|
DAVID FRANCIS MURRAY
|
|
OVERVIEW
|
|
|
More than fifteen years of professional cooking and kitchen management experience.
More than five years of front of the house management experience.
Exemplify leadership qualities and professionalism.
Co-Owner of a Catering Company Silver Spoon Catering
|
|
AREAS OF EXPERTISE
|
|
|
- Sous Chef experience with upscale establishments, private clubs
- Training and development specialist; teaching instructor
- Maximizing kitchen productivity and staff performance
- Food service sergeant and trainer for the state of Oklahoma
|
|
PROFFESSIONAL EXPERIENCE
|
|
|
Silver Spoon Hospitality Service, Inc
|
2009-Present
|
|
Co-Owner
- Assist all advertising, planning, organizing, purchasing, inventory and management of a full service catering company.
|
|
Cherokee Yacht Club
|
2004-2009
|
|
Sous Chef
- Sous Chef for restaurant.
- Hire, train, and direct seven cooks/chefs.
- Plan menu, assure quality control, and minimize waste.
|
|
Arrowhead Yacht Club
|
2000-2004
|
|
Sous Chef
- Sous Chef for restaurant.
- Hire, train, and direct six cooks/chefs.
- Plan menu, assure quality control, and minimize waste.
Landry’s Seafood/ Joe’s Crab Shack 1996-1999
Corporate Chef
- Managed 16 people and oversaw back of the house production of high-volume establishment.
- Managed 20 people and oversaw front of the house production of high-volume establishment.
- Bar and Retail Manager
|
|
Education & Qualifications
|
|
|
- University of Phoenix – Associates in Elementary
Education
- Culinary Arts OSU-institute of technology-
associates in culinary arts
- US MILITARY SCHOOL OF CULINARY ARTS- CERTIFICATE
OF COMPLETION
ACF Competition, Bronze: Ben E Keith Food Show, Oklahoma
City, Ok, 2009
Guest Chef: Job Corps, Guthrie, Ok
Stock Pot, Tulsa, Ok
Instructor: Culinary Arts US Army Sage Culinary Studio (Tulsa, OK)
|
2010
1997
1995
|
|
|
|
