Manager Customer Service
Resume:
FARID AKRAD
********@*****.*** 928-***-****
Professional Experience
Personal Chef 2/2011- Present
• Catering to individuals for personal and business events.
• Directing and coordinating the daily functions of the
operation.
• Directing all catering and private function events.
• Follow all general safety and food safety procedures
• Personnel development of a food service staff
• Maintaining safety and sanitation standards
• Proficiency in cost analysis including food, labor, and
controllable expenditures .
• The ability to multi task .
• Budget and menu development
Battle Ground Golf Course
Chef/kitchen manager 02/2015 to present.
• Directing and coordinating the daily functions of the
operation.
• Directing all catering and private function events.
• Directing all departmental administrative activities,
including daily sales reports, purchases and payroll functions.
• Follow all general safety and food safety procedures
• Personnel development of a food service staff
• Maintaining safety and sanitation standards
• Insure 100% compliance on all FOH (Federal
Occupational Health) inspections
• Proficiency in cost analysis including food, labor, and
controllable expenditures .
• The ability to multi task .
• Budget and menu development
South Shore Country Club
Chef 01/2013-2/2014
• Directing and coordinating the daily functions of the
operation.
• Directing all catering and private function events.
• Directing all departmental administrative activities,
including daily sales reports, purchases and payroll functions.
• Follow all general safety and food safety procedures
• Personnel development of a food service staff
• Maintaining safety and sanitation standards
• Insure 100% compliance on all FOH (Federal
Occupational Health) inspections
• Proficiency in cost analysis including food, labor, and
controllable expenditures .
• The ability to multi task .
• Budget and menu development
• Speciality french desserts.
• Business Owner- Puppy Love Pet Grooming at yuma
ARIZONA, Owned and operated business for more than three years
from 03/2006 to 08/2010
• Event Manager- Fine Service in Rabat, Morocco for
more than seven years from 03/1997 to 01/2006. Responsible for
managing, scheduling, planning and
coordinating various events.
• Set-up work station
• Wash and unwrap fresh fruits and vegetables
• Weigh, evaluate, and mix ingredients
• Prepare ingredients for cooking, including portioning,
chopping, and storing food
• Prepare and cook food in keeping with recipes, quality
standards and presentation standards
• Operate stoves, grills, fryers, ovens and microwaves
• Test foods to verify if they have been cooked adequately
• Monitor food quality whilst preparing food
• Serve food in appropriate portions onto suitable
receptacles
• Wash and sanitize tools, knives, kitchen area, tables, and
utensils
inventory management, supply cost
•
Experience in Vending
•
COTTAGE CLEAR LAKE
Executive Chef 02/2011 to 9/2012
• Prepares all food according to the menu in a safe,
sanitary manner under the direction of the dining services
coordinator/manager.
• Ensures proper preparation, portioning, and serving of
foods according to standardized recipes.
• Prepares quality food products according to standardized
recipes and menus.
• Adheres to all safety and sanitation standards.
• Prepares food in a timely manner at specified meal times.
• Responds to community issues or concerns that may
occur in the dining room.
• Follows departmental procedures including sanitation,
safety, and cleaning schedules.
• Follows proper cleaning procedures and storage of all
dishes, utensils and cooking equipment.
• Ensures all food in refrigerator, freezer, and dry storage
are labeled and dated.
• Oversees proper food handling and utilization of all
foods to prevent contamination, increase quality, and reduce cost.
• Suggests menu or recipe changes to utilize leftovers and
other supplies.
• Cleans all food service equipment, kitchen and food
storage areas.
Terrace at Clear Lake
Bistro Chef 4/2012– 06/2013
• Prepares all food according to the menu in a safe,
sanitary manner under the direction of the dining services
coordinator/manager.
• Ensures proper preparation, portioning, and serving of
foods according to standardized recipes.
• Prepares quality food products according to standardized
recipes and menus.
• Adheres to all safety and sanitation standards.
• Prepares food in a timely manner at specified meal times.
• Responds to community issues or concerns that may
occur in the dining room.
• Follows departmental procedures including sanitation,
safety, and cleaning schedules.
• Follows proper cleaning procedures and storage of all
dishes, utensils and cooking equipment.
• Ensures all food in refrigerator, freezer, and dry storage
are labeled and dated.
• Oversees proper food handling and utilization of all
foods to prevent contamination, increase quality, and reduce cost.
• Suggests menu or recipe changes to utilize leftovers and
other supplies.
• Cleans all food service equipment, kitchen and food
storage areas.
• Set-up work station
• Wash and unwrap fresh fruits and vegetables
• Weigh, evaluate, and mix ingredients
• Prepare ingredients for cooking, including portioning,
chopping, and storing food
• Prepare and cook food in keeping with recipes, quality
standards and presentation standards
• Operate stoves, grills, fryers, ovens and microwaves
• Test foods to verify if they have been cooked adequately
• Monitor food quality whilst preparing food
• Serve food in appropriate portions onto suitable
receptacles
• Wash and sanitize tools, knives, kitchen area, tables, and
utensils
Ouie’s Table
Kitchen Manager 01/2010– 11/2012
• Responsible for consistency and high quality of all food
products as well as customer service.
• Responsible for all kitchen staff, including hiring,
training, and scheduling.
• Responsible for organization and cleanliness of all areas
and aspects of kitchen.
• Responsible for organization, cleanliness, and receiving
of all food storage areas; this includes proper rotation of all
ingredients
prevent food waste
• Responsible for controlling weekly, quarterly, and
annual inventory.
• Certifications, Skills and Core Competencies
• Directing and coordinating the daily functions of the
operation.
• Directing all catering and private function events.
• Directing all departmental administrative activities,
including daily sales reports, purchases and payroll functions.
• Follow all general safety and food safety procedures
• Personnel development of a food service staff
• Maintaining safety and sanitation standards
• Insure 100% compliance on all FOH (Federal
Occupational Health) inspections
• Proficiency in cost analysis including food, labor, and
controllable expenditures .
• The ability to multi task .
• Budget and menu development
SUR LA TABLE
chef assistant 2/2013 to 12/2103
• Oversee timely preparation of kitchen equipment and items
• Cook quality food in accordance to set recipes
• Ensure that prepared dishes are set aesthetically
• Monitor food costs and budgets
• Ensure that stored food is properly rotated and near expiry food items are
discarded
• Maintain overall cleanliness and hygiene of the kitchen
• Manage and monitor over production and food waste in an appropriate
manner
• Make sure that all equipment is serviced and maintained properly
Achievements
• Implemented a successful inventory strategy which ensured that any near
expiry or expired items are singled out in time for appropriate action
• Decreased overall food costs by implemented a bulk buying policy for non
perishable goods.
Current ServeSafe Certification; Computer skills, Business
Management, Food Safety, Nutrition, Product Knowledge
Education
Associate Degree, Culinary Art– Escoffiier School of Culinary
Arts, Austin, TX 2010
Associate Degree, Accounting– Associate Degree, Business
Management, Rabat, Morocco 1996
Languages: Fluent in English, French and Arabic
Contact this candidate