Sales Customer Service
Resume:
SHANNON K. DELGADO
**-* **** ***** **. ne Leesburg, VA 20176 571-***-**** ******@*****.***
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PROFESSIONAL SUMMARY
Self-motivated professional chef with broad-based experience in improving business operations, management and customer satisfaction. Exemplify exceptional leadership in determining new opportunities brought by changes in restaurant business and economic conditions. Created systems to improve dishes, increase the speed of service and enhance customer satisfaction. Proficient in English and Spanish.
QUALIFICATIONS PROFILE
Menu Design Staff Management Team Building
Meal Preparation Customer Service Training Analysis Special Events Purchasing of food and supplies Cost Reduction Inventory Control Food Safety Certified HACCP Procedures PROFESSIONAL EXPERIENCE
Executive Chef – Hen Quarter Restaurant March 2017
Incorporate new dishes according to capture new customer in our Washington DC locations
worked side by side with Master Chef “Fred Raynaud” in the opening and menu development of our Washington DC location
Efficiently implemented a menu according costumer need, taste and expectation about southern cuisine
Train and manage kitchen personnel and supervise/coordinate all related culinary activities
Estimate food consumption and requisition or purchase food
Standardize production recipes to ensure consistent quality
Analyzed the costumer flow and average sales and ticket to determine the ideal menu for the restaurant
Hiring and identifying the right candidates for the Washington DC location
Oversee special catering events and may also offer culinary instruction and or demonstrate culinary techniques
Determined customer preferences by interviewing guests and organizing survey results
Conducted regular team meetings to keep the motivation and expectations clear
Maintained the standards of the quality to ensure that cost of food remain economical
Purchasing produce and seafood according daily pricing
Ordering online through Sysco
Menu Planning and developing
Executive Sous Chef – BlackFinn Restaurant 2015 2017
Efficiently implemented a menu according costumer need, taste and expectation including American and other international cuisines, which increased sales by 10% within the first year
Train and manage kitchen personnel and supervise/coordinate all related culinary activities
Estimate food consumption and requisition or purchase food
Standardize production recipes to ensure consistent quality
Analyzed the costumer flow and average sales and ticket to determine the ideal menu for the restaurant
Oversee special catering events and may also offer culinary instruction and or demonstrate culinary techniques
Determined customer preferences by interviewing guests and organizing survey results
Conducted regular team meetings to keep the motivation and expectations clear
Maintained the standards of the quality to ensure that cost of food remain economical SHANNON K. DELGADO
36-1 Fort Evans rd. ne Leesburg, VA 20176 571-***-**** ******@*****.*** Page 2 of 3
Sous Chef – RSVP Catering 2014 2015
Efficiently implemented a menu according costumer need, taste and expectation including American and other international cuisines, which increased sales by 10% within the first year
Analyzed the costumer flow and average sales and ticket to determine the ideal menu for the restaurant
Determined customer preferences by interviewing guests and organizing survey results
Increased sales by 30% in compared to previous year
Conducted regular team meetings to keep the motivation and expectations clear
Maintained the standards of the quality to ensure that cost of food remain economical Line Cook 1 – Wegmans Sterling, VA 2010 - 2015
Prepare all menu items including bake, roast, broil, and fry meat, fish and fowls
Mix and cook specialty dishes and delicacy foods
Season foods by taste test and recipe
Manage inventory by maintaining records of food used and supply on hand
Calculate the cost of food waste and record results on daily food cost sheet
Clean and sanitizes work areas
Assist management with running efficient food operations including budget and food cost
Helps kitchen chef to drive sales while effectively overseeing all costs pertaining to back-of-house operations
Maintains a strong presence in the kitchen with the culinary team to ensure employees and products meet food safety standards and guests needs Kitchen Manager - Vintage 50 in Leesburg, VA 2012 - 2013
Changed and created new recipes to be implemented on the restaurant menu
Garde Manger in charge of preparation of cold salads, desserts, pizzas and cold appetizers
Sauté station cook responsible for preparation of sauté dishes and the sauce that accompany them as well as hot first course
Baked, roasted, broiled, and fried meat, fish and fowls
Mix and cook specialty dishes and delicacy foods
Seasoned foods by recipe
Clean and sanitizes work areas
Maintains a strong presence in the kitchen with the culinary team to ensure employees and products meet food safety standards and guests needs Chef de Cuisine – Five Start Hotel Villas Cabo San Lucas, Mexico 2008 2009
Efficiently implemented a menu according costumer need, taste and expectation including American and other international cuisines, which increased sales by 10% within the first year
Analyzed the costumer flow and average sales and ticket to determine the ideal menu for the restaurant
Determined customer preferences by interviewing guests and organizing survey results
Increased sales by 30% in compared to previous year
Conducted regular team meetings to keep the motivation and expectations clear
Maintained the standards of the quality to ensure that cost of food remain economical SHANNON K. DELGADO
36-1 Fort Evans rd. ne Leesburg, VA 20176 571-***-**** ******@*****.*** Page 3 of 3
General Manager-Mc Donald’s Corporation Restaurant Sterling, VA 1998 2008
Managed six assistant managers and a total of 46 employees, coordinated all the training procedure and HR responsibilities
Improved sales by 45% when compared to past years performances
Reduced the turnover rate of crew members and managers
Follow and implement maintenance tasks to keep the equipment in a good shape
Assisted the head chef de cuisine with menu planning, budgets and food selection. Created action plans to improve any issues found in the report or by costumers
Restructured the food preparation system, which resulted in a more efficient production line and reduced serving time by 10%
EDUCATION
Associate of Arts: Culinary Arts and Restaurant Management (2014) THE INTERNATIONAL CULINARY SCHOOL AT THE ART INSTITUTE OF WASHINGTON ARLINGTON, VA Restaurant Management and Administration (2005)
MC DONALD’S CORPORATION UNIVERSITY CHICAGO, IL
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