Puerto Rico Staff

REYNALDO CORDERO

**** ********** ******* ***.*** Casselberry, Florida 32707 407-***-**** ) email: ****************@*****.***

Personal Statement

A reliable, trustworthy and flexible individual who has the relevant culinary experience and qualifications that you are looking for. Reynaldo has a comprehensive understanding of the food manufacturing of the food manufacturing industry, and of what drives sophisticated contemporary dining. He has extensive cooking knowledge, and is more than able to abide by all legal requirements, food hygiene regulations and food safety laws. As a “can do” person he will be able to hit he ground running and is confident that he will be able to exceed any employers and customers expectations. Right now he is looking for a suitable position with a company that rewards hard work and offers the opportunity of a progressive career.

AREAS OF EXPERTISE

CULINARY

Possessing a high level of personal cleanliness and comprehensive understanding of how to comply with all relevant food and safety standards.

Keeping abreast of developments in the catering field.

Developing and motivating kitchen teams to do better.

Ensuring that food is always ready on time and to the required standards.

Knowledge of specialties recipes for complete meals, sauces, soups, pastries, meat, vegetables, salads, fish and poultry dishes.

PERSONAL

Able to not only operate but also thrive in a pressure-cooker-, high-volume environment.

Willing to work weekends and through holidays and festive seasons.

Always having a professional, safe and hygienic appearance whilst on duty.

Well mannered and behaving in a friendly and hospitable manner to colleagues, guess and customers alike.

Having the patience to deal with demanding customers and inexperienced members of staff.

Paying attention to detail, and able to work to a very high standard.

CAREER HISTORY

FLORIDA TECHNICAL COLLEGE/Kissimmee, Florida March 2011 to June 2013 Culinary Instructor

Culinary Arts Instructor in the following Course: Cost Control, Inventory, Table Service and Wine Tasting, Menu Planning, Nutrition, Sanitation and Safety Standards, Culinary History and Organization, Meat Cutting, International Cuisine, Local and Creole Cuisine, Garde Manger, Basic Culinary Skills, Banquet and Catering Chef. Also responsible for overseeing all who work done by kitchen staff and ensuring that they carry out duties to the fullest of their abilities in the college cafeteria.

ROYAL PACIFIC RESTAURANT/Universal Studios, Orlando, Florida June 2009 to February 2011 Garde Manger Supervisor

Constantly evaluating meals and food products to ensure products that the highest quality standards are maintained.

Cooking and serving attractive meals made to individual requirements.

Demonstrating cooking and garde manger techniques and the correct use of equipment to staff.

Overseeing the work of the junior catering staff to ensure that all duties are carried out correctly.

Responsible creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, Thai fruit and vegetable carvings, butter, salt dough or tallow.

Ensuring that adequate food supplies are always available.

ROSEN SHINGLE CREEK HOTEL/Orlando, Florida January 2008 to May 2009 Garde Manger and Banquet Supervisor

Responsible creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, Thai fruit and vegetable carvings, butter, salt dough or tallow.

Involves preparing salads or other smaller plates which can be heated and quickly plated, classical preparations, which often include pâtés, terrines and elaborate aspics.

Making sure those leftover foodstuffs, waste and uncooked products are properly disposed of.

Ensuring that all administrative processes are followed and recorded as required.

INSTITUTO DE BANCA DE PUERTO RICO/Rio Piedras, Puerto Rico August 2003 to December 2007 Culinary Arts Instructor

Culinary Arts Chef Instructor in a classroom of 30 students. It also entailed the preparations of International and Native Foods as well as the display and presentation of cold cuts. During this period I educated and trained classrooms in the Arts of Garde Manger.

ACADEMIC QUALIFICATIONS

Culinary Arts Diploma 2002/2003 Escuela Hotelera San Juan, Puerto Rico

Certified of Pastry Décor 2005 Instituto de Banca y Comercio, Hato Rey, Puerto Rico

Certified of Meat and Fish Cut 2005 Puerto Rico Hotel and Tourism Association, San Juan, Puerto Rico

Certified of Hot Food and Pastry 2006 Instituto de Banca y Comercio, Hato Rey, Puerto Rico

Certified of Kitchen Appliance Repair Instituo de Banca y Comercio, Hato Rey, Puerto Rico

Awards

First Place Winner of the Bacus Bash Event 2 years in a row on “Plate Presentation and Best Menu Item /2012 and 2013

First Place Winner International Cuisine & Garde Manger in Puerto Rico/ 2006

REFERENCES

Available upon request

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