Executive Chef Food Production

SHERYL SANTOS

626-***-**** ************@*****.***

EXECUTIVE CHEF

Management

Client Service

Teamwork

Quality Control

Safety Standards

Educated, experienced, innovative Food Services Professional with a decade of experience supporting teams in fast-paced, high-pressure environments. Demonstrated ability working efficiently with others to achieve success beyond organizational expectations. Focused and detail-oriented chef with a proven track record providing superior guest service.

CULINARY EXPERIENCE

CENTINELA HOSPITAL MEDICAL CENTER • Inglewood, CA 2016-2018 CORPORATE / EXECUTIVE CHEF

Manages all aspects of food production, including menu planning and food preparation, to ensure client satisfaction and retention to the company,

• Maintains and develops a congruous client relationship and ensures client satisfaction for all aspects of food production.

• Directs daily operations of food production, including menu planning, inventory management, and food preparation to guarantee that the staff has adequate resources to perform their jobs and meet their goals and deadlines.

• Manages the budget by efficiently controlling costs, complying with budget requirements, and making the necessary adjustments whenever applicable.

• Supervises product development projects in cooperation with the marketing and operations department, as well as other employed chefs and dietitians.

• Provides input for development of operating budget regarding culinary and product development while maintaining food production standards.

• Supports culinary agenda setting, prioritization, and resource allocation, while balancing short- and long-term priorities.

• Oversees the preparation, portioning, garnishing, presentation and safe storage of food, as well as making decisions regarding menu problem solving (e.g. recipe substitutions)

• Establishes operating standards and implements quality improvements for the employees to follow and observe.

• Plans a five-week menu cycle using Food Management (FMS) and Sodexo Menu Graphics (SMG).

• In charge of catering for prodigious events per client’s request, more recently for the grand opening of the hospital’s newly remodeled Emergency Department.

REGENCY PARK SENIOR LIVING • Pasadena, CA 2016-2016 EXECUTIVE CHEF/ DIETARY DIRECTOR

Coordinates and oversees all aspects of the daily operations in the kitchen and dining area, including dietary/culinary decision making, and staff management.

• Maintained inventory and procurement of all kitchen supplies, including food and non-food items, while regulating expenses by preventing waste and food spoilage.

• Monitored storage and food handling sanitation, as well as overall kitchen cleanliness and safety to ensure that the industry and company regulations are strictly met.

• Managed day-to-day work activities, including delegation of daily tasks and responsibilities, scheduling, and monitoring operating standards.

• Planned ten-week menu cycles, while regulating menu modifications and/or substitutions based on the residents’ dietary needs as advised or recommended by the resident dietitian consultant. HUNTINGTON HOSPITAL • Pasadena, CA 2014-2016

LEAD COOK

In charge of preparation oversight to ensure food quality and timeliness of service.

• Executed precise instructions from Nurses and Nutritionists regarding food preparation for patients with strict dietary requirements and/or restrictions.

• Maintained food temperatures at proper levels from preparation and throughout service.

• Assisted in organizing special catering events by preparing large quantities of food, as required by the Executive Chef.

CHILDREN’S HOSPITAL • Los Angeles, CA 2013-2014

LEAD COOK

Responsible for the execution of all stations, and preparation of bulk quantities of food from standardized recipes.

• Judged quantity of food to be prepared and performed taste tests to ensure quality.

• Managed patient tray line for special dietary requests.

• Directed food production and service functions, handling personnel problems in management absence.

• Leveraged thorough knowledge of food safety standards to ensure compliance with infection control procedures, sanitizing equipment and work surfaces and ensuring food storage and temperature requirements were met. MERCATO DE VETRO • Santa Monica, CA 2012-2013

LEAD CHEF

• Coordinated kitchen staffing to ensure proper work distribution and scheduling.

• Developed menu offerings on a daily basis.

• Projected inventory demands and estimated supply costs. XTREME FUSION CATERING • West Covina, CA 2010-Present OWNER, EXECUTIVE CHEF

Led everything from daily operations to finance, quality control, and compliance with safety regulations.

• Prepared American, Asian, Italian, Latin Heat, and Mediterranean menus for a long list of clients.

• Planned menus and organized catering teams for events serving up to 1,000 guests.

• Identified opportunities for improvement and implemented process changes to ensure a positive dining experience and encourage repeat business.

GRAPEVINE MEDITERRANEAN CUISINE RESTAURANT • La Verne, CA 2004-2008 BARTENDER MANAGER, LINE COOK

• Managed staff of 15 waiters, waitresses, and bar backs.

• Led quality control and maintained bar inventory.

• Prepped vegetables and meats, and oversaw food products and specialty mixed drinks. ADDITIONAL EXPERIENCE

LAIDLAW’S HARLEY DAVIDSON • Baldwin Park, CA 2005-2009 SHIPPING AND RECEIVING MANAGER

LABOR READY • Monrovia, CA 2003-2004

CUSTOMER SERVICE REPRESNATIVE

RENT-A-WHEEL • Whittier, CA 2000-2002

ASSISTANT SALES MANAGER

EDUCATION AND PROFESSIONAL CERTIFICATIONS

CALIFORNIA SCHOOL OF CULINARY ARTS DIPLOMA, LE CORDON BLEU CULINARY ARTS, 2009 COVINA BARTENDING SCHOOL CERTIFICATION, BARTENDER SERVER, 2004 SERVSAFE CERTIFICATION

CAREER HIGHLIGHTS:

Managed a high volume of meal

order tickets for patients and

guests—up to 800 daily.

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