High School Training

***** ***** ****. 228-***-****

D'Iberville, MS ab0daf@r.postjobfree.com

39532

Gabriel Kluck

Objective I would like to manage a food service outlet with the

goals set high to increase revenue and establish a

hold in the business market. My first objective would

be increasing employee moral and productivity through

proper communication and training. I would then place

my attention on menu items and product usage to track

down anything that is high in waste or not making any

profit. I would search the market to use the highest

quality foods with high profit margins. I would

ensure consistency through hands on training and

teaching employee's to have pride in their service. I

would create an environment where employee's are

teaching each other and have drive to continue

learning and are competitive with each other. I have

worked with many great chefs and I feel that the best

ones created this type of environment and they did

great things.

Experience Nov. 2010-present Cracker Barrel

Moss Point, MS

Manager

Went through very long and through training program.

Passed all goals required and learned the company way.

Participate in all aspects of the restaurant,

interviewing, hiring, training, food inventory, food

ordering, money handling, deposits, guest interaction,

and many more.

1999-Nov. 2010 Beau Rivage Casino Biloxi, MS

Chef, Memphis Q

Worked in many outlets, serving a variety of foods.

Including Coral-Fine dinning, Port House- Fine

dinning, La Cucina-Fine Italian food, Main

Kitchen-master supply kitchen, Caf Jardin- 24 hour

caf and room service, and finally the Memphis Q BBQ

and steak house.

I was responsible for holding a budgeted food cost and

ran Memphis Q with a food cost below budget for over

three years.

I was responsible for scheduling employees and meeting

budgets with hours worked and productivity per

employee scheduled.

I with held health dept. standards and personally

walked through with health inspectors during routine

checks. I also was responsible for training employees

on health dept. standards.

I created menu's and executed them including plate

presentation, recipes, and marketing themes.

I answered to all aspects of the restaurant operation,

including actions of any and all employees under me.

I attended regular training classes, PL meeting, and

marketing planning meetings.

I helped with off site events and large banquet events

including Chefs of the Coast, George Ohr Gala, BBQ

competitions, and many more.

I have been featured on WLOX Biloxi, and WKRG Mobile

doing food shows. I have many articles in magazines

including Jackpot, and Mississippi Gulf Coast's

Observer.

1996-1999 French Connection Biloxi, MS

Chef

Worked directly under owners helped with all aspects

of the business.

Cooked all food ordered with help of one assistant

cook and one dish washer

Still my favorite job I have had, owners retired and

closed the business.

Education 1995-1999 D'Iberville High School D'Iberville, MS

Graduated with honors, received high school diploma.

Participated in work class, learning work ethics, and

working in many different jobs.

1999-2001 Jefferson Davis

Community College Biloxi, MS

Studied basic college courses, with focus on biology.

Left after juggling work and classes, to focus on work

and expand my culinary experience.

Interests

BBQ- Smoking, fishing, hunting, anything outdoors and

my family.

References:

Lewis Morton, Casino Dealer

113 Mckenzie Circle Biloxi, MS 39532 228-***-****

Andrew Whittman, Audio Specialist

2271 Rosewood Lane Biloxi, MS 39532 228-***-****

Bruce Young, Lowes Sales

Long Beach, MS 39532 228-***-****

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