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Manager Food

Location:
Apex, North Carolina, United States
Posted:
August 18, 2018

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Resume:

PERSONAL SUMMARY

A bright, pro-active and hardworking woman who has had a life long interested in

quality and creative food, the hospitality industry and the latest culinary trends. Chef with succesful track record of impressing customers with delicious meals, desserts and food displays. Able to expertly instructs cooks and other kitchen workers in the prepartion, cooking, garnishing, and presentation of food to the highest standards. I consider myself to be the beating heart of a kitchen ́s success. Currently looking for a suitable managerial position with an exciting and reputable restaurant. EDUCATION

PERSONAL DETAILS

Nationatlity:

Italian - Venezuelan

DOB:

06/15/1989

Address:

2119 Whitesmith Dr,

Apex, NC 27502

Mobile:

+1-813-***-****

Email:

ac6p1m@r.postjobfree.com

SKILLS

Microsoft Office:

Knife Skills

Spanish Language:

Italian Language:

English Language:

2006

-Bachelor of Science-

2006 – 2008

-Chemical Engineering (Until 5th semester)-

Carabobo University – Venezuela

2009 –2010

-Professional Chef Certification-

-Professional Pastry Chef Certification-

Instituto Superior Mariano Moreno –Buenos Aires. Argentina 2011

-Chef specializing in Haute Cuisine and Food and

Beverage Management. Post Grade Certification-

Instituto Superior Mariano Moreno – Argentina

CERTIFIED COURSES

2009

-All about making sushi

-Japanese food

-Wok

Instituto Superior Mariano Moreno.

Buenos Aires - Argentina. Chef. Iwao Komiyama

0 100

GABRIELA ISABELLA

SALVADORI RASETTA

PASTRY AND EXCUTIVE CHEF

Página 2

2010

-Vacuum Cooking

-Vanguard Cooking

-Asiatic food

-Italian Food

-French Food

Instituto Superior Mariano Moreno. Buenos Aires - Argentina. Chef. Alejandro Di ́ Gilio y Chef. Chritophe Kriwonis 2011

-Business Management

-Negotiation and Persuation

Cambridge International Consulting.

Caracas – Venezuela.

2011-2012

-English Cetification

The Language Center. Punto Fijo – Venezuela.

2014

Italian Food

Cook in Milano. Milan - Italy

WORK EXPERIENCE

2009

Assistant Restaurant Manager

La Vineria de Gualterio Bolivar Restaurant.

Buenos Aires – Argentina

Duties:

Preparing, cooking and serving meals for customers and staff

Keeping the working area, kitchen and canteen clean and tidy.

Applying hygiene and safety regulations.

Maintaining the kitchen equipment, utensils and machinery.

Preparing food for pupils who have special dietary requirements.

Attending to complaints concerning food and service.

Assisting in stock control, portion control and quality control. 2009

Sushi Chef

Cilantro Restaurant Bar. Buenos Aires – Argentina

Duties:

Sushi Dishes preparation and menu Planning.

Increased sales and decreased costs.

Replacement of manufactured and frozen seafood products with fresh natural ingredients following health department codes.

Inventory control and kitchen management.

Modify sushi bar concepts.

AREAS OF EXPERTISE

Management:

People management

Events management

Staff development

Staff scheduling

Setting targets

Corporate management

Setting budgets

Staff recruitment

Catering

Hospitality management

Food hygiene

Customer service

Planning menus

Knowledge of wines

Marketing & advertising

Personal

Well presented

Proactive

Communication skills

Organizing

Passionate about food

Problem solving

Enthusiasm

Ambitious

Página 3

2010

Assistant Instructor Chef on Sushi Courses and Wok Courses Instituto Superior Mariano Moreno. Buenos Aires - Argentina. Duties:

Instructing and explaining all about sushi.

Teach sushi lessons and techniques.

Supervised health safety

Improve students and problem resolution.

Filleting all kind of fishes.

2012

Personal Chef of a Venezuelan Minister

Ministerio de Energia Electrica.

Caracas – Venezuela

Duties:

Prepared special menus and meals accordingly matching taste and needs of the minister.

Planned and prepared meals for corporate and personal events heald at the ministry.

Delegated task and supervised kitchen staff.

2013-2017

Owner/ Executive Chef/

Food and Beverage Manager

Duxelle Catering. Caracas-Venezuela

Duties:

Recruiting, training, managing and developing a team.

Responsible for the operational management of the kitchen and all menues development.

Ensure all the food produced is of the very highest standard and delicious.

Serving classic English, French and modern European cuisine.

