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OBJECTIVE
· Secure a management position in a full-scale food service operation
HIGHLIGHTS OF QUALIFICATIONS
| · Extensive experience with menu development, pricing, and set up | |
| · Responsible in interviewing, hiring, training, and discipline of staff | |
| · Ten years experience as a Chef in high-yield up-scale restaurants | |
| · Twelve years experience in food service management |
| · Computer skills: Apple-MS DOS-Windows 2000 Pro-Excel-Power Point-Front Page-Adobe-Print Shop Pro |
RELEVANT SKILLS AND EXPERIENCE
| MANAGEMENT AND SUPERVISORY |
| · Manage and supervise a staff of 20 - 40 employees | |
| · Maintains neat, safe, and efficient work environment | |
| · Motivates staff to work hard and take pride in their job | |
| · Well organized, energetic, and can be relied on too see jobs through to completion | |
| · Self-motivated and enthusiastic while remaining calm and productive under pressure |
| COMMUNICATION SKILLS |
| · Express a positive and professional attitude at all times in dealing with clients | |
| · Works well individually and as a team member | |
| · Excellent communication skills, with the ability to quickly develop trust and rapport | |
| · Speaks fluent Spanish |
EMPLOYMENT HISTORY
| · Bon Appetit Management Company- Full-scale Food Service Company | |
| Rochester, NY – Director of Operations/Catering Director – 8/96 – 12/01 | |
| · Brae Loch Manor – 100-room full service, adult care facility | |
| Rochester, NY – Assistant Food Service Manager – 2/94 – 7/96 | |
| · Saint Joseph Villa – Seven-cottage campus style youth center | |
| Rochester, NY – Dietary Coordinator - 3/92 – 2/94 | |
| · Knickers – full-scale bar and restaurant | |
| Rochester, NY – Sous Chef – 4/92 – 9/95 | |
| · Empire Beef Company – A warehouse /wholesale meat distributor | |
| Rochester, NY – Warehouse Supervisor – 4/88 – 1/92 | |
| · Plums –Full-scale restaurant | |
| Rochester, NY – Sous Chef – 1/85 – 3/88 |
EDUCATION
| · High School Diploma – Northview High School – Sylvania, Ohio – 1985 | |
| · HACCP Training (Health Analysis Critical Control Point) | |
| · FACT Training (Food Accuracy Control Temperature) |
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