Victor M. Mancilla

**** ******** ***

Los Angeles, CA 90042

323-***-****

acfu20@r.postjobfree.com

Objective To be associated with a facility whereby my ability

and experience will be effectively utilized.

Academic * Los Angeles Trade Tech College

Los Angeles, California

Culinary Arts - January 1984

Graduation Certificate

Culinary Certification Class - 1984

Certified Food Handler -2016

Work Experience USC-Hospitality

8/10 to current

Title: kitchen Manager

Responsibilities/Duties:

Manages kitchen staff of 10-70, Steward Staff -12

Oversee budget residential dinning / opening new

dining hall

Establishes and maintains procedures for controlling

food cost.

Oversee budget -

Establishes and maintains procedures for controlling

food cost.

Ensures that standardized recipes are used, and

periodically reviewed and revised.

Establishes production goals and procedures

Schedules employees to meet fluctuating service needs

and labor cost objectives.

Administers training, development, scheduling,

evaluation and discipline for employees.

Ensures compliance with all health department, HACCP,

OSHA, and department policies for food and workplace

safety and sanitation.

Performs department inventory.

Work Experience 300 Anaheim -AMF Bowling inc

321 Katella ave,Anaheim,92802

9/08 / 03/11

Title: Executive Chef

Responsibilities/Duties:

Manages kitchen staff of 20-25, Steward Staff -3

Oversee budget -

Establishes and maintains procedures for controlling

food cost.

Ensures that standardized recipes are used, and

periodically reviewed and revised.

Establishes production goals and procedures

Schedules employees to meet fluctuating service needs

and labor cost objectives.

Administers training, development, scheduling,

evaluation and discipline for employees.

Ensures compliance with all health department, HACCP,

OSHA, campus and department policies for food and

workplace safety and sanitation.

Performs department inventory.

Catering responsibilities on site and off site

Catering responsibilities include (but are not

limited to):

Creation of catering meals/menus.

Price/cost containment of each catering event

Portion control.

Establishes and maintains high standards for food

preparation, presentation, storage, sanitation and

safety.

Performs food inventories.

Work Experience RADISSON WILSHIRE PLAZA HOTEL

3515 Wilshire Blvd

7/00 to 9/02 Los Angeles, CA

Title: Executive Chef

Responsibilities/Duties:

Manages a staff of 35 which includes: Kitchen staff

(15), Steward Staff (15), Korean Kitchen (3),

Soups-Chef, Korean Chef

Maintained/managed Tulip Garden Restaurant (located

in hotel) banquets, deli, and coffee outlet.

Maintain/manage lobby bar.

Tulip Garden Restaurant/Lobby bar managed menu

changes, food cost, labor cost, presentation of all

food and banquet displays.

Establishes production goals and procedures.

Schedules employees to meet fluctuating service needs

and labor cost objectives.

Administers training, development, scheduling,

evaluation and discipline for employees.

Establishes and maintains procedures for controlling

food cost.

Coordinates procedures for ordering, storage,

preparation, and service of all food products

Ensures compliance with all health department, HACCP,

OSHA, campus and department policies for food and

workplace safety and sanitation.

Ensures that standardized recipes are used, and

periodically reviewed and revised.

Establishes and maintains high standards for food

preparation, presentation, storage, sanitation and

safety.

Performs food inventories.

Set-up of buffet/individual plating.

Inventory of food stock.

1/93 to 7/00 OCCIDENTAL COLLEGE

Campus Dining

1600 Campus Road

Los Angeles, CA 90041

Responsibilities/Duties:

Title: Sous Chef/Banquet Chef

Manages food cost.

Manage labor cost.

Ordering of food/dry goods/produce.

Storage and routing of food.

Catering responsibilities include (but are not

limited to):

Creation of catering meals/menus.

Price/cost containment of each catering event

Portion control.

Ordering of food (per event).

Supervision of food preparation.

Set-up of buffet/individual plating.

Inventory of food stock.

1/91 to 12 EL TORITO GRILL

/92 9595 Wilshire Boulevard

Beverly Hills, CA

Title: Chef/Unit Executive

Cuisine: Southwest

Responsibilities/Duties:

Oversees kitchen staff in preparation of daily

prep-sheet.

Planning all specials of the week.

Supervision of kitchen staff (20 personnel).

Scheduling of kitchen staff (20 personnel).

Maintenance of food cost.

Labor control.

Mid and end of month inventory.

8/89 to 12 Z-TEJAS GRILLE

/90 1110 West 6th Street

Austin, Texas

Title: Executive Chef

Responsibilities/Duties:

Preparation and production of all food (brunch,

lunch, dinner).

Planning of all menu's and weekly specials.

In charge of monthly inventory.

Supervisor of kitchen and front house staff.

Scheduling of kitchen and front house staff.

Ordering of meat, produce, fish and dry goods.

Stabilize the food cost.

Additional Employment History

TUMBLEWEED

130 South Beverly Blvd

Beverly Hills, CA

Title: Chef

Cuisine: Southwest/Traditional Mexican

CACTUS CAF?

11157 Hyperion Blvd

Los Angeles, CA

Title: Chef

CAMELIONS

126 26th Street

Santa Monica, CA

Title: Lunch Chef

Cuisine: California/French

LE BELAGE HOTEL

1020 San Vicente

West Hollywood, CA

Title: Banquet Chef

Cuisine: French

1984 OLYMPICS

U.C.L.A. Village

Title: Pantry Chef

7/84 - 8/84

Reference: available upon request

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