Chris Spear Email & Phone Number

Frederick, Md, Us

Frederick, Md, Us

Going out to eat is a real pain. You have to make reservations, settling for a time you don’t want to eat, if you can get a reservation at all. You have to drive to the restaurant and either waste a lot of time looking for street parking, or pay a ridiculous amount of money for valet or a parking garage. You get there and your table isn’t ready. Your food seems to take forever. They won’t accommodate your special diet. You both want to have a drink, but driving while intoxicated is both stupid and illegal. If you have kids, you have to find a babysitter, potentially tacking on upwards of $30. Why bother?The solution is Perfect Little Bites. I bring the restaurant to you. My name is Chris Spear. I work as an in-home personal chef and culinary instructor in Frederick, Maryland and the surrounding areas. Whether you’re interested in having a fun dinner party, an intimate meal for two, or learning how to cook, I can help. As a working professional with kids, I know how hard it can be to get out of the house and have a great dining experience. I want to provide you with a memorable, restaurant-quality food experience in the comfort of your own home. I use modern techniques and source the best products available. I bring the food, china, linens and cooking equipment. As long as you have a stove, oven, fridge and microwave, I’m ready to work. When I’m done, your kitchen will be left spotless. I’m the only chef in the area doing this right now. In addition to having an amazing meal, you save all that valuable time you would have otherwise lost traveling, parking and waiting. The money you save on that babysitter and parking garage can be better spent on flowers or a small gift for your partner. So, go ahead, pop a bottle and pour a drink. I’ll take care of the rest.

92866 Issy Les Moulineaux Cedex 9, Fr

• Oversee all daily food production of 5 dining venues in a 700-resident continuing care retirement community.• Create and implement cycle menus, recipes and production sheets.• Under budget on both food and labor every year. This is accomplished through proper training of staff. We break down primal cuts of meat and use whole fish or sides, maintaining quality while keeping costs down. We make as much food in-house as possible using whole item utilization practices. • Culinary and food safety training for all staff, which is close to 100 people.• Scheduling of culinary, utility staff and service staff. Payroll for entire department.• Meet with the resident food committee on a monthly basis.• Outstanding scores in local department of health inspections, state inspections and Sodexo Gold Check and NSF/Ecosure audits.• Hiring, creating development plans for staff, coaching & performance evaluations.• As the District Culinary Champion, I created a culinary newsletter, assist with culinary training outside of my unit and built a forum for our company’s chefs to interact.• Member of Sodexo’s Culinary Innovations Team, which was responsible for driving culinary programs such as In Seasons and Food Management.• Spent a week developing high-end recipes in the corporate test kitchen.• Won the gold trophy at The 2012 Sodexo Senior Chef Challenge• Participated at The Taste of Carroll in 2011, 2012, 2013, 2014 & 2015, which is a fundraising event for Carroll Hospice.• Helped raise almost $20,000 for Carroll County Food Sunday by planning and cooking at their Off the Shelf benefit dinners in 2012, 2013 and 2014

West Chester, Pa, Us

• Set up catered events. Assisted with food production and plating.• Developed upscale grab & go, salad and sandwich menus. Assisted chef with creating hot food menu.• Handled corrective actions, performance evaluations & development plans.• Tracked daily sales & all cash handling, including making deposits.• Reduced theft and loss by creating cash handling policies.• Increased annual sales 7.5% above forecast and increased average ticket by 9.5%• Designed and implemented a cafeteria refresh.

Delft, Zuid-Holland, Nl

• Trained all cooks in proper production of all menu items. Prepared all food for catering.• Created job flows, recipe cards, production sheets, prep lists and quality assurance checklists. • Created staff café menus, as well as designed upscale menu items for restaurant.• Handled staff issues, such as hiring, corrective actions, performance evaluations & development plans.• Responsible for food purchasing, end of the month inventory, daily sales reports and cash handling.• Restaurant consistently scored well in customer satisfaction surveys and sanitation inspections.• Assisted with purchasing, merchandising and sales in Swedish Food Market retail area.

B.S, Culinary Arts

Education record