F.

Forbes Dodge
400 Main Street
Wethersfield, CT 06109
(C) 860- 970-4466 (24/7)
fd603ecc@westpost.net
OBJECTIVE: Chef Manager, Kitchen Manager, Food Service Manager 2
Summary________________________________________________________________
Working Chef with current skills in all stations of the kitchen; certified ServS
afe. Strong culinary, administrative & people skills. I Deliver exceptional cust
omer service, product quality and train, coach and mentor my team to achieve out
standing results in their job assignments. I am flexible and adaptable and work
to meet or exceed the goals of the department. I enthusiastically work with othe
rs to achieve synergy and quality in all aspects of the business. I am a solid t
eam player, good coach and motivate others to do well in the key result areas.

SKILL SETS_______________________________________________________________

* Catering - ON & OFF site

* Chef & Manager * Maintaining Cash Controls
* Improved Employee retention & productivity
* Plan, Direct & Coordinate production
* Payroll, deposits & General Record Keeping
* Experienced leading teams of 3-125
* Budgeting & Cost Controls
* Construction & Renovations
* Purchasing, Receiving & Vendor Relations
* Inventory Handling
* ServSafe- perfect score 2009
* Plan & Cost menus
* Meeting & Exceeding Customer expectations
* Forecasting within 10%
* Employee Development
* Kitchen Organization & Work Flow
* Contract Foodservice Management

Qualifications & Experience

* LINE CHEF, GARDE MANAGER IN CORPORATE CAFETERIA SERVING 1,500 MEALS
* FULL SERVICE HOTEL GENERAL MANAGER, TEAM LEADER, COACH AND CERTIFIED TRAINER
* PER DIEM CHEF WORKING FOR SEVERAL CATERERS AND FOOD SERVICE MANAGEMENT
* FOOD & BEVERAGE DIRECTOR WITH DEMONSTRATED TRACK RECORD OF SUCCESS
* CHEF/OWNER OF 4 INDEPENDENT RESTAURANTS EXCEEDING 1 MILLION ANNUALLY
* EMPLOYEE WHO CONSTANTLY DELIVERS WORLD CLASS CUSTOMER SERVICE
* CONTRIBUTE POSITIVELY TO ANY AND ALL TEAMS I WORK ON
* TRAINING & DEVELOPMENT OF STAFF TO ACHIEVE EXCELLENCE IN KEY RESULT AREAS
* MENU DEVELOPMENT, COST CONTROLS, AND LEADERSHIP IN DAILY PRODUCTION
* MEETING & EXCEEDING FINANCIAL GOALS

F. Forbes Dodge..........................................................page tw
o
EXPERIENCES
Night Chef......................................................................
............05/08 - present
Sage Dining Services at Franklin Academy, East Haddam, CT
Working Chef....................................................................
.........11/05 - 05/08
Per Diem assignments with Food Service management companies and
Caterers in Hartford & Fairfield counties.
Direct Mail Marketing...........................................................
........06/02 - 11/05
Sales & Marketing Consultant with Valpak, Managing Partner with Supercoups an
d
Franchise Owner of United Marketing.
Garde Manager Chef ......................................................
............ ..10/00 - 05/02
Aetna Corporate Food service- Hartford Corporate Office
Opening Broiler Chef............................................................
...............................
part-time, 2nd jobs while employed at Aetna
ON THE BORDER RESTAURANT, AVON,CT. 3.5 MILLION REVENUE 1/99 -7/
01
APPLEBEES RESTAURANT, NEWINGTON,CT. 2.5 MILLION REVENUE 7/01 - 10/01

Historic Property Developer.....................................................

...7/99 - present
Porter Belden House...4 family historic rental property
Food & Beverage Director/CHEF............................................
.......4/99 - 7/99
The Gables, assisted living, Farmington, CT
Prior to 1999, Owner/ Chef of 4 highly acclaimed restaurants; Food & Beverage D
irector 350 room Embassy Suites, General Manager 125 (2-rm.suites) Homewood Suit
es.
Academic Credentials............................................................
............
University of New Hampshire 3.5 yrs. no degree
Hotel & Restaurant Administration