Exceptionally innovative Cook with more than 13 years' experience in operations for renowned restaurants preparing a wide variety of unique appetizers, soups, entrees, sauces, and desserts. Proficient in numerous cooking, techniques and cuisines with talents for working with ingredients from countries around the world. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety. Proven expertise in: Creative Menu Development Specialty Cuisine and Presentation World Class Guest Relations Purchasing and Inventory Control Special Event Planning Cost Containment & Reduction Food and Kitchen Safety Staff Leadership & Training
Lead Cook August 2013 to CurrentUniversity of Houston Aramark Higher Education － Houston, TX
Responsible for the preparation of all goods for the cafeteria according to the chef requirement, also knowledge of proper food handling.
Preparation of all products for the cafeteria.
Assist the Chef with food preparation in terms of entrees, sides and any other items needed.
Must serve at the World/Home station and other Station.
May assist at the Grill and Deli Station when needed.
To prepare and maintain high quality food products using cost efficient and sanitary methods.
Maintain a daily schedule to ensure that all food is prepared for presentation at the specified time of service.
Maintain continual cleaning/sanitizing of immediate and surrounding work areas.
Responsible for food safety in regards to temperature and sampling of served and delivered food.
Check menu for daily specials and meat rotation schedule.
Chef Manger January 2009 to January 2010Monsignor Edward Pace High School － Miami, FL
Responsible for overseeing all culinary and operations functions for the schools dining account.
Responsible for manage and leading a small team of associates and oversee all safety and sanitation as it pertains to the account.
Additionally, as the manager of the account, responsible for the following: Oversee all customer services issues, Manage all financials including budget development, forecasting, and financial reporting, Manage cost controls and control expenditures for the account, plan and create all menus, purchasing and managing inventory, roll out new culinary programs in conjunction with marketing and culinary team, and sometime Act as the direct liaison with the client.
Kitchen Manger January 2007 to January 2009St. Thomas University － Miami, FL
Responsible for manage the overall operations in the kitchen.
Responsible for organizing and directing the processes necessary to provide breakfast, lunch, and snacks that meet child/adult care food program standards.
Supervises kitchen staff and volunteers engaged in activities related to food preparation, production, and food service.
Attend all employee meetings, come up with sound suggestions on employee problems and promote and maintain effective communication between all of the food production areas within the kitchen.
Maintain and supervise good housekeeping practices in all areas in the kitchen.
Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.
Check out all work stations including the employee cafeteria.
Ensures proper set-up for breakfast, lunch and/or dinner.
Check with the Sous Chef on the items needing preparation that day by inventory on a production chart that is on hand presently and bring it up to par stock levels set by the Executive Chef.
Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste.
Check daily use records with the Executive Chef or Sous Chef so as to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible.
Pull all food needed for daily production from walk-in box and utilize all leftovers as per SOP and with the help of the Executive Chef or Food Production Manager to minimize waste.
Lead Cook January 2005 to January 2007Florida International University － Miami, FL
Responsible for Manage kitchen staff on behalf of the Executive Chef by recruiting, orienting, training, assigning, and supervising production.
Estimate purchasing needs, set standards for quality and quantity, minimize waste by using prep sheets, and train new kitchen staff Handle the tasks of managing and assisting kitchen staff in producing food for banquets, catered events and dining areas Responsible for assisting executive chef in coordinating and creating special food items as assigned Instruct staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area Provide support in areas of receiving and stocking food products and items.
Bachelor of Arts : Hospitality Administration, May 1991Xavier University － New Orleans, LAHospitality Administration
2008Stephen F. Austin University － Nacogdoches, TX