Control Maintenance

John”Xzavier”Lynch

*****

Memorial

Way;

Apt

3138

Home

(951)

208-

2539

Moreno

Valley,

CA

92553

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

Cell

(310)

941-

9233

H IGHLIGHT S

OF

Q UALIFICATIONS

Cut

cost

related

to

procedural

paperwork

for

inventory

control

procedures.

w

Hands

on

experience

in

dealing

with

made-

to-

order

meals

and

of

up

to

200

plus.

w

Produced

in

banquet

hall

of

300

or

more.

w

W ORK

H ISTORY

Mission

Inn

Hotel

and

Resort

Riverside,

CA

Kitchen/Banquet

10/2013

to

PRESENT

Prepared

banquet

event

orders

for

300

plus

meals

for

clientele

Holiday

season

festivities.

w

Assisted

in

prepping

based

on

breakfast,

lunch

and

dinner

menus

during

Festival

of

Lights.

w

Perfect

an

intriguing,

appetizing

private

luncheon

or

dinner

up

to

200

plus

guests.

w

Buffalo

Wild

Wings

M oreno

Valley,

CA

Line

Cook

07/20 13

to

10 /2013

w Prep

and

Portion

size

control

for

the

week

based

on

menu

guidelines.

w Multi

task

between

grill,

wing

coup

and

cold

deli

stations

for

daily

orders

for

200

plus

customers.

w Controlled

inventory

on

wing

count,

dry

seasoning

count

and

other

perishables

within

restaurant.

w Experience

with

deep

fry

orders

from

on

screen

ordering

menu

and

maintenance

of

deep

fryer

machines.

Avnet

Chandler,

AZ

Line

Cook

05/2010 -

05/2012

w Provide

fresh

properly

prepared

food

items

to

150

employees

based

on

their

requests

w Maintained

specific

guidelines

and

recipes

to

accommodate

daily

menus,

including

meats,

soups

fruits

and

vegetables

along

with

deserts.

w Inspected

food

preparation

and

handling

areas

to

endure

safe,

sanitary

food

handling

pratices.

DHL

Express

USA

Tem pe,

AZ

Line

Cook

02/2006

–

4/2010

w Serviced

200

employees

in

cafeteria

based

on

menu

request

hot

or

cold

plating.

w Assisted

in

cutting

cost

in

inventory

control

by

20%

pertaining

to

the

ordering

of

goods

and

merchandise.

w Prepped perishable foods for proportioned items for the week’s menu based on metric scale.

E DUCATION

The

Art

Institute

of

California

Culinary

Arts-

Associates

San

Bernardino,

CA

08/2014

Expected

graduation

University

of

Phoenix

Information

Technology

Phoenix,

AZ

03/2010

to

02/2013

Certifications

ServSafe

food

certification

Bartending

certification

of

Arizona

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