Cooking Connection Manager Resume

SUMMARY

As an experienced Chef, I bring a great range of skills and kitchen knowledge.
This covers not only basic knife and cooking skills, but also a deep sense of urgency to perform well.
I also possess more advanced skills such as the ability to oversee day to day operations, including food ordering, costing, inventory, and other necessary operational knowledge.
In addition, I am Servsafe certified and am savvy in Microsoft Excel programs, as well as being proficient in MICROS, HALO and ALOHA operations.
In my over seventeen years of experience in the food service industry, I have worked my way up from fast food into casual dining and then onto fine dining and upscale casual.
In my time serving as Executive Chef, I was instrumental in helping to improve food cost and quality, ordering and inventory systems, as well as revamping the daily prep procedures.
I also accomplished the large task of overhauling and reorganizing training, general organization of the kitchen, cleaning and repair protocols techniques.
My experience in retail thus far has been exciting and challenging.
Serving as a “Cooking Connections” chef, it was my team and I’s duty to do similar duties as stated above, with the addition of a few added responsibilities.
These were including, but not limited to, developing advertising and marketing plans, implementation, and then follow up data reporting on promotional items and events.
The day to day activities included cooking demonstrations, microphone usage, public speaking, and management of food quality and par levels of stock.

OBJECTIVE

I have a strong personal desire to impact not only my company, but also my fellow employees for the better. I believe the better people we become, the better business we can accomplish as a whole.

TECHNICAL SKILLS

Extensive knowledge of butchering a wide variety of meats and seafood
Experienced in grilling, broiling, prepping, and frying of many types of food
Decidedly customer - service oriented
Strong problem solving, organizational and communication skills
Knowledgeable of money-handling, safe-counting, and credit card transactions
Positive attitude and overall, highly team-oriented
Television experience
Sales and Marketing Experience
Bilingual

PROFESSIONAL EXPERIENCE

Confidential

Cooking Connection Manager

Responsibilities:

Knowledgeable of product ordering using Event Order Manager (EOM) so as to execute promotions successfully.
Responsible for the weekly scheduling for three full-time Cooking Connection Partners, recipe development and wine pairing, consistently maintaining FIFO standards, planning and executing Total Store Events such as Home for the Holidays and Healthy Resolutions.

Confidential

Showtime Manager

Responsibilities:

Responsibilities included accurately preparing and promoting Confidential Primo Pick items varying from fresh perishables to shelf stable products.
Coordinated food orders with other department managers, trained and developed hourly staff, wrote weekly schedule for 13 Showtime Partners, oversaw cart demos and two Primo Pick kitchen kiosks. Planned and executed several Total Store Events including TexFest, Burger Bash, Ciao Italia and Home for the Holidays.
Also assisted in total store inventory.

Confidential

Executive Chef

Responsibilities:

I was head over the kitchen area of the restaurant, which included the hiring, scheduling and training of at least eighteen back of the house employees.
I was also responsible for weekly food ordering and purchasing, along with doing a weekly inventory.
In addition, we had four seasonal menu changes, which I was personally responsible for rolling out in an organized fashion.
I had monthly budgets which I was expected to meet or exceed in the following areas: Labor cost, repair and maintenance, supplies and chemicals.
Maintaining strict cleanliness standards and passing frequent health inspections has, and will continue to be a high priority.

Confidential

Sous Chef

Responsibilities:

Responsible for training new hires, assisting the chef in opening and closing procedures, prepping daily food specials, establishing food par levels and filling in for Chef shifts.
Worked with NSO training teams to help open four new restaurants:

Confidential

Executive Chef

Responsibilities:

Responsible for organizing the training of the NSO all hourly and salaried employees, as well as establishing and driving a training agenda for the team.
Instrumental in achieving a Blue Plate Award for cleanliness by Metro Health San Antonio, 2013. Sous Chef duties included all the responsibilities of the Executive chef, including day to day food ordering, scheduling, etc.

Confidential

Line Cook, Daytime Chef

Responsibilities:

Managed eight employees over the day shift, including lunch service.
Assisted in expediting, managing and cooking with the Executive Chef during the evening service, including creating menu items, specials, etc.

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