Zaire Murrell is a certified sous chef and food safety manager with over 6 years of experience in culinary roles. He currently works as a shift leader at Potomac Grille, where he manages kitchen operations and staff. Prior to that, he held positions such as pier coordinator at Entertainment Cruises and line cook at various establishments. Murrell has a associates degree in culinary arts and baking/pastry from The Art Institute of Washington and 8 years of experience in the US Army Reserve. He is seeking a stable career in the food service industry where he can continue growing his culinary skills and leadership abilities.

1. Zaire Murrell
ServSafe Certified Sous Chef and Receiver
Suitland, MD 20746
zaire.murrell@yahoo.com - (H) 301-336-6257
Hard working, eager and fast learning, and strong adapting leader. US Army veteran of 8 years and
ServSafe Certified with a current Food Safety Manager Licensed Cook with over 6 years of experience in the
hospitality and culinary profession. Trained in baking and pastry to achieve life long career goal in becoming
a chef or pastry chef. Detail-oriented culinary professional with skills in food handling and preparation,
kitchen procedures and practices, and food inspection and deliveries. Seeking a stable, growth-oriented
career in the food service and hospitality industry.
WORK EXPERIENCE
Shift Leader
Potomac Grille - Washington, DC - December 2014 to Present
Responsibilities
•Manage shift operations and grille personnel (up to 15 staff) on a daily basis to ensure the highest level of
customer service in terms of quality and consistency of service, with a focus on timeliness of food
prep/delivery and friendliness of staff
•Monitor standard recipes and techniques for food preparation and presentation
•Cook or directly supervise the cooking of items ensuring consistent, quality preparation
•Help troubleshoot and respond to problems with equipment, facility and staffing (i.e. attendance, attitude,
etc.) and ensure that incidents are properly documented
•Maintain open communications and high visibility at the facility by greeting and listening to customers’
comments, needs, complaints and problems
•Assist with regular self-inspections to ensure that all safety, sanitation, energy management and preventive
maintenance plans are in continual use
•Maintain cleaning/maintenance schedule for kitchen/dining areas and equipment
•Ensure proper and consistent use of all sanitation and health logs
•Ensure that all standard operating procedures for revenue/cost control
•Take weekly inventories and submit to F&B Manager
•Place orders and schedule deliveries
•Maintain inventory levels; keep storage orderly and minimize waste
•Maintain POS and accurate daily sales reports; reconcile errors
•Monitor deliveries to ensure that quantities, pricing and quality are correct
•Establish controls and monitor product and supply waste and theft
Pier Coordinator
Entertainment Cruises - Washington, DC - April 2011 to Present
• Manage all incoming shipments of goods and products
• Prepare plated and buffet style meals for cruise attendees
• Maintain pier cleanliness
• Manage kitchen safety & sanitation policies
• Manage the loading of each ship with kitchen & cleaning supplies

2. • Assist with the restocking of refrigerator and freezer
• Train new staff members for new hire process and daily routine
• Maintain accurate weekly inventory of all food items
• Assist Executive Chef as acting Sous Chef with administrative tasks
• Oversee proper handling of incoming food and temperatures taken
• Assist and supervise staff with various cruises
• Order items as needed for each upcoming cruise
• Preform duties as a server assistant when needed assisting servers and bar
• Preform duties as a deck hand loading and unloading passengers
• Answer all inquiries from guests
• Provide information for products that can be used to lower food cost and material cost
• Maintain vigilant security of water way, staff, and guests
Line Cook
Trade Center Management Associates: Supreme Court Cafe - Washington, DC - October 2012 to July 2013
•Prepared food in a timely manner
•Cleaned and maintained kitchen equipment
•Assisted in the preparation of daily menu items
•Expedited orders for customers
Stock Clerk
Family Dollar - Suitland, MD - February 2011 to December 2011
• Loaded and unloaded delivery trucks
• Managed inventory on sales floor
• Properly managed customer inquiries
Game Host
Six Flags America - Upper Marlboro, MD - June 2009 to November 2009
• Managed weekly inventory of prize items
• Managed restocking of shelves daily
• Recruited customers to meet daily sales goals for the hosting station
Line Cook and Bowling Mechanic
Lucky Strikes Lanes - Washington, DC - December 2007 to December 2008
• Prepared food in a timely manner per ticket sale
• Properly maintained bowling machines
• Repaired equipment
• Assisted with restocking of refrigerator and freezer
• Cleaned and maintained kitchen equipment
• Managed kitchen safety & sanitation policies
Buffet Attendant and Cook
Spirit of Washington - Washington, DC - February 2007 to December 2007
• Managed food inventory
• Cleaned and maintained kitchen equipment
• Assisted with restocking refrigerator and freezer
• Managed food preparation and storage to the highest sanitation standards

3. Soldier
US Army Reserve - Fort Belvoir, VA - August 1998 to December 2006
Active Army, US Army, Ft. Polk, LA
• Performed facility and motor pool preventive maintenance
• Maintained $500,000 equipment inventory
• Repaired and maintained portable platoon electrical power generators
• Managed and requisitioned parts and supplies using Form Flow & FEDLOG software systems
• Performed routine maintenance on boats, float bridges, bridges, trucks and bridge carriers• Inspected
equipment for hazardous material
EDUCATION
Associates in Culinary / Baking and Pastry
The Art Institute of Washington - Arlington, VA
January 2007
Diploma in Basic Studies
Largo High School - Largo, MD
SKILLS
• Training and scheduling of kitchen staff • Coordinating procedures, policies, and best practices for kitchen
operations • Operation of commercial grade kitchen equipment • Inventory management of delivery invoices
• Manage daily par sheets for meal servicing • Specializes in unique menu creations and signature recipes •
Expertise in creating high level customer service for consumers generating referrals and repeat customers •
Leadership • Administration • Budgeting • Sanitation • Efficiency • Able to train those with special needs
ADDITIONAL INFORMATION
Certificate in Microsoft Office Suites
Military Awards
ServSafe Certificate
Food Safety Manager License