Alonzo Townsend

Skilled, enthusiastic, and creative Executive Chef with a strong knowledge of intercontinental cuisine and creating a pleasing environment for customized dining experience. 35+ years of experience in supervising, directing, and coordinating kitchen operations in a wide range of environments i.e. hotels, restaurants, campus dining, military food service, Adept in identifying quality ingredients with a mere look, touch, and smell. Highly committed to delivering a memorable dining experience for guests. Distinguished success in aligning systems, methodologies, and processes to achieve culinary excellence.

Non-Profit, Correctional Food Service, Military Food Service, Corporate & Campus Dining, Health Care, High Volume VIP Catering, BOH/FOH relations.

Executive Chef - Compass Group/Morrison Healthcare - Poplar bluff regional Medical center, Poplar bluff, Missouri

(2024-12 - 2026-06)

Executive Chef - Thompson Hospitality - norfolk State university, Norfolk, Virginia

(2023-10 - 2024-12)

Executive Chef - Aramark /Fayetteville state university - Fayetteville, North Carolina

(2021-08 - 2023-10)

• Maintaining kitchen and surrounding areas in conditions that meet and or exceed company standards consistent with established health code regulations. Quality assurance of raw ingredients.
• Guiding, coaching and mentoring kitchen staff in food preparation and safety.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Conducting daily huddles, culinary planning meetings with supporting team members to ensure clarity in menu executions, food safety and quality practices, as well as food production volumes based on current business needs.
• Oversees breakfast, lunch and dinner for quality assurance of meal presentation and portion control. Selects recipes, prepares and coordinates all meals. Coordinates prep for the following day's menu.
• Creates new dishes and develops recipes, standardizing recipes to ensure consistent quality. Establishes presentation technique and quality standards. Plans, modifies and develops menus.
• Performs pre-meal meetings with supporting team members to review detail of daily menu.
• Ensures an adequate number of culinary associates each shift and ensures absences are covered. Forecast food consumption and requisition food purchases. Monitor and maintain inventory. Extensive knowledge of Food and labor cost controls.
• Assists in the adherence to maintaining budget compliance for daily food costs.
• Training, scheduling, disciplining and terminating associates. Provides training for all kitchen staff. Assists in the coordination and execution of special events.
• Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Ensures all kitchen equipment is in working order and always kept clean. Oversees the proper inventory, storage, and use of cleaning chemicals. Keeps waste to a minimum by utilizing food storage and food recycling techniques.
• Supervises and coordinates activities of cooks and supports staff engaged in food preparation.
• Ensures employees maintain required food handling and sanitation certifications.

Executive Chef Interim Support (As needed) - oak view group/ fayetteville crown coliseum complex - Fayetteville, North Carolina

(2022-05 - 2023-10)

Per site GM directions, responsible for overseeing the direction of the kitchen's event activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. Effective management and operation of the culinary team including event planning support, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Site GM. Provided high level of oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all scheduled events.

Executive Chef - sheraton raleigh HOTEL - Raleigh, North Carolina

(2020-02 - 2021-08)

• Developed impressive menus and determined their prices that contributed toward monthly overall profit.
• Planned and applied creativity for attractive food presentations.
• Reviewed most-ordered dishes and cut down purchasing of non-running items thereby saving a considerable margin in monthly vendor bills.
• Monitored quality of all kitchen products and food presentation
• Responded to guest complaints in a timely manner and ascertained their satisfaction for continuous business.
• Compute daily food cost and develop proper inventory management system.
• Coordinated, supervised, and directed the kitchen team for delivering authentic taste in all types of foods and outstanding customer service.

Executive Chef II - SODEXO: vidant medical center - Greenville, North Carolina (Heart & Cancer Center)

(2018-07 - 2020-02)

• Knowledge of Various Food Management System (FMS)
• Supported in improving quality of food products and presentation by researching competitors' menus, Oversaw daily cleanliness and hygiene of the kitchen areas.
• Recruited, trained, and developed a strong kitchen team comprising 15 members.
• Managed food control systems and financial performance of the kitchen department
• Strong culinary background, with the demonstrated ability to stay current with new culinary trends; Manage food costing, controls, and compliance.
• excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies.

Executive Chef II - SODEXO: Childrens hospital of the Kings daughter - Norfolk, VA

(2018-01 - 2018-07)

Executive Chef/Operations Manager - SODEXO: SIBLEY MEMORIAL HOSPITAL - Washington, DC

(2016-03 - 2017-12)

Food Production Manager II - SODEXO: GONVERNMENT SERVICES DIVISION - Washington, DC

(2015-01 - 2016-12)

General Manager - JBA & ASSOCIATES (Dunkin Donuts) - Woodbridge, VA

(2013-01 - 2015-12)

Food Service Manager II - Sodexo: USMC - Quantico, VA

(2012-01 - 2013-12)

Co-Op Director - Norfolk: naval SHIPYARD - Portsmouth, VA

(2011-01 - 2012-12)

Regional Chef Manager - raps subway INC. - Herndon, VA

(2010-01 - 2011-12)

Chef Consultant - BETTER BAKERY & CAFE - St. Louis, Mo

(2005-01 - 2011-12)

Corporate Exhibition Chef - FIABELLA FOODS LLC - Richmond, VA

(2008-01 - 2010-12)

Supporting Chef - Sodexo -Webster UNIVERSITY - Webster Grove, Mo

(2007-01 - 2008-12)

Floating Chef - LGC ASSOCIATES - St. Louis, Mo

(2006-01 - 2008-12)

Special Events Chef - CLASSIC CATERING PEOPLE - Owings Mills, MD

(2004-01 - 2005-12)

Held a lead role as Executive Chef for the Summer Camp Airy managing a $250K budget and maintaining high quality meals and services. Acted as Supporting Chef instituting cutting-edge process improvements for multiple venues. Saved the company $50K while supporting high quality meals and services. Selected as Supporting Chef for the 2005 Presidential Inauguration Press Corps of NBC, ABC, CBS, CNN, and The Associated Press. Held role as Supporting Chef at Camp Air, and Lead Chef at Camp Louise in 2004. Enhanced time savings by 25% through improved food production and customer service. Acted as Supporting Chef for annual events with the following: Northrop Grumman, Constellation Energy Group

• Annie E.

Casey Foundation

Walter's Art Museum

• Senior PGA Championship

• Baltimore Symphony Orchestra

• NFL Baltimore Ravens Football Team Spring Training Camps. Took on role as Supporting Chef of a commissary kitchen through chef team member concept. Acquired a diverse client base in Northern Virginia, Washington, D.C., Maryland, and Pennsylvania.

Food Service Specialist - Maryland National Guard, Fifth Regiment Armory

Prior experience includes serving as a Food Service Specialist in the Maryland National Guard, Fifth Regiment Armory, United States Department of Defense; United States Army and Correctional Dietary Sgt at Maryland Corrections Institution: Jessup/Baltimore, Maryland; Special Events Chef at Classic Catering People Inc; and Executive Chef at 2 Sheraton Hotels.

Food Service - U.S. Army Food Service Program (1988-01 - 1993-12)