Eldon Chisholm Email & Phone Number

Miami, Fl

• Supervises and manages all employees, as well as all day-to-day operations. • Hire, train, mentor, evaluate, discipline and as needed terminate all kitchen staff.• Create and maintain schedules, operating procedures and training schedules.• Place orders for all food and supplies in accordance with par levels and conduct monthly inventories.• Maintain control of kitchen during business hours threw observation and correction of staff and participation during peak business hours and labor shortages.• Oversee cleanliness and sanitation practices within restaurant on a daily basis.• Maintain all kitchen records to include personnel files and appropriate government and company regulatory required documentation.

Kendall, Fl

• Supervises and manages all employees, as well as all day-to-day operations. • Develops and manage all purchasing par levels and employee schedules to meet established target labor and cost of goods budgets.• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.• Creates and maintains a positive work environment that emphasizes motivation, empowerment, teamwork, continuous learning/improvement and a passion for providing amazing service. • Improves service by communicating and assisting individuals to understand guest needs. Doing so by providing guidance, feedback, and individual coaching when needed.• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.• Takes ownership of all guest complaints until they are resolved.

Kendall, Miami

• Led team of 3 to 5 subordinates during shifts.• Assisted with accountability and inventory of supplies. Performed purchasing and ordering duties.• Prepared a variety of specialties for lunch and dinner as required by spec for 200-300 covers daily and prepped cooking items for the next day.

• Supervised 15 soldiers for daily shifts while preparing contemporary American cuisine for 500-1000 customers three times daily as a Food Service Specialist in the U.S. Army. Duties were equivalent to Assistant Restaurant Manager or Kitchen Manager.• Extensive involvement in day to day operations of food supply delivery, storage, ordering and purchasing during combat operations while serving in Operation Iraqi Freedom• Performed duties in a mid level leadership position as a Specialist of promotable to Sergeant status.• Consistently trained, instructed, mentored, evaluated and counseled my squad of 5 soldiers

Master’S Degree, Hospitality Management

Bachelor’S Degree, Culinary Management

Associate’S Degree, Culinary Arts