Luis R. Herrera Jr.

****-* ********* **

Owings Mills MD 21117

Cell Phone 703-***-****

Objective: To secure a stable, progressive and challenged position with upper mobility

with possibilities within the Food Service and Culinary Industry

Qualifications

Been in the food service business for the last 29 years and working on different environments with different types of food concepts, systems and types of managements,

I can be easily attached to new systems and programs or develop new ones.

Experience

Territory Manager US Food Service

Sales, Promotion, Marketing, Services and Programs all related to Food and Non-Food Items

Consulting to Restaurants or Food Service owners, Chefs and Cooks

Introduce different Programs such as Savings on Cost and improve Service and Profit

Catering & Production Chef. Rudy’s Inflight Catering

Direct involve in all the menu, Production and Delivery to private Aircraft Carriers with High Class Executives from all over the world

Executive Chef Sodexo USA

Executive Chef Mary Mount University (Promoted with District Chef Duties)

Executive Chef Catholic University of America (Promoted)

Executive Chef University of Mary Washington

Responsible for different aspects of the Financials operation from Budget, Food and labor cost.

Menu development on Retail, Catering and Board Plan, Production, systems and programs oriented

to Students on campus such as cooking classes, table manners, Wine testing, theme dinners and how to book a party or catering. 100% involved in the client relations

Oversee 5 Universities and support to 8 more in the Metropolitan Area of D.C, Virginia and Maryland.

Executive Chef. Guest Services Va.

Executive Chef. (Promoted) United States Congress

Direct involve in all the menu’s, Catering, Purchasing, Budget, Payroll, Food court

Development, cost analysis and implementation.

Direct Responsible for all VIP invited to The Congress and Head of States Lunch and

Dinners

Executive Chef. (Promoted) State Department

Potowmac Landing Restaurant

Executive Chef

Responsible for 65 Union employees, Budget, Catering Menus Proposal and execution

Responsible for all the purchases including Liquor and Wines

The Tower Club Venture Tyson Corner Va.

Executive Sous Chef. Work with Executive Chef on Menu development, recipes,

Training and develop sous chef, work directly with Sommelier, Food and Beverage

Director. Direct responsible for all the Catering events, daily specials and menu presentation

cost and presentation.

Promoted to Executive Chef at Hidden Creek Country Club. Reston Va.

1992-1994 (Promoted) Executive Chef. Guest Services at Ramada Hotel Oxon Hill Md.

Responsible for all food service from Budget, payroll, Purchasing, menu proposal for Catering, Recipes, Programs and systems, 1.5 Million operation with 250 rooms and 8 Ballrooms.

1990-1992 Executive Chef. Guest Services at National Airport Va.

Solely responsible for the only Restaurant and Catering to private planes and inside premises. Responsible for Ordering, Labor and Food Cost, Menu execution. Schedule of 35 employees.

1989-1990 Executive Sous Chef. JR Stockyard. Va.

Control and responsible for the Food Production and Butchering, Receiving, accounting and payables, Summit to Accounting department for review and Process Work with (Executive Chef on Catering Menu proposals and Restaurants recipes and execution

1985-1988 Production Chef. Fedora Café Va.

Control and responsible on the production for the entire Menu Work with Executive Chef on training of managers, wait staff, cooks and back of the house employees. Work along with Chefs on development of new recipes. Solely Responsible for food ordering

1983-1985 Cook promoted to First Cook, Marriot Corporation. Va.

Control on Menu execution under supervision of Executive Chef.

Other duties as help on ordering and scheduling

Honors

1990 The In-flight Chef--National Flight Attendants

1998 The Host of the Year-- National Chef Association

2001 2nd Place National Culinary Competition-- National Chef Association

Education

1972-1975 College Degree on Political Science

1975-1978 Architectural Design

1977-1981 Hotel Management and Culinary Arts degree

References

References upon request

Contact this candidate