Jorge Elizalde

*** ******* ***, ***.* Jersey City, NJ 07307

551-***-**** (C) acowjp@r.postjobfree.com

Summary of Qualifications

Food Service manager/Executive Chef

• Responsible for all off premises catering operations

• Assisted in developing and managing annual catering budget.

• Collaborated with culinary staff in special event menu planning and actively involved in planning and development of new

catering business.

• Supported the mission of the Banquet Hall and the department while assisting in developing positive customer relations.

• Planned, organized, and managed catered events for staff and guests of the Banquet Hall, to assure quality, timeliness,

and the highest level of presentation.

• Demonstrated financial accountability in pre-costing menus and services, to ensure proper and competitive market

pricing.

• Worked with executive chefs to develop menus and programs that ensured the latest in menu trends and customer

satisfaction.

• Maintained monthly budgets and performance tracking and assisted in developing the department's annual budget.

• Demonstrated financial accountability in pre-costing menus and services, to ensure proper and competitive market

pricing.

• Excellent interpersonal and oral/written communication skills in English and Spanish, as well as customer service skills.

• Computer literate - knowledge of MS Word and Excel; able to navigate the internet and email.

• Maintained monthly budgets and performance tracking and assisted in developing the department's annual budget.

• Hands-on leader for all the dining service activities including preparation of food, managing the food inventory and supply

budget, complying with regulatory and sanitation standards and ensuring accordance with menu programs. Work with

diets, mechanical food, purees etc. As a leader of this key function responsible for hiring, training, scheduling and

supervising the dining service team.

• Prepare and maintains all record for required audits and reviews

• Oversees the administration of the district’s free and reduced price meals program according to Federal regulations

• Manage kitchen staff of 16-20 people in a fine dining steakhouse, including recruitment, training and performance

appraisals

• Direct operations during shifts, coordinating Front and Back of House staff, including a la carte and private dining

• Maintain relationships with vendors to ensure efficient functioning and controlled costs

• Maintenance of low labor and food costs through attention to detail and innovation

• Maintains an efficient food service operations and a high quality food service staff by recruiting, selecting, training,

scheduling, supervising and evaluating all food service personnel

• Prepare monitor and administer the food services budget .monitors and analyzes all revenue sources

Work History

Growth Restaurants Basking Ridge, NJ

•

• Chef 1993 to 1998 Banquet hall manager 1998 to 2000

• Catering manager 2000 to 2009

• Simple Delicious Catering /Bagel Buffet (Catering Director 2010 to 2012)

• Executive Chef ( The old homestead Steak house )2012 to 2014

• Executive Chef OTG management 2014-2015

Education

• Certified import and export agent

• University of Guayaquil Guayaquil, Ecuador

• Business Administration Studies

• Serv Safe certified

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