Virginia beach, VA 23452
Driven, performance-focused Food Service Manager
PROFILE OF QUALIFICATIONS
Offer 21 years progressive food service/retail experience in hospitality,
Institutional and high volume production environments, with background in all
levels of operations.
Proactive leader who excels in building and directing top performing teams.
Strategically develop and implement policies, procedures and practices to optimize productivity and efficiency.
Extensive know of diverse industry regulatory standards.
KEY CAREER HIGHLIGHTS
Nassau Community College Culinary Team awarded #1 National Wide 1988
Effectively evaluated consumer/market trends to define and launch new products increasing retail sales.
Cook for KinderCare learning center
-Cook breakfast and lunch for children/staff.
-Inventory for all food and office supplies.
-Inspect all work areas.
-Intake deliveries once a week
New York Presbyterian hospital
Head cook for food bank.
-Cook and control of all soups and sauces from scratch.
-Control of inventory for soup and sauces (F.I.F.O.)
-Control of dietary menus, nutritional restriction.
-Insect equipment or work areas before and after used to ensure efficient operation.
Receiving and distribution
-Inspect supplies, equipment of received products.
-Inspect work areas for cleanliness and functional operation.
-Data entry, filing of all received products.
Assistant chef for restaurant.
-Check the quality of raw and cook food.
-Determine how food should be presented, and create decorative food displays.
-In-service training to ensure that employee follows standard and regulations.
Banquet cook in the catering unit.
-Inventory, ordering supplies needed to ensure efficient operation.
-Instruct worker`s in preparation, and garnishing for presentation of food.
-In-service training for timely delivery.
-Schedules staff production.
Food Services I First Cook
Available upon request swing man in V.I.P. patient unit.
-Cook breakfast, and lunch for patients, also prep for hospital restaurant.
-Line cook for hospital restaurant, and inventory control.
-Night cook for patients.
-Prepared lunches for executive meetings, prep, and cook for all banquets.
Associates Degree in Hotel/Restaurant Management, Nassau Community College,
Long Island, NY (1988)