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Customer Service Staff

Location:
Orlando, Florida, United States
Posted:
October 25, 2016

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Brian K. Grady

*** ******** *****, *******.**.***24

acw8kd@r.postjobfree.com

m phone 407-***-****

Objective

Highly energetic professional with a successful 15 year background in multi site management and culinary. Dedicated and passionate about providing exceptional customer service and great food presentation while accommodating guests needs. Hav the ability to motivate employees to perform to their maximum potential. Bringing 20 + Years of Professional Experience in Culinary Arts & Management as Follows:

Job Summary

Organized individual with strong independent skills and creative ideas

Planned Menu changes

Provides great leadership qualities, including strong desire to develop a strong tea

Great knowledge of restaurant and Banquet kitchen operations

Very detailed when creating tasting for site inspections Professional Profile

HILTON ORLANDO Convention Center 2011 – Present

Banquet Cook

Prepare daily cafeteria meals for staff of 300 + team members daily, gave great feedback menu items that needed changes and preparation ideas, Prepared Banquet meal items fo up to 2,000 people on large functions, was involved with cooking, prepping, plating, and running for the Chef during extremely large functions, worked at many action stations on large outdoor successful events, participated in many team building functions that required cook at stations, worked at one of the most busiest outdoor. Tactfully handling customer’s feedback, concerns or suggestions. During large plate ups, become the essential person ensure every food item is ready for team members execution in order to make the event a success one

Garisson Catering July 2010 - April 2011

Cook/Supervisor

Was mainly in charge of kitchen staff warehouse, oversee all the equipment and ensured that everything was in order and that the food went out on time and without any major issues, Organized the warehouse while maintaining order when food was being transporte out to different locations. Made sure we had enough vehicles in AM shift to transport all food preparation during day and evening shifts.

Hearn Kirkwood September 2008 - June

2010

Driver

Delivered food products to many locations, conducted daily safety checks on vehicles prio to departures, maintained the delivery times as accurate as expected, great driving techniques, capable of working long hours, help load and unload the delivery to various locations where help was needed, made small repairs on truck as needed when breakdow on road, gave training and guidance for new drivers on board, capable of working under pressure, followed all driving rules and regulations on Old Ebbitt Grill June 2007 - July 20

Sous Chef

Created menus and developed daily specials, taught cook how to prepare new items on menu, monitored staff preparation to maximize the meal quality, designed seasonal menus Trained staff to be inspection ready on a daily basis, monitored the food cost and the ordering as well as the items that were a huge sell, made sure that kitchen and policies we implemented and consistent, maintained general cleaning of the kitchen and dining area during and after shifts, addressed any staff performance or training issues, maintained all administrative paperwork up to date, trained staff on new menu items Omni Shorham January 2006 - June 200

Banquet Chef

As the Banquet Chef prepared many wedding and catering events, ensured that the staff understood the food temperature controls, ensured meals were prepared with good food cost quality, consistently working on high standards, the revenue was extremely good as it actually grossed $25 million dollars, reminded staff of food ingredients, recipes and cost, addressed any staff performance or training issues. Made sue all staff was properly traine on new menu items

Sodexo USA December 200 - January

2007

Chef

As the Banquet Chef I supervised multiple restaurant concepts, frequently conversed with vendors on food prices and quality, was often sent to satellite locations to train new chef a managers, constantly working hard to achieve personal goals and objectives, ensured tha meals were prepared with full regards to full cost, quality, consistently, eye appeal and taste, help develop the culinary skills of staff, training was a must with all food items. Education

ATI Career Institute – Major – Culinary Arts – Graduation 1994 References

Furnished Upon Request



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