Entry Level Quality Control U.S. Army General Manager
Resume:
Michael Palazzolo
*.*********@*****.***
Block 18, Lot 12
Paglaum Village
Bacolod City, Negros Occidental 6100
Philippines
HOME PHONE: 63-34-446****
Professional Objective
Actively seeking a challenging, growth-oriented position in the entry level teaching overseas. In which academic training, work experience, and a commitment to excellence will have valuable application.
Experience
IAP Worldwide Services, Kyrgyzstan, Manas Air Base 2013 - 2013
* Assisting with the management of 30 plus employees.
* Enforcing HACCP through out every work day.
* Making sure that recipe cards were followed accurately.
* Escorting the local nationals on and off the base.
* Ensuring customer satisfaction in a military DFAC with a daily average of 2,000 meals.
* Daily and weekly training of food safety handling, practicing ServeSafe guidelines.
* Active Secret Security Clearance.
* ServeSafe certified.
Palazzolo's Italian Cuisine, Bacolod City, Philippines 2012-2013
* Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
* Cooking and or supervising in the preparation of all dishes.
* Directly supervised the Cooks, and the Assistant Cooks/Dishwashers.
* Clean, cut, and portion all meat and seafood.
* Developed recipes and daily specials depending on availability of food on hand.
* Responsible for maintaining accurate inventory of all kitchen supplies.
* Ensure that all goods are stored following HACCP and, health, safety, and environment (QHSE) standards, and that stock rotation procedures are maintained and practiced.
U.S. Army, Fort Carson, Colorado 2007-2011
* Accurately ordered of both vehicle and weapons parts in order to keep the soldiers fully operational.
* Received items accurately, checking for deficiencies, and maintained all records with the material maintenance system.
* Tracked items, and maintained faults using SAMS-2, SARRS, and STAMIS.
* Helped manage a multimillion dollar inventory and reorganized storage for increased efficiency.
* Active Secret Security Clearance
Country Junction, Marengo, Illinois 2004-2005
* Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
* Directly supervised the cooks and restaurant staff.
* Reported directly to the general manager during a weekly meeting.
* Responsible for ordering all food and supplies and adhering to an approved expense budget.
* Maintained accurate records of all foods purchased and/or stored in a method to comply with health regulations.
* Developed recipes and daily specials depending on availability of food on hand.
* Responsible for preparing all stocks, soups, and sauces.
* Worked all stations saute, grill, broiler, fryer, salads, and pizza.
* Prepared fresh dough for bread and pizza. I helped prepare dressings, and frequently helped prepare breakfast items.
* Responsible for overseeing all catering events.
* Receiving and examined all inventory to ensure quality and quantity were up to standards.
* Record keeping, hosting,waiting on tables, and helping out wherever and whenever necessary.
Clearwater Beach Hotel, Clearwater Beach, Florida 1997-2001
* Responsible for the oversight of all the kitchen operations and staff of 12.
* Responsible for quality control, production food cost,and food waste.
* Provided supervision, training, and direction with and in the absence of the chef.
* Worked every station when necessary, including grill,saute,broiler, fryer,and the pantry.
* Responsible for preparing all stocks, soups, sauces, and daily specials.
* Responsible for overseeing all catering events.
* Helped plan, organize, and manage all aspects of the kitchen.
* Responsible for the kitchen being in compliance with the hotel food, health, and safety regulations.
* Maintained all equipment and cooking utensils to maximum efficiency.
* Received and examined all food and supplies to ensure quality and quantity were up to standards.
* Maintained an excellent working relationship with all the chef, kitchen staff, and food distributors.
The Pub, Indian Shores, Florida 1990-1993
* Responsible for the ordering and receiving of all food and paper products.
* Maintained accurate records of inventory and food cost.
* Constantly kept two kitchens in compliance within all health and safety regulations.
* Cleaned, cut, and portioned all meat and seafood.
* Worked all stations grill, broiler, fryer, saute and expediter whenever necessary.
* Responsible for all daily specials.
Education And Certifications
Le Cordon Bleu College of Culinary Arts, Orlando, Fl.
* Diploma Culinary Arts, 2011
* GPA 3.8/4.0, Honor Roll
* ServeSafe Certified, Expires 03/2016
U.S. Army Quarter Master School, Fort Lee, VA.
* Quarter Master Diploma, 2007
Prospect High School, Mount Prospect, IL.
* Diploma, 1984
Awards And Accomplishments
* Award of Excellence-18 hours volunteered for Homes for Our troops Event.
* Certificate of Recognition- 30 hours volunteered for Threshold Chef Challenge.
* TF Mountain Warrior of the day, Certificate of Recognition
* Army Commendation Medal, w/two Army Achievement medals
* Afghanistan Campaign Medal, NATO Medal, Meritorious Unit Commendation Medal
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