Customer Service Manager

Qualifications Summary

. Seventeen years of professional experience in customer service.

. Extensive knowledge in all areas of restaurant, bar and hotel operations.

. Experienced in planning dinners and other events.

. Exceptional ability to lead, training staff members, organizing and

coordinating activities.

. Outstanding skills in cooking and preparing a variety of foods, strong

knowledge of food preparation and presentation methods, techniques, and

quality standards, along with inventory and ordering methods.

. Exceptional ability to prepare palatable meals according to specified

menu and schedule with a minimum of waste.

. Strong ability to use standard food preparation utensils such as knives,

spoons, tongs and whips.

Education

New England Culinary Institute, Montpelier VT (December 2004 - December

2006)

Pennsbury High School, Levittown PA (September 1994 - June 1998)

Work Experience

Sous Chef: Suntree Country Club, Melbourne, FL - January 2012 - Present

Cook: Suntree Country Club, Melbourne, FL- January 2009 - January 2012

. Performing of opening and closing duties.

. Responsible for preparation of lunch & dinner menus.

. Assisting Chef with special events and projects.

. Responsible for completing banquet event orders, preparation and

execution of special events.

. Collaborating with Chef on new and special events menus.

. Other responsibilities included: Ordering and receiving deliveries,

stocking items as needed, cooking that reflected seasonal menu changes.

Cook: Chart House Restaurant, Melbourne, FL - August 2011 - January 2012

. Preparing grilled restaurant menu items: Fresh Seafood items such as

Mahi, Salmon, Ahi Tuna along with steaks and chicken.

. Lead wheel: prepping of plates with starches, vegetables and sauces.

. Performing closing duties.

Kitchen Supervisor: Marriott International, Bethesda, Maryland - April 2008

- September 2008

Kitchen Supervisor: Tarrytown, NY - November 2006 - transferred April 2008

. Manage kitchen staff on behalf of the Executive Chef by orienting,

training, assigning, and supervising production.

. Estimate purchasing needs, set standards for quality and quantity,

minimize waste by using prep sheets, and train new kitchen staff.

. Handle the tasks of managing and assisting kitchen staff in producing

food for banquets, catered events and dining areas.

. Responsible for assisting executive chef in coordinating and creating

special food items as assigned.

. Provide support in areas of receiving and stocking food products and

items.

Line Cook: Bonfire a Todd English Steak House, Internship, Boston, MA -

June 2006- October 2006

. Responsible for cooking daily prep.

. Costing out specials, developing specials, and running them.

Pantry/Grill Cook: Wequassett Inn, Internship - June 2005- October 2005

. Responsible for prepping station, developing prep list and ordering food

to maintain par, also in charge of daily amuse.

Buffet/PM Line/Short Order Cook: Marriott International, Boston MA- January

2002 - December 2004

. Responsible for preparation and cooking of breakfast, lunch, and dinner

functions for up to 1500 covers.

. Cooking ala cart dinners for 300 seats for a mid to fine dining

restaurant, prepping, and training kitchen staff.

. Short order cook, responsible for cooking appetizers and burgers for a

300 seat sports bar.

Lead Cook: Marche' Bistro, Boston MA - January 2001 - January 2002

. Responsible for all ordering, inventory, cooking for 100 seat mid dining

bistro.

. Implementation of closing procedures for kitchen staff and training.

Assistant Manager: Pizza Hut, Levittown, PA- September 1999 - October 2000

. Assistant Manager responsible for ordering, inventory, scheduling, guest

relations, opening and closing procedures, bank deposits and crew

training.

Contact this candidate