Quality Control Customer Service

Manuel “Jose” Discua

**** ********* **** ****** ***** MD 21117

Mobile: 443-***-**** Home: 410-***-****

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

Summary

Over twenty years experience in the restaurant/food service industry. I have served in various positions from

dishwasher to line-cook to Sous Chef. I possess excellent culinary ability along with delegation and trouble

shooting skills. Additionally, I have thorough knowledge of food products, standard recipes, proper

preparation, and cost/inventory control. I believe cooking is an art form that starts in the mind and heart of a

Chef.

Experience

Sous Chef

Double Tree Hotel – Pikesville, Maryland 9/2012 to 10/2013

• Assist Executive Chef with all kitchen operations and preparation

• Prepare and cook all food types on a regular basis and for special guests or events

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards

and procedures

• Estimate daily production needs on a weekly basis and communicates production needs to kitchen

personnel

• Perform all duties of kitchen managers and employees as necessary

• Lead shifts while personally preparing food items and executing requests based on required

specifications

• Conduct line checks and completed daily food prep lists

• Empower employees to provide excellent customer service.

Sous Chef

Tudor Heights Assisted/Senior Living Facility – Pikesville, Maryland 9/2011 to 9/2012

• Assist the Head Chef with overall responsibilities of cooks and other personnel involved in prepping,

cooking and presenting food in accordance with nursing facility and quality control guidelines

• Invent creative menu selections for special dietary needs and facility occasions

• Ensure compliance with health, sanitation, and safety standards

• Monitor food production and manage inventory costs

• Train, supervise, schedule and assist in evaluating staff.

Kitchen Supervisor

Tremont Plaza Hotel – Baltimore, Maryland 4/2011 to

9/2011

• Responsible for training, supervision of kitchen team

• Worked with cooking staff in order to create exemplary food products

• Ensured proper receiving, storage and rotation of food inventory

• Scheduled culinary staff with proper food station coverage

• Adhered to cost and quality control procedures.

Manuel Jose Discua Page 2

Mobile: 443-***-****

Sous Chef

Suburban Country Club – Baltimore, Maryland 2001 to 2011

• Worked with Head Chef to ensure overall success of the kitchen

• Planned, prepped and produced gourmet meals

• Supervised all kitchen areas to ensure consistent, high quality product is produced

• Managed kitchen inventory.

Sous Chef

Bonnie View Country Club – Baltimore, Maryland 1996 to 2001

• Second in command to Head Chef

• Assisted with menu planning, inventory and managing supplies

• Made sure kitchen was up to safety standards and enforced sanitary rules and regulations

• Conducted line checks and completed daily food prep lists.

Sous Chef

Valentinos Diner – Baltimore, Maryland 1994 to 1996

• Planned and directed food preparation for a 4-Star family owned diner

• Provided supervision to kitchen staff

• Responsible for inventory and remaining within budget when menu planning

• Organized work schedules for staff.

Sous Chef

Celebrity Cruise Ship – Celebrity Cruise Lines 1988 to 1993

• Second in command to Executive Chef

• Prepared and produced gourmet meals and sauces

• Responsible for day to day operations of the galley staff

• Assisted Executive Chef with food planning, preparation and quality control

• Managed and coordinated activities of various work stations and reviewed requests (forwarded to the

Executive Chef for final approval)

• Monitored and evaluated employee work procedures to ensure quality standards and services were

met

• Made recommendations to improve work process and work flow.

Education

High School

Escuela San Martin de Porres 1986

Honduras

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