MariCris Coles

*** ************** #***, **********, ** 23323

Email: ad1g6h@r.postjobfree.com

Cellphone # 347-***-****

Objective:

● To contribute my knowledge and skills in a position with a restaurant that desires my input in a Restaurant Management and growth as a Chef Profile:

● Professionalcreative problem-solver that understands the big picture while paying close attention to detail

● Motivated team player that has demonstrated skills to improve an establishment through efficiency and organization

● Goal driven,self starter, who works hard to hold the high standard needed to succeed in this profession I have chosen to dedicate my career to Education:

Le Cordon Bleu

Associates of Art inCulinaryCuisine

SouthernCaliforniaSchoolofCulinaryArts,Pasadena,California Date ofGraduation: Nov. 2006

Major: CulinaryTechniques and Knowledge of Restaurant Management in the traditions of Le Cordon Bleu

Minor: General classes needed to bring us current to the culinaryfield and restaurant services and versatile in our applications of the techniques

Relevant Courses: Sanitation

CulinaryArtsI and I

Baking and PastriesI and II

Garde Manger

Wine and Beverage

International Cuisine

Nutrition

Industrial and Organizational Psychology

Los Angeles Pierce College, LA,California

08/03-9/05

Minor: Incorporation of pre-requisite courses

into major requirements during under-

graduate studies

● Biology

● Chemistry

● Sociology

● Nutrition (Family & Consumer

Sciences)

● Ethics

● Health

● Leadership & Management

Studies

● Foreign Language

Major: Recommended Major studies for all Pre-

Physical Therapist

● Kinesiology

● Health Science

● Neuroscience

Experience:

Catering Chef/Line Cook, Luce Secondo, Chesapeake, VA 02/22-Present Catering Chef:

● Catering for ALL events: Weddings, Golf Tournament, Photo shoots, Jewelers Company, etc…

Line Cook:

● Responsible for the overall food quality and presentations

● Maintaining cleanliness in the kitchen and food storage and preparation areas in a clean, safe, and sanitary conditions at all times

● Strong sense of teamwork and cooperation with other staffs

● Efficient on cooking techniques, strong knife skills, and pays attention to detail

● Cross-trained in different stations such as: Saute, Charcuterie, Pantry, Grill, Fry Sushi Cook, Orion’s Roof, Marriott Virginia Beach Oceanfront, VA 08/21-04/22

● Prepares sushi rolls

● Make sushi rice

● Manages storing of fruits, vegetables, and meat such as: crab, eel, salmon and tuna

● Efficiently prepare and presenting all food items to be served

● Rotating food (FIFO) in reach-ins or lowboys to minimize waste and spoilage

● Maintaining cleanliness in sanitation standards in all prep areas and ensuring neatness for professional appearance is up to par

● Maintaining a thorough knowledge of menu items

Catering Chef, Captain Lawrence Brewery Company, NY 03/21-11/21

● Executing and planning of events, menu tasting, and advance catering preparations

● Ensuring guests safety and satisfaction though adherence to health department and company standards

● Managing food ordering process and internal requisitioning

● Managing Stock on hand and utilizing unused portions to help reduce loss

● Providing training and professional development opportunities for kitchen staff

● Evaluating food products to ensure consistent quality standards are up to par

● Scheduling associates to meet operational needs and maximize time and catering station productivity

● Ensuring assigned assets are properly maintained and protected

● Establishing inventory process

● Training associates on food preparation and storing

● Coordinating and maintaining of a preventive program for production equipment

● Responsible for financial management of the department

● Ensuring the Banquet kitchen is set up for success through implementation and adherence to the operating catering plans, including SOPS and checklists Server, YardHouse, NY 05/20-05/21

● Greets seated guests and informing themwhowillbetheirserveratatimeoftheir dining experience

● Informing guests of specials and menu changes if there is any

● Taking food and beverage orders from guests, and entering orders through the point-of-sales system

● Delivering food and beverages from kitchen and bar to guests in a timely manner

● Following alcohol procedures by requesting an I.D from a guests and to prevent dealing with intoxicated guests

● Monitoring and observing guests by ensuring guests are satisfied during their dining experience

