Customer Service Manager

PETERBERMAN

** ****** *********

RANCHO SANTA MARGARITA, CA 92688

PHONE 714-***-****

EMAIL: abm7kp@r.postjobfree.com

objective

I would like to exercise and enhance my cooking and

management skills in an established organization.

Experience

2008 - PRESENT EXECUTIVE CHEF CORONADO HOSPITAL

Managed the preparation of food, and ordering for all

areas of the food service department. Responsible for

maintaining all employee files. Control food cost by

monitoring and ordering all food inventories. Cater

special events for 10 to 100 people. Maintain all HACCP

regulations.

2007 - 2008 Executive Chef Beverly Hospital

Managed the preparation of food, and ordering for the

patient, cafeteria and catering service. Responsible

for interviewing, hiring and maintaining 30 employee

files. Control food cost by monitoring and ordering all

food inventories. Maintain all HACCP regulations.

2002- 2007 Executive Chef Anaheim Memorial Hospital

Managed the preparation of food, and ordering for the

doctor's dining room and cafeteria. Cater special

events ranging from 10 to 200 people. Interviewing,

hiring, maintaining 35 employee files, discipline and

terminating for production and cafeteria staff. Control

food cost by monitoring and ordering all food

inventories. Maintain all HACCP regulations.

1997-2001 Chef & Production Manager, St. Joseph

Hospital

Manage, maintain and operated sanitizing equipment for

main kitchen. Managed the preparation of food from

ordering to serving meals for 2700 people daily.

Standardize modified recipes, I.E. low sodium, low fat,

diabetic, and gluten free for acute care patient and

created ethnic meals supporting a variety of groups for

catering functions and theme's in the cafeteria.

Managed the preparation of food, and ordering for the

doctor's dining room & satellite caf . Assisting the

management team in maintaining Title 22 and JCAHO

regulations for sanitation of equipment and food

preparation. Instituted new cooking system to enhance

sanitation practices and maintain food consistency,

I.E. cook chill system. Cater elegant private to

boardroom professional parties ranging in sizes from 10

to 400 people. Interviewing, hiring, maintaining 24

employee files, discipline and terminating staff for

main production, main cafeteria, and satellite caf .

Creating menus for all special functions including

weekly & cycle menus for the main cafeteria. Implement

and maintain a vacuum packing system. Maintain HACCP

regulations in the production areas. Control food cost

by monitoring and ordering all food inventories.

Assisted in passing of accreditation in 1999.

1994-1995

During this period of time I attended many food shows

and seminars. This enhanced my ability and knowledge in

the food service business. Being able to see all new

products and equipment is very important to maintain

food quality and customer service.

1982-1997 COOK, ST. JOSEPH HOSPITAL

Trained and learned all job functions and tasks in the

hot production, and cold production areas. Prepared

meals using standardized recipes for patient meals,

cafeteria, and catering functions, Modified recipes

I.E. diabetic, low sodium, low fat, and gluten free

were followed daily. Temperature documentation and

sanitation practices were recorded daily for HACCP, and

Title 22 regulations. Maintained inventories to control

food cost, and quality. Garnishing for cafeteria meals

and catering functions daily to enhance quality,

appearance, and customer satisfaction.

1979-1982 Cooks Helper, St. Joseph Hospital

Trained and learned all job functions in the production

area, Assisted the cooks with their prep work I. E.

slicing of meat, cutting of vegetables, and cooking

techniques. Assisted cold production area with sandwich

preparation and slicing of fruit. Maintained sanitation

practices, and HACCP regulations at all times.

1977-1979 Food Service Worker 1 St. Joseph Hospital

Trained on tray line serving patient meals, and learned

proper portion control. Trained and learned all aspects

of dish room, pot washing, and sanitation practices.

Maintained proper documentation for HACCP, and Title

22 regulations.

Education

1999 - Experior National Assessment Institute

Certified Professional Food Service Manager

1998 - SJH Organizational Seminar - Team Building

1997 - Fred Dryer Seminar - Team Building

1980 - Orange Coast College - Food Service Management

Interests

I enjoy playing softball and coaching my three sons in

baseball, and basketball. I love all outdoor activities

such as camping, fishing, snow skiing, and all water

sports.

COMPUTER SKILLS

4 years experience using word, lotus, and Microsoft

works. Experienced with ordering systems, inventory

systems, and recipe programs such as master cook, and

cooking light. Knowledge of network programs as well as

internet programs.

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