David P. Paulsel5218 Millwood Pass Circle 713-574-0953 (cell)Richmond, TX 77407 dpaulsel@yahoo.com -11430010477500EducationThe Culinary Institute of America, Hyde Park, NY Bachelor of Professional Studies, Culinary Arts March 2003The Culinary Institute of America, Hyde Park, NY Associate of Occupational Studies, Culinary Arts October 2001Houston Community College, Houston, TX Cooking Certificate 1997 Professional ExperienceSodexo at Memorial Hermann Hospital Memorial City Executive Chef II January 2017 – PresentBudget Management/Data AnalysisFood Production Management – production planning and controls for 2 retail venues and Patient servicesQuality Management – ensured adherence to established culinary standards of food quality, food safety and recipe complianceSafety Management Recorded 574 consecutive accident free days100% on third party audit – food and physical safety 2019Use of HACCP manager device to record food temperaturesMonthly food and physical safety trainings and auditsLabor Management – focused on reducing overtime to minimumFood Cost Control, focused on cost reduction areas, waste, portioning, purchasingPurchasing and Inventory Management – ensuring compliance and rejecting inferior productsMenu Development – retail, physician’s dining and Patient servicesEquipment Maintenance – Purchased appliances, through follow up an all maintenance issuesCustomer, Client and Employee RelationsRetail customer satisfaction – 73%, highest in the MH systemPatient satisfaction – consistently greater than 90%Client survey – perfect scores of 10’sEmployee satisfaction – Tier 1 and highest in the MH systemProject Management-renovation, and re-imaging projects for kitchen, physician’s dining, and retail venuesResponsible for preservice meetings, taste panels, presentationEducated Sous Chefs on pattern of managementAll aspects of food safetyLed 18 AssociatesSodexo at Memorial Hermann Hospital Northeast August 2006 – December 2018Executive Chef IIAnalyzed food and labor targets – product comparisons for best price and flavor – reducing overtimeExecuted preservice meetings, taste panel, presentationCreated exciting new menus and action stationsAnalyzed inventories for correct totals, shelf to sheet Preparation, organization and execution of caterings The Fresh Market, Naples, Florida January 2006 – July 2006Deli Manager Ritz Carlton Naples Beach Resort, Naples Florida March 2003 – November 2005Banquet Sous Chef Honor of working under two Certified Master Chefs Lawrence McFadden and John JohnstonePromoted twice during employment with Ritz CarltonConstant attention to detail in a high pressure environment Analyzed work flows for most efficient productivityExecuted banquets and caterings drew diagrams for action stations and room setupsBrennan’s of Houston, Externship May – August 2000Houston Country Club, Lead Line Cook 1997 – 1999 Achievements and AwardsCulinary Excellence Award 2019 – Sodexo @ Memorial HermannWinning Chef of Culinary Games 2019 – Sodexo @ Memorial HermannWinning Chef of Culinary Games 2007– Sodexo @ Memorial HermannBare Audit 100% score in Culinary and Retail at Memorial Hermann, Northeast 2016ServSafe Certified.
