Manager Executive
Resume:
**** ***** **** ***** . ***** 214-***-****
EMAIL: *****************@*****.***
VITO JIMENEZ
Professional experience
OBJECTIVE: To provide supervision and direction to the
establishment of all responsible duties, and related activities
for the entire facilities.
Qualifications: I have 40 yrs. Experience in the food service
industry. I have always kept my composure in a very high level in
my management experience. I like to create a working environment
by allowing myself to be part of the workforce. My organizational
skills along
with my (safety first) background experience has helped me to
develop in an efficient manner. I posses knowledge and procedures
on HACCP, FDA, USDA, OSHA, MSDS (Material Safety Data Sheet),
purchasing, receiving, inventory, scheduling, distribution & SQF
audit preparation.
I am bilingual and Serv-Safe cerified. SQF Audit preparation.
Prepare MSS & SSOP for deep cleaning.
Dec. 2010 Thru Dec. 2012
Crestone-Group.
Sanitation Manager at crestone-group Baking company; Developing
SSOP's, MSS,
revamping the SQF for audit. LAID OFF.
Dec. 07 - Nov. 2010 Owner/chef - Patry's French Rest.; Menu
planning, hiring, purchasing.
July 06 to Nov. 07 General Manager @ Sonic Drive-In
Responsible for all fast food duties in running a food cost, labor
cost, paper cost, and all other budgets on P&L plans. Purchasing,
receiving, training, hiring, inventory,etc. $47,000.00 year.
July 04 Thru July 06 Central Market
Lead Supervisor
In charge of production of Tbt and cold food. Responsible of
purchasing of all food production in the store. Also in charge of
receiving of all meat, poultry, seafood, and groceries. Now I
work as lead production supervisor for all pastries at Central
Market and continue to analyze on-line purchases and menu
development.
July 97 to July 04
Minyards Food Stores
Manager of Home meal replacement
Responsible for home meal replacement program. Started a home
meal replacement for 12 Minyard's food stores. This included
meals ready to heat and ready to eat for the service cases.
Cooking tips at all senior expos for Minyards food stores which
included recipe and menu development.
July 90 to July 97
La Madelenne Caf
Executive Chef
I was one of twelve French Executive Chef's at the commissary for
the entire company. Started with twelve bakeries in the company
and grew up to over sixty bakeries. I helped open the Atlanta
Market, Washington D.C., Phoenix, New Orleans, and Chicago Market.
Responsibilities included hiring, purchasing, receiving, training
of new personal and menu development. Also was in charge of all
order entry for all out of state markets.
July 77 to July 90.
The Chimney Restaurant
Executive Chef
Executive Chef of one of the finest restaurant in Dallas. Duties
included: Menu planning for daily specials for lunch and dinner.
House specialties: Veal and Venison. Responsible for purchasing,
receiving, and production of all menu items. Regulars included
dinning at the Chimney restaurant were all of Dallas the Series
(Jr, Linda Gray, Patrick Duffey) also included was Roger Staubach
and most of the Dallas Cowboys in the 80's. I also had dinner
with lots of movie stars, such as my favorite Arnold
Schwartzennergar.
July 74 to July 77.
Marcels Restaurant Francais
Head Chef
Started my career at this French Restaurant. First I washed
dishes and helped in the pastry, preparing salads and appetizers.
I then moved on to become a Sioux chef and then eventually the
head chef. The owner had culinary awards and passed them on to
me. All of my training was hands on from the beginning.
Education
Attended Richland Junior College, and El Centro Colllege.
Attended Richland and El Centro in Dallas.
State certified Food Handler.
References
Rudy Moreno, Dallas School District.
Hobbies
Like to collect classic automotives and show my culinary skills to
my children at home.
Interests and activities
Hiking, cycling and cruising in old cars.
Languages
English, Spanish, some French and German. I can sign language and
have had some Italian classes.
Contact this candidate