Executive Service

Luis R. Herrera Jr. ****-A Esplanade Ct Owings Mills MD 21117 Cell Phone 703-***-**** [pic] Objective: To secure a stable, progressive and challenged position with upper mobility with possibilities within the Food Service and Culinary Industry Qualifications Been in the food service business for the last 29 years and working on different environments with different types of food concepts, systems and types of managements, I can be easily attached to new systems and programs or develop new ones. Experience June 2007 to Present Territory Manager US Food Service Sales, Promotion, Marketing, Services and Programs all related to Food and Non-Food Items Consultant to Restaurants Hotels and Food Service operators/Owners, Chefs and Cooks Introduce different Programs such as Savings on Labor and Food Cost and improve Service and Profit 2006-June 2007 Executive District Chef Sodexho USA Executive Chef Mary Mount University Responsible for oversee 5 Universities and support to 8 more in the Metropolitan Area of D.C, Virginia and Maryland. Responsible for results on the Financials operation from each Budget, Food and labor cost. Supported, coached and development of unit Chefs and employees. Support Chefs on development for each operation Menues, Retail, Catering, Board Plan, and Production systems 2006--June 2007 Executive District Chef Sodexho USA Executive Chef Catholic University of America Sodexho USA Responsible for different aspects of the Financials operation from Budget, Food and labor cost. Menu development on Retail, Catering, Board Plan, and Production systems 2002-2006 Executive Chef University of Mary Washington Sodexho USA Responsible for different aspects of the Financials operation from Budget, Food and labor cost. Menu development on Retail, Catering and Board Plan, Production, systems and programs oriented to Students on campus such as cooking classes, table manners, Wine testing, theme dinners and how to book a party or catering. 100% involved in the client relations 1997-2002 Executive Chef. Guest Services Va. Executive Chef. (Promoted) United States Congress Direct involve in all the menu's, Catering, Purchasing, Budget, Payroll, Food court Development, cost analysis and implementation. Direct Responsible for all VIP invited to The Congress and Head of States Lunch and Dinners Executive Chef. (Promoted) State Department Potowmac Landing Restaurant Executive Chef Responsible for 65 Union employees, Budget, Catering Menus Proposal and execution Responsible for all the purchases including Liquor and Wines 1995-1997 The Tower Club Venture Tyson Corner Va. Executive Sous Chef. Work with Executive Chef on Menu development, recipes, Training and develop sous chef, work directly with Sommelier, Food and Beverage Director. Direct responsible for all the Catering events, daily specials and menu presentation cost and presentation. Promoted to Executive Chef at Hidden Creek Country Club. Reston Va. 1992-1994 (Promoted) Executive Chef. Guest Services at Ramada Hotel Oxon Hill Md. Responsible for all food service from Budget, payroll, Purchasing, menu proposal for Catering, Recipes, Programs and systems, 1.5 Million operation with 250 rooms and 8 Ballrooms. 1990-1992 Executive Chef. Guest Services at National Airport Va. Solely responsible for the only Restaurant and Catering to private planes and inside premises. Responsible for Ordering, Labor and Food Cost, Menu execution. Schedule of 35 employees. 1989-1990 Executive Sous Chef. JR Stockyard. Va. Control and responsible for the Food Production and Butchering, Receiving, accounting and payables, Summit to Accounting department for review and Process Work with (Executive Chef on Catering Menu proposals and Restaurants recipes and execution 1985-1988 Production Chef. Fedora Caf Va. Control and responsible on the production for the entire Menu Work with Executive Chef on training of managers, wait staff, cooks and back of the house employees. Work along with Chefs on development of new recipes. Solely Responsible for food ordering 1983-1985 Cook promoted to First Cook, Marriot Corporation. Va. Control on Menu execution under supervision of Executive Chef. Other duties as help on ordering and scheduling Honors 1990 The In-flight Chef--National Flight Attendants 1998 The Host of the Year-- National Chef Association 2001 2nd Place National Culinary Competition-- National Chef Association Education 1972-1975 College Degree on Political Science 1975-1978 Architectural Design 1979-1982 Administration and Plastic Arts References References upon request