Updated resume
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Updated resume

Chassis M. Hawkins-Younger
------------ |------------ | Hyattsville, MD

Experience
Owner/Chef, Foodtellect Personal Chef Service
Oxon Hill, Maryland
7/02/2015-Present
- Independently prepares customized breakfast, lunch, and dinner for various clients based on dietary
restrictions, nutritional needs, and overall likes/dislikes
- Provides in-home catering for special events such as birthday parties, brunches, lunches, and social
dinners
- Provides in-home cooking classes for clients looking to expand cooking knowledge

Sous Chef, Guest Services Inc.
Mclean, Virginia
7/09/2018-12/7/2018
- Assisted in planning and development of menus, forecasts portion specs for whole assigned unit
- Ensured safe facility environment including standards for food production and handling, cooking,
housekeeping, sanitation, dress, and employee hygiene
- Planned and placed orders based on the needs and portion specs for unit, handled end-of-month
inventory
- Planned, scheduled, supervised, and participates in culinary work of the unit to ensure prompt and
efficient preparation of all food items

Catering Sales Manager, Hilton Garden Inn Washington DC/Greenbelt
Greenbelt, Maryland
4/15/2013-8/20/2014
- Negotiated, influenced, and sold to prospective clients/competition’s client base on various hotel
services via outside calls, cold calling, and on-site appointments to increase hotel revenue & meet
proposed budget for catering department
- Drafted proposals, prepared and negotiated contracts with clients in regards to banquet events,
meetings, and group room blocks
- Oversaw set-up, production, and break down of all hotel events of up to 300 guests, also served as
liaison between client and catering, operations, front desk, and housekeeping departments

Catering & Event Coordinator for USDA & U.S. State Department, I.L. Creations
Washington, DC
5/16/2012-4/12/2013
- Developed menus and other packages by creating and pricing out choices in consultation with
Executive Chef, sold and increased in-house catering revenue by 20% at both locations
- Held responsible for all financial and administrative records pertaining to catering
- Budgeted and established financial targets and forecasts for catering
- Coordinated and oversaw the full production of breakfast, lunch, dinner, and evening reception events
of up to 500 guests including food preparation, decor, rental equipment, and staffing

Writer, Johnna Knows Good Food
Washington, DC
5/7/2012-7/1/2018
- Attended and covered special food & beverage/hospitality events in the Washington, DC
metropolitan area for publicity articles
- Tested and evaluated new food & beverage items such as cookbooks and food products in order to
produce product reviews

Banquet Cook II, Omni Shoreham Hotel
Washington, DC
5/23/2011-5/13/2012
- Prepared both hot and cold food for all booked catered events, provided staff support for events that
needed on-site attendees
- Lead the preparation for food on hot and cold lines in both restaurant and room service kitchens

Culinary Intern/Cook II – Crystal Palace, Walt Disney World Resorts
Orlando, Florida
7/6/2010-9/29/2010
- Prepared both basic and advanced recipes for breakfast, lunch, dinner in restaurant
- Assisted in preparation of catering production for all events

Lead Cook, Aramark – Verizon Center
Washington, DC
9/19/2009-5/20/2011
- Supervised and lead the preparation and serving of cold food and hot food for private parties &
catering events for groups of 200 to 500 that involved various sports teams, concerts, and other public
entertainment events

Skills
- Various cooking & baking techniques
- Event planning & coordination
- Catering management
- Catering sales
- Microsoft Office suites, restaurant POS systems, Hilton OnQ Software, & Delphi systems
- Customer service
Certification
- ServSafe Food Protection Manager Certification (expires 4/2023)

Education
Le Cordon Bleu College of Culinary Arts, Scottsdale, AZ
Bachelor’s Degree, Culinary Management - Graduated March 29, 2013

Art Institute of Washington, Arlington, VA
Associates Degree, Culinary Arts - Graduated June 15, 2011