BERNARDO PENA

***** ****** ****** ***** *******, Florida, United States

407-***-****

ac2c55@r.postjobfree.com

SUMMARY

ABILITY TO WORK MORNINGS, EVENINGS,WEEKENDS AND

HOLLIDAYS, WITH A VALID SERVSAFE CERTIFICATION.

RESPONSIBILITIES INCLUDE: PREPARES A VARIETIES OF

BREAKFAST AND LUNCHES ITEMS,MEATS,SEAFOOD, POULTRY, VEGETABLES AND OTHER FOOD ITEMS FOR COOKING IN

BROILERS, OVENS, GRILLS, FRYERS AND A VARIETY OF OTHER KITCHEN EQUIPMENT. KNOWLEDGEMENT AND COMPLIES

CONSISTENTLY WITH ALL THE STANDARDS PORTIONS SIZES, COOKING METHODS, QUALITY STANDARDS AND KITCHEN RULES, POLICIES AND PROCEDURES. STOCKS AND MAINTAIN

SUFFICIENT LEVELS OF FOOD PRODUCTS AT LINE STATIONS. EXPERIENCE WITH PORTIONS FOOD PRODUCTS PRIOR TO

COOKING ACCORDING TO STANDARDS PORTION SIZES AND

RECIPES SPECIFICATIONS. MAINTAIN A CLEAN A SANITARY WORK STATION AREA INCLUDING TABLES,SHELVES AND GRILLS,

BROILERS, FRYERS, PASTAS COOKERS, SAUTEED,BURNERS CONVENTION OVEN, FLAT TOP GRILLS. FOLLOWS PROPER PLATE PRESENTATION AND GARNISHING SET-UP FOR ALL DISHES AS OUTLINED BY CHEF.

EXPERIENCE

HILTON BONNETT CREEK HOTEL

Orlando BUFFET OMELETE COOK STATION 02/2016 – 07/2017 OPEN END BREAKDOWN OF THE BUFFET BREAKFAST STATION, COOK BACON,SAUSAGES, POTATOES, SCRAMBLES

EGGS,GRITS,OATMEAL,SAUSAGES GRAVY ANF BISCUITS,

CUTTING CHARCUTERIE, CUTTING FRUITS, RESTOCK THE

BUFFET BREAKFAST STATION ITEMS HAVE THE TEMPERATURE, ALL FOODS STORED IN PROPER CONTAINERS,ETC.

GAYLORD PALMS HOTEL

LINE COOK 3 05/2012 – 10/2014

OPEN AND BREAKDOWN OF THE LINE OF THE SANDBAR

SWIMMING POOL BAR RESTAURANT,COOK,PREPARE,SET-UP, BROILER,FLAT TOP GRILL,FRYIERS, QUESADILLAS,CHICKEN TENDERS,FRENCH FRIES,SALADS,PIZZA,FLAT BREAD

SANDWICHES,BURRITOS,WRAPS,ETC.

NORMANDIE HOTEL

SAN JUAN,PR SOUS CHEF 01/1996 – 12/1999

PLANNING AND DIRECTING ALL FOOD PREPARATION FOR AM AND PM SHIFT,STAFFING AND DIRECTING ALL FOOD PREPARATION FOR AM AND PM SHIFT, SCHEDULING,COORDINATE WITH AM SKILLS

KNIFE SKILLS

PLATING

GARNISHING

OPERATING COMMERCIAL EQUIPMENTS

OVENS

FRYIERS

SLICER MACHINES

BROILERS SKILLS

GRILL SKILLS

SAUTEED SKILKS

BREADING SKILLS

SET-UP SKILLS

CLEANING EQUIPMENT SKILL

SUPERVISING COOKS

PORTIONING AND STORAGE OF FOODS SKILLS

KNOWLEDGES OF HACCP

FOODS AND EQUIPMENTS SAFETY

MANAGEMENT SKILLS

ABILITY AND EXPERIENCES

ATTENTION TO DETAILS SKILLS

LEADERSHIP SKILLS

STAMINA SKILLS

SPEAKING SKILLS(BILINGUAL)

PROVEN-SOLVING SKILLS

ORGANIZATIONAL SKILLS

CUSTOMER ServiSERVICE SKILLS

EXCEL

WORDS

POWERPOINT

SOUS CHEF TO ENSURE SMOOTH TRANSITION TO DINNER

SERVICE,SUPERVISE OF ALL B.O.H. STAFF FOR PM SHIFT,LEAD, MOTIVATE, TEACHING, COACHING,AND TRAINING THE NEW AND EXISTING LINE COOKS, PURCHASING AND INVENTORY CONTROL. DENNYS RESTAURANTS

