BEN MAYHEW 2049 Barnsboro Road Y-11, Blackwood, New Jersey 08012 517.881.4015 bmayhew313@gmail.

com

Focus of Interest: Food Industry QUALIFICATIONS PROFILE Performance-driven, outgoing and self-motivated professional offering wi de-ranging background in food service/ hospitality industry. Demonstrated succes s in organizing tasks, increasing efficiency and obtaining maximum result from l imited material and manpower resources. Proven track record in assisting, coordi nating, directing and providing support for food service personnel to perform ev ery functions in a safe and efficient manner. Well-respected leader with the abi lity to train and develop responsive teams and turnaround management. Demonstrat ed leadership ability with capacity to align groups in whole system change; natu ral leader and team builder with practical organizational-level experience; exce ptionally passionate and talented at customer satisfaction. Recognized as a comp etent leader who possesses the ability to establish good relationships and commu nicate with people at all levels with diverse background.

CORE STRENGTHS Inventory Management Operational Management Staff Management Food Safety Management Business Revenue Growth Procedure Implementation Customer Relations Management Budget control and Management Strategic Planning and Leadership

PROFESSIONAL EXPERIENCE AL DENTE ITALIANA ~ MOORESTOWN, NJ Line Cook 2010-Present Set up the mes en plas for the line and provide assistance with others i n setting up the lines. Establish and set cooking team goals that increased meal development and presentation quality. Assist prep cooks in meal preparation within the line during service. Create groundbreaking recipes and extremely efficient cooking systems. Work closely with the chefs to create seasonal menus that increased vari ations of food production. Maintain clean-as-you approach within the line and thoroughly breakdown statio n after each cooking session. LAKE OF ISLES ~ NORTH STONINGTON, CT Externship (Line Cook) 2010 Coordinated with the executive chef in organizing restaurant, including creating prep list and cleaning procedures. Facilitated banquets, weddings, and other events.

Prepared meals in a kitchen with exceptional quality, emphasizing fine d etails, precision, and presentation. Worked on tavern food output on many shifts. UNIVERSITY CLUB, MICHIGAN STATE UNIVERSITY ~ EAST LANSING, MI Banquet Cook 2010 Performed on banquets for weddings and other events. Facilitated all buffet and banquet back-of-the-house operations. Assisted in menu development, ensuring correct amount of food ordered an d cooked in the cold food line for guests.

EDUCATION Associates Degree in Culinary Arts CULINARY INSTITUTE OF AMERICA ~ HYDE PARK, NY

PROFESSIONAL TRAINING Capital Area Career Center ~ Mason, MI Culinary Arts Training

PROFESSIONAL AFFILIATIONS Serve Safe Certified

ACTIVITIES Actively involved in community service projects to provide Christmas gifts for n eedy children