Manager Operations

David Opielinski

***** ***** *** *****; Plainfield Illinois 60585; Home 815-***-****; Cell 815-***-****

*********@*******.***

Chef/Manager

Resourceful, multi-tasking chef and food operations manager, with more than 18 years of

experience in ensuring quality daily operations and overseeing production. Creative hands-on skills

in catering of culinary delights for, customized weddings, seasonal occasion parties, society affairs,

and corporate events. Experienced in the preparation and presentation of all types of delicious

cuisine.

Recognition

During my tenure of working at My Chef Catering, we implemented temporary employment

opportunities for culinary interns from local community colleges. I was an integral part of the

companies awards:

–

• Wedding Wire Brides Choice Awards – 2009

• Business Ledger Entrepreneurial Excellence Award for Regional Spirit – 2009

• Naperville Magazine's Best of Naperville Best Caterer Award – 2009

• Daily Herald Reader's Choice Award – 2009

• Suburban Focus Best of the Western Suburbs – 2009

• The Knot Best of Weddings – 2007

Education

Associate of Applied Science in Culinary Arts, Kendall College; Evanston, Illinois; 1995

•

o Vatel Club Scholarship Award June 1995

o Dean’s List – Winter, Spring, and Summer of 1995

o Internship, Line Cook, Vivere/Italian Village, Chicago, Illinois; 1994

Diploma in Computerized Business Systems, Robert Morris College; Chicago, Illinois; 1985

•

Highlights of Professional Experience

Culinary Expertise

• H igh-quality daily operation th rough preparation and presentation of delicious food

• Expediter, grill, and sauté cook

• Developed and implemented seasonal menus

• Catered to large corporate events, picnics, customized weddings, and social

gatherings

• Received high-quality fresh produce, grocery, and seafood

• Created weekly menus and specials for corporate cafeteria

• Corporate Cafeteria hot food and banquet action stations

• Coffee/gift shop and daily catering

• Oversee preparation, portioning, and presentation providing consistent fresh

p roducts

David Opielinski

Home 815-***-****; Cell 815-***-**** *********@*******.*** Page 2 of 2

Professional Experience Highlights (continued)

Interpersonal Skills

• Manage by providing positive and constructive feedback to employees to coach,

correct, motivate, and reward

• Skilled in hi ring, t raining, and scheduling employees

• Provide employees with appropriate tools and resources to perform their jobs

• Work directly with customers and clients on key issues

Food Service Management

• Manage daily operations of the food service department

• Process cash handling for all areas including reporting, bank drops, change pick

u ps, and employee cash cards and credit t ransactions – log and report daily

• Maintain inventory of produce, grocery, small wares, disposables, and cleaning

supplies

• Manage and maintain cost-saving controls and comply with budget unit

requirements

• Implemented quality improvements and communicated to staff with positive

results

• Mul ti-tasking daily operations of a corporate office cafeteria and on-sight catering

for executive staff daily

• Mastered opening and closing manager duties for ki tchen staff of eight cooks

Safety

• Ensure the kitchen equipment, storage areas, cafeteria, and coffee shop are

sanitary, neat, and organized – following to companies haccp policy.

• Establish a safe work environment for employees by providing safety t raining

meeting and identifying problem areas and working together to correct unsafe

p ractices I l linois Sanitation license and Serve safe certificate

Employment History

October 2011 – Present; Food Operations Manager 1; Sodexo; Bolingbrook, IL

•

August 2010 – October 2011; Chef/Manager; Sodexo; Arlington Heights, IL

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May 2002 – June 2010; Executive Chef; My Chef Catering; Naperville, IL

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April 2001 – May 2002; Sous Chef; Key Wester Restaurant; Naperville, IL

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June 2000 – February 2001; Sous Chef; 120 Ocean Place; Wheaton, IL

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June 1999 – May 2000; Chef; Cucina Roma; Naperville, IL

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June 1997 – October 1999; Chef; Hilton Suites Hotel and Garden Inn; Oakbrook Terrace, IL

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September 1995 – July 1997; Line Cook; Ritz Carlton; Chicago, IL

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