Manager Part Time

Travis G. Hogue

*** **** ********* ****** ************** ms. 1-601-***-**** **************@*****.***

Objective

Experienced self-taught Top chef of the pine belt seeking employment in fine dining. From dishwasher to cooking for catered event for two hundred plus people, I have succeeded in managing all kitchen operations. My understanding of safe food preparation, appealing plating techniques, and exquisite creations led to a job advancement in kitchen management. My goal is to continue to explore new recipes and implement my knowledge of food. Pleasing palates is my passion.

Education

ELDORADO HIGH SCHOOL DIPLOMA

Skills & Abilities

MANAGEMENT

I’m serve safe certified management I can check in coming product to meet all standards, order placement,pars for the day\week, labor cost, running an efficient well-oiled kitchen

Communication

OPENED MANY STORES IN TH GROTH OF THE COMPANY

LEADERSHIP

Can run a 6 million dollars a year restaurant with efficient orders and product placement with the training of 20 or more employees

EXPERIANCE

MERMAIDS CAFÉ November 2016 to current

.sous chef working under CHEF NICK APOSTLE FORMILY OF “NICKS” fine dining I chose to work with him because of his great reputation I have been working on plate design learning new great recipes with the understanding of great customer appeal . Leading large to small catering events. Recipe adherence following all specs to a T. Leading a small but very efficient crew of top of the line cooks.The experience that I have gained is priceless. I will bring all of my new experience to any and all restaurants in hope of bringing a new fresh look to your everyday kitchen manager. My oredering of fresh food is still top of the line I have learned to run a 29% food cost witch is at the best it can be

Kitchen manager\Front of the house assistant gm/Gulf Coast Restaurant Group/July 27/2015 to August 26/2016

Managed kitchen operations for a high grossing, fast paced kitchen. Developed variety of menu items, catering to customers with food allergies and diet restrictions such as gluten-free and vegan items. Trained a staff of 20 or more for correct facility procedures, safety codes, proper recipes and plating techniques. Responsible for all kitchen operations such as banquet events, lines, chemical and paper goods orders. Managed food and produce receiving process with 100% accuracy. Responsible for daily set up of five stations.

. Kitchen manager\Halfshell Oyster House\March 12\2013 to July 26\2015

Managed kitchen operations for a high grossing, fast paced kitchen. Developed variety of menu items, catering to customers with food allergies and diet restrictions such as gluten-free and vegan items. Trained a staff of 20 or more for correct facility procedures, safety codes, proper recipes and plating techniques. Responsible for all kitchen operations such as banquet events, lines, chemical and paper goods orders. Managed food and produce receiving process with 100% accuracy. Responsible for daily set up of five stations.

Halfshell oyster house,Gulfport / Line cook/Nov.2,2011 TO Mar.10,2016

JOB DUTIES – calling out orders and to make sure all food was delivered in our set ticket times, a.m. prep of all recipes running a clean station

High cotton grill/Line cook/July 14,2011 TO NOV.1 2011

JOB DUTIES – Runnig grill station,saute station and fry station with all orders properly cook. Also am prep and lunch service.

Tuscanny Village/Pasta prep/cook/ Sept.2008 to Feb.2011

JOB DUTIES – Prep all pastas for the dinner sales at night part time work

Sunrise Enterprise/maitence/Jan.2006 TO Feb.2011

JOB DUTIES – Minor plumbing,electrical,painting drywall repairs for an apartment complex

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