Manager Management

CURTIS SPELL

**** ****** **** * Las Cruces, NM 88001 * *******-****@*******.*** * (575)

***-****

Culinary professional with 20+ years experience in kitchen

management, food service production, menu development and design,

inventory/budgeting implementation, food and labor cost management, and

employee development and training.

SUMMARY OF QUALIFICATIONS

. 20+ years of culinary, kitchen management, and training experience.

. Solid experience in all phases of kitchen development and production.

. Proficient at maintaining labor and food costs parameters per company

standards.

. Cultivate an excellent working relationship with line employees and

restaurant staff.

. Successful catering and event coordination and execution for up to 800

people.

. Maintain complete mandated policies and regulations.

. Excellent multi-tasking and problem-solving skills.

. Knowledgeable in the procedural workings of FOH productivity.

SELECTED CAREER ACHIEVEMENTS

BUDGETING/COST MANAGEMENT

. Planned menus to ensure quality control and to minimize waste

. Consistently maintained forecasted food and labor costs

. Maintained respectable 27 percent food costs in banquets

. Produced banquets that consistently generated more than $1 million

annually

. Sustained adequate product availability with negligible excess product

TEAMBUILDING/LEADERSHIP

. Managed sous chefs, bakers, line personnel, and stewards

. Established standardized recipe implementations

. Educated and coached waitstaff on daily menu selections and food

preparations

. Maximize kitchen productivity and staff performance with regular

evaluations and incentive opportunities.

. Encouraged kitchen staff to share personal input into kitchen

operations.

KITCHEN MANAGEMENT

. Proficiency in ordering and inventory procedures

. Responsible for hiring, firing, training, and orientation of kitchen

personnel

. Managed new menu applications, recipe creation and plate presentations

. Expedited the proper ticket management and plate distribution for

waitstaff service

. Maintain complete company mandated food and temperature logs as well

as HCCAP regulated data

PROFESSIONAL DIVERSITIES

. Generated menu design for food and wine pairing events

. Initiated upscale delivery menu for private housing community

. Assisted in design, layout, and equipping of all relevant

refrigeration, cooking and kitchen wares for recently developed

property

. Acted as temporary restaurant manager on various occasions

. Well-versed in the history and origins of food diversities and

preparations

. Successful catering coordination and execution for 800+ guests

PROFESSIONAL EXPERIENCE

LINE COOK/ BANQUET

August-2010- Sept- 2013

DE LA VEGAS PEACAN GRILL

Las Cruces, NM

KITCHEN MANAGER

March 2010-August 2011

GREENSIDE CAF

Cedar Crest, NM

CHEF/KITCHEN MANAGER

November 2007- February 2010

LA TAZZA

Pagosa Springs, CO

EXECUTIVE SOUS CHEF/BANQUET CHEF

September 2004- November 2007

HOTEL SANTA FE

Santa Fe, NM

EXECUTIVE SOUS CHEF

August 2001- July 2004

Zen World Cuisine

Santa Fe, NM

EXECUTIVE CHEF

March 1998-August 2001

Marriott Courtyard

Farmington, NM

CHEF/KITCHEN MANAGER

September 1996- March 1998 Inn at the Butte

Elephant Butte, NM

SOUS CHEF

August 1991- June 1996

La Posada de Santa Fe

Santa Fe NM

EDUCATION AND TRAINING

ASSOCIATE DEGREE- CULINARY ARTS

SCOTTSDALE CULINARY INSTITUTE

Scottsdale, AZ

SPECIALIZED TRAINING/PROFESSIONAL DEVELOPMENT

. Restaurant Management Training Course

. Serve-Safe/HCCAP Food Safety Programs

References:

Patrick Kline - Executive Chef - Hotel Santa Fe - 505-***-****

Keith LeRoux- Executive Sous Chef - De LaVegas Pecan Grill-575-***-****

Daniel Gonzales- Kitchen Manger- K B Dillons-505-***-****

Contact this candidate