LUIS ORLANDO SABATELA

**** ****** **, *********, ** 34741 317-***-**** ad03f1@r.postjobfree.com

OBJECTIVE

To provide an excellent customer experience, while staying focused on my goals, and the business goals.

EDUCATION

2013-2015 The Arts institute of Ft Lauderdale, Culinary Arts

Learned all basic Culinary art knowledge from culinary cuts to mother sauces, fine dinner services competed on the culinary team got 1st place during my freshman year.

Learned to plate and execute dinner services having mise en place and providing quality

over anything.

2015-2018 Majoring in Business Management, Valencia College

-College Algebra; Financial accounting; Principles of managerial; Introduction to Business; Principles of management. GPA 3.3

EXPERIENCE

2022-2023 Cuba Libre – Sous Chef

Manage all kitchen responsibilities, from Prep, down to Dinner service.

Manage Day to day kitchen operations, and working hand on hand with FOH managers to

Improve our menu knowledge with the FOH staff. Conducting daily line checks to provide

excellent food quality supervising the staff to ensure proper rotation of food, coaching and

leading by example the proper way to store food with labels, and always developing my

Staff to improve their talent. Attend weekly meetings with Manager discuss reviews and

BEO’s for banquets. Monthly inventory for food and China. Always delivering an outstanding

Dinner service, focusing on ticket times food quality and guest experience. Letting my

Passion and Drive for excellence be the drive that my staff see’s, Executing Highly proficient

Culinary techniques to ensure an excellent dinner service. Always developing my staff to be

The best they can be in and out of the kitchen. Creating a healthy work environment.

2021-2022 Walt Disney world’s Polynesian resort- Cook one – (present.)

Assist all restaurants on property making sure prep and food quality was up to standards, taking full responsibility for any allergies walking in. Make food orders

and make sure food cost was minimized as much as possible. There’s 4 Restaurants

and one Qsr. Able to work any position in each one and execute an amazing

breakfast lunch or dinner service.

2020-2021

The Spot food joint- Head Chef

-Create and execute a menu appealing to the guest, from your “grandmas style lasagna” to the best Cuban sandwich you’ve ever had. Hosted Catering parties and

events, focused on making delicious food and providing amazing customer service

-managed Food cost, Sales and marketing.

2018-2019

Dominos Pizza – District Manger

Manage Restaurant, Handle complaints, manage cash audits, Daily store inventory,

coach on how to follow recipes, and how to handle customer complaints. Answer calls take orders train hire, terminate, Sell the brand make orders with vendors,

and make sure my stores were meeting weekly sales goals.

-Long Horn – Kitchen manager

2018-2019

-Run dinner service for about 300 covers on weekend nights, making sure

every dish was perfect to the guests temperature request and providing

outstanding customer service.

-Run the entire kitchen making sure every dish went out to perfection.

-Take weekly inventory, manage labor cost, food cost, and placing delivery

orders.

Cricket Wireless-Sales Trainer, Cluster Manager

-Manage 4 Store with 12 employees make daily goal sheets for all

2015- 2018 employees as well as the Store goals, make sure store was clean order store supplies as well as make daily deposits handle cash audits manage inventory counts weekly,make sure employees are on task

-Make schedules covering both employees availability and Store Budget hours

-Train new hires, breaking down daily goals and how to close a sale and what pitches work towards what customers are looking for.

-Top Seller for the company

-Average store GP 95%

-Store resets

-Conference calls meeting, leading store meetings making sure store Managers understand monthly goals and are pushing on kpis, and APo

2015- 2016 Unos Chicago grill, Lead Cook

-Run a kitchen of up to 4 cooks on one shift supervise and make sure every dish is coming out to standard and quality

-Run breaks efficiently making sure that the staff and kitchen is ran smoothly keeping labor at a low percentage,

-Supervise the cooks cleaning the kitchen and checking them out at the end of the shift.

-Filling in wherever is needed during the rushes making sure that every dish is meeting standards and time

2013-2015 Michigan Drill,

-Pick orders following an order list making sure every order is as accurate as possible

-Moving pallets with a pallet jack

-Loading and unloading trucks filled with drill bits

-Operating and supervising a drill press making different size drill bits

HONORS

Dean’s list: Fall 2013, Spring 2014, Fall 2015

SKILLS

Languages: Fluent in Spanish and English. Beginner Portuguese

Computer: Proficient in Microsoft Word; Basic knowledge in Excel and PowerPoint

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