(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
Experienced Food Service Director who oversaw a high-volume, $1.2 million dollar Corporate Dining Center. Versed in planning daily operations, staffing and inventory management.
Summary of Qualifications
  • Ability to handle fast-paced environment
  • Reliable, punctual and committed to customer service

  • Menu development skills
  • Proficiency in inventory and ordering
Ivy Tech Fort Wayne, In. Expected in : Applied Sciences - GPA :
Courses in Hospitality and Restaurant Management
Degree in Applied Science
Completed Dale Carnegie Training & Leadership Management Training
In charge of planning annual offsite catering for 1000+ people
Serve safe certified
Allergens certification
Aimbridge Hospitality - Executive Chef/ Food Service Director
San Bernardino, CA, 06/2005 - Current
Oversee Kitchen Staff of 15 employees. Optimized profits by controlling food, beverage and labor costs on a daily basis. Carefully prepared weekly payroll to keep up with projected revenue for the week. Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives. Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Established and maintained open, collaborative relationships with the kitchen team. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Park Place Grill - M Sauté Cook
, , 01/2004 - 06/2005
  • Executed various kitchen stations and assisted with, meat, fish, saute or pantry Daily - Create soups, various specials for the day and baking for desserts.
Fort Wayne Country Club - Rounds Cook
City, STATE, 01/1998 - 01/2004
  • AM/PM Pantry & Banquet Kitchen and party prep.
  • Assisted Chef with monthly Cooking School.
  • In charge of summer restaurant kitchen.
  • Worked pool and halfway house kitchen.
  • Executed various kitchen stations and assisted with, Sauté, Grill,  Pantry or Expediting

Sycamore Hill Country Club - AM pantry
, , 01/1995 - 01/1998
  • Collaborated with other personnel to plan and develop recipes and menus  
  • Prepared food items such as sandwiches & salads.
  • Worked Sauté and Grill stations for employees on vacation.
  • Maintained highest standards of bakery product quality.
Experience in Word & Excel
Cash Handling
Ordering through GFS Experience
Serve Safe & Allergens Certified

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