Manager Service

Patrick Joseph Knight

415-***-**** – **********@*********.***

Experience

November 2010 - John Muir Health Concord, CA

Present Nutrition Services, PM Supervisor

Create and maintain schedule for over 50 employees, at two separate locations

Supervise both a café, open to the public, and patient tray line, to ensure that all meals are of a high quality, nutritious, and fit within patient/diet parameters

Co-ordinate with manager on all catering events

Reconcile cash register at the end of the evening

December 1998 – Citi [Formerly Citigroup, Inc.] San Francisco, CA

December 2009 Food Services Manager/Dining Coordinator

Scheduled the use of dining facilities and catering services for onsite meetings and events, while negotiating all arrangement details.

Supervise multiple conference room use, including: room configuration, AV equipment set up (LCD projector, laptops, conference phones and video conferencing equipment.

Responsible for hiring wait-staff and assisting with plating and food service as needed.

Provided daily breakfast service for stock traders (beverages, hot and cold items)

Guckenheimer Enterprises Redwood Shores

Prep cook to Unit Manager in 3 + years

Contracted out to work at Sun Microsystems, Menlo Park campus

Prep cook (3 months)

Prepared vegetables/meats, made large volumes of soups and sauces (20 gallons a piece)

Sous Chef (6 months)

Assistant to the chef, helped to cook all the food for the cafeteria and catering. Ordered produce

Executive Chef (2 years) Transferred to Sun Microsystems HQ in Palo Alto

Assisted manager in writing menus

Oversee kitchen staff

Schedule and receive food and beverage deliveries and verify product quality and quantities

Investigate and resolve complaints regarding food quality and service

Unit Manager (2 months)

Supervise unit staff (schedules and stations)

Monitor budget and review financial transactions to ensure authorized expenditures on budget

Assist chef with reviewing menus and analyzing recipes to determine overhead costs and to assign menu prices

Plan menus and food utilization based on number of portions, popularity and profitability

Education

California Culinary Academy SF, CA

Associate Degree in Food Arts

Internship – Aquerello, SF

Chef/Owner Suzette Gresham-Tognetti

San Francisco State University, SF CA

Bachelor of Arts Degree in Developmental Psychology

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