Juan Cruz

**** ***** *** ****** *********, FL ***59

Cell: 407-***-****

E-Mail: ad0x5i@r.postjobfree.com

Professional Summary

Chef with banquet management background. Extensive experience catering parties that served more than 200 guests. Customer relations, floor planning and menu development expertise. Work History

April 2015 to February 2016

la Quinta inn suite Springfield, Massachusetts

Banquet Chef / Bar cook

Organized special events in the restaurant, including receptions, promotions and corporate luncheons.

Prepared for and executed new menu implementations Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.

February 2012 to March 2013

Fifties diner chicopee, Massachusetts

Chef / Asst. Mgr

Carefully interviewed, selected, trained and supervised staff. Correctly calculated inventory and ordered appropriate supplies. Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.

Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Maintained a safe working and guest environment to reduce the risk of injury and accidents. Developed, implemented and managed business plans to promote profitable food and beverage sales.

Skillfully interacted with external vendors to obtain the best quality in pricing and product. November 2008 to December 2012

Samuel's at the basketball hall of fame Springfield, Massachusetts lead line cook

Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Led and directed team members on effective methods, operations and procedures. August 1998 to July 2002

Uno's Chicago bar and grill Springfield, Manhattan, Massachusetts, New York line cook, trainer

Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Led and directed team members on effective methods, operations and procedures. July 1987 to August 1996

Burger King Springfield, Pittsfield, Massachusetts crew lead, Asst. Mgr

Carefully interviewed, selected, trained and supervised staff. Correctly calculated inventory and ordered appropriate supplies. Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.

Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Led and directed team members on effective methods, operations and procedures. Maintained a safe working and guest environment to reduce the risk of injury and accidents. Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.

Education

1991 Putnam technical high school Springfield, Massachusetts High School Diploma

2002 Bradford hall Springfield, Massachusetts

certificate culinary

Skills

Food service background

Natural leader

Strong work ethic

Service-oriented

Passion for customer satisfaction

Results-oriented

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