I have been working in food service for fifteen years.

Location:

Posted:

October 10, 2013

Adonais Esquibel Jr.

Phone# 505-***-**** Email-

*********@*****.***

Qualifications:

For the past fourteen years I've worked in numerous kitchens

and found that I have a passion for creating food of different preference.

I am self motivated and able to adapt to different management styles,

creative, and able to work with little supervision. One of my strengths is

to lead by example and motivate the team to achieve the goals of the

company.

Education- West Mesa High School - Graduated, Involved with D.E.C.A. a

three year business and marketing program.

Experience:

Sodexo-University of New Mexico Campus Lead Cook August

2013-Present

Lead Crew for different UNM sports and faculty event banquets and specialty

dinners.

Po Hatters Southwest Cuisine- Chef 2012- August

2013

I was involved with opening a new business. We Brought New Mexican Cuisine

to Mid-Michigan. Duties included, creating the menu, staffing, training

new employees, ordering, inventory control, and all around involvement.

Pentad Corporation /SIPI Indian College- Kitchen Manager 2009-

February 2012

Responsible for menu planning and meal preparation for Native American

students, maintain Serve Safe standards and involved with hands on projects

contributing to the culinary program within the school.

Bear Canyon Retirement Community - Sous Chef 2007-June 2009

I was Responsible for the staff schedule, menu ordering, inventory and

maintaining high standards of food quality, as well as kitchen Serve Safe

Standards.

Ovations Food Service / Isotopes Baseball Stadium - Kitchen Supervisor

2007 Season

Duties included kitchen and concession supervision, quality checks,

volunteer management, catering VIP events, inventory, and general

involvement.

Santa Anna Casino- Kitchen Manager/ Banquet Chef 1998-2003

Duties included creating different menu entrees for the international

buffet, soups du jour, and many Sauces daily. Supervising the cooks,

checking inventory, and prep pars. Keep track of food waste, temp logs, and

coordinate heavy banquet operations of 20 people to 5000 people.