In charge of the cooking, preparation and serving of meals and refreshments. Keeping the kitchen organized.

Carry out the preparatory work for creating dishes.

Cooking, breakfast, lunch, evening meals, desserts and appetizers.

Checking food items on delivery and tidy them into cold storage.

Making sure that all health and safety requirements are met.

Ensuring the kitchen is a safe environment to work in.

Advising new cooking techniques and equipment to kitchen staff.

Choose, equip and organize equipment and utensils of the kitchen area ensuring utensils are placed in the correct

Responsible for food stock control, ordering high quality vegetables and meat. Preparing food for both public visitors and private event guests i.e. weddings etc.

Introducing & developing new dishes & measuring consistency and performance.

Página 4

Meal preparation and menu planning.

Ensuring the kitchen is maintained and cleaned to the highest level.

Developing, organizing, planning and promoting a range of large scale events.

Reviewing and sourcing the locations where the event is to be held.

Creating promotional material for the event & distributing it to the target audience.

Arrange security and advice on health and safety issues. Preparing and managing budgets for the event.

Ensuring adequate staff is available for the event.

Creating a table sales database for all events.

Post event tasks, managing evaluation form analysis, thank you emails.

Identifying opportunities to up sell. Taking provisional bookings & obtaining written confirmation.

Liaise and negotiate with suppliers such as florists and external caterers.

Assisting with direct marketing initiatives and promotional activities.

Conducting a follow up analysis of events.

Maintaining an inventory of facility & equipment used.

Overseeing procurement of catering, audiovisual, security & rental needs.

Managing relationships with sponsors. Preparing delegate packs and promotional material. Maintaining a calendar of events for effective long term planning & management. Supervising & coordinate the activities of personnel, subcontractors & vendors.

Building good client and sponsor relationships. Sending out accurate client contracts and ensuring they are signed & returned.

Responsible for revenue generation and also encouraging repeat business.

Working closely with exhibition organizers, stand designers and contractors.

Developing, implementing and managing events.

Organising trade fairs, conferences, away days, product launches.

Managing all group rooms and banqueting processes and procedures.

Liaising with clients at a high level making sure that insurance obligations are adhered to.

Overseeing procurement of catering, audiovisual, security & rental needs.

Página 5

2012-2017

Owner-General Manager-Instructor Chef

Instituto Venezolano de Gastronomia

Falcon-Venezuela

Duties:

Recruiting, training, managing and developing a teachers team.

Planning and developing, culinary courses, lessons and certificates.

Ensuring the kitchen is a safe environment to teach in.

Teach and explain culinay classes (Italian food, Basic techniques, culinary chemestry, pattisserie, french food, pastas and sauces, etc)

Monitor the progress of the class and keep grade record.

Use technology, such as e-mail, to communicate with students.

Be knowledgeable about relevant culinary arts trends, techniques and professional practices.

Communicate relevant and real-world experiences to the students.

Notify students of professional opportunities and prepare them for employment upon graduation.

Consider ongoing seminars and workshops to stay on top of their field of specialty.

2017 (MAY – JUNE)

Chef de Partie. Pastry Chef.

Costanera. Peruvian Restaurant

Tampa - Florida

Duties:

• Planning and developing Desserts Menu.

• Cooking, evening meals, desserts and appetizers.

• Responsible for food stock control, ordering high quality vegetables and meat.

• Increased sales and decreased costs.

• Replacement of manufactured and frozen seafood products with fresh natural ingredients following health department codes.

Página 6

2017. JUNE – AGUST

Line Cook and Prep Cook.

Tampa Airport Marriott Hotel

Tampa - Florida

DUITIES:

• Prepared all food items in a hygienic and timely manner

• Upheld the stocking of the items throughout the shift

• Prepared items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning and or marinating.

• Prepared food in a rapid and efficient manner.

• Performed basic kitchen cleaning tasks.

• Restocked food items as required.

• Cook and serve over 200 customers per day.

• Prepared meals in a high volume kitchen with exceptional precision

• Maintained food stations compliant with sanitation and hygienic regulations

• Skilled to use standard food preparation utensils and kitchen equipment

• Assisted in coordinating restaurant event

2017 AGUST – 2018 JULY

Pastry and Bakery Cook

Tampa Marrioott Waterside Hotel and Resort

Tampa - Florida

Duties:

Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.

Create new and exciting desserts to renew the menus and engage the interest of customers

Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

Check quality of material and condition of equipment and devices used for cooking

Guide and motivate pastry assistants and bakers to work more efficiently

Identify staffing needs and help recruit and train personnel.



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