1. Christopher A Green
212 Park Road
Riva MD 21140
greenchris@gmail.com
410-903-7673
Professional Summary
Self-motivatedprofessionalwithoutstandingskillsasbothChef andManager with14 yearsof
experience inthe culinaryfield.Superiorleadershipandinterpersonalskills;abilitytobuildrapportwith
customersandcolleagues;innate abilitytointeracteffectivelywithpeople of variousculturesand
backgroundsandsucceedin high-pressurechallenginganddeadline-drivenenvironments.Seekingto
bringstrong supervisoryfoodprepandorganizational skillstothe table witharespectedorganization
that valueshardworkcommitmentandvision.
Highlights
 Featuredinmanydinning publicationsafeaturedupandcomingChef.
 Foodsafety& sanitation
 Departmentof Healthrequirements
 Staff Development,training,scheduling
 Labor & foodcost control
 Strongbutcheryskills
 Seasonal menudevelopment
 Commonknowledgeof food allergies andsensitivities
Experience
Paul’s Homewood Café – Annapolis, MD January 2008 – November2015
Executive Chef
 Managementof the kitchen,and staff.
 Organized foodproductionfordowntownrestaurantcateringtolocalsandtouristswithservice
for upto 130 patronsa night
 Create feature menuitemsfordailyspecials;introducedprofitable Sundaybrunchmenu
 Maintaincleanlinessthroughoutthe workareaand managementof properfoodtemperatures
(receiving,storing,cooking,holding,reheating)
 Greetcustomerstablesidetoensure satisfaction
 Oversee large-scale cateringforspecial eventsof upto900 people,2-3timesaweek
 Identifyandparticipate incommunityandnetworking/marketingeventstogrow relationships
withlocal businesses
 PromotedtoLine Cook,to SousChef and thentoExecutive Chef
 Featuredwine,beer,andliquorpairings.
National Museum of the American Indian - Washington, DC January 2007 - January
2008
Line Cook,PrepCook

2. WorkeddirectlywithExecutive Chef.Responsibilitiesincluded:
 Coldprep - salads,vinaigrettes,sandwiches
 Hot prep - stocksand soups,demi glaze,braising,grilling
 Dessertspreparation - pastries,tarts,variousbakedgoods
 Assistedwithcateringevents
Ledo’s Pizza - Crofton, MD July 2003 - June 2005
Line Cook,PrepCook,Trainer
Maintainedthe role of leadcookand wasplacedincharge of trainingandmentoringnew staff
 Responsible forpreparation –pastas,soups,pizzaandsalads
Education
Center of Applied Technology North; Culinary Arts – Severn, MD
Lincoln Technical Institute, Center for Culinary Arts – Columbia, MD
Accreditations
 National ServSafe SanitationCertified
 VulcanEquipmentTrainingCertified
 OCTI Certified
Portfolio & References available upon request