Manager Quality Control

David Pigeon

**** *. ******** **. #*

Orlando, FL. 32812

Phone: 407-***-**** or 321-***-****

Email: abig2s@r.postjobfree.com

OBJECTIVE: To obtain a position in or leading

towards management in the hospitality industry that will utilize my

culinary expertise and creativity.

EDUCATION

1992-1994 A.A.S. Degree in Culinary Arts, Johnson &

Wales University Providence, RI

EMPLOYMENT

10/07-present Winnie Palmer Hospital Orlando Fl.

Sous Chef/Food Production Manager

Blue chip account managed by

sedexho

Direct supervision of 45

production employees

Quality Control of Daily Food

Production

Following Sodexho and Hospital

HACCP guidelines

In Charge of daily Gourmet Meals

Adhere to Scheduling following

Hospital Guidelines

10/06-10/07 Citrus Hills golf & Country Club Ocala,FL.

Banquet Chef

In charge of ordering and

produceing food for all catering events.

Delegating catering

staff

Effectively administered

FOH/BOH operations.

Food & labor forcasting

and compliance.

Planned and implimented

cost effective menus for catering.

12/05- 9/06 On Top of The World Community Ocala, FL.

Executive Chef/Pub Manager

Incharge of ordering and produceing

food for all catering events.

Delegating catering & pub employees.

Scheduleing staff for catering and

pub.

Effectively administered FOH / BOH

operations.

Food & labor forecasting and

compliance.

Planned and implimented cost

effective menus for catering & pub.

10/04 -11/05 Park Summit by Sunrise Senior Living Coral

Springs, FL

Executive Chef

Over production in kitchen and two

satellite kitchens.

Daily production meetings with

kitchen staff of eight.

Ordering & recieving food for

production of 325 residents.

Monthly inventory

Administer food safety H.A.C.C.P.

program

Ensure compliance of Sunrise

standard operating procedures.

Food, labor and controllable budget

forecasting and compliance.

11/01 - 9/04 Classic Residence by Hyatt Senior Living

Plantation, FL

Sous Chef

Oversee production in two kitchens

and one satellite caf .

Administer food safety H.A.C.C.P.

program.

Assist in ordering of product to

maintain par levels.

Ensure compliance of Hyatt's

standard operating procedures.

6/00 - 10/01 Diana Food Group Pompano Beach, FL

Executive Chef

Food, labor and controllable budget

forecasting and compliance.

Oversaw food production and

delivery for 85 outside customers.

Maintained strict compliances of

nutritional menus for low sodium / low fat, vegetarian and

kosher meals.

Monitored food safety through an

effective H.A.C.C.P. program.

11/99 - 6/00 Cee Cee's Caf Sunrise, FL

Chef / Owner

Planned, designed and

opened 55-seat caf .

Effectively administered

FOH / BOH operations.

Developed successful

marketing campaign.

Maximized revenues

through effective price points and menu mix.

1/98 - 10/99 Total Food Service Miami, FL

Sous Chef

Oversaw production of 4 high volume

corporate accounts.

Prepared meals for 18,000 employees

daily to include hot lines, pantry stations, pasta

stations, salad bars and delicatessen

Assisted Executive Chef with food

ordering, receiving and inventories.

10/96 - 10/97 Marriott Management Services Plantation, FL

Executive Chef

Oversaw production for 7,000

employees.

Food & labor forecasting and

compliance.

Ensure strict compliance with

Marriott's standard operating procedures.

Controlled all vending revenue and

logbooks.

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