1 Jeff Rhodes

Jeff Rhodes usvijrhodes@yahoo.com 925.339.2958

Highlights of Qualifications Manage high volume operations Provisioning of Private Yachts and Aircraft Budgeting/P&L Management Price Structuring and Cost Containment Inventory Management/Purchasing Event Planning Proficient in Windows Vista, Microsoft Office Education California Culinary Academy, San Francisco, CA Culinary Arts Degree awarded in 1989.

Quality Control/Process Improvements Creative Menu Development Team Building and Training Safety and Sanitation World Class Customer Service Excellent Communication Skills Internet Experience

Professional Experience 2/2009 to 12/2011 Elite Air Catering Owner /Executive Chef Created, owned, managed and operated a 24 hour/7 day a week catering operation. Maintained the same stringent FDA standards and a personal commitment to consistently deliver fresh meals of the highest quality and flavor as he did as owner of JR Catering from 1995 to 2003. Effectively presented information and responded to questions in one-on-one interaction, meetings and presentation situations with customers and team members. Specialized in a broad selection of culinary dishes and ethnic cuisine. Tailored menus to target markets with special dietary needs and requests including Diabetic, Vegetarian, International, Health Conscious and Childrens Menus Successfully found and provided unique products and requests within a short period of time. Managed vendors to ensure high quality products including organic and sustainable foods. Customized food packaging to meet the requirements of the individual type of aircraft. 6/2007 to 1/2009 Wild Thyme Catering/Private Club Executive Chef Built a winning, mutually respectful team environment between front and back of the house operations, leading to improved productivity, customer service and team building. Oversaw all kitchen operations in high-volume settings including quality, execution, and financial responsibility. Implemented and maintained all contractual obligations as it related to the Private Club catering operations. Provided superior product and service to an elite clientele within a fixed budget.

2 Jeff Rhodes

2/2006 to 5/2007 Las Brisas, St. Thomas, USVI Executive Sous Chef Tapas Bar and Southwest Grill Responsible for overseeing daily operations and kitchen staff. Prepared and catered private yachts and parties. Relied on previous experience in the field of Aircraft Catering to execute daily operations of a fully functioning restaurant and yacht catering business. Consistently met or remained under budget on all controllable expenses. Expert at catering large parties including provisioning the needs of the finest super yachts. Improved and streamlined catering process to efficiently provide a growing customer base with a consistent high end product. 1/2005 to 1/2006 Professional Catering Services, Alameda, CA Private Chef Private Chef to Oakland Raiders Professional Football Organization. Worked with trainers and nutritionists to develop health conscious menus for the players and their special dietary needs. Catered private functions. 5/2003 to 1/2005 Hofbrau HB Munchen, Las Vegas, NV Executive Sous Chef Executive Sous Chef of a World Famous Bavarian Hofbrauhaus. Directed and managed the kitchen operations with a staff of over 20 experienced German and American team members. Controlled quality and presentation 1/1995 to 3/2003 JR Catering, Alameda, CA Owner/Executive Chef Corporate Aircraft Catering Created, owned, managed and operated a 24 hour/7 day a week catering facility with a staff of 10 team members. Catered a number of food products and created techniques that have become adopted in todays aircraft market. Maintained stringent FDA standards and a personal commitment to consistently deliver fresh meals of the highest quality and flavor. Developed and maintained relationships with over 100 different high end companies and customers including Chevron, Bechtel, Xerox, Oracle, Hewlett Packard, Kaiser Air, Safeway, Tag Aviation, Professional Sports Organizations, Northwest Airlines, Disney, SBC, AT&T, Political Figures and Celebrities. Controlled the financial aspects of the company with full P&L responsibility for an annual budget of 1 million dollars a year and negotiated contracts with clients. Maintained creative ownership with the ability to add new items to the menu and prepared seasonally changing exclusive menus for corporate executives and celebrities. Managed products from end-to-end to ensure seamless and cohesive service. Developed and implemented catering instructions, best practices and streamlined processes for consistent production and service. Sold Business in 2003 for family reasons.