Resume
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- 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
- Languages:
Oral and written in English and Spanish
- Associations:
Chef’s Association -- Les Toques Blanche
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.
- 1996-1997
Took one year off to construct my home
- 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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