ServSafe Food Protection Manager Certification
Self Motivated, Veteran and Culinary Professional Seeking for a Banquet or Restaurant Sous Chef Opportunity That take me to the next level on my carrear. I have more than five years of experience in Hotels and Restaurants Kitchen Operations. I am Focus in Quality, Efficiency, Safety and Sanitation and I am Seeking to bring strong leadership and great cooking skills to your Restaurant.
Currently I am a Chef de Partie at The Westin Savannah Harbor Golf Resort & Spa, The Property have 403 rooms, 25,000 Sq Ft of Meeting Space, with capacity to seat 900 plus guest on a plating event. This Resort also have four Kitchen Outlets that generates a little over $13,000,000 in food and beverage revenue per year. As the chef de Partie I supervice and support close to twenty kitchen personnel, that includes cook, Supervisors and Stewards that with the guidance of myself and four other supervisors run the culinary operation. I make sure my team have what is need to successfully execute service by create menus, handle purchasing orders, training cooks on food preparation, controlling the labor and food cost and delivering consistently high-quality food.
Savannah DeSoto is a 246 room hotel with 20,000, Sq Ft of Meeting Space, with capacity to seat 700 plus guest on a plating event and two Kitchen Outlets that generates a little over $9,000,000 in food and beverage revenue per year. As a Kitchen Supervisor and jr. Sous Chef I was in charge of Supervising the restaurant and banquet operation. Maintain compliance with health and safety regulations, training and also coordinate with front of the house managers for any event planed. As part of the management team I promoted a positive employee relations at all times and also trained cooks in how to work efficiently under significant pressure in a fast pace environment. I was also expected to Maintain quality, meet food cost, plan menus for special events and make sure the schedule was posted on time.
As a lead cook I was in charge of three line cooks and other kitchen staff, supervise next day food preparation, coordinate and maintain in kitchen inventory. Also I was in charge of maintaining cleanliness of the restaurant kitchen, quality of the food and customer service, also I assist the Executive Chef on the preparation and food presentation for events, daily specials and family meal.
As a Mortuary Affairs Specialist NCO I was in charge of Inventory, safeguard, evacuate human remains and their personal effects. I also Assist in establish a case file to create a tentative identification until the remains are properly identify by military authorities. As the Mortuary affairs Specialist NCOIC of the 352nd Combat Sustainment Support Battalion I provide direct support and supervision to the Mortuary Affairs Company on combat grounds.
As a lead cook I was in charge of an outlet with two line cooks and other kitchen staff, supervise next day food preparation, coordinate and maintain in kitchen inventory. Also I was in charge of maintaining cleanliness of the restaurant kitchen, quality of the food and customer service, also i assist the Executive Chef on the preparation and food presentation for events.
Able to work calm under pressure
Proficient in Microsoft Word, Excel, Spread Sheets and Outlook
Food cost , Scheduling, Communication Skills
Sautéed , Grilling, Food Ordering , Baking