Manager Management
Resume:
Page *
FRANCIS (FRANK) S. IWANSKI, JR.
FRANCIS (FRANK) S. IWANSKI, JR.
Hoffman Estates, IL 60194
Phone: 847-***-****
OBJECTIVE: A position which will utilize my experience in organizing and managing the kitchen of
an established restaurant, Corporate Cafe as Chef, or Chef Manager as well as provide
continued growth and advancement in the culinary field.
BUSINESS
EXPERIENCE
9/06 to Present AH Management Group
1151 Rohlwing Road
Rolling Meadows, IL 60008
Chef-Manager
Food Management and Production
• Created and produced weekly cafeteria menu
• Responsible for in-house catering functions
• Managed ordering procedures for grocery produce, bread, meat, dairy beverages
and kitchen supplies
• Monitored stock counts and rotation of inventory
Personnel Management
• • Supervised 1 Cashier 2 Sous Chefs
Bookkeeping Management
• Inventory counts and summary
• Petty cash reports
• Cash register report
• Cash settlement sheet–weekly
• Depository summary–monthly
• Accounts payable
• Invoice reconciliation
• Food cost report
10/00 to 7/06 BENJAMIN CATERING CO.
1645 Hicks Rd.
Rolling Meadows, IL 60008
Chef
• Food management and production.
• Responsible for production of catering orders ranging from 10 – 300 people, this
includes, a variety of continental and hot breakfast items, fruit platters etc.
• Cold sandwich, and gourmet sandwiches 13 varieties, luncheon wraps, meat,
and cheese platters. A variety of hot and cold hors d’oeuvres. Eight hot
sandwich items and sixteen hot entree selections.
• Manage ordering procedures for grocery produce, bread, meat, pastry, and
kitchen supplies.
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FRANCIS (FRANK) S. IWANSKI, JR.
1/00 to 9/00 ARAMARK FOODSERVICE
BRUNSWICK CORPORATION
1n, Field Court
Lake Forrest, IL 60045
Chef
Food Management and Production
• Created and produced weekly cafeteria menu
• Responsible for production of in house catering functions
• Managed partial ordering procedures for grocery produce, bread, meat, dairy
beverages and kitchen supplies
Personnel Management
• Supervised one cook, one dishwasher and the cashier
11/97 to 1/00 MITSUBISHI ELECTRIC AUTOMATION
500 Corporate Woods Parkway
Vernon Hills, IL 60061
12/95 to 11/97 ALEXANDER’S CAFETERIA
Ameritech Center
2000 W. Ameritech Center Drive
Hoffman Estates, IL 60196
Chef
Food Management and Production
• Kitchen manager for high volume cafe operations feeding 1000 daily customers.
• Improved customer satisfaction levels food quality and presentation
• Foodservice Sanitation Certificate awarded on 10-19-96
9/85 to 10/95 HOFFMAN ESTATES MEDICAL CENTER
1555 N. Barrington Road
Hoffman Estates, IL
Chef
Personnel Management
• Supervised four cooks
• Assisted Food Service Director with employee schedules
Food Management and Menu Planning
• Kitchen Manager for high volume production for a major hospital.
• Improved patient satisfaction levels. Improved on patient food temperatures and
presentation.
• Improved customer satisfaction levels, food quality, presentation, and
temperature standards for cafeteria food production.
• Responsible for menu planning, ordering and preparation of upscale restaurant
style luncheons and dinners for department head meetings and board of trustees
meetings, consisting of between 10 – 40 people.
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FRANCIS (FRANK) S. IWANSKI, JR.
4/85 to 9/85 STUART ANDERSON CATTLE CO., RESTAURANT
Schaumburg, IL
Aurora, IL (Chef’s Training)
Chef
9/79 to 2/85 HOULIHAN’S OLD PLACE RESTAURANT
7/84 to 2/85 Skokie, IL
7/79 to 7/84 Schaumburg, IL
Chef
Personnel Management
• Served as a trainer for the most comprehensive menu change in Houlihan’s
history.
• Planned schedules for cooks and assistant chefs
• Supervised 12 -14 cooks, 2 assistant chefs and 2 dish washers.
Food Management and Menu Planning Procedures
• Supervised food production and quality.
• Calculated food cost of all specials and promotions.
• Created weekly dinner specials and the “Happy Hour” buffet.
• Managed ordering procedures for grocery items, meat, seafood, poultry, dairy,
and produce items on a regular basis.
• Created daily specials, soups and quiches and holiday specials including
Valentine’s Day, New Year’s Eve, and St. Patrick’s Day.
• Monitored stock counts and rotation of inventory.
• Initiated and enacted standards for kitchen cleanliness.
1977 to 1979 LETTUCE ENTERTAIN YOU ENTERPRISES - RJ GRUNTS
Chicago, IL
Expediter/Head of Daytime Kitchen
• Oversaw the quality and presentation of the food
• Created soups, desserts, and some daily specials
• Filled in as line-cook when necessary
1974 to 1977 Gained experience as line-cook, sauté cook and broiler cook at the following
Chicago area restaurants:
• King Arthur’s Pub, Skokie and Chicago
• Dinghy Pub (Faber Tower Restaurants)
• The Drake Hotel - Raleigh Room Restaurant
EDUCATION
1974 to 1976 Culinary Training Program - Washburne Trade School, Chicago, IL
Graduated in 1976
The program specialized in the preparation of soups, salads, horsd’oeuvres, and entrees,
as well as in baking, decorating, butchery, basic commissary, hygiene, sanitation,
bookkeeping, and management procedures. The final exam consisted of a dinner
presentation for fifteen people, beginning with menu planning and ending with the
organization of clean-up.
References available on request.
Contact this candidate