Customer Service Manager

Segundo **-** **th Road Elmhurst Yumbla **-** Sanders Queens, NY 11373 Place 2Fl Tel. 718-***-**** Jamaica, NY 11435 (646)785-938l ********@***.*** Objective To obtain a challenging position, where my experience and commitment to excellence will be fully utilized. Summary of Qualifications 1. More than eight years experience. 2. Great ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments. 3. Exceptional ability to plan a variety of menus. 4. Uncommon knowledge of supplies, equipment, and services ordering and inventory control. 5. Remarkable ability to read, understand, follow, and enforce safety procedures. 6. Strong knowledge of planning and scheduling techniques. 7. Remarkable skills in cooking and preparing a variety of foods. 8. Great ability to plan work schedules and assign duties; ability to provide or arrange for training. 9. Excellent communication skills (read, write, speak, and understand English). Professional Experience SABOR LATINO RESTAURANT 2009-present Chef and Line Cook 1. Plan menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors 2. Participated in menu planning as needed with Food Manager. 3. Guided Food Service Staff. 4. Oversaw kitchen clean up through/with Assistant Cook and Food Service Staff. 5. Ensured kitchen areas are constantly clean ranges, cooler, freezer, mixer, slicer, floor, dish washing, pots & pans, dining room, garbage, recyclables, etc. 6. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. 7. Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu selling prices. 8. In depth knowledge of food service operation including large quantity food preparation. MANTA LLAVE DEL MAR RESTARANTE 2007-2009 Kitchen Manager 99-12 Northern Blvd, Corona NY 11363 Tel. 718-***-**** 1. Responsible for all aspects of kitchen and staff management, including front- & Back-of-House Operations 2. Weekly stock control, including, reporting cost effective, menu planning, testing recipes. Portioned cooked foods according to size of portions and methods of garnishing. 3. Cleaned and sanitized equipment used. 4. Provided support to Chef and production leadership to subordinates. 5. Prepared and maintained the station used for prep cooks. 6. Maintained sanitary working environment at all times. 7. Responsible for following resort recipes and ensured Galaxy quality of meals for guests. 8. Responsible for promoting positive morale in kitchen 9. AGATA & VALENTINA RESTAURANT 2005-2007 Butcher, Line cook and Kitchen Helper 1505 First Avenue & 79th Street New York, NY 10021 Tel: 212-***-**** 1. Ensured quality and quantity of foodstuffs according to standards and specifications as determined by the Restaurant Chef. Make all kinds of stocks and sauces 2. Help the chef to create specials for everyday 3. Oversaw food inventory by monitoring proper food temperature, rotating and storing food properly. 4. Cooked and prepared food according to recipes. 5. Cut, trimmed and boned meats and poultry and fish for cooking. 6. Excellent in cooking and preparing variety of foods. 7. Responsible to make some new recipes for dinner and lunch menus. 8. JEFFRY’S MEAT MARKET 2003-2005 Butcher 120 Essex Street New York, NY 1002 Tel: 212-***-**** 1. Receive, inspect, and store meat upon delivery, to ensure meat quality. 2. Supervise other meat cutters. 3. Perform scraping and traying products, cubing steaks, grinding ground meats and cutting and processing meat. 4. Provide outstanding customer service. 5. Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry and ostrich to prepare meat in cooking form. 6. Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye. 7. Record quantity of meat received and issued to cooks and keep records of meat sales. 8. Supervise other butchers and meat cutters. 9. Performed slaughtering and butchering tasks, using cutting tools, such as cleaver, knife, and saw. 10. Cut bones from standard cuts of meat, such as chucks, hams, loins, plates, rounds, and shanks, to prepare meat for marketing. 11. Examined, weighed, and sorted fresh pork cuts. 12. Strong ability to efficiently operate meat equipment such as a band saw, met grinder, meat blender, cuber, auto wrapper, scale and slicer. Education: GED DIPLOMA Marta Valle High School 2003 145 Stanton Street New York, NY 10002 212-***-****