Food Safety Supervisor

ERIC W. WARREN

**** * ****** #* ********** California 95814

Cell 916-***-****

OBJECTIVE

To obtain a position with a company where I can build upon the vast years of experience I have in the food industry.

WORK EXPERIENCE

Lead Cook 07/2011- 08/2015

Region Café Sacramento, CA

Direct a team of 12 cooks and workers engaged in proper food preparation.

Prepare 150 meals for breakfast and lunch such as peeling, washing, trimming, and cooking vegetables and meats, and baking breads and pastries.

Order necessary inventory.

Monitor inventory to estimate amounts and costs of required supplies, such as food and ingredients.

Received inventory and quality control checks per food safety standards.

P.M Line Cook / Banquet Cook 06/2009 -07/2011

Holiday Inn -Capitol Plaza Sacramento, CA

Reviewed production, team scheduling, ordering supplies and equipment for daily meal preparation.

Oversaw inventory, ordering supplies, and receiving inventory according to food safety standards.

Prepared of meals for special NBA events and for influential Sacramento visitors. Developed customized meal plans and preparation for many important events. Promoted to Kitchen Supervisor Assistant.

Supervisor / Lead Cook 03/2003 -05/2009

Dave's Deli Sacramento, CA

Provided management of kitchen team.

Maintained of all cooking equipment.

Ordered all food supplies and shipment received according to food industry safety standards.

Arranged meals according to customer needs and requests.

Breakfast Chef Line Supervisor 03/2002 -03/2006

Embassy Suites Hotel Sacramento, CA

Supervised and trained a team of up to 12 members.

Arranged various food service stations such as carving station, buffet stations, and fruit trays.

Readied various pastries and assorted breakfast items.

Managed omelet station preparing orders to customer satisfaction.

Kitchen Supervisor / Lead Cook 09/2000 -03/2002

Marriott Courtyard Sacramento, CA

Managed and trained team of up to 8 kitchen staff.

Developed an innovative menu by standardizing recipes and established portion control.

Maintained inventory ordered all needed supplies and received shipments maintaining food safety requirements at all times.

Prep Cook / Broiler Cook 04/1991- 09/2000

Morton’s of Chicago Sacramento, CA

Prepared, seasoning and cooking soups, meats, vegetables, desserts, and other menu items.

Ordered inventory and supplies, scheduling team shifts, and breaks.

SKILLS

Over 20 years in the culinary field.

Knowledgeable in ordering and receiving inventory per food safety regulations and standards.

Experienced in supervising and training staff team members.

Skilled in maintaining order turn around and maintaining proper food temperatures per food safety regulations.

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