Customer Service Management
Resume:
RE: Sous Chef Applicant
The culinary experience, I've acquired, combined with my Associate Degree in Culinary Arts, food handlers’ certificate and managerial skills makes me an exceptional candidate . Along with my 5 year experience in a management position, I can contribute my expertise as a team player, through empowerment and team work. In managing people of all diversities and backgrounds, I am able to maintain excellent rapport. As an individual who is reliable and customer oriented, I look forward to the opportunity of meeting with you at your convenience. Sincerely,
Rumuna Hirmez
8108 N Elmore St Niles,
IL 60714
************@*****.***
RUMUNA HIRMEZ
OBJECTIVE Aspiring to secure a Sous Chef position where my leadership skills can be an asset while managing current kitchen protocols and front house. To Guide the path to an administration of savings from food and labor cost while enhancing guest satisfaction.
SKILLS & ABILITIES Strong knowledge of food preparation and presentation methods, techniques and quality standards.
Perform accurately health and safety protocols.
Practice quality control techniques with ordering. Well versed in menu development techniques
Exceptional ability to lead, train staff –organize and coordinate daily duties.
Proficient with Addaco ordering system, Sysco ordering system, Open table reservation program and ADP payroll program. EXPERIENCE
HOLIDAY INN YORKDALE
TORONTO, CANADA 2014_2016
EXECUTIVE SOUS CHEF
Oversee Culinary Program of $5 million food and beverage Revenue Recipe development
Daily ordering and monthly inventory procedures.
maintaining a 28 % food cost through waste management and inventory control
Labor and Food Cost control( effective ordering & schedule management)
Involved in monthly Lock away meetings.
Menu development to include breakfast, lunch, dinner, banquets and special occasions
Monitoring the development of each kitchen member and providing the necessary tools for each individual success
Coordinate daily objectives and ensuring staff punctuality. THE OLD MILL INN AND SPA
TORONTO, CANADA 2008 –2014
RESTAURANT CHEF
Oversee service for the 4 diamond dining room, home smith bar and room service ( $7 million in F&B Revenue)
Menu development to include breakfast, lunch, dinner, bar and special occasions
Provide active input with banquets functions
Recipe development and Addaco implementation
Weekly ordering and monthly inventory procedures.
Helped maintain a 27 % food cost through waste management and inventory control
Labor and Food Cost control( effective ordering & schedule management)
Involved in daily meetings with dining room management. Mentoring, training and supporting kitchen team.
Assist to attain a top 10 standing on Trip Advisor for the hotel and a 4.0 food average on open table by focusing on food quality and customer service.
RESTAURANT SOUS CHEF
Implement opening and closing procedures
Active checks of produce before service for freshness and flavor Responsible for ensuring accurate compliance for food preparation and presentation. Ensure all final products leaving the kitchen are meet high standards
Use of Stock Labeling and Rotation System to ensure products are identifiable and used in the correct order
Lead by example by ensuring that kitchen premises are always presentable
Provide flexibility in filling shifts as required (working for breakfast, lunch and dinner shifts)
Active communication with Chef de Cuisine regarding all stock levels Regular maintenance of restaurant machinery
ME MY CHEF & I
TORONTO, CANADA 2011-2014
CATERING CHEF
Maintained high performance under pressure by organizing catering functions under a diverse range of environments utilizing limited resources and staff
Managed catering function for up to 1500 people
Further develop expertise on Italian cuisine
Preserved effective hygienic standards for each site STAGIARIE POSITIONS :
COMERC 24-Spain -Barcelona 2014
ATELIER -Ottawa - Canada 2014
PASTAGA- Montreal – Canada 2014
ACHIEVEMENTS:
TERROIR SYMPOSIUM - Volunteer 2016
HOLIDAY INN YORKDALE - Employee of the year 2015
CLUB DE AMIS- International Scholarship Winner 2014 EDUCATION
FOOD HANDLER CERTIFICATE- 2015
HUMBER COLLEGE – CULINARY APPRENTICESHIP CERTIFICATE – 2008 – 2010 WESTVIEW C.S.S. – HIGH SCHOOL DIPLOMA – 2003 – 2008 REFERENCES
Available Upon Request
Contact this candidate