Miguel Monarrez Executive sous

*** ******** ****** ******** ********** 95695

Cell 530-***-****

Email ad0k3p@r.postjobfree.com

Professional Summary

Friendly and enthusiastic chef with over 35 years of experience in the casino industry able to learn new tasks quickly and proficient in key costumer relationship,represent establishment with friendly demeanor at all times .have a professional management style that seeks to educate and promote respect to that culinary team.

Skills

• Good judgement and decision making

• Serve safe certification

• Over 35 years food service experience

• High energy

• Food production

• Time management

• Ice sculpture professional

Experience job history

2007 to present

Executive sous chef cache creek casi o resort Brooks California

• Check the quality of raw and cooked food production to ensure the standards are met

• Monitor sanitation practices to ensure that employees follow standards and regulations

• Order or requisition food or other supplies needed to ensure efficient operation

• Supervise or coordinate activities of cooks and chefs engaged in food preparation

• Determine how food should be presented and create decorative food display

• Instruct chefs and cooks in the of cooking,garnishing or presentation of food

• Plan,direct or supervise the food preparation or cooking activities of multiple kitchens or restaurants in the establishment

• Prepare and cook food of all types, either on a regular basis for our guest or special events

• Oversee all 9 restaurants in the casino

• Prepare weekly schedules for chefs

• Carve ice sculptures for special parties

• Create special event menu

• Contribute to the development of new menus foe all restaurants

• Take full responsibility of the culinary department when the executive chef is not present THE NEW ORLEANS CASINO LAS VEGAS NEVADA 2005-2007

• Instruct chefs and cooks in the preparation, cooking,garnishing or presentation of food

• Check the quantity and quality of food received product

• Monitor sanitation practices to ensure that employees follow standards and regulations

• Prepare food for special banquets and special events for up to 3000 guest

• Ice sculptures

• Order all food product needed for the events

• Scheduling

• Payroll

• Create new menus

Cache creek casino resort Brooks California 2001 to 2005 Banquet Chef

• Order all food product needed for the events

• Scheduling

• Monitor sanitation practices to ensure that employees follow standards and regulations

• Ice sculptures

• Supervise or coordinate activities of cooks and chefs engaged in food preparation

• Assist in other restaurants when needed

• Maintain food and equipment inventory to keep inventory records

• Instruct cooks in the preparation cooking,garnishing, preparation of food New York New York casino and hotel Las Vegas Nevada Restaurants Chef 2000 -2001

• Supervision of the coffee shop with approximately 35 employees

• Ordering all food product

• Handle food cost control

• Preparation of payroll

• Monitor sanitation practices to ensure that employees follow standards and regulations

• Create daily soups, gravies and specials for the restaurant

• Check the quantities and quality of received product

• Scheduling

• Determine how food should be presented

Boulder Station casino resort Las Vegas Nevada Assistant chef 1998-2000

• Supervision of the Mexican restaurant with approximate 35 employees

• Order all food product for the restaurant

• Handle in order food cost control

• Preparation 0f payroll

• Monitor sanitation practices to ensure that employees follow standards and regulations

• Create daily specials

• Check the quantities and quality of food received product

• Scheduling

• Determine how food should be presented

Nevada landing casino in Jean Nevada Room chef 1997-1998

• Supervision of the coffee shop with approximate 40 employees

• Ordering of all food product

• Handled food cost control

• Preparation of payroll

• Monitor sanitation practices to ensure that employees follow standards and regulations

• Crete daily soups and specials

• Check the quantities and quality of food received

• Scheduling

• Determine how food should be presented

Frontier hotel and casino lad Vegas Nevada

Assistant executive chef 1995-1997

• Monitor sanitation practices to ensure that employees follow standards and regulations

• Check the quantities and quality of food received product

• Order or requisition food or other supplies needed to ensure efficient operation

• Supervise or coordinate activities of cooks and chefs engaged in food preparation.

• Determine how food should be presented and create decorative food display.

• Instruct chefs and cooks in the preparation, cooking, garnishing or presentation of food .

• Plan,direct or supervise the food preparation or cooking activities of multiple kitchens and restaurants in the establishment.

• Prepare and cook food of all types,

either on a regular basis for our guest or special events

• Oversee all restaurants in the property

• Do weekly schedules for chefs

• Ice sculptures

• Create special menus for events

• Assist on new menu changes for the restaurants

• Take full responsibility of the culinary department when the executive chef is not present Harrah’s hotel and casino Las Vegas

Banquet Chef 1981-1995

• Order all Food product needed for the events

• Scheduling

• Monitor sanitation practices to ensure that employees follow standards and regulations

• Ice sculptures

• Supervise or coordinate activities of cooks and chefs engaged in food preparation

• Assist in other restaurants when needed

• Maintain food and equipment inventory and keep inventory records

• Instruct cooks in the preparation cooking, garnishing, presentations

• Maintain food and equipment inventory and keep inventory records Education

• Completed management training and team leadership training courses at Harrah’s Casino

• Attended and completed sanitation and safety courses at community College or southern Nevada

• Leadership and management training cache creek casino resort SKILLS

• Ice sculpture professional

• Food production

• Instructing

• Team leader

• Critical thinking

• Quality control

• Serve safe

• Over 35 years in food service experience

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