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Manager Executive

Location:
Independence, MO
Posted:
May 13, 2014

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Resume:

Anthony L. Rochester Jr.

I'm dedicated, hard working and focus on the tasks at hand what I'm trying to

accomplish.

Independence, MO

acd3xz@r.postjobfree.com - 816-***-****

I'm servsafe certified with 9 years in the food service industry. I am computer literate and I type 84 wpm. I have

experience with all kitchen appliance including but not limited to flat top griddle, deep fryers, convectional and

conventional ovens,grills etc...

WORK EXPERIENCE

Assistant Deli Manager

McKeevers Price Chopper - Parkville, MO - March 2014 to Present

Responsibilities

Responsible for performing all the duties and job functions of an experienced Deli Clerk. Follow approved

procedures for receiving product, price marking, and restocking cases to ensure quality protection, accuracy,

and product rotation. Follow all inventory control procedures to maximize product freshness, quality, turnover,

and availability for maximum sales. Assist customers and will properly merchandise products in display cases

and price correctly according to company standards. Will assume the responsibility of Deli Manager in his/

her absence.

Sous Chef

BLT - New York, NY - October 2013 to Present

Responsibilities

• Comply with Standards of Service and assists in assuring the same from all kitchen

employees.

• Assists in manage a day-to-day operation of the kitchen, coordinate food production

schedules and ensure highest level of food quality, taste and presentation.

• Participate in actual food preparation, produce food consistently high quality, taste and

presentation and expedite during peak meal periods as needed.

• Control food cost by assisting in training kitchen staff on the proper methods of food

preparation and handling, by training kitchen, restaurant and steward employees on how

to handle leftover food items.

• Ensures that all kitchen employees consistently adhere to uniform, grooming and

appearance standards.

• In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the

kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate

trends, enact approved profit-oriented and cost saving ideas/activities.

• Establish and require strict adherence to health department and hotel sanitation and food

handling guidelines

• In conjunction with the Executive Chef and Executive Sous Chef, develop menus & create

and ensure adherence to recipes and product specifications. Train kitchen staff on all new

menus.

• The Sous Chef must maintain effective communication within the kitchen, be responsive

to staff suggestions and concerns and work to resolve problems

• Maintain effective working relationship with food and beverage management, staff and

hotel departments.

• Complete daily food orders based upon scheduled banquet events and projected levels of

business.

• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and

promptly act to correct deficiencies found during inspection.

Sous Chef

Gaia's Natural - Township of Randolph, NJ - February 2013 to November 2013

I am responsible for salads and hot foods duties also includes the deli and cash register. I also train other

employees.

Cook

Dinosaur BBQ - Newark, NJ - March 2012 to August 2012

To assist in preparing and plating dishes, to train new employees. My duties at this establishment also included

opening and closing the store depending on the shift I worked.

Sous Cef/ Delivery driver/ Maintenance/ Trainer

Sandwiches Unlimited - Orange, NJ - December 2010 to March 2012

Prepare gourmet meals per order catering to 150-300 people per order, deliver ready meals to their appropriate

location, to up keep the building of business which includes changing a/c filter, broken pipes from misuse,

keeping parking lot clean for presentation to customers.

EDUCATION

BA in Culinary Arts

Le Cordon Bleu - Atlanta, GA

2008 to 2009

SKILLS

Servsafe certified, food handlers permit.



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