Manager Training

**** ****** **.

Fairfield, CA *****

Phone: 707-***-****

E-mail:********@***.***

Jose Luis Piña

Objective

Seeking a professional position as an executive Chef where my wide range of expertise in creating diverse cuisine will be productively utilized. The preferred position will draw on my skills and training and will offer opportunities for future growth.

Summary of qualifications

Trained under James Bernard and Jacques Pepin.

Extensive experience in variety of prestigious restaurants.

Developer of highly successful recipes.

Provided effective training with chefs and cooks.

Experienced in labor and food costs control.

Proven talent for creating menus.

Ability to provide effective personnel management.

Distinguished reputation in European Cuisine.

Successfully opened new restaurants in San Diego and New York.

Excellent communication skills; ability to interface with broad spectrum of people.

Education

California Culinary Academy San Francisco, CA

Chef Degree

Wide range of in-house training in a variety of established four-star restaurants under distinguished chefs.

Professional experience

February 2007-present Tahoe Joe’s

Chef / Kitchen Manager

In charge of all ordering of food and supplies for whole restaurant, physical inventories, invoices, scheduling for front and back of house. Also, in charge budgeting PNL’s, banking and deposits, hiring and training of new employees. Last but not least controls kitchen as well as working front of house on a daily basis.

May 2004-2007 Cache Creek Casino Resort

Chef

In charge of production kitchen for seven different types of restaurants in a very busy Indian casino resort. Also responsible for ordering for all seven restaurants. Supervised 60 employees in the different kitchens making sure that everything is running smoothly in order to make it work. Last but not least many banquets are served. Personally took it upon myself by request of my boss to write a recipe and training manual to help assure that productivity will always be consistent.

May 2003-May 2004 Mimi’s Café

Assistant Manager

This position is responsible for all front of house services. For example making sure that employees are following company policies as well as reassuring positively outrageous service, customer satisfaction, watching ticket time, assuring the quality and appearance of food. Collecting money during shift changes, openings, and closing daily. Making schedules for all employees for front of house. Among all the assistant manager duties would still maintain professionalism during busy yet hectic holidays and regular business hour days.

1998-2003 Cattlemen’s Steak House

Kitchen Manager/ Assistant Manager

Responsible for a wide variety of culinary & management function, for examples: making schedules for employees in the back of house as well as front of house, hiring new employees, training kitchen managers for success by following the company guidelines and assuring reinforcement of policies consistently, and the front of the house in running the floor with servers but most of all customer satisfaction. Financial budgets were also a big part of this position such as doing physical inventories report, P&L reports, and cash outs for each shift change as well as deposits.

1995-1996 Hungry Hunter

Kitchen Manager

Responsible for a wide variety of culinary & management functions, doing the books, invoices, scheduling, hiring, training, labor cost, food cost & supervising all kitchen employees, purchasing all food supplies, and portion control.

1991-1994 Casa Veronica

Caterer

Provided custom food catering services for weddings, luncheons, business meetings and other special events according to customer specification.

1988-1991 Zim’s

Corporate Chef

Served as a corporate food preparation reviewer and for a 15-unit restaurant chain. Duties included quality control, product tasting and evaluation, staff training, food cost control. Provided full training and preparation for remodeling and opening of Casa Carlita’s in Hayward, California, a restaurant that specialized in Mexican cuisine. Reworked the menus and recipes for the other restaurants in the chain. Provided management with status reports monthly. Presented product evaluations to the president for final evaluation and action.

The Velvet Turtle 1987-1988 Executive Chef

Borel’s Restaurant Corp. 1986-1987 Executive Chef

Saluto’s Restaurant 1981-1986 Head Chef

Oliver’s Restaurant 1979-1981 Chef

References available upon request

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