Training Executive

HANS Mock

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

Gardena, CA ***49

Tel: 310-***-**** Cell: 310-***-**** E-Mail: *********@*******.***

OBJECTIVE: Management position in a multi-unit corporation whereby my

experience will benefit numerous restaurants with

issues such as quality, training, research,

presentation, guest satisfaction, development and

growth.

Working Experience:

1999-2012 Executive Chef Fickett Towers Independent living for

seniors

Responsible for creating weekly menus, some with special diets.

Purchasing food for over 200 seniors.

1999. Executive Chef Los Angeles Airport Marriott Hotel

Oversaw all food service for multi-faced operation

including two restaurants, sport bar and over 50,000

square feed of banquet space. Responsible for crating

menus, labor and food cost controls, budgets,

forecast, purchasing, inventory controls, hiring,

training, line operations, stuffing and

interdepartmental relations, Food and Beverage

revenues in excess of 14 millions annually.

1982. Sous Chef Los Angeles Airport Marriott Hotel

Cost control, scheduling a kitchen crew of over 100

associates according business demand. Working lines

where needed and oversaw banquet events.

1977-1981 Sheraton Waikiki Hotel Honolulu Hawaii

1979-1981 Executive Sous Chef

1977-1979 Sous Chef/ Banquet Chef

Created and implemented menus for all food service

outlets in multi unit hotel. Accountable for all

facts of cost controls, inventories, hiring,

training, and scheduling of kitchen staff. Assisted

with forecasting and budgets; attended in house

meetings. Responsible for Banquet up to 5000 Persons.

Acted as department head in absence of the Executive

Chef.

1977. Hilton Hotels

1976-1977 Chef de Partie Manila Philippines

1970-1976 Chef de Partie Agana Guam

Responsible for outside catering. Handled taste

Panels, line operation, productions, scheduling and

inventories.

Education:

Bakery and Pastry Apprentice Professional School

Weinfelden Switzerland

Cooking Apprentice

St. Gallen Switzerland

Other culinary Training and Seminars:

Chef's in America, Hide Park New York, Chef's Excellence Class

Greystone California, ASI Food Certification, Serve/Save and

Food borne illness prevention. Leadership Expertise and

Operational Planning, Focusing on Customer Problem solving,

Total Quality Management, Technical Expertise, People

Management, Team work Building, How to hold Effective Meetings,

Training Skills and Trainer Certification, Cultural Diversity,

positive Associate Relations, Drug/Alcohol awareness, Sexual

Harassment, Dale Carnegie, EEO/AA and Mayer Briggs.

Qualification:

. Experience in developing, Presenting and implementing of

menus of ethnic and cultural styles.

. Knowledgeable in budget planning, food and controllable,

labor control, purchasing and inventories.

. Effectively manage kitchens and support stuff of 120 or

more.

. Train stuff in basic culinary skills, general food

sanitation (OSHA, MSDS) and work safety.

. Supervise and plan menu preparations for breakfast, lunch,

dinner, catered events, daily specials for all food outlets.

Professional Experience:

. Converted Restaurants into new concept to increase

covers.

. Turned around a restaurant to low diet concept. Won

recognition in magazines and CNN News.

. Reduced accident cost in the kitchen, by safety

programs in place.

. Archive high sanitation in all food outlets by health

department.

. Enhance stuff moral, trough team building and make

them part of it. This also instigated a major increase

in guest satisfaction.

. Facilitated Chef's meetings and cooking classes for

the South Bay area

. Was part of helping in, installing food cost program

to improve better security in food and beverage cost.

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