YANIV STELTZER

*** **** *** ****** **, ***** U.S.A.

abqwjk@r.postjobfree.com 732-***-****

Summary of Qualifications:

High-energy hospitality and culinary management professional with exceptional organizing skills and an extensive background in the following broad based competencies.

*Hospitality Management *Food Cost Analysis

*Hospitality Business Software *Culinary Arts

*Customer Service *Food & Beverage Management

*Financial Management *Facilities Management

*Hotel Administration *Marketing

Summary Statement:

Being responsible for efficient operations and my educational experience has contributed to many years of success in the hospitality industry. My strongest asset is to enter into a business operation and absorb and contribute to the culture and methods. I am a hard working self-disciplined professional with a positive attitude and I look forward to contributing and making an impact on your company

Objective:

Seeking a position in the Food & Beverage Industry:

Work Experience:

Phat Deli & Restaurant Vancouver, Canada

Cook/Supervisor May 2012-Nov 2012

o Inventory/Purchasing for the restaurant on daily basis.

o Training of new employees; supervised a staff of five.

o Prepare soups, salads, and any other prep for the day as needed,

o Serve food out to customers table when order is ready.

o Helping out co-workers preparing the sandwiches.

o Cooking eggs and working on the fryer station.

Doolan’s Shore Club Spring Lake, NJ

Intern/Line Chef/Management Fall 2010

o Supervised kitchen and dining room staff to work efficiently/effectively.

o Worked as an intern in all the different departments to improve management skills.

o Worked with kitchen staff to prepare food for restaurant and banquet service.

o Food cost the entire menu to help lower costs.

o Designed new inventory spreadsheets to help organize and control food stock.

Spring Lake Bath and Tennis Club Spring Lake NJ

Line Chef/Supervisor 2005-2011

o Training of new employees.

o Inventory and purchasing of food.

o Prepare food for lunch/dinner service, then working on hotline during service.

o Making soups, sauces, and other items needed.

o Work quickly and efficiently to ensure members’ satisfaction.

o Gaining knowledge of the food and beverage industry and banquet services.

.Education:

The Richard Stockton College of New Jersey > Pomona, NJ

Bachelor of Science Degree in Hospitality Tourism & Management Graduated: 2010 GPA 3.52.

Brookdale Community College > Lincroft, NJ Associate of Applied Science Degree in Culinary Arts

Graduated: 2007: 2 years of kitchen and dining room facility training.

GPA: 3.78 1 year of academic studies.

ServSafe Sanitation Certificate score of 89%

Member of ESD (Eta Sigma Delta) Hospitality Honors Society

Activities/Interests: (Clubs participated during college)

Co-even planner, Jewish Student Union/Hillel Club.

Treasurer, RSC Hospitality Management Society.

Social Chair Position of NJ Community Water Watch/Energy Corps.

Going to gym, staying active, eating healthy, cooking for friends/family

Computers:

Knowledge of Microsoft Word, PowerPoint, Excel and various other programs used in food service industry.

Contact this candidate