HERIBERTO MONTUFAR SEGOVIA

Galeana # ** Col. Centro Actopan Hidalgo México 42500

Phone: 772-***-****

E-mail: ac78ac@r.postjobfree.com

Date: SEP-8-2018

Dear Manager

If you are looking for a self-motivated professional with outstanding skills and strong work ethic to join your team in the kitchen as line cook, supervisor or as Assistant Kitchen Manager, my experience of 14 years working on restaurants industry and being bilingual Spanish to English can definitely contribute to the success of the restaurant. I respectfully request your consideration of my enclosed resume, with my interest in pursuing a career in the restaurant industry as well as my commitment to ensuring highly efficient kitchen operation, my ability to follow directions and to learn quickly have served me well in this industry and addition I hold an Associate s degree on Business Management

Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues. Innate ability to interact affectively with people of various cultures and backgrounds and succeed in high-pressure challenging and deadline-driven environments. Seeking to bring strong supervisory food prep and organizational skills to the table with a respected organization that values hard work, commitment and vision.

Please consider the following highlights of my qualifications:

Promoted into Assistant Kitchen Manager position with FOX AND HOUND for 10 years, Assistant Kitchen Manager with ABUELOS MEXICAN RESTAURANT for 8 years and SUPERVISOR ON BRAVO ITALIAN COSINE in Beavercreek Ohio U.S.A. following consecutive roles as a Line Cook and managing day-to-day kitchen operations including staff scheduling, menu alterations/specials, inventory, orders, sanitation and temperatures.

Training, developing, and supervising kitchen employees

Ensuring top-notch hygiene and food safety standards to maintain a clean, sanitary, and compliant restaurant kitchen.

Working alongside restaurant managers to define goals, determine budgets, and develop new strategies to reduce labor and food expenses.

Driving outstanding customer service and satisfaction, addressing and resolving customer issues and concerns quickly and thoroughly as necessary.

With my enthusiasm and dedication to achieving success, my experience and my skill set I am sure that I would quickly exceed your expectations and make a positive impact on your restaurant.

I look forward to discussing this position in further detail. Thank you very much.

Sincerely Heriberto Montufar Segovia

HERIBERTO MONTUFAR SEGOVIA

Galeana # 40 Col. Centro Actopan Hidalgo México Phone: 772-***-****

E-mail: ac78ac@r.postjobfree.com

Date: SEP-8-2018

SUMMARY

Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Dedicated, hardworking restaurant assistant kitchen management professional with extensive Daly planning and operation experience. Skilled in staff training and development, flexible results-oriented Manager offering focused leadership and restaurant operation knowledge to drive profitability. Exceptional communication skills with 14 years’ experience in casual dining restaurant. Strong career progression in high class dining tenure and loyalty with same company for 10 years of development highly dedicated and career growth.

SKILLS

Bilingual Spanish to English

Inventory control and inventory keeping

Proven cost control expert

Staff scheduling

Passion for customer satisfaction

Efficient problem solver

Results oriented

Lead by example

Strong work ethic

Exceptional attention to detail

Reliable and service-oriented team player

Excellent time management skills

Leadership communication skills

EDUCACION

BELMONT HIGH SCHOOL SCHOOL 2002 DAYTON OHIO U.S.A.

SINCLAIR COMMUNITY COLLEGE 2006 DAYTON OHIO U.S.A.

ASSOCIATE’S ON BUSINESS MANAGEMENT

WORK HISTORY

ASSISTEN KITCHEN MANGER - FOX AND HOUND - MAY 2009 TO JEN 2018 (General manager Anthony Davis 937-***-****) Beavercreek Ohio

Translator Spanish to English

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.

Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.

Followed proper food handling methods and maintained correct temperature of all food products.

Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.

Established and maintained open, collaborative relationships with the kitchen team.

Consistently produced exceptional menu items that regularly garnered diners’ praise.

Regularly interacted with guests to obtain feedback on product quality and service levels.

Quickly and courteously resolved all guest problems and complaints.

Achieved and exceeded performance, budget and team goals.

Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

Set up and performed initial prep work for food items such as soups, sauces and salads.

Displayed a positive and friendly attitude towards customers and fellow team members

ASSISTEN KITCHEN MANAGER ABUELO’S MEXICAN RESTAURANT MAY 2009 TO SEP 2015 (General Manager Lacy coy 937-***-****) Beavercreek Ohio

Translator Spanish to English

Responsible for the overall operations for the back of the house-kitchen area of the restaurant

Verified proper portion size and consistently attained high food quality standards

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines

Managed kitchen staff by recruiting, selecting, orienting, hiring, training, assigning, scheduling

Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

Ensured all staff understood expectation and parameters of kitchen goals and daily kitchen work

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues

Led shifts while personally preparing food items and executing request base on required specifications

Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving

Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen

Responsible for ordering stocks and checking deliveries

SUPERVISOR / SOUS CHEF BRAVO CUCINA ITALIANA APRIL 2015 TO DECEMBER 2018 (Executive chef Ben Johnson 937-***-****) Beavercreek Ohio

Perform opening and closing duties as instructed and according to proper guidelines

Set up stations and collect all necessary supplies to prepare Manu for service

Prepare a variety of food including meat, seafood, poultry, vegetables and cold items

Stock and manager assigned food station and ensure quality of food served

Controlled food temperatures of food to keep it with the standards of the company

Consistently achieved passing scores on all heath inspections

Optimize profit for company and create the best dining experience possible for customers

Responsible for making special sauces, dressings and orders

Maintained company standards for food and labor costs

ENTREPRENEUR / STARTING A NEW COMPANY (GREEN LAUNDRY) FEB 15 2018 TO SEP 2018 ( CDO and owner of ECO-HOGAR)

Giving better quality of life to the people

Taking care the world and giving value

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