Manager Executive

Steve O'Neil Mendez

**** ******* **** ***** *** 108

Deerfield FL 33064

Telephone: 954- 305-9607

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

Objective I desire to obtain a challenging and rewarding position in the

Food and Beverage industry where I can contribute a diversity of

operational management using food preparation, cooking and

consulting skills to guide the growth and profitability of a

quality operation.

Experience

. Implemented and managed customer satisfaction programs.

. Demonstrated leadership and team building skills while

managing all aspects of medium to high-end operations and

planning events.

. Supervised menu development, cooking and total operations

food and Beverage Department.

. Increased Restaurant focus on quality and team

communications.

. Supervised banquets, kitchen staff, maintained daily

requisitions and opening and closing prep sheet, controlled

inventory, sanitation and health compliance

. Employee scheduling and management reporting.

. Determined food and Beverage cost, coordinated inventory,

implemented portion control.

. Ordered food from vendors, booked, coordinated and executed

special functions.

. Elevated culinary standards recommended image enhancement

to menus and displayed creativity in such aspect as grade

manager, culinary stations and deserts.

Employment

Pelican Grand beach Resort 08/12 - Present

Ft Lauderdale FL

Banquet Chef

In Charge of all Banquets.

Nikki Beach Resort

Executive Chef 10/2011 - 07/12

Dubai-Qatar

In charge of all aspect Culinary Department, with regards building of the

Restaurant, Menu, costing,

Nikki Beach Las Vegas-Tropicana Hotel 1/2011 - 9/2011

Las Vegas, NV

Executive Chef

The Profitable running of Nikki Beach, training employees, designing and

constructing menus, following the Nikki brand. Responsible for room

service for 1800 rooms.

Nikki Marina Restaurant-Westin Diplomat 2/2004 - 9/2009

Hollywood, FL

Executive Chef

Designing and constructing menus, keeping in line with Starwood's and Nikki

Brand

Pritikin Longevity Center 10/2004 - 11/2009

Miami Florida

Cooking School Director

In charge of all aspects of training line chefs and prep cooks, in charge

of all cooking classes

Cascades Restaurant 2/2001 - 9/2003

Ft. Lauderdale

Food and Beverage manager/ Chef Consultant

Designing and constructing menus for the prestigious fine dining restaurant

and banquets.

Improved and maintained all standards of food service.

Conducted training seminars and controlled labor and food cost.

Soliciting and negotiating catering contracts for the Anticipation Yachts

Ensured health and sanitary regulations adhered to at all time.

Ensured quality consistency and presentation of all meals.

Ensured that company's policies and safety standards were followed.

American Classic Voyage 7/2000 - 2/2001

Hawaii

Executive Chef

Directed and oversaw the duties of Sous Chef, cooks and bakers according to

work codes and production specifications. Inventory control and sanitation

control.

Designed and produced special cakes and pastries for customers with special

dietary needs. Supplied and finished pastry items for seven high volume

outlets.

Marriott Hotel 1999 - 2000

Grand Cayman Island

Executive Chef, VIP Room

Fine dining room service, garde manager, pastries and all culinary

stations.

Kaybo Yacht Club/Resort

1998 - 1999

Grand Cayman Island

General Manager/Chef Consultant

Designed, created and implemented a full training program

Trained employees with regards to fine Dinning Service

Created & executed curriculum for cooking classes and taught daily cooking

classes

Educated guests in nutrition, weight loss and lifestyle changes

Liaison between nutrition department and operations

Norwegian Cruise Line 1996 - 1998

Coral Gables, FL

Executive Chef

Ensured quality and consistency for all meal, presentation, ordering.

Catering for all special events including: weddings, captain parties and

returning passenger bon voyage dinners.Supervised staff of 127

Sandals All-inclusive Resort 1993 -

1996

Ocho Rios, Jamaica

Sous Chef

Leadership of cooks brigade, with regards to assisting Executive chef with

profitable running of the culinary department..

Highlights

Creative works published in Best Chef Restaurant and Pilates Style

Magazines

Cooking demonstration at various Hospitals in Miami and Colombia

Nutrition Educator

Education

FIU 2011

Miami, FL

(Currently pursuing degree in nutrition)

New England Culinary Institute

West Palm Beach, FL

Associate Degree in Culinary Arts

Cayman Community College 1998-2000

Grand Cayman Island

Associate in Hospitality Management

Computer Skills

Working knowledge and experience includes: Mac OS X, Windows 98, XP & 7,

Microsoft Office (Word, Excel, PowerPoint, and Outlook), QuickBooks, Sable,

Aloha, Micros, and POS Touch. Internet and e-mail proficient.

REFERENCES AVAILABLE UPON REQUEST

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