CHEF / MANAGER

Juan P. Gotay

**** ******** ******, *****, ** ***72

Home 347-***-****

Cell 347-***-****

JuanGotay@yahoo.com____________________________________________________

Objective A position as Food Service Director/Chef/Food Service Manager.

Profile · Nearly 20 experiences as professional Chef/Food Service manager.

· Ability to direct complex projects from concept to fully operational status.

· Goal oriented individual with strong leadership capabilities.

· Organized highly motivated, and detail directed problem solver.

· Proven ability to work in unison with staff, volunteers, and board of directors.

Education · Food Service Supervisor, Dietary Managers Certificate, Servsafe Certification, New York City Food Protection Certificate.

· The program curriculum includes food service and Sanitation, Diet Therapy/Administration/Personnel Management

· Culinary Arts Degree

Intensive culinary arts program of 18 months of class work and

Hands-on training.

Management/ Supervision

· Directed recruitment and retention of supervisors and staff of 42 employees.

· Trained Supervised and evaluated staff, coached improvement management skills.

· Resulted in multilatereal staff achievement of work objectives.

Successfully refined and implemented new projects.

Languages Fluent in English and Spanish

References

Upon Request

Manna Caterers 2008- Present

Enforced food quality and sanitation regulation

Responsible for kitchen production

Menu planning

Analyzed information concerning catering events and cost

Food Service Supervisor, Sarah Neumann Jewish Home 2006- 2008

Tray line supervisor

Purchasing and Scheduling

All Catering Events

Assisted director with menu planning

Enforced food quality and sanitation regulation

Responsible for kitchen production

Food Director, Saint Vincent De Paul 2003-2005

· Analyzed information concerning facility operation and patients concerns.

· Inspected and tasted prepared food to maintain quality standards and sanitation regulations

· Restructured and improved menus according to budget needs, ` maintaining high standards of excellence.

Patient Service Manager, White Plains Hospital 2000-2003

· Overall day-to-day responsibility for food service operations, maintained high level of customer satisfaction and quality standards, provided directive and development of employees

· Responsible for room service operations

· Knowledge of retail services

Chef Manager, Jacobi Medical Center 1998-2000

· Purchased food supplies, maintaining effective inventory control

· Supervised, coordinated and participated in activities of cooks and other kitchen personnel, engaged in preparing and cooking foods for patients and hospital staff

· Supervised 125 union kitchen staff member

Executive Chef/ Lead Cook Prior Experience

Competent in all areas of production in hotels/ restaurant

· Sauté

· Grill

· Gardemanger

· Banquet

· Catering

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