Manager

Lealy Irizarry CC

Bronx, NY ***** 347-***-**** *****.********@*****.***

EDUCATION:

Monroe College, New Rochelle, NY

BBA in Hospitality Management, granted 4/2014

AAS in Culinary Arts, granted December 2012

Monroe College / Marco Polo Institute of Mediterranean Culture & Tourism, Italy

Study Abroad Italy, 9/2013- 11/2013

HONORS/AWARDS:

Silver Medal, ACF Competition, Long Island Chapter, Monroe Culinary Team Captain, 4/14

Silver Medal, ACF Competition, Long Island Chapter, Monroe Culinary Team Captain, 4/13

Certified Culinarian, American Culinary Federation (ACF), 12/12

Bronze Medal, ACF Competition, The Dean’s Cup, Monroe College, 5/12

Silver Medal, ACF Competition, Long Island Chapter, 3/12

EXPERIENCE:

Bowery Hotel, New York, NY

Kitchen Manager 5/14 – Present

Supervise 25 kitchen staff to ensure adherence to kitchen sanitation and efficient operations

Plan, conduct and monitor testing and inspection of materials and products to ensure finished product quality

All purchasing operations

Prepare purchase orders by verifying specifications and price; obtaining recommendations from suppliers for substitute items; obtaining approval from requisitioning department

Provide purchasing planning and control information to the chef by collecting, analyzing, and summarizing data and trends

Process payroll weekly

Assist chef in menu planning and weekly scheduling

Attend all banquet event meetings to coordinate with ordering for special events

Prepare all new Hire packets.

Monroe College, New Rochelle, NY

Teacher’s Assistant 10/12 – 4/14

Trained students to develop basic kitchen skills and practices

Monitored sanitation practices to ensure that employees followed standards and regulations

Conducted basic skill demos

Checked the quality of raw and cooked food products to ensure that standards are met

Ferrara Bakery and Café, New York, NY

Server/ Food Prep 4/11 – 4/12

Requested and recorded customer orders, and compute bills using cash registers, multi-counting machines, or pencil and paper

Cleaned and organized eating, service, and kitchen areas and notify kitchen personnel of shortages or special orders

Prepared daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee using proper safety precautions and sanitary measures

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