Customer Service Executive Chef

********@*****.***

PROFESSIONAL OBJECTIVE

A responsible and challenging position in Restaurant Management.

SUMMARY OF QUALIFICATIONS

• Design and implementation of management systems, administrative policies, and

operational procedures.

• Qualified Butcher, Saucier, Baker, and Chef.

• Menu planning and expertise with Italian, French, Oriental, Mexican, and Nouvelle

American cuisine.

• Hiring/termination, supervising, scheduling, training, evaluating, and motivating

professional

and support staffs.

• Troubleshooting actual and potential problem areas, and implementing viable

solutions that are both profitable and efficient.

• Purchasing food and supplies, and monitoring inventory.

• Knowledge of financial systems and procedures.

• Exceptional interpersonal, customer service, liaison, and follow-through skills.

• Presentation of a positive and professional image.

Experience

EXECUTIVE CHEF

EMBASSY SUITES HILTON

2018-PRESENT / CALIFORNIA

EXECUTIVE CHEF

CARROLLWOOD COUNTRY CLUB

JUN 2016-MAY 2018 / TAMPA

EXECUTIVE CHEF

THE WESTIN HOTEL

DEC 2015-JAN 2017 / TAMPA

EXECUTIVE CHEF

QUAIL HOLLOW GOLF AND COUNTRY CLUB

FEB 2010-JAN 2016 / WESLEY CHAPEL

JOJOS WAY

MAY 2005-DEC 2010 / TAMPA

BANQUET CHEF

SADDLEBROOK RESORT

2011-MAR 20012

CORPORATE CHEF

REMINGTONS STEAK HOUSE

NOV 1994-MAY 2005 / TAMPA/PASCO/SARASOTA

SOUS CHEF

LONG BOAT KEY CLUB AND RESORT

JAN 1991-NOV 1994 /SARASOTA

BANQUET CHEF

GARDEN CITY HOTEL

FEB 1989-JUN 1991 NEW YORK LONG ISLAND

EDUCATION

CENFOTUR- CENTRO DE FOMENTO Y TURISMO

HOTEL ADMINISTRATION/GASTRONOMY

IPAE-INSTITUTO PERUANO DE ADMINISTRACION DE EMPRESAS

MARKETING

JORGE LUIS QUEVEDO

1642 FENNSBURY CT

WESLEY CHAPEL FL

813-***-****

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