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Manager Executive Chef

Location:
Fredericksburg, Virginia, 22401, United States
Salary:
65000
Posted:
October 20, 2016

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Viviana M. Nunes

**** ******** *****,

Fredericksburg, VA

22407

acw5qy@r.postjobfree.com

301-***-****

10th October 2016

To whom it may concern,

I am currently relocating to Fredericksburg and will be available to to start work within the first week of November.

Being a passionate chef with the ability to execute a managerial duties with ease, such as food cost and inventory. I am confident I am a potential candidate to the position you are offering. I am also an effective team leader and mentor. I bring a solid reputation of maximizing team efficiency and productivity while maintaining highest levels of service delivery through load distribution, quality checks and constant team motivation.

If you are interested in further discussing the opportunity after reviewing my resume please feel free to contact me at your earliest convenience.

Thank you for your time and attention.

Sincerely,

Viviana M. Nunes

Viviana M. Nunes

5816 Mckinley Drive,

Fredericksburg, VA

22407

acw5qy@r.postjobfree.com

301-***-****

Objective

To obtain a managerial position in a professional kitchen environment that will allow me to utilize culinary experience and knowledge to support the success and growth in a diverse food and beverage operation.

Education

Patisserie Diploma & Food Safety Certification, March 2010 - December 2010

Le Cordon Bleu, London, England

Professional Experience

Denizen’s Brewing Co., Sous Chef/Executive Chef

Silver Spring, MD. October 2015 to present

Assisted with kitchen opening, menu planning, costing and developed HACCP plan.

Supervised, hired, trained employees and maintained consistent labor cost while maintaining efficient production.

Purchased and managed inventory to ensure menu compliance with standards of quality.

Mango Tree, Sous Chef

Washington, D.C. November 2014 to July 2015

Assisted with restaurant opening, hiring staff members and sourcing specialty products.

Responsible for menu development, especially the dessert menu and dish presentation.

Execution of daily office and kitchen duties.

DinnerLab DC, Chef de Cuisine

Washington, D.C. July 2014 to November 2014

Responsible for greeting guest chefs, reviewing menus and sourcing products.

In charge of scheduling staff for events and prep time in the kitchen

Managed the setup and successful execution of all the specialty event with guest chefs.

Languages

Proficient in both written and spoken English and Spanish.

Certification

Certified Professional Food Manager

References

Donna Richards: General Manager, El Centro, Georgetown, D.C.

856-***-****

Jose Luis Flores: Executive pastry chef of Richard Sandoval Restaurant group, Usa

786-***-****

Chris Hawkins: Sous Chef, Masa 14, Washington, DC

901-***-****

Graeme Ritchie: Executive Chef, Volt, Frederick, MD

202-***-****



Contact this candidate