Manager Food Service
Resume:
Louis S. Halaszyn
*****.********@*****.***
Food is my Passion I take great pride in everything I do and have great respect for food itself. My style of cooking is to take simple ingredients and transform it into a delicious work of art. I like to put my twist on classic recipes as well as create new ones. My goal in my career is to inspire and educate others to cook and enjoy food as much as I do.
Education
The Art Institute of San Antonio
Culinary Program
Experience.
Newforest Estates Food Service Director April-2015 – present
5034 newforst dr S.A. Tx 78229
Handled all aspects of the dietary dept, including budgets, hiring, training, menu and recipe development, scheduling, events etc.
Bobahut cafe Chef/owner 8-15 to present
1621 n. Main, San Antonio tx
Good Meats Catering Oct. 2014 - present
Exec Chef / owner
Catering events of 150 people or less, have catering contract with the city of Schertz Civic Center,
Voted #2 private Chef on thumbtack.com Southwest region for 2015 and #1 overall in 2016
#2 catering company on thumbtack.com 2015, 2016, 2017.
#3 food service professional overall
H.E.B.
Cooking Connection Chef Sep 2014- March 2015
In charge of the cooking connection I create recipes that are five ingredients or less and teach customers how to cook them, as well as educate them on other questions and do cooking demonstrations.
Naples Pizza and Italian restaurant Feb 2014 Sep 2014
Head chef
Duties: ensure all safety and sanitation procedures are met, handle scheduling, labor and food cost,
Inventory, and order purchasing, hire new employees and handle all hr procedures.
Sodexo at USAA
Chef and cafe manager
Duties: make menus, train employees on recipes, ordering, inventory, scheduling, payroll
Firebird Mexican Grill Oct. 2012 July 2013
Kitchen Manager/ lead cook Duties: ensure all safety and sanitation procedures are met, handle
Scheduling, labor and food cost, inventory, and order purchasing. Restaurant closed
Naples Pizza and Italian restaurant Feb 2012 Oct 2012
Head chef
Duties: ensure all safety and sanitation procedures are met, handle scheduling, labor and food cost,
Inventory, and order purchasing, hire new employees and handle all hr procedures.
La Frite Belgian Bistro Jan 2011 Feb 2012 Sous Chef
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