Manager Sales

VERNON A. CAIN

e-mail: **********@****.***

*** **** ******* ** ************, NJ 08081 Tel: 856-***-****

SUMMARY OF SKILLS: To obtain a position in a growing restaurant or café. Highly motivated, with the ability to efficiently meet objectives and assignments as well as demonstrate solid work habits and able to manage multiple tasks at once. I am competent, reliable and committed to success in increasing levels in responsibility. I have excellent organizational skills and I have the ability to follow directions with limited supervision. As a current sous chef I know and believe my job is to serve great food all the time and to do my best to make our guest leisure time as fun as possible and create repeated business. My objective is to secure a position as Chef for a sound establishment,where myexperience and culinary specialties will be utilized in preparing a wide cuisines.

With 12 years culinary experience in face-paced, high volume, full service environments Menu/meal preparation for several large corporate and government events - 500+ guests Financial/Operations - Maximized sales while effectively managing costs (controlled costs, inventory and labor) Health/Safety Compliance - Maintained standards related to all environmental and health board requirements related to the preparation and service of food and beverage.I am Team player with proven leadership skills - Talent acquisition, supervision and training - inspiring others to excellence in food preparation .

EXPERIENCE : That's Amore

Chef /Kitchen Manager 2009-Present

* I creating new relationships with vendors, suggesting new food items,ran daily specials and decreasing payroll costs by better time management.

* Prepared weekly and daily inventory and prep list executed prep daily.

* Prepared,cooked and thought waters and waitress how to up sell menu items and coached them on controlling guest and setting them at ease.

* Accurately performed end of business day inventory, and made supply orders to ensure adequate stock of all food and non-food items.

* Managed, hired, and trained a staff of 20 employees.

* I manage a fun but get the job complete zero tolerance kitchen. Jericho National Golf Club

Sous Chef/ Manager 2007–2009

* Prepped food items safely, neatly, and efficiently

* Received deliveries, stored stock items, and rotated fresh foods

* Operated cash register and handled small amount of cash flow in a fast-paced setting

* Dramatically improved the profit/loss ratio

* Established a positive work environment for increased work ethic and productivity

The Brick Sous Chef 2006 – 2007

* Responsible for several stations-grill, fry and sauté stations

* Prepared and cooked hot foods for banquets, weddings, parties and the restaurant

Tommy G's Italian Reasturant

Burlingtion nj

Sous chef 2004-2006

* Oversaw the daily operations at the restaurant

* Hired and interviewed candidates for four separate locations

* Advanced from an lead line cook to sous chef in one year under chef Tommy'g

EDUCATION &CERTIFICATES

* 2007

ServSafe Certified

* 1998 - Edison Job Corps

Culinary Management

Contact this candidate