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Customer Service Food Safety

New York, New York, United States
January 04, 2017

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●Motivated, high-energy learner with a demonstrated track record for attendance and punctuality.

●Possess strong people skills.

●Ability to obtain a position with an organization where my abilities will serve as an asset.


●Le Cordon Bleu (Associates in Culinary Arts)

● General Equivalency Diploma (G.E.D – 1998)

●Food Safety and Sanitation (NRAEF)

●Human Resources Management and Supervision in the ManageFirst Program

●ServSafe Alcohol Advanced Certificate

●Hospitality and Restaurant Management in the ManageFirst Program

●Customer Service in the ManageFirst Program


03/2016 – 06/2016 CAPTAIN DAN'S GOOD TIME TAVERN, Brooklyn, New York

●Helped in the preparation and design of all food on the menu.

●Produced high quality plates both taste and design wise

●Ensured that the kitchen operates in a timely way that meets quality standards.

●Filled in for the Executive Chef in planning and directed food preparation when necessary.

●Resourcefully solve any issues that arise and seize control of any problematic situation.

●Managed and trained kitchen staff plus establish working schedule and assess staff's performance.

●Ordered and received supplies along with stocking inventory appropriately

●Complied and enforce sanitation regulations

●Maintained a positive and professional approach with co workers and customers.

06/2015 – 02/2016 EMPANADAS SON, New York, NY

●Responsible for greeting customers taking orders through Square POS for in house orders (as well as taking orders over the phone and completing online orders such as Seamless/Grub Eat 24,etc).

●Prepped empanadas to order, and sauces along with other small tasks and side work in between orders

●Managed Counter/Register position on into overseeing other employees(floor managing.)

●Dish washed /Prep worked.

10/2012 – 04/2015 SALUMERIA ROSI PARMACOTTO, New York, NY

●Provided service from a counter where Italian salmui and cheeses along with cold sides are sold as groceries or in house portioned to order.

●Was responsible for preparing, slicing, wrapping, weighing, pricing, and merchandising the Salumeria Rosi product for customers.

●Practiced food safety acts, uphold a clean environment and restock counter daily.

●Informed customers on items, ingredients, recipe and contents of such.

06/2013 – 04/2014 CAFFE STORRICO, New York, NY

●Organized Garde Manger, Fry and Saute station along with collecting all necessary supplies to prepare menu for service

●Prepared a variety of foods; meat, seafood, poultry, vegetable and cold food items.

●Arranged sauces and supplementary garnishes for allocated stations.

Served menu items compliant with establishment standards.

●Performed own inventory of commonly used items in concern of food, organization, and cleanliness.

●Work in request from Chef and Sous Chef additional tasks.


●Food Safety and Sanitation

●Culinary Foundations I, 11, & 111

● Purchasing and Cost Control


● Cuisine Across Cultures

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