Service Manager
Resume:
TRIVA GARCEV
Crown Point, Indiana 46307
Telephone: 765-***-**** M 219-***-**** H
Email: *******@*****.***
AREAS OF Restaurant & Kitchen Management Basic Charcuterie
EXPERIENCE Butchering Banquets & Catering Baking
EDUCATION JOHN MARSHALL LAW SCHOOL, ATLANTA, GA
Degree: Juris Doctor
NOVA UNIVERSITY, FORT LAUDERDALE, FL
Degree: Bachelor of Science Major: Business Administration/Administrative Studies
PURDUE UNIVERSITY, WEST LAFAYETTE, IN
Major: Restaurant/Hotel Management
MILITARY From 9/86 to 9/88 UNITED STATES NAVY, NORFOLK, VA
SERVICE AND U.S.S. FINBACK SSN 670 and U.S.S. JOHN MARSHALL SSN 611
TRAINING MS “A” (Culinary) SCHOOL, NAVAL TRAINING CENTER, SAN DIEGO, CA
HONORS & Dean’s List, Nova University
AWARDS Letter of Commendation, Commanding Officer, U.S.S. John Marshall SSN 611
CERTIFICATION Food Service Sanitation Manager License #01518774, State of Illinois
SOFTWARE Windows 10 and earlier versions, Microsoft Office, Microsoft Word, Microsoft Excel
WORK EXPERIENCE:
From 1/16 to Present PURE CRAVINGS, CROWN POINT, IN
Position: Chef
Responsibilities: Menu preparation and production for Paleo meal delivery service
From 9/13 to 11/14 EATALY CHICAGO, CHICAGO, IL
Position: Sous Chef
Responsibilities: Co-manage Central Kitchen
Provide support for other food venues and restaurants
Prepare fillings for specialty pastas for retail sale and restaurant use
Ordering
From 3/13 to 6/13 THE ALE HOUSE GRILL, ORLAND PARK, IL
Position: Chef/Chef de Cuisine
Responsibilities: Menu design and implementation
Daily specials
Scheduling
Inventory and ordering
From 8/11 to 11/12 54 MAIN BISTRO, HOBART, IN
Position: Sous Chef
Responsibilities: Menu preparation
Production
From 5/10 to 6/11: SERBIAN SOCIAL CENTER, LANSING, IL
Position: Executive Chef
Responsibilities: Manage back of house staff for a large banquet facility
Menu development
Scheduling staff according to business volume (Functions range from 50 to 700 guests)
Inventory and ordering
From 9/09 to 5/10 LE PETIT PARIS, CHICAGO, IL
Position: Sous Chef
Responsibilities: Menu preparation and production
Inventory and ordering
From 8/08 to 9/09 DNC/SPORTSERVICE, SOLDIER FIELD, CHICAGO, IL
Position: Supervisor
Responsibilities: Production for luxury suites, United Club & Skyline Club for Chicago Bears home games
Banquets and catered functions at Soldier Field
From 3/00 to 05/12 SMOKE THIS, LAFAYETTE, IN/MERRILLVILLE, IN
Position: Owner/Chef
Responsibilities: Catering for small gatherings and parties
Curing and smoking meats and sausages
From 10/05 to 11/07 HIGH STREET BAR & GRILL, WINGATE, IN
Position: Chef
Responsibilities: Supervise back of the house staff
Implement feature items and specials
Dinner and dessert menu development
From 4/03 to 12/03 EUREST DINING SERVICES/SUBARU AUTO PLANT, LAFAYETTE, IN
Position: Executive Chef
Responsibilities: Oversee entire kitchen operations for employee cafeteria (2,500 employees)
Supervise kitchen personnel
From 9/02 to 4/03 EMBASSY SUITES NORTH, INDIANAPOLIS, IN
Position: Sous Chef
Responsibilities: Supervise kitchen personnel
Take part in menu planning, preparation and implementation
Supervise banquet service and preparation
From 12/98 to 11/07 LAFAYETTE REALTY, LAFAYETTE, IN
& from 5/82 to 9/86
Position: Broker
From 4/02 to 9/02 WOODSTOCK COUNTRY CLUB, INDIANAPOLIS, IN
Position: Supervisor/Sous Chef
Responsibilities: In charge of operation of Woodstock Room kitchen and pool/patio service window
Supervise kitchen staff
Menu development and implementation
From 1/98 to 11/98 TROPICAL REPUBLIC CIGARS, CORAL SPRINGS, FL
Position: Owner
From 8/95 to 3/97 AMERICAN MANAGEMENT SERVICES, INC., DECATUR, GA
Position: Property Manager
From 6/94 to 9/94 BROOKSTONE GOLF & COUNTRY CLUB, ACWORTH, GA
While attending John Marshall Law School
Position: Sous Chef
Responsibilities: Supervise kitchen personnel
Take part in menu planning and preparation
Supervise banquet service and preparation
From 9/92 to 6/94 THE GEORGIAN CLUB, ATLANTA, GA
While attending John Marshall Law School
Position: Sous Chef
Responsibilities: Supervise kitchen personnel
Take part in daily menu planning and preparation
Supervise banquet service and preparation
From 8/91 to 8/92 THE FISH MARKET AT MARINA BAY HOTEL & RESORT
FORT LAUDERDALE, FL
Position: Chef
Responsibilities: Supervise and train kitchen personnel
Daily menu planning, development and preparation
Supervise banquet service and preparation
Inventory and ordering
AVAILABILITY Two weeks
REFERENCES References will be furnished upon request
Contact this candidate