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Phillip Thigpen Paresume

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26 views2 pages

Phillip Thigpen Paresume

details

Uploaded by

chavdaparakram1
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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PHILLIP THIGPEN

Westchester, Illinois 60154


(708) 528–0025 | [email protected]

PROFESSIONAL EXPERIENCE
9/2019 to 3/2024 CASL Chicago, IL
Executive Chef
Annual Sales Revenue: 2.0 MM
 Hired as a Executive Chef.
 Maintain food costs within the target of 15% of total expenses.
 Manage labor costs to stay between 22-23% of total expenses.Achieved a significant
reduction in labor costs, decreasing from 40% to 34%.
 Lead the Culinary Training Program (CTP), overseeing curriculum development, scheduling,
and student training.
 Stay updated on culinary trends and safety regulations, implementing innovative strategies
such as remote learning to overcome challenges.
(Reason for looking: Career growth / stability)
01/1993 – 02/2024 FOOD 4 THE STARS
Chicago, IL
Executive Chef
Annual Sales Revenue: 2.0 MM
 Implements strategies to optimize food cost, maintaining it at 15% of revenue through careful
sourcing, portion control, and inventory management.
 Implements measures to manage labor costs, ensuring they remain at 30% of revenue by
scheduling staff efficiently, optimizing workflow, and providing appropriate training.
 Directs all culinary operations for high-end catering, ensuring top-notch food quality and
presentation.
 Leads sales, marketing, and client relations efforts, from initial contact to post-event follow-
ups, utilizing culinary expertise to create enticing menus and social media platforms for
promotion.
 Capable of orchestrating complex operations, including bringing the entire kitchen on location
for film/music sets, ensuring seamless execution from menu planning to cleanup.

(Reason for looking: Stability / Relocation issue)


05/2009 to 06/2015 PARK RIVER FOREST HIGH SCHOOL Oak
Park, IL
Executive Chef
Annual Sales Revenue: 2.0 MM
 Hired as an Executive Chef.
 Implements strategies to control food costs, ensuring they remain at 21% of revenue through
meticulous sourcing, portion control, and inventory management.
 Manages labor costs by scheduling staff efficiently, optimizing workflow, and providing
appropriate training, keeping them at 15% of revenue.
 Directs all food and beverage operations, including cost control, quality assurance, and
budgeting.
 Leads a team of 27 culinary workers and educates students in culinary arts, emphasizing
safety, sanitation, and career opportunities.
(Reason for looking: Growth)
ADDITIONAL EXPERIENCE
02/2009 to 06/2015 ADA MCKINLEY HIGH SCHOOL
Chicago, IL

Contact for Interview: 540.217.6490


The Wootens, Principal Recruiter [email protected]
Executive Chef/Culinary Teacher
EDUCATION/ CERTIFICATIONS
Culinary Arts Program KENDALL COLLEGE
Chicago, IL

Contact for Interview: 540.217.6490


The Wootens, Principal Recruiter [email protected]

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