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Food Safety Employee Relations

Location:
Monroe, North Carolina, United States
Posted:
October 18, 2018

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Resume:

Christopher Luisa

Monroe, NC *****

ac7fdg@r.postjobfree.com - 704-***-****

Authorized to work in the US for any employer

WORK EXPERIENCE

Executive Chef

Marriott International, Inc. - Charlotte, NC - March 2016 to Present 193 room hotel with full service restaurant and 10000 sq ft banquet space Responsible for managing all aspects of kitchen operations, control food and labor costs, ordering, menu development, Maintaining 30 % food cost, purchasing, plan and execute banquets, scheduling and food safety and managing employee relations

Assistant Director of Culinary and Nutrition Services, Oct PLANTATION ESTATES - Matthews, NC - October 2003 to July 2014 Matthews, NC, CCRC Retirement Community, with 400 Independent, 60 Assisted Living and 70 Skilled Nursing residents

Assistant Director of Culinary and Nutrition Services, Oct 2003 - Jul 2014

• Ensure daily food operations, conform with corporate and community standards. Responsible for hiring, training, coaching and counseling employees.

• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. Full knowledge of HACCP, OSHA & Food safety.

• Maintain food and equipment inventories, and keep inventory records.

• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

• Payroll, determine production and service staff needs and schedule accordingly to ensure guest satisfaction.

• Manage P&L, adhere to budget, monitor food and labor cost and make necessary adjustments to achieve determined profit margins.

Food and beverage manager/ Executive Chef

CROWN AMERICAN HOTELS - Charlotte, NC - June 1999 to March 2003 Jun 1999 - Mar 2003

• Check the quantity and quality of received products.

• Order or requisition food or other supplies needed to ensure efficient operation.

• Inspect supplies, equipment, or work areas to ensure conformance to established standards.

• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

• Recruit and hire staff, such as cooks and other kitchen workers.

• Demonstrate new cooking techniques or equipment to staff.

• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

• Investigate and resolve complaints regarding food quality, service, or accommodations. EDUCATION

Management

SUNY Delhi - Delhi, NY

May 1987

High School Diploma

Franciscan High School - Mohegan Lake, NY

June 1986

CERTIFICATIONS/LICENSES

ServSafe

ADDITIONAL INFORMATION

• I am a culinary professional with 20 plus year of experience, with extensive knowledge of all aspects of kitchen and dining room operations, which includes but is not limited to, food safety, menu planning, employee training and mentoring, team building, controlling inventories and managing food and labor costs. My ideal job is one that challenges my skills as a Culinary professional, one that offers both professional and personal growth and one in which I can actually teach and mentor future culinary professionals

• Serv Safe certified

• Numerous workshops and management training workshops keep up with new trends in industry.

• Completed training workshop at CIA and received credit for it.

• Little league baseball coach, teach and mentor young boys on the fundamentals, rules, skills, sportsmanship and teamwork.

• Marine Corps Disaster relief unit- assists in providing meals for people in need after natural disasters strike. Assist with providing meals for homeless veterans. Help with toys for tots, picking up and delivering toys.



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