ron pendergrass

* Coordinated assignments of cooking personnel to ensure economical use of food and timely preparation * Monitored compliance with health and fire regulations regarding food preparation and serving * Scheduled and received food and beverage deliveries, checking delivery contents to verify product quality and quantity * Maintained food and equipment inventories, and kept inventory records * Established standards for personnel performance and customer service * Investigated and resolved complaints regarding food quality, service, or accommodations * Monitored budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted * Scheduled staff hours and assign duties * Monitored food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner

* Created a four week seasonal menu along with recipes * Managed, coached and trained a team of 5 chefs from convenience cooking to scratch cooking * Implemented proper health, food handling, and professional kitchen standards on food quality and guest satisfaction * Consolidated food operations, provided leadership controls for food purchases and implemented cross-training programs * Managed projects with exceptional speed-to-market: menu and recipe development, culinary skills training, production planning and high volume kitchen management

* Prepared three meals per day based on family’s tastes and dietary requirements * Participated in developing and implementing in-house policies and procedures for day to day operation and food safety * Purchased all food for the residence as well as all kitchen related equipment * Standardized recipes using locally grown ingredients while exhibiting excellence in fresh ideas and minimizing waste and cost * Catered small events in home such as holidays, anniversaries and birthdays celebrations * Collaborated with other management to address inventory control, employee concerns and household operations * Prepared meals twice a week for a television production crew of 60-75 people

Senior Director of Dining for Charles E .Smith Senior Communities.