Chef Roy Resume

ROY E. BURRILL JR. 161 WINTER ST. HANSON

[617-827-5127] MA. 02341 [email protected]

Professional Profile

I have been professional scratch chef / caterer for 25 years, working various style restaurants and bars, and other specialty events. Currently running part-time catering business, and I am also manager of family style restaurant and sports bar for the past ten years. · Daily menu planner and · Cleanliness standards forecasting to all B.O.H. codes · Food cost control · Public relations · Quality control and · Payroll conscious preparation · competitive Purchasing · Overseer of large staff · All closing procedures and · employee reviews security · Data input using micros · “Tip” and “Serve safe” system certified and active · spreadsheets

TKO’MALLEYS SPORTSBAR AND RESTAURANT Scituate Ma. 1997 until present Manager Achievements: · Started as Sous chef 1995 · Head chef 1997 · Assistant manager 1998 · Closing manager 1998 to present Catering high end specialty events Responsibilities: · Closing manager of dining room and bar · Overseer of staff of 25-30 Hiring /Expediting Insuring customer satisfaction · Micros data input daily Employee reviews and repremands · Security and deposits Holiday Inn Dedham Ma. 1995-1996 Night Chef Achievements: · Catered High end functions and events · Implementation of a full room service menu · Function coordinator Responsibilities: · Menu planning and forecasting · Purchasing and inventory · Nightly food production for hotel and restaurant Overseer of staff 20

Crane Brook Tea Room S. Carver, MA. 1993-1994 Sous Chef Achievements: · Trained in new American cuisine · Diverse menu planning · Controlled purchasing and forecasting. Responsibilities: · Daily menu preparation · Cooking Daily luncheons · Purchasing and ordering Carney hospital Dorchester ma. Night Chef Responsibilities: · Daily menu preparation · Cooking Daily luncheons · Purchasing and ordering Implementing production of menu’s, conforming to strict dietary guidelines

Education Rockland Public Schools - Graduated 1979 ABCD Culinary Art School Boston MA.- Graduted 1980 Certified I was schooled by executive chef Dominic Rhenda of Boston Sheraton Trained 2 yrs under Chef Carl Keller in new american cuisine at The Crane Brook Tea Room and U.S.S. A-copy out of Newport R.I.

v Serve Safe certified v Tips certified

References are available upon request.