Sous Chef

Frederick Fox Henderson III


1104 Magnolia Curve


Montgomery, AL 36106


ffhenderson3@yahoo.com


334-450-6419


 


CAREER OBJECTIVE


 


To establish myself in a challenging position, in which I might continue my growth as a chef, and to demonstrate my creative talents; my versatility; and my organizational, analytical, communication, and leadership skills.


 


EDUCATION


 


∙ Indian Springs School, Birmingham, AL, 1987


∙ St. John’s College, Annapolis, MD, Bachelor of Arts, 1995, Philosophy, Mathematics


 


∙Apprentice to Master Boat Carpenter


Mast & Mallet Yacht Builders, Galesville, MD, 1988-1991


Hartche Yacht Basin, Galesville, MD


South River Yacht Club, Shadyside, MD


 


∙ construction and restoration of wooden sailboats; extensive cabin design and   


 fabrication


∙ restoration of historic Chesapeake Bay sailing vessels


 


EXPERIENCE


 


Executive Chef, The Vintage Year, January 2016- Present


 


Responsible for all aspects of menu creation and preparation


Responsible for all aspects of kitchen functionality and management


 


Chef/ Department Head, Jim 'N Nick's Bar-B-Q, July 2013 – January 2016


 


Responsible for all aspects of kitchen preparedness and functionality including:


Building weekly sales projections with GM


Setting and keeping a weekly declining budget


All food and supply ordering based on sales projections, managing inventory with a view to controlling weekly ending inventory


Implementation and execution of food waste controls


Direct management of a staff of three dozen employees, all staff scheduling, hiring and promotion interviews


Maintaining culinary and cleanliness standards throughout kitchen


 


 


 


Frederick F. Henderson


1104 Magnolia Curve


Montgomery, AL 36106


ffhenderson3@yahoo.com


334-450-6429


 


Roundsman, True, January 2013 - July 2013


 


Responsible for station readiness and service execution; and, for parties and special projects as directed by the chef


 


Executive Chef, The Olive Room, January 2012 - January 2013


 


Responsible for all aspects of kitchen performance:


seasonal menu creation driven by availability of locally sourced ingredients


creation of nightly dinner specials


personally executed all baking and pastry


responsible for scheduling, budgeting, and execution of weekly catering events


direct training and oversight of kitchen staff in consistent menu preparation and     presentation


direct management of the kitchen during service


full management of food inventories and purchasing


full responsibility for maintaining food cost percentages and kitchen budgeting


responsible for kitchen staffing and scheduling / labor budgets


 


Kitchen Manager, Cool Beans, September 2011 - January 2012


 


Assisted owner in reopening restaurant


Oversight of kitchen operation, food production, inventory


 


Furniture maker/designer; historic restoration & renovation; August 2000-March 2012


 


dba Henderson Furniture Works


custom cabinetry design and fabrication; custom furniture design and fabrication;


custom art projects (picture frames and sculpture); residential historic restoration/ renovation in Montgomery, AL & Atlanta, GA


Experienced reading blueprints and specifications


Extensive experience with scheduling, bidding and budgeting, and subcontractor and employee management


 


Sous Chef, Coup, New York, NY, March 1998 - August 2000


 


Responsible for daily management of kitchen including staff coordination, prep,   purchasing and inventory; and daily specials


Responsible to the chef for proper preparation for, and execution of service


 


Frederick F. Henderson


1104 Magnolia Curve


Montgomery, AL 36106


ffhenderson3@yahoo.com


334-450-6419


 


First Cook, Cafeteria, New York, NY, July 1997 - March 1998


 


Line Cook, Circa, New York , NY, March 1996 - July 1997


 


Chef's Apprentice, The Treaty of Paris, The Maryland Inn, Annapolis, MD, 1991 – 1995


 


Hired as a prep cook in college, working full time, and trained personally by the chef in all aspects of food preparation and presentation, as well as in high volume, fine dining hotel kitchen management:


butchering, preparation of raw fish, fowl and game / study of anatomies of animals and   traditional preparations / charcuterie


preparation of stocks and sauces / study of classic families of sauces and their many possible derivatives


extensive experience at sauté station, and with grill and ovens in very busy kitchen


trained in pastry and baking


extensive study of the chemistry of flavors, of plate composition and of presentation


 


 


 

  • ID#: 110945
  • Location: Montgomery, AL , 36106

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