Lawrence Herrera

Email: abpe5a@r.postjobfree.com

Address:

City: Santa Clara

State: CA

Zip: 95050

Country: USA

Phone: 408-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Over 15 years experience as a Chef Manager and Director of Dining Services in health care, restaurant and Corporate settings, while maintaining State required food handlers permit.

Educational Background:

High School Dipolma from Then International Culinary School at The Art Inst, Sunnyvale CA 1/2001 to 1/2012 (Hospitality)

Job History / Details:

Summary

Over 15 years experience as a Chef Manager and Director of Dining

Services in health care, restaurant and Corporate settings, while

maintaining State required food handlers permit.

Highlights

Expertise in planning and designing interesting menus that accommodate dietary restrictions while keeping them appealing and tasty.

Experience overseeing food programs and production inspiring and developing teams to meet goals and work cohesively, while maintaining an efficient and organized kitchen staff.

Accomplishments

As Executive Chef employed at Aramark, competed with

several major food services coordinating menu, meal and presentation that

won the Intel account for Aramark

Experience

January 2012 to 10/24/2012 12:00:00 AM

Eurest Dining San Jose, CA

Executive Chef

As Executive Chef, I am responsible for the teaching, training and

development of all kitchen staff. My main focus is, food production,

food cost and labor. I create all the menu's and implement all the

recipes and methods on how food is prepared and served. I do all the

ordering, take all inventory and input all data into our systems. I

place a high emphasis on special catering events and serving healthy

and nutritious food to our clients at "Cypress Semiconductor."

July 2005 to March 2007

Mountain View Health Care Center Mountain View, CA

Chef Manager

Oversaw entire food program/Production for every meal, responsible for

supervising, training and scheduling of all kitchen staff

Followed a 5 week Menu Cycle/preparing mechanical, soft, pure liquid and

diabetic meals. With a special emphasis on Pureed meals as well as sugar

free, ensuring specific dietary needs

Catered Special Events/Banquets, buffets, and parties for families and

marketing events

May 2004 to July 2005

Pacific Gardens Sunnyvale, CA

Director of Dining Services

Set up initial kitchen to ensure smooth Grand Opening

Created entire Food Program/including Policy and Procedure

Implemented and monitored systems for kitchen and dinning room

sanitation, temperature control and equipment maintenance

Created a 5 Week Menu Cycle/For breakfast, lunch and dinner

Teaching, training and development of kitchen staff/for front and back of

house operations. Participating in all Department Manager duties,

including New employee orientation and other duties as assigned

July 2002 to May 2004

Belmont Village San Jose, CA

Chef Manager

Responsible for entire Food Program, purchasing goods and supplies using

the provided ordering system

Responsible for production and staff/Followed Menus cycle, and trained

kitchen staff for front and back of house operations

including, proper food handling, storage and usage of food, with emphasis

on food quality and portion control. Maintained a pleasant and relaxed

atmosphere in dining room, while interacting with residents daily to

assure satisfaction, establishing open communication with residents,

staff and families

January 2001 to January 2002

Carlton Plaza San Jose, CA

Chef Manager

Responsible for entire Food Program/Production of meals and management of staff. Responsible for managing and controlling budget as set for the fiscal year.Teaching and training of staff/proper food preparation and portion control, using HACCP. Conducted monthly food committee meetings,followed up on all concerns,and kept a record of all meetings including all resolutions

September 2000 to October 2001

Aramark Santa Clara, CA

Executive Chef

I was responsible for all food production an management of staff

I ordered all food items, received product, kept inventory, and balanced

food budget. Coordinated weekly menus and wrote recipes for a variety of stations

April 1999 to September 2000

Broiler/Lead Cook

Responsible for lunch hour and dinner setup

Required to know all the stations, which were, Pantry, Broiler and

Saute

I cooked to order at lunch and dinner expediting plates while

coordinating and making sure all plates went up simultaneously per order

to ensure timely service

May 1998 to April 1999

Sodexho Marriott Santa Clara, CA

Grill/Entree Cook

Prepared breakfast and lunch orders on the grill

Promoted to second cook position assisting Executive Chef

I prepared two daily entrees, and overseer of five separate serving

stations

Education

2013 Then International Culinary School at The Art Institute of California, Sunnyvale Sunnyvale, CA

Bachelor of Arts Hospitality

Hospitality Management

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