ROY E. BURRILL JR.

[617-827-5127]

161 WINTER ST. HANSON MA. 02341

CHEFROY1@AOL.COM

Professional Profile

I have been professional scratch chef / caterer for 25 years, working

various style restaurants and bars, and other specialty events.
Currently running part-time catering business, and I am also
manager of family style restaurant and sports bar for the past ten
years.
· Daily menu planner and · Cleanliness standards
forecasting to all B.O.H. codes
· Food cost control · Public relations
· Quality control and · Payroll conscious
preparation · competitive Purchasing
· Overseer of large staff · All closing procedures and
· employee reviews security
· Data input using micros · “Tip” and “Serve safe”
system certified and active
· spreadsheets
TKO’MALLEYS SPORTSBAR AND RESTAURANT Scituate Ma.
1997 until present
Manager

Achievements:
· Started as Sous chef 1995
· Head chef 1997
· Assistant manager 1998
· Closing manager 1998 to present
Catering high end specialty events

Responsibilities:
· Closing manager of dining room and bar
· Overseer of staff of 25-30
Hiring /Expediting
Insuring customer satisfaction
· Micros data input daily
Employee reviews and repremands
· Security and deposits

Holiday Inn Dedham Ma.

1995-1996
Night Chef

Achievements:
· Catered High end functions and events
· Implementation of a full room service menu
· Function coordinator

Responsibilities:
· Menu planning and forecasting
· Purchasing and inventory
· Nightly food production for hotel and restaurant
Overseer of staff 20
 Crane Brook Tea Room S. Carver, MA.
1993-1994
Sous Chef

Achievements:
· Trained in new American cuisine
· Diverse menu planning
· Controlled purchasing and forecasting.

Responsibilities:
· Daily menu preparation
· Cooking Daily luncheons
· Purchasing and ordering

Carney hospital Dorchester ma.

Night Chef

Responsibilities:
· Daily menu preparation
· Cooking Daily luncheons
· Purchasing and ordering
Implementing production of menu’s, conforming to strict
dietary guidelines

Education
Rockland Public Schools - Graduated 1979

ABCD Culinary Art School Boston MA.- Graduted 1980

Certified

I was schooled by executive chef Dominic Rhenda

of Boston Sheraton

Trained 2 yrs under Chef Carl Keller in new american cuisine at

The Crane Brook Tea Room and U.S.S. A-copy out of Newport R.I.
 v Serve Safe certified

v Tips certified

References are available upon request.