Customer Service Management
Resume:
Rafael Ocasio-Landor
Atlantic City, NJ. 08401 Email:
*********@*****.***
Kitchen Manager
Bringing 27+ years of Professional experience in Culinary Arts & Training as Follows:
Menu design
Meal Preparation
Special Events
Inventory Control
Kitchen Management
Staff Management
Customer Service
Business/Revenue Growth
Team Buliding
Training Analysis
Cost reduction
Core Competencies
Recognized throughout career for being a visionary Chef and Corporate Trainer
leveraging in depth knowledge of the marketplace, and the competitive landscape to
significantly increase revenue and operational efficiency. Solid organizational,
communication, and team building skills. Adapt at conveying complex menu concepts
in a simple and compelling manner. Expertise in Culinary Art trends, such as food
preparation, menu development, event planning/catering, and inventory
purchasing/control.
Results-driven with extensive Corporate Traing experience and solid expertise in
the areas of restaurants management, hospitality, cooking, and conflict
management.
Highly skilled in creating eye appealing menus, maintainung high levels of
sanitation and cleanliness, and resolving various issues in a timely manner.
Proven ability to effectively handle muli-task levels of responibilty with minimal
direction from superiors while supervising personnel, providing team
leadership, motivation, and development.
Professional Profile and Education
Demonstrates knowledge and experience in a diverse range of cuisines.
Atlantic Cape Community College September
1982- June 1984
September
2003- Present
Student
Assisted with setup while learning the preparation of food and materials for classroom
presentations while involved in all aspects of instruction and demonstration of meals, as
well as ensuring food safety, santitation, and cleanup.
Professional Experience
Bally’s Park Place March
1984- Feb-1990
Busperson-
Cleaned tables, maintained beverage line, racks, silverware, remove waste.
Line Server-
Maintain the line, provide meals for each shift of the staff, maintain food temperature,
maintain salad bar, and provide sanitary eating environment.
Food runner-
Run food from main kitchen to cafeteria.
Prep Person-
Prep meals for the cafeteria.
ShowBoat October
1987- August 2000
Pantry-
Call items, Prepare Various Sandwiches, Prepare salads, and Prepare desserts.
Intermediate Cook-
Maintain and work on the line, steaks, fry station, middle station, and sauteed station.
Butcher-
Make hamburgers, sauages, clean steaks, and clean prime ribs.
Tropicana June 1995-
June 1999
Main Kitchen Prep Cook-
Make stocks, cook for buffet, and prepare items for buffet, prep for buffet with large
quantites of beef and pork.
Hard Rock July 2004
– June 2007
Grill cook-
Cook steaks, Salmon, chicken and beef fajaita’s.
Borgata May 2005
– Feb. 2006
Coffee Shop-
Expediter supervior/ Breaker/ Prep/ Food runner
Trump Taj Mahal March
2007- Jan. 2013
Supervisor Expeditor-
Supervise kitchen, make specials for breakfast and lunch, help with cooking and breaks,
and expedite food out to customers.
References available upon request.
Contact this candidate