Renilda A. Irizarry (Chef Reni Alves)

**** *** ****** ** / *** A . Hollywood, FL 33020 . 786-***-**** .

acf3gc@r.postjobfree.com

Professional Profile

Accomplished and dynamic professional with extensive culinary experience

and in depth knowledge in creative food preparations and presentations.

Demonstrated understanding and knowledge of safety, sanitation and food

handling procedures. Capable of producing a consistent product in a timely

manner with a desire to exceed guest. Exceptional food preparation and

staff supervision skills and ability to strengthen kitchen operations while

maximizing patron's base. Equipped with dynamic leadership and analytical

skills, with the ability to independently multitask, plan and direct

demanding operations and complex schedules. A team player with effective

interpersonal and communication skills, fluent in Portuguese and Spanish

adept at building productive relationships and rapport with a diverse set

of individuals at all levels.

Core Competencies

Organizational leadership . Kitchen Operations management . Menu

Analysis/Planning . Staff Management . Customer Service . Safety & Food

Quality Assurance . Event Menu Creation & Development . Meal/Food

Preparation & Execution . Purchasing & Inventory Control Problem Resolution

. Production/Operations Management . Catering Service . Budget Management .

Relationship Building

Professional Experience

Palm Partners Group, Deerfield Beach FL

2009 - 2014

Head Chef

Served as Head chef, produce 600 meals daily including Breakfast, Lunch and

dinner. Developed special diet menus and oversaw all food service including

writing a menu where Haute Holistic Cuisine was the right lighted.

Monitored kitchen budget of $600.000 to over $1.2M. Managed inventory and

purchasing, planned menus and directed a staff of 22. Oversaw various

catering services. Acted as food contractor for another chef with a budget

of $400,000 up to $1.6M yearly. Liaised with purchasing companies for food

orders Maintained or raised the profit margins on food. Ensured the kitchen

runs smoothly on a daily basis and is adequately stocked with all necessary

goods. Complied and implemented all Health and Safety and Food Hygiene

requirements.

. Successfully served as private cater, handled 120 events with a budget

of half million.

. Promoted a positive perception of the company at all times both

internally and externally.

Private Family, Coconut Grove, FL

2005 - 2009

Personal Chef

Prepared all food items served in the home of the client including

breakfast, lunch, dinner, snack foods and Jet meals. Coordinated Intimate

dinners with Guest and prepared small fundraising luncheons. Maintained all

food stocks in the house and oversaw service staff. Purchased and stocked

all food required for service. Created a client approved budget for

foodstuff. Communicated with clients for any changes of schedules or

tastes. Customized menus for clients with special dietary needs.

. Ensured that the freshest ingredients are used and high-quality,

nutritious, safe and tasty foods are prepared at all times.

That Little Italian, North Miami, FL

2002 - 2004

Chef Manager

Served as Chef Manager for a 300 seat Restaurant. Provided strong

leadership to assigned staff and developed cooking and customer service

skills to an acceptable level. Managed all menu items, handled ordering and

performed inventory and other administrative duties. Developed and

maintained an overall feel and look for the restaurant.

. Contributed in establishing a strong clientele and increased over all

sales and meals capacity from 0 to 100%.

Education

A.S Culinary & Arts, 1990-1992

Johnson Wales University

Serve Safe Certificate

Certificate for NRA in applied food service sanitation, legal aspects of

Food service, management, Hospitality, buffet and beverage services

Management, Basic cost control, profitability and food resources

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