Manager Customer Service

Summary:Chef de cuisine,specialize in French cuisine,Caribbean food and creole cuisine,also have a strong executive and managerial skills,including Hotelier(hotel manager)and customer service background.

Experience: Deciles A La Carte(Catering),Port-Au-Prince Haiti April 2005 to December 2010.

Chief of Cuisine;menu creation managements of a kitchen staff,event management company,catered for 2,500 clients,including banquet,wedding,convention,negotiate with clients on specific dietary and also financial need another word negotiate for a quote,and also par ticipated in promotional campaigns to various organizations. Advertised the through diverse organizations brought new ideas that will the catering,create ways to commercialize the catering visually,getting new contracts.

Hotel Port-Morgan & Resort Haiti:March 2001 to January 2004

Chef of cuisine

Executive chef,menu creation,management of a kitchen staff,event management,dining table up for 350 clients,including banquet,wedding,conventions,final authority in staff management decision.

Hotel Kayona Beach & Resort,Haiti:September 1997 to January 2000

Hotelier(Hotel Manager)

Manager in charge of the hotel for 50 Rooms,inventories duties include in charge of the house keeping,staffing,restaurant,bars,kitchen,beach & resort maintenance,dealing with supplies of the hotel,creating entertainment for over 300 in more guest to the hotel,final authority in staff management decision.

Corsica Victoria Cruise,Milan,Italy:November 1996 to May 1 997

First cook(Deputy chief)

Second in command &direct assistance of the chief.Encase if the chief is not available the deputy chief duties will be:menu creation management of a kitchen in staff,inventory for product like food.Table dining for a 1000 gusts & up in the ship.

Police academy,Port-Au-Prince,Haiti:April 1995 to March 1966

Chief of cuisine

Executive chief contract for one year term,menu creation,management of kichen staff,event management for the academy,inventory for products like food,ext.Table dining for up to 1500 cadets.

National Palace of Haiti,Port-Au-Prince,Haiti:February 1991 to September 1991

Supervisor of the mess hall in the presidential staff

Management of a kitchen staff,creator of the menu for event at the Palace,Inventories for any event of the Palace.

Hotel Moulin sea,Haiti:July 1988 to January 1990

Chief of cuisine

Executive chief,menu creation,Manager of the kitchen staff,event manag ement at the hotel,dining guests 300 & up,including banquet,wedding,conventions,final authority in staff management decision.

Gazebo restaurant,Caracas,Venezuela:September 1983 to December 1986

First cook(Deputy chief)

Second in command &direct assistance of the chief.Encase if the chief is not available the deputy chief duties will be:menu creation management of a kitchen in staff,inventory for product like food.Table dining guests for 70 & up.

Education:Hoteliere School of Haiti

High cuisine

School of Business Maurice Laroche,Haiti

Accounting

other:Fluent in Spanish,French & Creole,conversant in Italian and

English;knowledge of Microsoft outlook,excel,windows office.

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