RICHARD LEGGE

6601 Winterton Dr. ~ Raleigh, North Carolina 27603

919-747-9883 (home) ~ rl57c530@westpost.net

QUALIFICATIONS
Restaurant General Management ~ Executive Chef ~ Food Service Supervision
Detail-oriented, certified Culinary Management Professional with a comprehensive
background leading large food operations in restaurants, catering, personal che
f services, and institutional dining facilities. Certified Chef in Culinary Arts
and Restaurant Management with extensive training in the U.S. and overseas; Ser
vSafe Food Manager Handlers Certification and Certified ServSafe Instructor/Proc
tor. Impeccable leadership, problem solving, business management, and communicat
ion skills. Proficient in MS Word, Excel, Outlook, and PowerPoint. Promoted regu
larly throughout career.
First Place Winner, Nations Restaurant News Culinary Cook Off, 2004
Additional capabilities include:
Multi-Million Dollar Budgets Diverse Cuisine Cooking Customer Service
Quality Control & Assurance Food Safety & Sanitation Purchasing & Ordering
Team Coaching & Mentoring Special Event Management Food Presentation
Labor Efficiencies Cost Savings Inspection Compliance
PROFESSIONAL EXPERIENCE
FLUOR, Afghanistan
2009-Present
Food Service Supervisor
Currently the Dining Facility Manager at the DFIP DFAC in Bagram. Directly resp
onsible for a staff of 160
Oversee all human resources, facility management, front/back office operations,
special events, ordering, inventory, receiving, planning, and forecasting
Coordinate DFAC labor requirements, rations, supplies, equipment, and service r
equests
Scrutinize facility daily; ensure optimal adherence to safety, service, and pol
icy compliance
Institute strategies to improve employee morale, production, and operations
Provide weekly and daily food service reports to management
Provided oversight for 6 Dining Facilities on Camp Leatherneck.
KELLOGG, BROWN & ROOT (KBR), Al Asad, Iraq 2005-2009
Food Service Supervisor & Dining Facility Manager (2007-Present)
Direct all operations for the largest military dining facility in Iraq serving
more than 20,000 meals daily, 7 days per week, 365 days per year
Manage 240 employees and a $20 million annual budget; conduct performance evalu
ations and budgeting
Oversee all human resources, facility management, front/back office operations,
special events, ordering, inventory, receiving, planning, and forecasting
Coordinate DFAC labor requirements, rations, supplies, equipment, and service r
equests
Scrutinize facility daily; ensure optimal adherence to safety, service, and pol
icy compliance
Institute strategies to improve employee morale, production, and operations
Provide weekly and daily food service reports to management
 Turned around dining facility from being $600,000 overspent to within budgetary
requirements
Saved company more than $850,000 per year in one DFAC by researching and identi
fying cost-effective benefit of using powered Gatorade versus bottled Gatorade;
total of 50 DFACs in Theater
Completed STORES and AFMIS system training, KBR business code of ethics certifi
cate, KBR DFAC management certificate, ServSafe manager food handler certificate
, HACCP certificate, CHORDA/ MAP management certificate, Quality Assurance/ Cont
rol certificate, and harassment awareness certificate
Food Service Sous Chef (2006-2007)
Served as Acting Supervisor, overseeing staff, contractors, food preparation/pr
oduction, and menu
Complied with KBR policies and procedures; ensured highest standard of quality,
safety, and service
Coordinated labor requirements, rations, equipment, service requests, receiving
, and special events
Food Service Stores Skilled (2005-2006)
Managed 6,500-sq.ft. warehouse, $3.6 million ordering monthly, inventory, menu
planning, and production scheduling; supervised 12 laborers and warehousemen; ce
rtified forklift operator
Compiled daily DFAC sub-contractor personnel, status reports, headcount and acc
ount card reports
Reviewed preventive medicine and KBR QA/QC; inspected kitchen for compliance wi
th standards
Received five commendations from the U.S. Army for excellent service
RICHARD LEGGE Page Two
PROFESSIONAL EXPERIENCE
(Continued)

THE LUXOR HOTEL, Las Vegas, Nevada 2005

Broiler Chef
Worked in the fine dining restaurant Isis voted Top 10 gourmet rooms in countr
y, Gourmet magazine.
Rotated as a chef between banquets, main kitchen, and fine dining restaurant.
THE LIGHT FAMILY, Encino, California 2004
Personal Chef
Led dinner preparation, service, and clean up for family of seven with two addi
tional house staff
Prepared low-carb and contemporary meal selections
CAF ON LOCATION, Tarzana, California 2002-2003
Chef
Developed meal displays and presentations; cooked breakfast, lunch, and dinner
in food truck.
Drove to locations to serve meals for clients in the film industry, commercials
, and music videos
THE KARSH FAMILY, Beverly Hills, California 2001-2002
Personal Chef & House Manager
Oversaw household operations and meal preparation of a spa cuisine
Supervised three children, shopping, kitchen management, and housekeeping
THE KITCHEN FOR EXPLORING FOODS, Pasadena, California 1998-2004
Head Chef in Charge of Production & Party Chef
Ran kitchen operations and managed employees; ensured optimal food preparation
and safety
Served as the on-site party chef for events and banquets for 6 to 5,000 people;
worked for high-profile celebrities, personalities, and organizations
Prepared gourmet cuisine, including salads, soups, appetizers, and starches
Started as a Production Chef
Previous positions: Line Cook, IL FORNAIO; Line Cook, CINNABAR; Chef, CAPRAS; Ch
ef, AUNT GUSSEYES PLACE; Head Chef, PASADENA SHOWCASE HOUSE OF DESIGN.
~ Gained experience in Italian, French / Pacific Rim, and Cajun Creole cuisines

EDUCATION
LOS ANGELES TRADE TECHNICAL COLLEGE FOR CULINARY ARTS
Associate of Arts in Culinary Arts & Associate of Arts in Restaurant Management,
2004
ACF Certified, Certificate of Completion, 2004
~ 2004 College Culinary Competition Team, Member & Team Captain
NATIONAL RESTAURANT ASSOCIATION, PROFESSIONAL MANAGEMENT DEVELOPMENT PROGRAM: Ce
rtificates of Course Completion in Purchasing, Supervision, Professional Cooking
, and Food Safety & Sanitation, 2004