Resume

Professional Objective:: To obtain a challenging position which will expand my knowledge and provide a long-term employment
with possibilities of advancements utilizing my professional skills and extensive experience.

Experience:: Offering a comprehensive background of thirty years of experience in the following areas of responsibilities.

Food Service Management:: - Planning and coordinating banquets; - Menu planning and selection; - Purchasing food and kitchen equipment; - Inventory control; - Maintaining compliance with company standards for food preparation; - Consultant and buyer for new properties

Kitchen Management:: - Assessing needs and preparing food and restaurant kitchen budget; - Complying with food and wages cost; - Budgetary constraints; - Scheduling time and making work assignments

Expertise:: Italian, Oriental, Continental, Mediterranean, Cuban, Caribbean, Spanish, Seafood buffet, and Steak house cuisines.

Trainings:: Holiday Inn Programs: Supervisor development, Time management, food and wage controls; Hemphill College Chicago, IL: Business Administration Course

Job History

Seasonal Riverside Inn Fine Dining
Executive Chef/Manager
Jan 2006-Jan 2007: In the fine dining atmosphere everyday is a challenge of quality and experience. I rose to the challenge as an executive
chef and manager. Training, managing, and overseeing general operation.

The Cypress Room Executive Chef
Nov 2004-2006: An upscale restaurant where the quality and consistency of the food has been extraordinarily successful based on customer
comment and various newspaper reviews. As an Executive Chef I promised the owners that I would make a successful
operation within the allotted time of 90 days. Within the first twelve weeks we far exceeded our expectations.
Henceforth, the business has continued to grow in a productive and thriving manner at an increased rate of sales and promotion.

Snook Inn Seafood Restaurant
Seasonal
Executive Chef
Nov 2002-April 2004
Cari Caudill: As an executive chef I began a new operation that went from 0% to 100% in a matter of 90 days, I was responsible for
new menus and the purchasing of all foods and beverages

Safety Harbor Spa and Resort
Seasonal
Banquet Chef
March 2002-Oct 2002
Beryl Coder

Responsible for a three million dollar operation which included every aspect of food preparations. Including all banquet events.

Purchasing and supervising ten employees. Italian Buffet and Prime Rib Buffet.

Rey del Mundo Restaurant
1999- Nov 2002
Ending of Contract
Executive Chef
(011523)647-2610: Mexico, in charge of training eighteen kitchen employees, plus, the executive chef from Mexico. Responsible for; arranging and buying all kitchen equipment, food for restaurant and presentation of two Caribbean cuisine menus, and; two four star Italian menus.

Biltmore Hotel
1999-1999
Banquet Chef
Resigned: It was a pleasant experience; unfortunately, it was for a short period of time.

Grand Bay Hotel
1998-1999
SousChef/Chef Grande Manager
Six months
Resigned: I began as a sous chef and was then promoted to Chef Grande manager. Responsible for creating a seafood; buffet with over seventy different items. Including, thirty different gourmet salads,and fifteen different platters; and mirrors.

Sundays on the Bay Executive Chef
1995-1996
(305)361-6777: Managed all aspects of food operation for a large restaurant and catering facility. Purchase all food and; equipment and supervised staff of 15.

Dupont Plaza Hotel
Executive Chef
1996-1996
(305)358-2541: As an executive chef, I had the pleasure of managing and operating the restaurants and all of the facilities. Giving; me the opportunity to fulfill my mission in life, which is to spoil and please my customers.

Grove Isle Yacht & Country Club
SousChef
1990-1994
(305)858-8300: Assisted the executive chef will all aspects of the food operation for two restaurant and a four star catering facility.; Also responsible for all banquet functions

Sundays on the Bay
SousChef
Out of business: Responsible for the evening shift and produced all banquet functions. Took daily inventories.

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