Manager Executive Chef
Resume:
Viviana M. Nunes
Fredericksburg, VA
22407
acw5qy@r.postjobfree.com
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
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.
Jose Luis Flores: Executive pastry chef of Richard Sandoval Restaurant group, Usa
Chris Hawkins: Sous Chef, Masa 14, Washington, DC
Graeme Ritchie: Executive Chef, Volt, Frederick, MD
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