ENRIQUE A. SANCHEZ

Cell 786-***-**** acggpv@r.postjobfree.com 526 Catalonia Coral Gables

FL 33134

Dear Hiring Manager:

I am writing in response to the Executive Chef position. With 24 years of culinary

experience, I am confident that I am qualified to meet the requirements of your

organization. Having worked with some of the finest and most innovative chefs in

the industry, I have been trained extensively. My experience includes, fine dining,

catering, private chef and individual

plating to banquets for over 5,000 guests. I have learned to appreciate the fine

art of presentation, taste, color, texture, etiquette, and kosher preparations. As

well as cleanliness that is so necessary in today’s culinary market. I have been

successful in culinary management in numerous industries including, health care,

hotel, restaurant, convention centers and stadiums.

I have excellent interaction and communication skills gained from working in the service industry

and, corporate environments in management and team positions. I have honed my

organizational,prioritization, and time management skills but my greatest strength is my ability to

handle multiple tasks in high-pressure environments.

I have attached a copy of my resume for your review. I look forward to the

opportunity to speak with you further regarding this position. Thank you for your

consideration.

Sincerely,

Enrique “Henry” Sanchez

ENRIQUE A. SANCHEZ

Cell 786-***-**** acggpv@r.postjobfree.com 526 Catalonia Coral Gables FL 33073

SUMMARY

Culinary executive with over 24 years experience in the food service industry.

Work history includes high volume food preparation, batch cooking, fine

dining, culinary administration, and management. Experienced in a broad

range of industries including healthcare, sports and leisure, restaurant and

catering.

EXPERIENCE

SAVOR/SMG… BROWARD COUNTY CONVENTION CENTER

Executive Chef 2012 – Present

• In charged with maximizing the productivity of the kitchen staff, as well as managing the Sous Chef

and Chef de Partie,

• Modify and create new menus

• Supervise and coordinated all culinary-related process. Estimate food consumption, monitor all food

inventory and the order supplies accordingly.

• Provide leadership in establishing high-quality standards in all kitchen operations and ensure the

kitchen is compliant with the regulatory requirements for food handling, sanitation and safety.

CATERING BY LES AND SPECIAL EVENTS, MIAMI FL

Executive Chef 2008-2012

• Manage upscale catering engagements for elite events.

• Direct all aspects of day-to-day operations including food preparation, logistics, service delivery.

• Execute complex catering schedule of up to 1,200 guests and 10 events per week.

SODEXO SENIOR SERVICES, MIAMI FL

Executive Chef, 2005–2008

• Managed annual culinary budget of $3,000,000 for 900-resident upscale, continuing-care facility.

• Oversaw all aspects of menu development/design, food production, banquets, and meal service

• Responsible for general administration of food service including vendors, inventory, food cost

management, personnel training, and staff management.

Aramark Sports and Entertainment, New Orleans Convention Center, New Orleans LA

Executive Chef 2001-2005

• Independent Contractor/ Traveled throughout the U.S. to support other Executive Chefs in execution

of responsibilities in high-volume food preparation environments. Oversaw event management for

Fortune 500 conferences, industry shows and other venues.

• Improved efficiencies of food production in large venues with sales of over $1,000,000 per event.

• Trouble-shooting and problem resolution for underperforming food production.

Holiday Retirement Corporation, Albuquerque NM

Executive Chef, 1998-2001

• Directed all front and back of house operations for 250 – apartment Gracious Living Community.

• Coordinated with corporate dietician to develop specialized diets for upscale senior dining.

• Hired and trained new staff across a four-state district prior to openings.

• Ensured standard procedures and levels of excellence for food production in all regional units.

Volume Services of America, Albuquerque Convention Center, Albuquerque NM

Executive Chef, 1993-1998

• Developed new food service accounts and contracts across the U.S.

• Prepared banquets for events up to 10,000 guests.

• Managed all aspects of food ordering, vendor relations, daily prep, food costing and scheduling.

Fine Host Corporation, Raymond James Stadium, Tampa FL

Executive Sous Chef 1990-1993

• Prepared food for 200 luxury suites during sporting and entertainment events.

• Responsible for all aspects including food costing, menu design, training, and performance.

• Trained and managed 100-person kitchen staff to execute all aspects of production.

EDUCATION AND SKILLS

Proficient in Microsoft Outlook, Word, and Excel

ServSafe and H.A.C.C.P. – Health Analysis Critical Control Point certified

Web based online ordering systems with Sysco and U.S. Food Services

Studies in Culinary Arts, Johnson & Wales University, 1987-1990

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