coach and mentor my team to achieve out standing results in their job assignments. I am flexible and adaptable and work to meet or exceed the goals of the department. I enthusiastically work with othe rs to achieve synergy and quality in all aspects of the business. I am a solid t eam player, good coach and motivate others to do well in the key result areas. SKILL SETS_______________________________________________________________ * * * * * * * * * * * * * * * * * Catering - ON & OFF site Chef & Manager * Maintaining Cash Controls Improved Employee retention & productivity Plan, Direct & Coordinate production Payroll, deposits & General Record Keeping Experienced leading teams of 3-125 Budgeting & Cost Controls Construction & Renovations Purchasing, Receiving & Vendor Relations Inventory Handling ServSafe- perfect score 2009 Plan & Cost menus Meeting & Exceeding Customer expectations Forecasting within 10% Employee Development Kitchen Organization & Work Flow Contract Foodservice Management

Qualifications & Experience * LINE CHEF, GARDE MANAGER IN CORPORATE CAFETERIA SERVING 1,500 MEALS * FULL SERVICE HOTEL GENERAL MANAGER, TEAM LEADER, COACH AND CERTIFIED TRAINER * PER DIEM CHEF WORKING FOR SEVERAL CATERERS AND FOOD SERVICE MANAGEMENT * FOOD & BEVERAGE DIRECTOR WITH DEMONSTRATED TRACK RECORD OF SUCCESS * CHEF/OWNER OF 4 INDEPENDENT RESTAURANTS EXCEEDING 1 MILLION ANNUALLY * EMPLOYEE WHO CONSTANTLY DELIVERS WORLD CLASS CUSTOMER SERVICE * CONTRIBUTE POSITIVELY TO ANY AND ALL TEAMS I WORK ON * TRAINING & DEVELOPMENT OF STAFF TO ACHIEVE EXCELLENCE IN KEY RESULT AREAS * MENU DEVELOPMENT, COST CONTROLS, AND LEADERSHIP IN DAILY PRODUCTION

* MEETING & EXCEEDING FINANCIAL GOALS

F. Forbes Dodge..........................................................page tw o EXPERIENCES Night Chef...................................................................... ............05/08 - present Sage Dining Services at Franklin Academy, East Haddam, CT Working Chef.................................................................... .........11/05 - 05/08 Per Diem assignments with Food Service management companies and Caterers in Hartford & Fairfield counties. Direct Mail Marketing........................................................... ........06/02 - 11/05 Sales & Marketing Consultant with Valpak, Managing Partner with Supercoups an d Franchise Owner of United Marketing. Garde Manager Chef ...................................................... ............ ..10/00 - 05/02 Aetna Corporate Food service- Hartford Corporate Office Opening Broiler Chef............................................................ ............................... part-time, 2nd jobs while employed at Aetna ON THE BORDER RESTAURANT, AVON,CT. 3.5 MILLION REVENUE 01 APPLEBEES RESTAURANT, NEWINGTON,CT. 2.5 MILLION REVENUE 7/01 - 10/01 Historic Property Developer..................................................... ...7/99 - present Porter Belden House...4 family historic rental property Food & Beverage Director/CHEF............................................ .......4/99 - 7/99 The Gables, assisted living, Farmington, CT Prior to 1999, Owner/ Chef of 4 highly acclaimed restaurants; Food & Beverage D irector 350 room Embassy Suites, General Manager 125 (2-rm.suites) Homewood Suit es. Academic Credentials............................................................ ............ University of New Hampshire 3.5 yrs. no degree Hotel & Restaurant Administration 1/99 -7/