Customer Service Manager

Saleem H. Samuel

**** *. ***** **, *********, VA 22204 202-***-**** *************@*****.***

Introduction

Innovative and experienced cook with an exceptional record of service, international experience and specialized in several types of cuisines from around the world. Expertise in preparation of seafood, poultry and meat. Creator of innovative dishes to various menu selections. Devoted, reliable and hardworking team player with the ability to effectively lead high value operations.

Creative Menu Development

Private Parties/Functions

Special Event Planning/Catering

Quality Control

Fine Dining/Banquet Service

Guest Relations

Superior Customer Service

Profit Enhancement

Staff Training

Safety and Sanitation

Education/Certifications

Culinary Arts Certification- Midway Culinary College, Pakistan (Managed by KLM Airlines) 1972

Northern Virginia Food Manager Certificate 2008

Food Service Manager - Prince Georges County 2009

Current Experience

Embassy Suite – Springfield VA February 2015 – Present

Line Cook

Comply with certification requirements include Food Handlers, Safety, etc.

Have thorough knowledge of menus and the preparation required according to hotel standards.

Maintain cleanliness and organization of all storage areas.

Complete necessary food and station preparations

Prepare food for Banquets, as required, following specifications of Banquet Event Orders.

Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.

Work banquet food station as scheduled by Food Production Manager.

Sheraton Hotel – Arlington, VA July 2009 – November 2014

Line Cook I

Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in

broilers, ovens, grills, fryers and a variety of other kitchen equipment.

Knowledgeable and in compliance with Sheraton’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

Maintain clean and sanitary work station(s).

Follow proper plate presentation and garnish set up for all dishes.

Attend all scheduled employee meetings and provide and discuss suggestions for improvement.

Train other staff members as needed.

Queen of Peace Early Learning Center (Day Care) - Arlington, VA February 2007 – June 2009

Kitchen Chef

Prepared USDA approved breakfast, lunch and afternoon snacks on a daily basis for approximately 80 children.

Performed opening and closing duties of the kitchen.

Assured safety and sanitation of food.

Maintained an accurate and sufficient inventory of supplies and food items.

Sustained the overall cleanliness and organization of the kitchen area.

Washington Country Club - Arlington, VA May 2005 – January 2007

Line Chef I

Prepared dinner according to menu selections.

Assured that the presentation and portions of all meals were accurate.

Created soups and sauces.

Maintained an efficient supply of inventory items.

Managed the food preparation station.

Supervised and trained staff when needed.

Previous Experience

Hyatt Regency Hotel - Washington, DC 2001 - 2005

Line Cook I

The Caucus Room - Washington, DC 2000 - 2001

Cook

BET on Jazz Restaurant (no longer in business) - Washington, DC 1998 - 2000

Line Cook

Clyde’s Restaurant - Washington, DC 1995 - 2001

Line Chef

American Embassy - Islamabad, Pakistan 1978 - 1995

Served as Chef to U.S Nationals

Soyez Construction Company - Muscat, Oman 1972 - 1978

Cook

Midway Air Hotel - Karachi, Pakistan 1968 - 1972

Internship/Cook

~references furnished upon request~

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