Customer Service Manager

Cesar E Guidos

**** ********* **. ? Yukon, OK *3099 ? 405-***-****

Culinary Skills

Serve Safe Knife Skills Soups & Sauces

Meat Cookery Meat Fabrication Classical Cuisines

International Cuisines Yeast & Quick Breads Pies &

Pastries

Baking & Pastry Sugar Work Center Pieces

Dessert Presentation Garde Manger Hors d'oeuvres

Purchasing & Receiving Prep Work A la Carte

Storeroom Management Menu Planning Facilities Planning

Organizational Profile

. Impressive history of motivated teamwork, visionary leadership, and

empowering management. Team builder and rally person for all levels.

. Strategic leader with a collaborative management style. Able to assume a

major leadership role.

. Well organized, effectively handles tasks and assignments with logic,

determines realistic goals, and sets effective priorities.

Education

Le Cordon Bleu College of Culinary Arts Scottsdale online

Bachelor of Arts Degree in Hospitality and Restaurant Management.

GPA 3.72

2011-2013

The Culinary Institute of Platt College, Oklahoma City, OK 2010-

2011

Associate of Science in Culinary Arts, Graduation 03/2011, 3.40 GPA

Colton-Redlands-Yucaipa Regional Occupational Program

1993-1994

Certificate of Achievement in A+ Certificate PC Repair &

Maintenance

Colton-Redlands-Yucaipa Regional Occupational Program

1994-1995

Certificate of Achievement in Construction Technology

Experience

Disaster Debris Removal Field Monitor

May 2013-September 2013 Executive Recovery Group, Inc.

Moore, OK

Document work done by debris collection Contractors using Electronic

Devices provided by Debris Tech (www.debristech.com)

Filling out load tickets daily logs, incident reports, ticket log

completely, accurately and legibly which is key to the community being

reimbursed by FEMA

Assure Contractors adhere to FEMA eligibility guidelines

Direct crew to eligible material

Route crew through zone efficiently

Keep crew in assigned zone

Ensure all removal operations are being done in a safe and efficient manner

Banquet & Catering Sous Chef

January 2013-Present Chartwells

Edmond, OK

A Sous Chef in the kitchen is the second in command, below the Executive

Chef. The job of Sous Chef involves significant responsibility, as the

Sous Chef must be able to lead other kitchen workers, remain organized and

professional, and report vital information to the Executive Chef. If there

are times when the Executive Chef is unable to work, the Sous Chef assumes

all responsibilities normally assigned to the Executive Chef. Working as a

Sous Chef is often a step toward becoming an Executive Chef, and serves as

on-the-job training for those wishing to continue their careers.

Executive Chef / Food Service Director

October 2012-Januanry 2013 Wellington Parke Retirement

Del City, OK

Responsible for providing overall leadership and management for all phases

of food production and presentation operations for the community's Dining

Services operations. These responsibilities include overseeing and leading

the food production and food presentation operations, supervising, hiring,

coaching dining services team members and financial management. Responsible

for handling foods in accordance with sanitary procedures and Sunrise

quality service standards and compliance with all federal, state, local

regulatory procedures regarding food production and presentation.

CEO/Executive Chef

June 2012-December 2012 Guidos Latin American Cuisine

Bethany, OK

Review work procedures and operational problems to determine ways to

improve service, performance, or safety. Monitor food preparation methods,

portion sizes, and garnishing and presentation of food to ensure that food

is prepared and presented in an acceptable manner. Establish standards for

personnel performance and customer service. Investigate and resolve

complaints regarding food quality, service, or accommodations. Monitor

compliance with health and fire regulations regarding food preparation and

serving, and building maintenance in dining facilities.

Chef/Kitchen Manager

July 2011-May 2012 Pioneer Collage

Caterers Bethany, OK

Manages the operations of the kitchen, including accounting and finance,

scheduling of workers, and organization of supplies and equipment. Kitchen

Manager trains employees working in the kitchen and others departments that

contribute to the overall operations of the kitchen. Responsible for

breakfast Production. Follow menu and recipes insuring freshness, quality

and quantity. Prep and set up for self-service omelet station for

breakfast. Hot food line set up and garnished, Responsible for prep and

production of the pizza. Maintaining the high level of sanitation at all

time.

Souse Chef

October 2010 -March 2011 Chefs di

Domani, Oklahoma City, OK

Student operated restaurant, includes training in front house operations,

service techniques, station set-up, food preparation, wait staff, and a la

carte cooking methods. 360 hours of training.

Licenses & Membership

Member of National Association for Catering and Events 2012

Membership Chairman of ACF Culinary Arts of Oklahoma 2010-2013

Member of Oklahoma Restaurant Association 2012

ServSafe Certified Instructor & Proctor 2013

First Aid & CPR Trained 02/2011

Oklahoma Notary Public 04/18/2012-04/18/2016

Further information available upon request.

Contact this candidate