SAN JUAN,PR KITCHEN MANAGER AND LINE COOK 02/1991 – 11/1995

COOK,PREPARING AND ALL ORDERSAS WELL AS ORGANIZING AND ARRANGING COOKED FOODS, KNOW HOW TO PERFORM ALL STATION DUTIES INCLUDING FRYING PAN,FRY,GRIDDLE,

PANTRY,FLAT TOP GRILLS, AND COOKING EGGS,OMELETS, AND MAKE SURE THAT THE PROCESSING OF CUSTOMERS ORDERS

ARE GOING SMOOTHLY, TRAINING AND MOTIVATING ALL

EMPLOYEES, LEAD ALL COOKS YO PROVIDES QUALITY FOOD SERVICE IN A CLEAN AND SAFE ENVIRONMENT,DIRECTING AND ASSIGNING ALL EMPLOYEES TO PERFORM ALL DELEGATED

DUTIES IN EVERY WORKSTATION, ENSURING THAT ALL

COMPANY'S POLICIES AND OPERATING STANDARDS ARE

IMPLEMENTING AT ALL TIMES.

EDUCATION

ANA G. MENDEZ UNIVERSITY

MASTER DEGREE IN HUMANS RESOURCES 2005 – 2009

FOCUS IN DEVELOPING THE DECISION-MAKING STRATEGIES FOR MANAGING A COMPANY'S PERSONNEL, THEORIES AND

APPLICATIONS INVOLVED IN DEVELOPING TALENTED

EMPLOYEES,DEVELOPING LEADERS AND MEET EMPLOYEES

NEEDS IN COMPLEX ORGANIZATIONS,EMPLOYEES

TRAINING,LABOR RELATIONS,GROUP DEVELOPMENT,

ORGANIZATIONAL CHANGE,AND HUMAN RESOURCES

DEVELOPMENT, AND HOW TO DEVELOP,MANAGE,RECRUIT,AND LEAD EMPLOYEES, WORKFORCE PLANNING AND STAFFING, HE DEVELOPMENT AND ORGANIZATIONAL REWARD SYSTEMS,AND

LABOR RELATIONS.

SACRED HEART UNIVERSITY,SANTURCE,PR

BACHELOR DEGREE IN ARTS AND COMMUNICATION 1981 – 1983 CCONCENTRATIONS IN JOURNALISM, COMMUNICATION

STUDIES,INTERNATIONAL COMMUNICATION, ADVERTISING,AND BROADCAST MEDIA, SPORTS COMMUNICATION AND PUBLIC

RELATIONS AND COURSES FOR COMMERCIAL MEDIAS,BASIC

THEORY AND SKILLS NECESSARY TO BECOME MEDIA

PRACTITIONERS AND INFORMED MEDIA

CONSUMERS,COURSES,INTERSHIP AND INDEPENDENT

PROJECTS THAT ALLOW TO IN TO REAL WORLD EXPERIENCE IN THE MASS MEDIA PROFESSIONAL.

CAROLINA REGIONAL COLLEGE,CAROLINA,PR

ASSOCIATED GRADE 1979 – 1981

DESIGNS OF ADVERTISING PRODUCTION, PROCEDURES AND

PRINTING IMPRESSION, GRAPHIC ARTISTS AND DESIGN,

PRINTING FOR NEWSPAPERS AND PRINTING,GRAPHIC DESIGN FOR ADVERTISING AGENCY,THEORY AND PRACTICE OF

PHOTOGRAPHY FOR COMMERCIAL AND ADVERTISING AGENCY, GRAPHIC DESIGN WITH PHOTOSHOP,

FREEHAND,COREYDRAW,PAGEMAKER, CAMERAMAN FOR

PRINTING AND NEWSPAPERS, ETC.

HOTEL AND CULINARY SCHOOL,ISLA VERDE,PR

TECHNICAL AND TRAINING CERTIFICATION 1978 – 1979

EXPLORING THE DIVERSITY OF WORKD CUISINE AND IMPROVE THE CULINARY SKILLS AND TECHNIQUES. HOW TO MAKES ALL KINDS OF DISHES FROM ARABIC,ITALIAN,MEXICAN AND SPANISH RESTAURANTS. SPICES UP YOUR TASTES AND PREFERENCES OF THE DIFFERENT KINDS OF INTERNATIONAL AND CARIBBEAN DISHES.

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