CHRIS D. BENEFIELD
PO Box 2403-Norman, Ok.-73070
Norman,Ok.
74107
405-889-8444
OMELETKING1@HOTMAIL.COM
OBJECTIVES-TO BE A PART OF A TEAM WHERE I CAN USE MY EXTENSIVE TRAINING
IN THE HOSPITALITY INDUSTRY
ZOOKS ON THE CORNER-JAN-2004 to present
Principal cook-I worked closely with the owners to establish fresh
food concepts and increased sales. I developed a specialty sandwich menu and blue plate specials. I was responsible for all
menu items IE: gourmet hamburgers-30 varieties, homemade foccacia pizza, and homemade soups. I have at times waited on tables,
bussed tables, washed all dishes and cooked all menu items. The restaurant was sold . Food cost was a consistent 30%.
RESIDENT CHEF INC.-1999 to present
President/CEO- established a company to further culinary arts through
the internet and promote residential cooking ideas and concepts.
OMELETKING INC.-2001 TO PRESENT/President/CEO
established this non-profit organization to help small to mid-range hotels upgrade
their breakfast from continental to full service in a Sunday brunch type setting. I had a restaurant in Hot Springs, AR. I fulfilled internship requirements with
this venue.
JANECO INC.-January 1990 to present
Sales Executive-I
sell specialty chemicals to a variety of business entities
CLARION HOTEL-FAYETTEVILLE, ARK.-Jan. 1997 TO Jan. 1998-
Chef Tournant- I worked in all areas of the hotel kitchen. I covered shifts for all stations.
SWENSONS LAKESIDE RESTAURANT-Oct 92 TO Oct 93
Executive Chef and 10% owner- I was responsible for all aspects
of the restaurant operations-Back of the house.
THE BRICK AT BOSTON-OCT 91 TO OCT 92
Executive Chef- I was responsible for purchasing, labor cost, food
cost,and scheduling, and monthly
special rotation and all accounting for restaurant operations
THE FRENCH HEN-OCT 90 TO OCT 91-
Line Cook- I was responsible for all pantry items, dessert items,
broiler production and prep.
HOLIDAY INN EAST- MAY 89 TO JAN 90
Executive Chef- I was responsible for food cost, payroll, labor
cost, production, ordering, budgeting, and all aspects of the kitchen and restaurant ops. We ran 1.5 million a year in sales.
This property was managed by Winegardner and Hammons.
PALERMOS FINE DINING- OCT 88 TO MAY 89
Executive Chef-I was responsible for all aspects of ops [BOH] at
this 2 million dollar a year property.
THE HARVARD CLUB- OCT 87 TO OCT 88
Executive Chef- I was responsible for all food ops, all banquet
ops and all restaurant ops, as well as cater outs. We had sales of 2 million
a year.
MARRIOTT HOTELS- OCT 86 TO OCT 87
Gourmet Specialty Chef-I ran the specialty restaurant 6 nights a
week. We had an excellent specialty menu based on inter-continental cuisine.
SHERATON KENSINGTON HOTEL-Oct
83-Oct 86
Tournant cook and Apprentice
Chef- I worked in every area of the hotel and opened it from the ground
up. This was an invaluable learning experience
REFERENCES FURNISHED UPON REQUEST
EDUCATION
SALLISAW HIGH SCHOOL
SALLISAW, OK.
Who’s Who, Honor Roll, Sallisaw’s Talented Program, Football, Track, Wrestling
G.E.D-1998
I was one of the top 50 scores in the state of Ark.
for the year
HOT SPRINGS VOCATIONAL TRAINING INSTITUTE
Certified Accounts Clerk And Certified in Marketing And Sales
Graduated May 1999
Garland County Community College
Associate of Liberal Studies with an emphasis on Hospitality
Certified Safety and Sanitation Manager through Serv-Safe
Certified Food and Beverage Manager [ARA]
Certified Hospitality Manager [ARA]
Certified Food Preparation Specialist {CIA]
CERTIFIED EXECUTIVE CHEF [ACF] PENDING
I have met all the requirements to certify as an Executive Chef-CEC
COMMUNITY EFFORTS
I am developing a non-profit restaurant concept to help benefit the community.
I want to provide scholarship money for disadvantaged people to go to school.
HOBBIES
I enjoy golf, reading, church, bowling, exercise, movies, music, and many other activities.
INTERNET
I have developed a network of sites on the Web. Many of these sites are geared toward Culinary Arts. I enjoy
being a webmaster.
GENERAL
-
SALARY: 25K TO 45 K AND UP PLUS BENEFITS
-
HEALTH: EXCELLENT
-
MARITAL: SINGLE
POSITIONS: EXECUTIVE
CHEF, SOUS CHEF, KITCHEN MANAGER, CHEF’S APPRENTICE, TOURNANT, LINE COOK, CHEF DEPARTIE, OWNER, FIVE-STAR SPECIALTY
COOK, SAUCIER, GARDE MANGE, PASTRIES, BANQUETS
