Ricardo Mcpherson

Email: abo0hk@r.postjobfree.com

Address:

City: Tampa

State: FL

Zip: 33617

Country: USA

Phone: 813-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Results-driven manager with extensive experience in kitchen operations looking to expand beyond the restaurant industry. Prove track record in starting up branches, building strong teams, and developing effective vendor relationships. Expert in delivering outstanding customer service while exceeding business objectives.

Educational Background:

High School Dipolma from Florida Culinary Institute, Palm Beach Gardens FL 1/2001 to 11/1993 (Culinary Arts.)

Job History / Details:

Summary

Results-driven manager with extensive experience in kitchen operations looking to expand beyond the restaurant industry. Prove track record in starting up branches, building strong teams, and developing effective vendor relationships. Expert in delivering outstanding customer service while exceeding business objectives.

Highlights

ServSafe certified

Food handlers card

Hospitality and service industry background

Strong teaching skills

Excellent problem solver

Catering

Healthy cuisine expert

Staff training/development

Consistently meet goals

Project management

Supervision and training

Complex problem solving

Experience

February 2010 to Current

Fitlife Foods Inc. Tampa, FL

Executive Sous Chef

As the Executive Sous Chef I am responsible for running the day to day operations of the Culinary center, this includes but not limited too.

Purchasing & Ordering

Food Cost Comparison

Product Quality Control

Kitchen efficiency and production

Carefully interviewed, selected, trained and supervised staff.

Scheduled and directed staff in daily work assignments to maximize productivity.

Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.

Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.

Skillfully interacted with external vendors to obtain the best quality in pricing and product.

Consistently obtained highest rating from the county health department.

June 2010 to February 2011

Grand Hyatt Tampa Bay Tampa, FL

Cook 4 M.I.T./ Line Chef

Assist in all aspects of kitchen operations, including estimating food needs, placing orders with distributors.

Ensure there is the appropriate levels of product an supplies for operations.

Creation an cost control for daily restaurant specials.

Oversee preparation an execution of dinner service.

September 2007 to November 2009

Hard rock hotel & casino Tampa, FL

VIP Chef

Design, prepare, and serve three daily gourmet dishes for lunch and dinner dishes for special guests of the hotel.

Ensure ingredients are fresh, presentation is impeccable, and that each VIP patron is pleased with their meal.

Passed strict hiring test and ongoing culinary inspections to qualify as VIP staff.

February 2006 to September 2007

Bella's Italian café Tampa, FL

Line Chef

Create menu selections and lead kitchen staff in the preparation of featured dishes.

Supervise portion control and quantities of preparation to comply with company standards and supply duration projections.

Maintain perfect record of inspections by strictly enforcing sanitary practices for food handling and cleanliness of kitchen and dining areas.

Manage stock levels and make key decisions about stock control, including appropriate delivery weight, product freshness, and vendor relationship development.

January 2003 to October 2005

Palma Ceia Golf & Country Club Tampa, FL

Line Chef/Fine Dinning Room

Created daily and weekly gourmet dinner specials.

Maintained a trustworthy restaurant image, including restaurant cleanliness, proper attire, and appearance standards.

Recognized by management for excellence in custom menu design and food preparation for special events.

Effectively interacted with vendors to ensure efficient provisioning and purchasing of supplies.

Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.

Prepared for and executed new menu implementations.

2/01 to 1/03

Samba Room Tampa, FL

Closing Chef/Sous Chef

Managed all aspects of restaurant dinner and after-hour operations to achieve optimal profits and ensure customers were pleased with their dining experience.

Performed nightly inventory review and prep work to ensure adequate supplies for the next day's service.

Managed functional activities of fifteen employees including hiring, training, and scheduling.

Education

Florida Culinary Institute Palm Beach, Florida

Culinary Arts.

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