David W.

Andrews
1826 Runner Stone Drive
High Point, NC 27265
336-510-7689
da102801a@westpost.net

OBJECTIVE
A challenging opportunity as a Chef where my experience and culinary specialties
will be utilized in preparing a wide range of cuisines
STRENGTHS Proven ability to produce large quantities of great food quickly,
under pressure, without sacrificing quality
Mastery of cooking philosophy and techniques
Strong managerial skills characterized as leadership by example
Understanding of all key health and sanitation concerns
Proficient in all facets of budgeting and inventory/food stock and kitchen supp
ly ordering
Over 25 years food service experience
Focus on client and customer service
Passion, love for food, creativity, teamwork, determination and organization
EMPLOYMENT
Catering Sou Chef 2010- Present
Sodexo/Campus Services NC A&T State University- Greensboro, NC Prepared all fo
od for hot caterings. Actively participate with other managers in all catering
meetings; team player who takes initiative in seeing where a need is in the kitc
hen and work collaboratively to ensure the effort is professionally done; prove
n experience in food service leadership; flexible and driven for success
Executive Chef 2008- 2010
E. Ellingtons Catering- High Point, NC - Prepared daily menus for lunch and dinn
er; and catered meals, from weddings too personal meals. Cook outs and birthday
parties, from 25 people to 500people.
Preparing meal such as Blacken salmon with a fresh pineapple salsa, and home mad
e Bruschetta with shrimp or crab or smoked salmon, and fresh grilled vegetable t
errines.

Chef 2001 - 2008

Food Express Greensboro, NC - Prepared a variety of specialties for breakfast a
nd lunch for R.F. MicroDevices corporate clients and employees; Managed weekly m
enu creation, food preparation, management of employees and temporary staff; Or
dered, received and properly stored food purchases; Provided catering services
to on-site and satellite locations; established and maintained contact with vend
ors.
Executive Chef 1995 2001
The Atrium Caf High Point, NC Prepared daily menus for lunch and dinner; direc
ted cooks and wait staff; Called orders and coordinated so that every dish on a
ticket came out together; created special sauces and soups; Ultimately responsi
ble for everyone in the kitchen.
Sou Chef 1993-1994
The City Club Restaurant Greensboro, NC- Responsible for evening meal preparati
on for private, member-owned country club; Specialized in sauce creations and va
rious cuisines; Prepared all food to meet quantity and service schedule requirem
ents; Handled food in accordance with sanitary procedures and standards; Complie
d with all federal, state and local regulatory procedures regarding food product
ion
Additional Positions 1976 - 1994
Held various restaurant and hotel positions which included line cook, kitchen ma
nager, sou chef, sauce cook, assistant chef, and mess management specialist in
the US Navy.
EDUCATION/TRAINING
1976 present Mess Management Specialist
School Department of the Navy
Cake Decorating, Recipe Conversion and Nutrition Courses
Food Handling, Sanitation Coursework, Meat Cutting through Johnson & Wales P
rovidence, RI
Hope High School Diploma Providence, RI
Catering Service Corporate and Private via www.chefdavescatering.com
REFERENCES Available on request