Quality Food

LEWIS FITZGERALD

**** **** ****** *** ***

HOLLYWOOD FLORIDA 33020

PHONE upon reply due to fake job postings and spam

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Professional Summary

Trained professional in the culinary industry, focused on kitchen supervision, banquets & Ala carte .

Able to execute flavorful dishes, food presentations & menu engineering Knowledgeable on food cost control, month - month inventories and how to maximize revenue while consistently creating profits. Successful in training & coaching kitchen staff on proper procedures & standards by federal food regulations.

Hirer Power / Trump Associates 2013

1940 Jefferson

Hollywood. Florida 33020

Catering Food Preparations for Functions

Maintain food stations for large functions within the Community & Trump Properties . Able to hold Positive Conversation with guest upon Spoken to .

Ensuring the quality and food standards to Above and beyond Standards in every dish that is served.

HOP WON ASIAN FUSION DINNER CLUB-SKINNY BAR 2012

4825 SW 148 AVE,

SOUTHWEST RANCHES, FLORIDA 33330

EXECUTIVE CHEF

To be able to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously.

Ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified. Responsible for approving all prepared food items that leave his or her kitchen. Able to perform many administrative duties, including ordering supplies and reporting to the head of the establishment.

REFLECTIONS RESTAURANT 2009/2011

HIGH PEAK RESORTS

LAKE PLACID, NEW YORK

SOUS CHEF

Essential Job Functions include, but are not limited to:

* Operate Kitchen department within budgetary guidelines and in response to actual conditions.

* Assist in the development and implementation of policies and controls on issues relating to Kitchen

operations to include reduction of waste, spoilage and breakage; food handling and sanitation;

recipe, portion control and specifications etc.

* Control food cost by training kitchen staff on the proper methods of food preparation and handling, by

training kitchen, banquet, restaurant and steward associates on how to handle leftover food items,

and by making creative use of leftover food.

* Complete or assist with the administrative duties associated with personnel and payroll matters in a

timely manner. Ensure that all kitchen/steward associates consistently adhere to uniform, grooming and

appearance standards.

* Assist with the development and conduct effective training programs to educate staff on specific job

skills and quality of service to guests; include proper handling and maintenance of all kitchen

equipment.

* Understand and enforce adherence to health department and hotel sanitation and food handling

guidelines.

CAFÉ RUSTICA 2005/2008

LAKE PLACID, NEW YORK

PASTRY CHEF/ GARDE MANGER

Oversee daily operations of the pastry department. Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, jams, displays/centerpieces in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

LAKE PLACID LODGE 2002/2005

RELAIS & CHATEAUX MOBIL 4 STAR HOTEL

GARDE MANGER/ PASTRY ASSISTANT

Prepares food cooked to order, according to approved standardized recipes. Plates food for service,

according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is served to the guest in a timely manner. Sets up and organizes work area with all necessary supplies and equipment. Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used. Prepares and stores raw food products prior to final cooking. Follows standardized recipes in the preparation and cooking of menu items. Adheres to established portion control guidelines, minimizes waste. Plates cooked foods according to established plating/presentation guidelines. Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service. Ensures that a quality product is prepared and served in a timely manner. Follows all Governmental Food Sanitation Standards at all times. Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently. Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations. Notifies Supervisor of an equipment malfunction or safety hazard immediately. Provides Steward with timely notification of need for clean dishes, pots, pans etc. Returns soiled pot, pans and cooking utensils to pot wash area, informs Steward of any HOT items. Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift. Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift.

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