OVERVIEW
Experienced professional seeking work in the culinary
industry. Demonstrated kitchen experience includes culinary event menu
development, prep and execution. Management experience includes promotions,
market research/analysis, and marketing.
EXPERIENCE
Cakes & Ale, Decatur, GA 6/2011 – 1/2012
Garde Manger Cook - Work
with Chef Billy Allin to prepare and present salads, cold appetizers,
soups and flatbreads.
Pantry Cook- Work
with Chef David Sweeney to prepare and present salads, sandwiches, lunch
plates and soups.
- Cooking methods include sauté, moist-
and dry-heat, deep frying, and wood oven cooking.
- Prepare soup, salad, sandwich, flatbread and other ingredients prior to service.
- Plate soups, salads, flatbreads and desserts to order.
- Maintain timing of dishes to align with main line orders.
Lunacy Black Market, Atlanta, GA 12/2009 – 6/2011
Kitchen Assistant and Intern- Work
with Chef Paul Luna to assist with preparation and cooking.
- Cooking methods include sauté, moist-heat cooking, and deep frying.
- Stations include hot line, fry line, garde manger, and pastry/breads.
- Prepped all pastas and risottos for
weekly pasta night.
Center for Culinary
Education, Atlanta, GA 7/2009 – 6/2011
Culinary Student- Completed Basic Kitchen Skills,
and Front-of-the-House Operations, American Regional Cuisine, Banquet, Pantry,
Garde Manger, Baking I and II, Management, Nutrition, Contemporary Cuisine and
A La Carte courses.
- Culinary class valedictorian
- Perfect attendance record
Lovely & Delicious
Enterprises / Trailblazing Productions, Atlanta, GA 4/2009 – 4/2011
Culinary Communications and Events Manager- Develop,
implement and manage culinary and chef promotions, public relations, marketing
strategies, and event programs with an emphasis on healthy eating.
- Plan and prepare menus including
costing, purchasing and staff management.
- Work closely with chefs Marvin Woods, Alisa Barry, Corinne
Trang and Jennifer Bushman.
- Past projects include management of Georgia Natural Gas’ healthy
eating program with the Georgia
Parent Teacher Association, and promotional
programs for Decantus wine aerator and FunXion restaurant.
Culinary Institute of Art, Hyde
Park, NY 1/2009
Culinary Student- Completed
week-long basic studies including stocks, sauces, soups, dry- and moist-heat
cooking methods.
The Weather Channel Interactive,
Atlanta, GA 9/2004 – 12/2008
Product Manager - Managed
multiple weather-related products. Analyzed purchase data and customer behavior
to revise products. Grew customer volumes while ensuring products align with
brand objectives.
- Led company customer service ratings and
conversion rates. Exceeded customer volume goals 100%+.
- Developed focus groups and surveys to
identify consumer needs and marketplace dynamics.
- Designed free weather alert product
for email and text messaging.
- Redesigned Desktop Weather Max,
including a new weather-triggered computer skin, patent-filed.
- Designed TWC Screensaver to display
photos to match user's current weather conditions.
- Created revenue and volume financial
models for forecasting and product monitoring.
MCI WorldCom Telecommunications, Atlanta, GA 11/2001 – 6/2004 and 6/1995
– 8/2000
Event Manager - Planned and executed product
seminar programs. Highlighted key products for client retention
and
acquisition.
-Planned and executed a $750,000
customer seminar program, saving 25% over similar programs.
- In addition to venue logistics,
components included: content composition, product demonstration and
video productions,
invitation design and printing, internal and external communications, and
speaker
selection.
- Researched and analyzed industry change, competitive strategy, market
position, opportunities and
threats.
Nextel Communications, Atlanta, GA 9/2000 – 6/2001
Project Manager - Led product development team through all phases of the
project to ensure a timely completion.
- Developed and implemented processes to support
customer-direct handset distribution, saving $300K.
- Scheduled and tracked
the project plan, including identification of risks and impacts to critical
time lines.
- Demonstrated
confidence in managing/influencing internal and external teams, ability to
prioritize and
make timely decisions, and ability to maximize internal resources
and processes.
The
Mean Bean, Atlanta, GA 6/1994 – 6/1995
Front
House Attendant
- Daily
order taking.
- Cash
register balancing.
- Ensured
front-house supplies stocked according to health codes.
Line
Cook
- Prepped
food for kitchen
- Ran
burrito line
- Maintained
grocery list.
- Developed
and introduced new menu items.
EDUCATION & OTHER
Center for Culinary Education, Chattahoochee Technical College
Culinary Institute of America, Culinary Boot Camp, Hyde Park, NY
Georgia State University, MBA Marketing,with Group Ecole
de Supérieure de Commerce (Toulouse, France)
Boston
University- B.A. Art History, B.A. Economics
SafeServ
certified
American
Red Cross CPR certified
French, intermediate knowledge
Microsoft
Office (PowerPoint, Excel, Word, Outlook), Adobe Photoshop
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