Inventory Control Quality

EROL ELIBUYUK

**** ***** *****

Woodbridge, VA **193

Cell 703-***-****

E-mail: errolelibuyuk@gmail. com

OBJECTIVE: Seeking a challenging position within the food service industry so that I may utilize my experience and knowledge of management, inventory control and food costs in a rewarding, career-oriented establishment.

KNOWLEDGE, SKILLS & ABILITIES: Comprehensive knowledge of food production, planning, menu development, requisitioning, food preparation, quality assurance, cost controls and inventory management.

Skill in supervising a work unit, which includes resolving problems, planning and coordinating work and administering schedules, providing on the job training and enforcing safety regulations.

EDUCATION

Brooklyn College

LaSalle Extension University – Rest, Hotel Management

EMPLOYMENT

Nov 2016 Windows Catering Company

Present

Prepares and arranges daily menu and catering

Butchering

Oversees Food Cost & Quality control

Dec 2009

Oct 2016 Chef, Falcons Landing

Air Force Retired Officers Community

In complete charge of kitchen

Supervised and trained lunch and dinner personnel.

Food preparation for dining room (seating to 200)

Purchasing and inventory control.

Kitchen staff scheduling.

Menu planning every six weeks and costing

Maintaining high level of sanitation.

June 2002

Dec 2009 Executive Sous Chef Westin Washington Hotel

Responsible of kitchen control and production

Responsible of food preparation and presentation

Responsible of food orders control, update inventory

Responsible for food and labor cost

August 1999

May 2002 Rest, Bqt Chef, Hilton Hotel

Maintains Quality Service

Prepares and arranges daily menus and banquets

Prepares daily soups and specials

Butchering

Supervising and training employees

Ordering kitchen resources

Controlling food costs and all aspects production

April 1997

May 2006 Restaurant Chef, Atrium Café

Prepares and arranges daily menus

Catering in-house and private functions

Hiring and training of employees

Oversees food cost

Quality control

May 1997

August 1999 Sous Chef, Sheraton Hotel

Maintains quality service and cleanliness of kitchen

Prepares and arranges daily menus

Inventory control

Butchering

Supervising employees

Training of employees

Purchasing kitchen resources

Preparation of daily soup and specials

March 1990

May 1997 Executive Sous Chef Blue Point Grill at Sutton Place Gourmet

Maintained quality service and cleanliness of restaurant

Inventory control

Implementation of menu

Supervised culinary team

Planned daily menus

Responsible for food and labor costs

Hired, trained and scheduled employees

Prepared special menus for catered events

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