Customer Service Management
Resume:
Jeffrey Bliss
**** ******* ***** ***. ***, Sandusky, OH 44870
Cell: 419-***-**** : *********@*****.***
Summary
Chef with 15 years of critically acclaimed work preparing delicious, healthy dishes in 5 star hotels and leading
restaurants. Specializes in preparing menus that attract and retain customers. Looking for a challenging role in culinary
management.
Highlights
ServSafe certified High volume production capability
Strong butchery skills Well-tuned palette
Contemporary sauce work Focus on portion and cost control
Focused and disciplined Inventory management familiarity
Accomplishments
Successfully managed a kitchen staff of 30+ employees during high volume dinner services for more than 500
guests each night, as well as breakfast services for more than 1000 guests each morning.
Helped open a new restaurant that sat 150 guest and catered to over 300 guest on a daily basis.
I have over fifteen years experience in the food and beverage industry on all levels of the back of the house.
Experience
Coach
March 2010 to Current
Sandusky, OH
I volunteer as a coach for my sons baseball and soccer teams.
I teach and emphasize:
Teamwork
Fundamentals and skills
Self discipline and time management
Dependability
Relationship building
Sous Chef
June 2008 to August 2013
Kalahari Resorts - Sandusky, OH
Reduced food costs by 6 percent by expertly estimating purchasing needs and buying through approved
suppliers.
Provided courteous and informative customer service in an open kitchen format.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and
local labor laws.
Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product
and personnel issues.
Implemented and supported company initiatives and programs.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining
areas.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety
requirements.
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Followed proper food handling methods and maintained correct temperature of all food products.
Consistently produced exceptional menu items that regularly garnered diners' praise.
Quickly and courteously resolved all guest problems and complaints.
Prepared healthy, enjoyable breakfasts and dinners for diners.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Persistently strove for continual improvement and worked cooperatively as a team member.
Correctly and safely operated all kitchen equipment in accordance with set guidelines.
Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
Actively participated in staff meetings and operated as an effective management team leader.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity
without compromising guest satisfaction.
Expert in final plate preparation with authentic presentation.
Kitchen Manager
June 2007 to April 2008
Linguini's Italian Bar and Grill - Pittsburgh, PA
Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and
local labor laws.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product
and personnel issues.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining
areas.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety
requirements.
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Followed proper food handling methods and maintained correct temperature of all food products.
Established and maintained open, collaborative relationships with the kitchen team.
Consistently produced exceptional menu items that regularly garnered diners' praise.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary
considerations.
Enforced appropriate work-flow and quality controls for food quality and temperature.
Developed strategies to enhance catering and retail food service revenue and productivity goals.
Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared
correctly.
Displayed a positive and friendly attitude towards customers and fellow team members.
Mixed, weighed and proofed ingredients in accordance with bakery recipes.
Correctly operated all bakery equipment, including ovens, proofers, fryers, rounders, scales and mixers.
Continually supervised the training and cross training of all pastry staff for all phases of preparation.
Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
Prepared a variety of local and seasonal specialties which contributed to a [] % boost in sales during the summer
months.
Correctly and safely operated all kitchen equipment in accordance with set guidelines.
Built and fostered a team environment
Kitchen Supervisor
May 2005 to June 2006
Bravo Cucina Italiana - Pittsburgh, PA
Expert in final plate preparation with authentic presentation.
Built and fostered a team environment
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity
without compromising guest satisfaction.
Actively participated in staff meetings and operated as an effective management team leader.
Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
Correctly and safely operated all kitchen equipment in accordance with set guidelines.
Persistently strove for continual improvement and worked cooperatively as a team member.
Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
Continually supervised the training and cross training of all staff for all phases of preparation.
Validated weights and pricing with a scale printer machine.
Mixed, weighed and proofed ingredients in accordance with company recipes.
Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared
correctly.
Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Sous Chef
January 2004 to May 2005
Penn Brewery - Pittsburgh, PA
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining
areas.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety
requirements.
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Created Daily specials pairing the in house crafted brews from the brewery.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
Mixed, weighed and proofed ingredients in accordance with bakery recipes.Prepared a variety of local and
seasonal specialties which contributed to a 50% boost in sales during the summer months.
Persistently strove for continual improvement and worked cooperatively as a team member.
Built and fostered a team environment
Expert in final plate preparation with authentic presentation.
Education
Associate of Arts : Culinary Arts
Art Institute of Pittsburgh - Pittsburgh, Pa, United States
Contact this candidate