Executive Chef Assistant
Resume:
Jaime Rivera
Kissimmee, FL 34741
*************@*****.***
OBJECTIVE To add management experience and abilities to a large company that Could offer strong growth opportunities in order to provide high quality service, exceptional guest experience, and great team oriented operation
QUALIFICATIONS Over 30 years of culinary and hospitality experience, including as Executive
Chef, Restaurant Chef, Sous Chef, Garde Manger Chef, Banquet Chef
Training in OSHA, HACCP and served as Health Dept. Inspection Assistant
Basic computer skills
EDUCATION Dr. jose N Gandara High School 1982-1985
H.S. Diploma
EMPLOYMENT Rosen Hotels and Resorts August 2006 - Present
Chief Executive Steward, Rosen Shingle Creek Resort in Orlando FL
●Pre-planning and logistics of large banquet events in 1550 room hotel and resort with 450,000 sq. ft. of banquet and meeting facility
●Execution of off property catered functions
●Ensure that proper HACCP health and sanitary procedures are followed by training and supervision
●Work with chemical and equipment suppliers
●Fill requisitions of equipment for banquet functions and assure proper cleaning and storage
●Assist health inspector in the property inspection walk through
●Work with engineering dept. on use of maintenance machinery and kitchen equipment
●Oversee large staff consisting of assistants, managers, full timers and temp staff
●Successful completion of Rosen Hotels and Resorts management training
Rosen Hotels and Resorts March 2005 - August 2006
Sous Chef, Rosen Center Hotel in Orlando FL
●Oversee all culinary department operations
●Assigned and train staff
●Execute banquet event orders and food inventory
●Assist Executive chef and Assistant Executive chef with all culinary areas
renaissance Orlando Resort at Sea World May 2004 - March 2005
Sous Chef, Trade Winds Restaurant
●Oversee operations in high volume restaurant with large buffet
●Follow HACCP food preparation and storage
●Support Executive Chef and Banquet Chef with functions
●Develop and train staff
●Sunday brunch preparation and execution
●Successful completion of Marriott Hotels management training
wegmans food markets, Rochester NY October 2002 - May 2004
Sous Chef
●Oversee group of 30 or more culinary staff of different levels of experience, while cross training and developing staff
●Menu creation and costing with large volume catering
●Hot food preparation for immediate sales, cold for retail sales
●Marketing, proper packaging and waste control
●Follow HACCP food safety guidelines
keenan’s restaurant, Rochester NY October 2002 - May 2004
Kitchen Manager
●Oversee line cooks, specials and menu preparation
●New hire training
●Food quality and safety
●Execute catered functions
Mario's Via abruzzi, Rochester NY September 1995 - May 1999
Executive Chef/Sous Chef/Line Cook Lead
●Oversee day to day operations of 425 seat, fine dining restaurant and banquet facility
●Seasonal menu changes, banquet functions,
●Food purchasing on bid systems
●Cooking demonstrations
●Staffing training and cost control
REFERENCES Jorge Oliveras, Executive Chef, Rosen Shingle Creek Resort
407-***-**** Cell: 407-***-****
Richard Rita, Assistant Executive Chef, Rosen Shingle Creek Resort
407-***-**** Ext. 17635
Jeff Baker, Executive Banquet Chef, Rosen Shingle Creek Resort
407-***-**** Ext. 17638
Hishiro Nougouchi, Executive Chef, Renaissance Hotel at Sea World
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