● Assisting fellow servers as situations arise

● Assisting bussers with clearing and resetting tables

● Preparing guests final bill, presenting checks to guests, process received payments, and ensuring all financial transactions are accurate

● Sideworks: stocking, sanitizing, disinfecting, sweeping floor sections, polishing and rolling utensils

Bartender/Server/Hostess, Prime 16, Gourmet Burgers-Craft Beers, NY 09/19-05/20

● Maintains responsibilities for personal bank and also maintaining adequate cash and coin for making change

● Ensuring all financial transactions are accurate

● Alcohol awareness procedures to prevent dealing with intoxicated guests

● Following bar recipes for a consistent on product control costs

● Greets newly seated guests at a timely manner

● Takes guests’ food and drink orders

● Maintains a thorough understanding of all the menu items regarding food and drink items and their preparations

● Answering phone calls and placing TO-GO orders

● Attending and checking on guests to make sure they are receiving the service they need at a appropriate manner

● Greeting and seating guests to a designated section

● Maintaining a waitlist of guests during rush hour

● Busses and resets tables as needed

Hostess/Server/Barista/Cashier, Pelville Coffee & Pastry, NY 10/19-03/21

● Greeting and seating guests to a designated section

● Answering phone calls and placing TO-GO orders

● Maintaining a waitlist of guests during busy meal service

● Passing out menus, taking orders and delivering food to the tables

● Making and serving coffee

● Attending to guests to make sure they have an amazing service

● Resetting tables after being cleaned

● Preparing bill and processing received payments, and issuing receipts

● Side works such as: stocking, sanitizing, disinfecting, sweeping floor sections, polishing and rolling utensils

Sous Chef, ACDowntown Hotel by Marriott, NY 10/2018- 12/2019

● Managing on controlling food cost and restaurant food sales

● Managed on coordinating catering events

● Managed on developing new restaurant menus

● Managing and directing on executions of menus for breakfast buffet

● Managing on management of kitchen staffs, linestations,expediting

● Managing on walk-through observations,executions, and presentations of dishes before leaving the kitchen to the dining room

● Managing on monthly inventories

● Management planning on seasonal menus, future operations of kitchen and kitchen staffs

● Managing and organizing day to day orders and deliveries

● Managing on Checklist for staff prep list, daily checklist for opening and closing, daily cleaning checklist for stewards, receivers, and culinary linestations.

● Managing Culinary temp teams when necessity of coverage from emergency call-outs with the Temp Agency.

Sous Chef, Fitzpatrick Manhattan Hotel,NY 10/2017-10/2019

● Managing on controlling food cost and restaurant food sales

● Managed on coordinating seasonal events

● Managing on developing new restaurant menus

● Managing and directing on executions o f menus for breakfast, lunch, and dinner services

● Managing kitchen staff, line stations, expediting.

● Managing on walk -through observations, executions, and presentations of dishes before leaving the kitchen to the dining room.

● Managing on monthly inventories

● Management planning on seasonal menus, future operations of kitchen and Kitchen staffs

● Managing and organizing staff meals on a daily basis, day to day orders and deliveries

● Managing checklists: staff prep list, daily checklist for opening and closing, daily cleaning checklist for stewards, receivers, and culinary line stations.

● Managing Culinary temp teams when necessity of coverage from emergency call-outs with the Temp Agency.

Sous Chef, The Roof at Park South Hotel, NY 04/2014 – 05/2016

● Managing opening checklist for the night before closing

● Managing the closing checklist

● Manages production list for a.m. prep team on a daily basis

● Managing staff schedules

● Managing orders for restaurant need on a regular service and buyout events

● Managing deliveries that come in from the day before orderings

● Managing inventories every 4 weeks

● Managing weekly schedule for staff meals

● Managing linetasting and checking temperatures on every station beforeservice

● Managing lineset up in a timely manner beforeservice

● Expedites

● Managing inventories and orderings of linens

● Managing on ordering ofstaff’schefcoats,towels, and aprons on a daily basis

● Manages all aspects of cost control, the food quality, and the company standards

● Commands and manage all aspects of the kitchen in the absence of the Executive Chef

● Managing the whole rooftop: Bar, kitchen, and the PDR for cleanliness and health department ready at all times

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